20-Minute Fried Rice
A quick and adaptable dish perfect for weeknight dinners, made with day-old rice and various vegetables, proteins, and soy sauce.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old or cooled) Using day-old rice is recommended for best texture.
- 1/2 cup peas (fresh or frozen)
- 1/2 cup diced carrots
- 2 pieces green onions, chopped For garnish and flavor.
- 2 pieces eggs, beaten Scramble to add protein.
- 2 tablespoons soy sauce Adjust according to taste.
- 1 tablespoon vegetable oil (plus extra if needed)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup cooked chicken, shrimp, or tofu (optional) Add for extra protein.
Instructions
Preparation
- Chop vegetables finely, whisk eggs, and measure out cooked rice and soy sauce to ensure a smooth and quick cooking process.
Cooking
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Scramble the beaten eggs until just cooked, then transfer to a plate to avoid overcooking.
- Add more oil if needed, stir-fry minced garlic and ginger briefly until fragrant, then toss in peas, diced carrots, and green onions. Cook until vegetables are tender-crisp to maintain texture and color.
- Break up any clumps in the rice before adding it to the pan. Drizzle soy sauce evenly over the rice, then stir-fry on high heat quickly to coat and heat all ingredients through.
- Return the scrambled eggs (and optional cooked protein) to the pan, mixing gently with the rice and vegetables. Taste and adjust seasoning if needed.
- Remove from heat and serve immediately.
Notes
Best served hot, garnished with chopped green onions and served alongside sauces like soy sauce or sriracha. Pairs well with Asian dishes.