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Easy Fried Rice
Before cooking
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Steps as written in the recipe card.
4 steps4 min
Ingredient prep checklist
- Cooked White Rice: 2 cups cooked white rice (12 ounces; 350g; see note)
- Onion: 1 small onion, finely chopped (4 ounces; 115g)
- Carrot: 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
- Garlic: 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
3 min
If using day-old rice (see notes), transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
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Step help
Step timer
3:00
Target: 3 min
Watch for
Timing3 minute
about 3 minutes
Source
Easy Fried Rice
References
This step uses
- 2 cups cooked white rice (12 ounces; 350g; see note)
- 2 tablespoons (30ml) vegetable or canola oil, divided
Techniques
- Cook, Primary
Full ingredient reference
- 2 cups cooked white rice (12 ounces; 350g; see note)
- 2 tablespoons (30ml) vegetable or canola oil, divided
divided
- 1 small onion, finely chopped (4 ounces; 115g)
finely chopped (4 ounces; 115g)
- 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
peeled and cut into small dice (3 ounces; 85g)
- 2 scallions, thinly sliced (1 ounce; 30g)
thinly sliced (1 ounce; 30g)
- 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
minced (about 2 teaspoons; 5g)
- 1 teaspoon (5ml) soy sauce
- 1 teaspoon (5ml) toasted sesame oil
- Kosher salt and ground white pepper
- 1 large egg
- 4 ounces (115g) frozen peas