Fried Rice

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The Fried Rice is crispy on the outside and soft on the inside and pairs perfectly with the sauteed vegetables and sesame oil and soy sauce.

Course Dinner

Cuisine American

Keyword easy dinner, easy fried rice, fried chicken and rice, fried rice, one pot meal, rice

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 415kcal

Author Maike Corbett

Ingredients

3 large eggs
1 tablespoon unsalted butter
2 tablespoon vegetable oil divided
1 cup frozen peas and carrots
4 stalks green onions sliced and divided into greens and whites
2 cloves garlic minced
4 cups cooked Jasmine rice see notes
3 tablespoons soy sauce reduced-sodium
1 cup chicken cooked, chopped into bite-sized pieces
1 teaspoon toasted sesame oil

Instructions

In a small bowl, whisk the eggs
Melt the butter in a large frying pan or wok over medium heat.
Add the whisked eggs, scramble them until just cooked through. Transfer the scrambled eggs to a dish and set aside.
Heat 1 tablespoon cooking oil over medium heat. Then add the peas and carrots and whites (bottom halves) of the green onions. Sauté until tender for about 5 minutes.
Add the garlic to the pan and sauté for 30 more seconds. Transfer the vegetables to the bowl with the eggs and set them aside.
Heat the remaining tablespoon of oil over medium-high heat. Add the rice and soy sauce to the pan and fry for 3-4 minutes, stirring occasionally, until the edges are slightly crispy, but the rice is still tender inside.
Add the chicken, sesame oil, cooked eggs and vegetables to the pan and cook for 2-3 minutes more until heated through.
Garnish with the sliced green onions (tops) and serve with additional soy sauce, salt, and pepper if desired.

Notes

Rice

Medium-long grain rice works best in fried rice. My favorite to use is jasmine or basmati. You can use any cooked rice you’d like, even brown rice, but the flavor and texture will vary.

Nutrition