Description
A foolproof fried rice recipe that uses day-old jasmine rice, crisp vegetables, and a savory soy-sesame glaze for the perfect texture.
Ingredients
4 cups cooked Jasmine rice (day-old and refrigerated)
2 tablespoons high-smoke point oil (avocado or vegetable)
3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon dark soy sauce (optional, for color)
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Salt and white pepper to taste
Instructions
Step 1: Prepare the rice by removing it from the refrigerator and using clean hands or a fork to break up any large clumps until the grains are separate.
Step 2: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove from the pan and set aside.
Step 3: Add the remaining tablespoon of oil to the same pan. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Step 4: Add the peas and carrots to the pan and cook for 2 minutes until tender-crisp.
Step 5: Increase heat to high. Add the rice to the pan and stir-fry for 3-5 minutes, pressing down frequently, until the rice is heated through and starts to toast.
Step 6: Drizzle the soy sauces and sesame oil over the rice. Toss vigorously to ensure every grain is evenly coated.
Step 7: Fold the scrambled eggs and green onions back into the mixture. Season with salt and white pepper, then serve immediately.
Notes
Always use cold, day-old rice for the best results. If the rice is too wet, the dish will become mushy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides & Salads
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg
