Description
Follow these steps to turn cold, day-old rice into flavorful, non-mushy fried rice quickly.
Ingredients
Scale
- 4 cups cold, cooked leftover rice
- 2 tablespoons vegetable oil or peanut oil
- 2 large eggs, lightly beaten
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
Instructions
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Pour the beaten eggs into the hot oil and quickly scramble them until just set. Remove the eggs from the skillet and set them aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the chopped onion and cook for 2 minutes until softened.
- Add the minced garlic and frozen vegetables. Stir fry for 3 minutes until the vegetables are heated through.
- Add the cold rice to the skillet. Break up any large clumps with your spatula. Stir fry for 4 to 5 minutes, moving the rice constantly to heat it evenly and dry it slightly.
- Return the scrambled eggs to the skillet. Pour the soy sauce and sprinkle the white pepper over the rice mixture. Toss everything together quickly until the rice is evenly coated.
- Stir in the sesame oil just before serving. Taste and add more soy sauce if needed.
Notes
- Use rice that has been cooked at least one day ahead and refrigerated. This dryness prevents mushiness.
- Keep your heat high when stir-frying the rice to achieve a slightly toasted texture.
- If you have leftover cooked chicken or shrimp, add 1 cup along with the vegetables.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 850
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 14
- Cholesterol: 110