Best Basic Fried Rice With Variations Recipes

BEST FRIED RICE

*Best* Fried Rice image

Here's how to make the very best fried rice! Egg, veggies, garlic and ginger bring aromatic flavor to this homemade comfort food. Variation: Try Shrimp Fried Rice for additional protein.

Provided by Sonja Overhiser

Categories Main Dish

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 yellow or white onion
2 large garlic cloves
1 tablespoon minced ginger (about 1 inch nub)
2 large carrots
2 cups chopped green cabbage (optional)
3 tablespoons sesame oil, divided
4 eggs*
1/2 cup frozen peas
1/2 teaspoon kosher salt
4 cups cooked rice, at least 1 day old (use How to Cook Rice or Instant Pot Rice), or use shortcut**
3 tablespoons soy sauce or tamari
1 teaspoon fish sauce (optional)
Green onion, for garnish (optional)

Steps:

Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute.
Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce or salt if necessary. Heat for a minute or two, stirring, until all rice is coated. Serve hot.

Nutrition Facts : Calories 442 calories, Sugar 7 g, Sodium 467.2 mg, Fat 15.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 61.4 g, Fiber 4 g, Protein 13.3 g, Cholesterol 186 mg

FRIED RICE RESTAURANT STYLE

Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g