This Easy Fried Rice is a great reason to skip the take out! It's full of veggies and is WAY better than what you'd get at a restaurant!
Print
3.68 from 31 votes

Easy Fried Rice

This easy fried rice is a great reason to skip the take out! It's full of veggies and is WAY better than what you'd get at a restaurant!
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 280kcal
Author Sara Welch

Ingredients

  • 3 cups of cooked rice chilled or leftover rice is preferred
  • 1 tablespoon butter divided use
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • 1 teaspoon minced garlic
  • ½ cup frozen peas
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • 2 tablespoons sliced green onions

Instructions

  • In a large skillet, heat 2 teaspoons of the butter over medium-high heat.
  • Add the onion and carrot to the pan, cook 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Season to taste with salt and pepper. Remove the vegetables from the pan, set aside and cover to keep warm.
  • Melt the remaining teaspoon of butter the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through, approximately 3-4 minutes.
  • Add the rice, reserved cooked veggies and frozen peas to the eggs in the pan. Stir in the soy sauce and sesame oil and cook until ingredients are all combined and warmed through, 3-4 minutes. Season to taste with salt and pepper.
  • Sprinkle with sliced green onions and serve.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 824mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3020IU | Vitamin C: 9.9mg | Calcium: 41mg | Iron: 1.3mg