Fried Rice

Fried Rice

Serves 4

Need a quick weeknight dinner? Take a look in your fridge — leftover veggies, chicken, pork, beef or tofu can be added to this rice, resulting in a completely new dish.

Ingredients: 
  • 3 cups cooked long grain brown rice, refrigerated overnight (leftover rice is best!)
  • 2 tablespoons canola or light sesame oil
  • 1 teaspoon finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper, thinly sliced
  • 3 scallions, chopped
  • 1 ear fresh sweet corn, kernels cut from cob
  • 1 cup frozen peas
  • 1 teaspoon toasted sesame oil, more to taste
  • 2 eggs or 4 egg whites, whisked
  • 1 teaspoon shoyu, more to taste
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Method: 

Remove rice from refrigerator and break up to remove clumps; set aside.

Preheat a large wok or skillet over high heat. Before the pan begins to smoke, add canola oil and swirl to coat all cooking surfaces. Do not allow to smoke. Add ginger and garlic. Stir-fry until aromatic, about 1 minute. It should sizzle and brown a bit. Remove and set aside.

Add rice and toss to coat with oil and heat through. Add pepper, scallions, corn and peas. Continue to stir-fry for 2 minutes.

Make a well in the center of rice and vegetable mixture. Add dark sesame oil and then whisked eggs or egg whites. Scramble until partially cooked and then stir into the rice and vegetable mixture, stir-frying until egg is set. Sprinkle with shoyu and return ginger and garlic to rice mixture. Toss to combine. Taste and adjust seasoning with toasted sesame oil and shoyu. Serve immediately.

Nutritional Info: 
Per Serving:340 calories (110 from fat), 13g total fat, 2g saturated fat, 105mg cholesterol, 135mg sodium, 47g carbohydrate (6g dietary fiber, 5g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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