Main Course
Fried Rice
22 min 4 servings 380 kcalEasy
The trick to great fried rice: use cold day-old rice. Fresh rice clumps and steams. Cold, separated grains crisp up. Wok or wide pan + high heat is essential.
Nutrition Per Serving
380
kcal · Calories
12
g · Protein
56
g · Carbs
10
g · Fat
Steps
- 1
Heat wok smoking. Add 1 tbsp oil, scramble eggs in 30 seconds, remove.
≈ 1 min - 2
Add more oil, stir-fry garlic + ginger 30 sec.
≈ 1 min - 3
Add vegetables, 2 min.
≈ 2 min - 4
Break up rice with hands, add to wok. Stir-fry 5 min until edges crisp.
≈ 5 min - 5
Return eggs, add soy sauce + sesame oil. Toss 1 min.
≈ 1 min - 6
Top with green onions.
≈ 1 min
Dietitian Note
Easy meal-prep recipe. Add chicken/shrimp/tofu for protein. Brown rice version adds fiber.