Easy Fried Rice Recipe with Fresh Ginger and Sesame Oil Recipe
This easy and delicious fried rice recipe uses day-old rice for the best texture and flavor, but freshly cooked rice can also be prepped by chilling. It features scrambled eggs, aromatic vegetables, and a flavorful combination of soy sauce, toasted sesame oil, and rice vinegar for a perfect quick meal that serves four.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Ingredients
Oils and Sauces
- 2 tablespoons plus ½ teaspoon neutral oil (such as vegetable or canola oil)
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
Vegetables and Aromatics
- ½ medium white onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions, chopped (dark green tops reserved for garnish)
Main Ingredients
- 2 large eggs, beaten
- 4 cups cooked and chilled white rice
Instructions
- Scramble the Eggs: Heat ½ teaspoon of neutral oil in a large skillet over medium heat. Add the beaten eggs and cook, stirring often, for about 1 minute until softly scrambled. Remove the eggs from the pan and set aside.
- Sauté Vegetables: Wipe out the skillet and return it to medium heat. Pour in 1 tablespoon of neutral oil, then add the chopped onion, diced carrots, and frozen peas. Cook while stirring frequently for 3 to 5 minutes, until the vegetables are softened.
- Add Aromatics and Rice: Add the remaining 1 tablespoon of neutral oil along with the chopped garlic, fresh ginger, and the white and light green parts of the scallions. Stir for a moment, then add the chilled white rice, soy sauce, and 1 tablespoon of toasted sesame oil. Mix to coat the rice evenly.
- Crisp the Rice: Press the rice mixture evenly into the bottom of the pan and cook for 3 to 5 minutes without stirring much, allowing the rice to develop a lightly crisp and browned layer from contact with the hot pan.
- Finish and Serve: Stir in the remaining ½ tablespoon of sesame oil, the rice vinegar, and the scrambled eggs. Season to taste. Garnish with the reserved dark green scallion tops and serve immediately.
Notes
- Using day-old rice is ideal as it prevents the rice from becoming mushy when frying.
- If you only have freshly cooked rice, spread it out on a baking sheet and chill for one hour before using.
- You can substitute tamari for soy sauce if you want a gluten-free version.
- To add protein, consider adding cooked shrimp, chicken, or tofu to the dish.
- Adjust soy sauce and vinegar quantities to suit your taste preference.
- The key to good fried rice is to avoid overcrowding the pan to allow the rice to crisp up properly.