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–+ servings

Easy Fried Rice

This fried rice recipe with leftover rice, peas, eggs, soy sauce, and carrots is ready in minutes and easy to customize for a delicious side dish or main.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 2 cups cooked leftover rice cold
  • 2/3 cup chopped baby carrots
  • 1 cup frozen peas thawed
  • 3 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 clove garlic minced
  • 2 green onions thinly sliced
  • Salt and freshly ground pepper to taste

Method
 

  1. Heat your pan: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Scramble the eggs: Pour in the beaten eggs, stir quickly until just set, then transfer to a plate.
  3. Sauté aromatics: Add remaining oil, then garlic and green onions. Cook 30 seconds until fragrant.
  4. Toss in veggies: Stir in carrots and peas; cook 2–3 minutes until tender-crisp.
  5. Add rice: Crumble cold rice into skillet. Stir-fry, breaking up clumps, about 2 minutes.
  6. Season: Pour soy sauce evenly over rice. Stir continuously for 1–2 minutes until rice is coated and heated through.
  7. Combine & serve: Fold scrambled eggs back into rice. Adjust salt and pepper, garnish with extra green onions, and enjoy!
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