Fried Rice


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    3 tbsp. sesame oil, divided

    3 large eggs

    Kosher salt

    2 carrots, diced

    3 green onions, thinly sliced, white and green parts divided

    3 cloves garlic, minced

    1 tbsp. peeled and minced ginger (from a 1" piece)

    4 c. cooked long grain rice (preferably leftover)

    3/4 c. frozen peas

    3 tbsp. low-sodium soy sauce


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  • 1Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.

    2Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.

    3Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.

    4Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.

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