ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Fried Rice

Prep time 3 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 cup)
The best way to make fried rice is with chilled rice, so if you have leftover brown rice, use it in these recipes. Or go ahead and cook some rice the night before, and refrigerate it in an airtight container.


  • 2 teaspoons dark sesame oil
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup sliced green onions
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon pepper
  • 4 cups chilled cooked brown rice
  • 1 large egg, lightly beaten
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water

Nutrition Information

  • calories 234
  • caloriesfromfat 20 %
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 1.1 g
  • protein 7.6 g
  • carbohydrate 38.4 g
  • fiber 3.1 g
  • cholesterol 53 mg
  • iron 0.8 mg
  • sodium 572 mg
  • calcium 15 mg

How to Make It

  1. Heat sesame oil in large nonstick skillet over high heat. Add carrot and next 3 ingredients, and stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.

Cook's Notes

Use instant brown rice to save time—it's ready in 10 minutes.

Cooking Light Superfast Suppers