Basic Fried Rice

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 20%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.6g
  • Carbohydrate: 38.4g
  • Fiber: 3.1g
  • Cholesterol: 53mg
  • Iron: 0.8mg
  • Sodium: 572mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  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.
Note:

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

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