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Fried Rice

Photo: Susie Cushner
Whip up this takeout favorite in the comfort of your home. Serve as a side dish or add chicken and shrimp to make the fried rice a meal.


  • 2 cups short-grain brown rice
  • 4 tablespoons canola or olive oil
  • 4 large eggs, lightly beaten
  • 1 small red onion, chopped (1/2 cup)
  • 1 small carrot, minced (1/2 cup)
  • 1/2 cup frozen peas, thawed
  • 4 scallions, finely chopped (1/2 cup)
  • 1 large tomato, peeled, seeded, and chopped
  • 2 teaspoons salt
  • 1/2 cup chopped fresh basil leaves

Nutrition Information

  • calcium 62 mg
  • calories 388
  • caloriesfromfat 0 %
  • carbohydrate 53 g
  • cholesterol 141 mg
  • fat 15 g
  • fiber 5 g
  • iron 2 mg
  • protein 11 mg
  • satfat 2 g
  • sodium 855 mg

How to Make It

  1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.

  2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.

  3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.

  4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.