Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
- 3 cups jasmine rice cooked
- 1 tbsp vegetable oil
- 1/4 large Vidalia onion chopped
- 2 cloves garlic minced
- 1 cup peas and carrots frozen
- 2 large eggs
- 1/2 tsp sesame oil
- 3 tbsp soy sauce
- green onions
- cilantro optional
In a large skillet or wok, preheat vegetable oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro, optional.
Calories: 612kcalCarbohydrates: 118gProtein: 16gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 826mgPotassium: 321mgFiber: 3gSugar: 2gVitamin A: 3459IUVitamin C: 5mgCalcium: 72mgIron: 2mg