Description
A versatile and flavorful fried rice recipe packed with garlic, ginger, and soy sauce, perfect for using up leftover rice and vegetables.
Ingredients
Scale
- 3 cups cooked and chilled jasmine rice (preferably day-old)
- 2 tablespoons sesame oil (or any neutral oil)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 small onion (diced)
- 1 cup frozen peas and carrots (thawed before use)
- 1/2 cup corn kernels (optional)
- 1/2 cup chopped scallions (green and white parts separated)
- 2 eggs (lightly beaten; omit or substitute with tofu for vegan)
- 3 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon hoisin sauce (optional for added depth)
- 1 teaspoon rice vinegar (or lime juice)
- Black pepper (to taste)
- Red pepper flakes or sriracha (optional, for heat)
Instructions
- Warm the sesame oil in a large non-stick skillet or wok over medium-high heat.
- Sauté the minced garlic, grated ginger, and diced onion for about 2-3 minutes until fragrant.
- Cook the thawed peas and carrots, and add the corn if using for another 2-3 minutes.
- Scramble the eggs in the pan until fully cooked, about 1-2 minutes.
- Combine the eggs with the vegetables, then add the day-old jasmine rice and stir-fry for 4-5 minutes.
- Add the soy sauce and hoisin sauce, mixing thoroughly to coat the rice.
- Final touches, stir in the white parts of the scallions and cook for an additional minute.
- Serve hot and top with green parts of scallions and optional red pepper flakes or sriracha.
Notes
Use day-old rice for the best texture. Customize with additional protein or vegetables according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg
Keywords: fried rice, vegetarian, quick meal, easy recipe, leftovers