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Description
This crowd-pleasing vegetarian and gluten-free dish comes together in a flash as long as you have some cold leftover rice. The next time you're getting Chinese take out, order an extra box of rice and stash it in the fridge or freezer. When you want to make fried rice, let the rice thaw if it’s frozen and break up any lumps before cooking. (Or just steam enough rice yourself, but be sure to allow time to chill it until cold.) The recipe, which makes 4 cups, is a Yummly original created by Julia Lee.
Ingredients
- 2 Tbsp. vegetable oil
- 2 tsp. minced fresh ginger
- 2 cloves minced garlic
- 3 cups cooked rice (long-grain, cold)
- 1 1/2 cups frozen mixed vegetables (carrots, green beans, corn, and peas; thawed)
- 1 Tbsp. toasted sesame oil (plus more to taste)
- 1 large egg (or increase to 2 eggs if you like)
- 1 1/4 tsp. kosher salt
- 1/4 tsp. white pepper (or black pepper)
Directions
- Heat oil in a wok or large sauté pan over medium heat. When it’s hot, add ginger and garlic and cook, stirring often, until softened but not brown, 1 1/2 to 2 minutes. Add rice and break up lumps with the back of a spoon. Stir-fry until all the grains of rice have had a chance to sizzle on the bottom of the pan, about 4 minutes.
- Add mixed vegetables and stir until well combined. Push the rice mixture to one side of the wok. Add 1 Tbsp. sesame oil and the egg to empty side of wok and scramble egg until just set, about 1 minute. Then stir the egg and rice together.
- Season rice with salt and pepper. Serve immediately, with more sesame oil to add to taste.
NutritionView More
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Calories290Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium410mg17% |
Potassium140mg4% |
Protein6g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A10% |
Vitamin C6% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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