Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1⅓ cups | |
| Rice | ¾ cup | |
| Peanut oil | 3 tbsp | |
| Green onions | 4 | Chopped |
| Salt | ¼ tsp | |
| Carrots | 2 | Finely chopped |
| Green bell pepper | ½ cup | Finely chopped |
| Frozen peas | ½ cup | |
| Egg | 1 | |
| Reduced-sodium soy sauce | 2 tbsp | |
| Sesame oil | 1 tbsp | |
| Parsley | ¼ cup | Chopped |
Cooking Principles
- Use cold rice: Day-old refrigerated rice makes the best fried rice — it’s drier and separates easily in the pan.
- High heat: Stir-fry over high heat to get a light golden crust on the rice before adding vegetables.
Chinese
Stir-Fry
Cooking Steps
- In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add the cooked rice and sauté until lightly golden. Add the green onions, salt, carrots, bell pepper, and peas. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
- Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture.
- Sprinkle with soy sauce, sesame oil, and chopped parsley. Serve immediately.
Nutrition
| Calories | 305 |
| Protein | 6 g |
| Carbohydrate | 36 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 53 mg |
| Sodium | 498 mg |
| Dietary Fiber | 3 g |
| Potassium | 249 mg |
| Calcium | 49 mg |
Tips & Notes
- Rice that has been cooked and refrigerated overnight (or up to 3 days ahead) makes better fried rice because it tends to be drier and less clumpy. Before using, break up any large clumps with a spoon.