Description
A quick and easy recipe for crispy homemade fried rice that uses cold day-old rice to create a golden-brown, shatteringly crisp crust. This versatile dish is perfect for using up leftovers and comes together in under 20 minutes.
Ingredients
- Cold cooked jasmine rice (day-old)
- Large eggs, beaten
- Green onions, chopped (whites and greens separated)
- Frozen peas and carrots
- Low-sodium soy sauce (or tamari for gluten-free)
- Toasted sesame oil
- Neutral oil (vegetable or canola)
- Ground white pepper
Instructions
- Prep the rice: Take cold rice out of the fridge and break up any clumps with your hands to ensure individual grains.
- Heat the pan: Place a large skillet or wok over medium-high heat for about 2 minutes until shimmering hot.
- Add oil and aromatics: Add 1 tablespoon of neutral oil, swirl, then add white parts of green onions. Stir for 30 seconds until fragrant.
- Cook the eggs: Push aromatics to the side, pour in beaten eggs, scramble until just set, then remove from pan and set aside.
- Fry the rice: Add another tablespoon of oil, add rice, spread evenly, and press down. Let cook undisturbed for 3-4 minutes to build a crispy crust.
- Stir and crisp: Scrape up golden-brown bits from the bottom, mix back in, and continue cooking for another 3-4 minutes until toasted.
- Add vegetables: Toss in frozen peas and carrots, stir to combine, and cook for 2 minutes until heated through.
- Season: Drizzle with soy sauce and sesame oil, sprinkle with white pepper, and toss vigorously to coat evenly.
- Finish and serve: Return cooked eggs to the pan, add green onion tops, toss for 30 seconds, and serve immediately.
Notes
Use cold, day-old rice to prevent mushiness. If using fresh rice, freeze it for 30 minutes to dry it out. Do not overcrowd the pan; cook in batches if necessary. Let the rice sit undisturbed to form a crust. Reheat leftovers in a skillet with a splash of water to restore crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 2
- Protein: 10
Keywords: crispy fried rice, homemade fried rice, easy side dish, leftover rice recipe, quick dinner, cast iron skillet, gluten-free option