Fried Rice with Peas and Carrots Recipe

Name: Fried Rice with Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain white rice, rinsed; 4 cups cold water; 1 (1-inch) piece ginger, peeled and sliced in 1/2; 1 tablespoon kosher salt; 3 tablespoons sesame oil; 4 scallions, sliced thin; 1 (1-inch) piece ginger, peeled and finely chopped; 2 cloves garlic, chopped; 1/2 cup frozen peas, run under cool water for 2 minutes to thaw; 1 carrot, finely chopped; 2 large eggs, lightly beaten; 3 tablespoons low-sodium soy sauce; 1 tablespoon hoisin sauce; Kosher salt; Cilantro leaves, for garnish

Servings: persons

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

1
In a pot with a tight fitting lid, add the rice and 4 cups cold water.
2
Put in the ginger and salt.
3
Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes.
4
Remove from the heat and set aside for about 10 minutes.
5
Heat a wok or large nonstick skillet over medium-high heat.
6
When it is hot, pour in the sesame oil.
7
Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant.
8
Stir in the peas and carrots and cook for about 2 minutes.
9
Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes.
10
Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice.
11
Add the soy and hoisin and stir some more.
12
Taste for seasoning and add some salt if needed.
13
Stir in the cilantro leaves and serve.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups long-grain white rice, rinsed, 4 cups cold water, 1 (1-inch) piece ginger, peeled and sliced in 1/2, 1 tablespoon kosher salt, and more.

Yes, Fried Rice with Peas and Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Rice with Peas and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions