Quick-fried Rice Recipe

Name: Quick-fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola, peanut, or olive oil; 2 eggs, lightly beaten with a fork; Salt; 1 medium carrot, split in half lengthwise and cut thinly on a diagonal; 1 cup cabbage, spinach, bok choy, or other greens, thinly sliced; 2 garlic cloves, minced; 3 cups cooked white rice; 1 bunch scallions (white and green parts), thinly sliced; 2 tablespoons soy sauce; Sesame oil, as desired; Pepper

Servings: persons

2 teaspoons canola, peanut, or olive oil
2 eggs, lightly beaten with a fork
Salt
1 medium carrot, split in half lengthwise and cut thinly on a diagonal
1 cup cabbage, spinach, bok choy, or other greens, thinly sliced
2 garlic cloves, minced
3 cups cooked white rice
1 bunch scallions (white and green parts), thinly sliced
2 tablespoons soy sauce
Sesame oil, as desired
Pepper

1
Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.
2
Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set.
3
Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.
4
Coarsely chop the eggs and set aside.
5
Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium.
6
Simmer the carrot for about 3 minutes, until tender-crisp.
7
Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.
8
When the greens are wilted, add the rice and eggs and stir over medium-high heat.
9
Stir in the scallions and soy sauce and a drop or two of sesame oil.
10
Taste and adjust seasoning with salt and pepper.

682

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 teaspoons canola, peanut, or olive oil, 2 eggs, lightly beaten with a fork, Salt, 1 medium carrot, split in half lengthwise and cut thinly on a diagonal, and more.

Yes, Quick-fried Rice 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.

Quick-fried Rice

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