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Fried Rice Family Dinner Recipe

Fried rice is my secret weapon for using up leftover rice and whatever veggies are hanging out in the fridge! This budget-friendly version is loaded with flavor and comes together in under 30 minutes. It's one of those dinners where the kids actually eat their vegetables without complaining—score!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked white rice preferably day-old
  • 3 tablespoons vegetable oil divided
  • 3 large eggs beaten
  • 1 small onion diced
  • 2 medium carrots diced small
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 3 green onions sliced
  • ½ teaspoon black pepper

Method
 

  1. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out a bit—this helps prevent mushy fried rice. Break up any clumps with your fingers.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just cooked through, about 2 minutes. Remove from the skillet and set aside.
  3. Add the remaining 2 tablespoons of oil to the same skillet. Add diced onion and carrots, cooking for 3-4 minutes until the carrots start to soften.
  4. Stir in the frozen peas and minced garlic. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant and the peas are heated through.
  5. Add the rice to the skillet, breaking up any remaining clumps. Stir-fry for 3-4 minutes, allowing the rice to get slightly crispy and heated through.
  6. Pour the soy sauce and sesame oil over the rice, stirring well to distribute evenly. Add the scrambled eggs back in, along with the sliced green onions and black pepper. Toss everything together for 1-2 more minutes.
  7. Taste and adjust seasoning with more soy sauce if needed. Serve hot and enjoy this better-than-takeout dinner!