Ten-Minute Egg Fried Rice

Ingredients

• 1 ½ cups Brown rice (dry), dry weight, cooked and cold
• 2 tbsp Canola oil
• 4 Eggs (large), beaten
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 ½ cups Frozen peas
• 2 Carrots, finely diced
• 4 Scallions (green onions), sliced
• 2 ½ tbsp Low-sodium soy sauce
• 2 tsp Toasted sesame oil
• ½ tsp Black pepper
• 1 cup Shelled edamame (frozen) (optional)

Method

1. Cold rice is mandatory. Fresh rice steams and clumps; day-old rice fries. If you only have fresh, spread it on a tray in the freezer for 15 minutes.
2. Scramble the eggs in 1 tbsp oil over high heat, 45 seconds, until just set. Tip them out.
3. Add the second tablespoon of oil, then the carrots for 2 minutes, then garlic and ginger for 30 seconds.
4. Add the rice and press it into the pan. Leave it alone for a full minute to catch, then toss. Repeat twice — those crisp bits are the whole point.
5. Add peas, edamame, the eggs back, soy sauce and pepper; toss 1 minute. Off heat: sesame oil and scallions.

Notes

✨ The restaurant touch

Get the pan hotter than feels sensible and let the rice sit still. Restaurant fried rice tastes different because of heat and patience, not ingredients.

🧒 For the kids

This is already most kids' favourite thing. Serve theirs before the pepper.

🌿 From the garden

Scallions and carrots.

🥡 Leftovers

Eat it now. Twice-fried rice is not a thing.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.