Fried Rice Recipe – Better Than Takeout
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RATINGS
Not rated yet
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COOK TIME
Prep 5m • Cook 10m
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VIEWS
656
This carrot and egg fried rice is a simple home-style dish made with leftover rice, diced carrots, and scrambled eggs. It cooks quickly in one pan and works well for a light lunch or a last-minute dinner. The sweetness of the carrots blends naturally with the eggs, and the seasoning stays mild. Great for anyone searching for “easy fried rice,” “vegetarian fried rice,” or “quick rice skillet meals.”
Ingredients
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1 bowl cooked rice
about 300 g, preferably chilled
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large eggs
2
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1 medium carrot
about 120 g, diced
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Salt
1/4 tsp
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Cooking oil
1 tbsp
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Green onions
1 tbsp, chopped
Instructions
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Step 1: Prep the vegetables and eggs
Dice the carrot and chop the green onions. Beat the eggs lightly.
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Step 2: Scramble the eggs first
Heat 1/2 tbsp oil in a pan over medium heat. Add the eggs and cook until just set. Remove to a plate.
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Step 3: Stir-fry the carrots
Add the remaining oil. Stir-fry the carrot for 1–2 min until slightly soft.
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Step 4: Add rice and seasonings
Add the rice, breaking up any clumps. Mix in soy sauce, oyster sauce, and salt. Stir until coated.
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Step 5: Return the eggs
Add the cooked eggs back in and stir until everything is evenly mixed.
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Step 6: Finish with green onions
Turn off the heat, add the green onions, and give it a quick toss.
Chef’s Notes
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Cold rice gives a better texture. If it’s too firm, loosen it with your hands before cooking.
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Letting the rice warm for a few seconds in the pan helps it loosen naturally without heavy stirring.
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If the flavor feels a bit flat, a tiny pinch of salt at the end works better than adding more soy sauce.