Freakin’ Fantastic Fried Rice: Your 30-Minute Flavor Fix

Freakin’ Fantastic Fried Rice transforms leftover rice into a mouthwatering meal bursting with flavor in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 cups cooked and chilled jasmine rice day-old rice yields the best texture, but brown rice or quinoa are excellent alternatives.

For the Flavor

2 tablespoons sesame oil or any neutral oil; olive oil or avocado oil work as great substitutes.
3 garlic cloves minced; always opt for fresh garlic for the best taste.
1 teaspoon fresh ginger grated; ground ginger can substitute but use less.
1 small onion diced; feel free to replace with red or green onions based on what you have.

For the Veggies

1/2 cup corn kernels optional; substitute with peas or your favorite vegetables if desired.
1 cup frozen peas and carrots key for color and nutrition; frozen veggies make preparation easier.
1/2 cup chopped scallions green and white parts separated; chives can be used in place of scallions.

For the Protein (Optional)

2 eggs lightly beaten; omit or sub with tofu for vegan.

For Seasoning

3 tablespoons low-sodium soy sauce or tamari; coconut aminos are a great soy-free alternative.
1 tablespoon hoisin sauce optional; you can skip this if it’s not available or substitute with a pinch of sugar.
1 teaspoon rice vinegar or lime juice; apple cider vinegar can work as a substitute.
freshly ground black pepper to taste; add as you prefer.
red pepper flakes or sriracha (optional, for heat); chili paste can be a suitable alternative.

Equipment

large non-stick skillet
Spatula

Method

Cooking Steps

Begin by heating 2 tablespoons of sesame oil in a large non-stick skillet or wok over medium-high heat for about 1–2 minutes.
Add 3 minced garlic cloves, 1 teaspoon of grated fresh ginger, and 1 small diced onion to the skillet. Sauté for 2–3 minutes until the onion becomes translucent.
Toss in 1 cup of frozen peas and carrots and 1/2 cup of optional corn kernels. Stir-fry for another 2–3 minutes until heated through.
Push the vegetable mixture to one side. Pour in 2 lightly beaten eggs on the empty side and cook for about 1–2 minutes.
Add 3 cups of chilled, cooked jasmine rice to the skillet. Stir-fry for 4–5 minutes until heated thoroughly.
Pour in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of optional hoisin sauce, and 1 teaspoon of rice vinegar. Mix for another 1–2 minutes.
Toss in the white parts of 1/2 cup of chopped scallions, cooking for about another minute until they soften slightly.
Remove from heat and garnish with the green parts of the scallions and optional red pepper flakes or sriracha. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water to keep it moist.

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