Description
A simple, fragrant, savory fried rice with garlic, ginger, vegetables, and a hint of sesame, perfect as a side or a base for stir-fry dishes.
Ingredients
Units
Scale
- 1 tbsp butter or neutral oil (I personally prefer butter!)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 green onions, chopped
- 1 cup cooked rice (preferably day-old - Jasmine rice is ideal, but any type can be subbed!)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup frozen peas and carrots
Instructions
- In a large skillet or wok, melt the butter (or heat oil) over medium-high heat.
- Add the garlic, ginger, and green onions, stirring for 30 seconds until fragrant.
- Toss in the frozen peas + carrots. Stir for 2 – 3 minutes until heated through.
- Stir in the rice, breaking up any clumps. Cook for 2 – 3 minutes, letting it get lightly toasted.
- Drizzle soy sauce and sesame oil over the rice. Stir well to coat evenly and cook for 1 more minute.
- Remove from heat and serve immediately as a side or base for stir-fry dishes.
Notes
- Cook rice a day ahead and chill it in the fridge: cold rice firms up, making it easier to fry without clumping.
- Avoid freshly cooked hot rice unless you spread it on a tray to cool first – hot rice tends to clump and steam instead of fry.
- If you want a slightly nutty flavor, you can lightly toast the rice in the pan for a minute before adding aromatics.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 2