Easy Fried Rice

Author: Marthinus Strydom
Category: Pasta & Rice
Serves/Qty: 8.00
Heidi Strydom

This Asian-flavored fried rice recipe using leftover rice, peas, and carrots is perfect to serve alongside any entrée.

Marthinus Strydom

The Story

A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.

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Adjust Quanities

⅔ cup (31.68 Teaspoons) chopped baby carrots
½ cup (24 Teaspoons) frozen green peas
2 tbsp (6 Teaspoons) vegetable oil
1 clove garlic, minced, or to taste
2 large eggs
3 cup (144 Teaspoons) cooked white rice
1 tbsp (3 Teaspoons) soy sauce, or more to taste
2 tsp sesame oil, or to taste


  1. Add the rice to a pot and rinse 3 times with clean water.
  2. Let the rice soak in a pot of water for 30 minutes.
  3. Drain the rice and add back to the pot.
  4. Fill the pot with water, about 3/4 full.
  5. Add a pinch of salt to the rice.
  6. Bring to the boil on the stove.
  7. When it starts boiling, set the timer for 10 minutes.
  8. Taste the rice. If it's too hard, cook for another minute of two.
  9. The rice must be cooked but not too soft. There must be firmness in the rice. 
  10. Spread the rice on a plate and let it cool in the fridge.
  11. Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
  12. Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
  13. Stir in cooled cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.


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