How to Make the Perfect Egg Fried Rice with Peas and Carrots
Asian · Easy · 17 min · 4 servings
This classic egg fried rice is a beloved kid friendly dish that comes together in just 15 minutes using simple pantry ingredients that are completely nut free and dairy free. It is the perfect way to use leftover rice and sneak in extra vegetables without any complaints from picky eaters.
Why this recipe works
This Egg Fried Rice with Peas and Carrots recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 17 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups cooked and cooled white rice
- 3 large eggs lightly beaten
- 1 cup frozen peas and carrots thawed
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon sesame oil
Step by step instructions
Step 1: Heat the Pan
Heat sesame oil in a large wok or wide skillet over high heat until it is shimmering hot. High heat is essential for proper fried rice as it creates the slightly smoky charred flavor that makes this dish so irresistible.
Step 2: Scramble the Eggs
Pour the beaten eggs into the hot pan and scramble them quickly for about 1 minute until just set but still slightly soft. Push them to the side of the pan to make room for the remaining ingredients.
Step 3: Add Rice and Vegetables
Add the garlic to the pan and cook for 30 seconds. Add the cooked rice and thawed peas and carrots and stir fry over high heat for 3 to 4 minutes pressing the rice against the pan to break up any clumps and get some crispy bits.
Step 4: Season and Finish
Pour the soy sauce over the rice and toss everything together until evenly coated. Mix in the scrambled eggs and cook for one final minute. Taste and adjust seasoning then serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- soy sauce → coconut aminos for a soy free and lower sodium alternative
- white rice → brown rice for a higher fiber whole grain version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked warm rice which is too moist and sticky causing the fried rice to clump and become mushy
- Cooking on low or medium heat which steams the rice instead of frying it resulting in a soft soggy texture
Nutrition facts
Per serving: 290 calories, 10g protein, 48g carbs, 7g fat, 3g fiber.
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