Flavorful Rice Stir-Fry is a delightful dish where cooked white rice is stir-fried in a skillet with scrambled eggs, assorted vegetables, and seasoned with garlic and soy sauce, creating a perfect side dish or comforting meal. You don’t need a wok for this easy and delicious recipe!
Origins and Ingredients
This dish has a rich history, originating from the practice of using leftovers. Utilizing leftover rice, preferably 2-3 days old, along with assorted vegetables and protein, results in a quick and satisfying meal. While long-grain white rice is commonly used, brown rice can be substituted for a healthier option.
Assorted vegetables such as carrots, onions, green onions, and peas provide texture and flavor to the stir-fry. Soy sauce adds depth of flavor, with the option to adjust according to personal taste preferences.
How to Prepare Flavorful Rice Stir-Fry
Begin by scrambling the eggs in sesame oil, then set them aside. In the same skillet, cook the carrots, onions, and green onions until tender, before adding garlic for additional flavor. Incorporate the cooked rice and scrambled eggs, followed by melted butter, lemon juice, soy sauce, and frozen peas. Cook until heated through, seasoning with salt, pepper, and additional soy sauce as desired.
Once you’ve experienced the ease and taste of this flavorful rice stir-fry, feel free to customize it with your favorite proteins or additional vegetables. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Ingredients
- 4 cups (800 g) long-grain white rice, cooked and cooled
- 2 tablespoons (30 ml) sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon (2-3 g) kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup (15 g) green onions, diced
- 1 teaspoon (5 g) minced garlic
- ¼ cup (60 g) butter, melted
- 1 teaspoon (5 ml) lemon juice
- 2 tablespoons (30 ml) soy sauce
- ⅓ cup (50 g) frozen peas
- Salt and pepper, to taste
Instructions
- Heat a large skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil, beaten eggs, and salt. Cook until large curds form, then transfer the eggs to a plate and tent with foil to keep warm.
- Reduce the heat slightly and add the remaining oil, diced carrots, onions, and green onions. Cook until heated through and carrots are softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Return the cooked eggs to the skillet, then add the cold rice.
- Pour in melted butter, lemon juice, soy sauce, and frozen peas. Cook, stirring frequently, for 3-5 minutes or until heated through.
- Season with salt and pepper to taste before serving. Enjoy your flavorful rice stir-fry!
