I could literally eat this rice all day and night, every damn day. It comes together really quickly and it yields a lot, so you can enjoy it for days (ok, maybe just one day because that’s all that will be left) to. The leftovers are even better than it fresh, in my opinion. This is a one pot, 30 minute recipe, which makes it the perfect weeknight dinner!
This recipe is Asian-inspired because it has all of the flavors I love. I’m no fried rice expert (and there are so many versions!), so this is my humble version. Hope you enjoy!
Ingredients
- 1/2 medium onion, diced
- 3/4 cups carrots, diced
- 3/4 cup frozen peas
- 1 garlic clove, minced
- 2.5 cups brown rice (already cooked ahead of time)
- 4 eggs, beaten
- 1 tbsp sesame seeds
Spices/Oils
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
Kitchen Tools
- Large skillet or sauté pan, preferably with straight sides
Instructions
- Prep your ingredients:
- Dice the carrots & onion, take the peas out of the freezer
- Beat the eggs in a small bowl and set aside
- Heat the vegetable oil over medium heat
- Add the carrots & sauté for 3-5 minutes
- Add the onion & sauté for 5 minutes
- Add the ginger & stir to combine
- Lower the heat to medium-low and push the carrot/onion mixture to the side
- Add the eggs & stir to scramble
- Once the eggs are mostly cooked, combine with the onion/carrot mixture
- Add the peas, brown rice, soy sauce & sesame oil
- Stir until combined & warmed through
- Turn off the heat & sprinkle with sesame seeds
- Enjoy warm!
Tablespoons & Teaparties 