This is a yummy recipe for fried rice.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.

    Advertisement
  • Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.

  • Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Nutrition Facts

369 calories; protein 10.3g 21% DV; carbohydrates 63.4g 21% DV; fat 7.8g 12% DV; cholesterol 93mg 31% DV; sodium 175.8mg 7% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2015
So good, so simple, so colorful and pretty. As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. I cooked the rice and carrots ahead of time as well, the carrots nuked in a bit of water. After cooking the rice I spread it out on a cookie sheet and refrigerated it until it was good and cold (the best way of doing fried rice). Once I was ready to put this together for supper, it was an absolute snap. For really authentic and delicious flavor, I added a wee drizzle of toasted sesame oil. Topped with sautéed shrimp and scallops, with some steamed asparagus on the side, this was a dinner I'll probably dream about - or at least think about the next time I get hungry! Read More
(28)

Most helpful critical review

Rating: 3 stars
02/22/2016
I was disappointed for the amount of work here. It seemed too bland. Read More
27 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2015
So good, so simple, so colorful and pretty. As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. I cooked the rice and carrots ahead of time as well, the carrots nuked in a bit of water. After cooking the rice I spread it out on a cookie sheet and refrigerated it until it was good and cold (the best way of doing fried rice). Once I was ready to put this together for supper, it was an absolute snap. For really authentic and delicious flavor, I added a wee drizzle of toasted sesame oil. Topped with sautéed shrimp and scallops, with some steamed asparagus on the side, this was a dinner I'll probably dream about - or at least think about the next time I get hungry! Read More
(28)
Rating: 5 stars
02/11/2016
Very tasty and easy! I recommend making your rice ahead of time and chilling or using leftover rice. Start with cold rice (make sure it's broken apart -- don't throw any stuck-together hunks into the pan). I increased the soy sauce to 1 tablespoon, used peanut oil instead of canola oil (personal preference when cooking Chinese dishes), added a little fresh grated ginger with the garlic, and added a tablespoon of toasted sesame seeds at the end before serving. I omitted the frozen peas (don't really like them) and used shelled edamame instead. Yummy dish that can easily be adapted to use what you have on hand. I will be making again and again and will add meat and seafood to make it a quick and easy main dish. Thank you for sharing your recipe! Read More
(7)
Rating: 4 stars
09/28/2014
This is a good recipe with the right proportions but I think the instruction to scramble the eggs first is unnecessary. I made a well in the rice added a small squirt of oil poured the beaten egg into the well and scrambled it with my hoak. Then I added the soy sauce salt & pepper and tossed it all together. I only used 1 egg but it was a Large one. 2 Medium eggs would be about right for 4 cups of rice. I'd give it 4.5 stars if I could but as written it loses a star for the extra unneeded step of scrambling the egg and removing it from the pan. I think scrambling it last keeps it tender where letting it rest for 5 minutes may make it a little chewy. Otherwise excellent recipe for straight up fried rice. Read More
(6)
Advertisement
Rating: 5 stars
06/15/2016
Excellent! However I must be lazier than some I simply use frozen mixed vegetables microwave them and throw them in the mix with what ever leftover meat that I have. I also am one to cook the egg separately then add later. I like to keep the egg yellow as opposed to mixing the egg and soy sauce together which doesn't affect the taste just the color. Read More
(3)
Rating: 5 stars
02/23/2016
So very good to make it more flavorful I added a little white chopped onion and a little more soy sauce then what the recipe called for I will be making this again Read More
(1)
Rating: 5 stars
12/19/2018
I had to make a few changes based on what I had but it came out very well. Read More
Advertisement
Rating: 5 stars
01/28/2020
This is a simple and quick recipe. It is darn good. I added shrimp cuz I had some in the freezer and I used a bag of frozen peas and carrots which worked just fine. I spent more time looking for the recipe I used last time than it took to make this. I am underlining this recipe! Read More
Rating: 5 stars
04/09/2020
Easy and flavorful! Substituted sesame oil for half of the canola oil and added sesame seeds! Delicious. Read More
Rating: 5 stars
04/19/2020
Better than delivery! Thanks for the recipe Shylah. I made this as is with the exception of adding chicken. I lived in NYC most of my adult life and can say with confidence had some of the best Chinese food in the world. I now live in an area where finding a Chinese restaurant is a challenge..."necessity is the Mother of invention", and since my fiance and I had a craving...every bit as good as Canal Street! This one is a keeper. Thanks again. Read More
Rating: 3 stars
02/22/2016
I was disappointed for the amount of work here. It seemed too bland. Read More