Crispy fried rice is my favorite go-to recipe. I decided to make this recipe my first post on Toshi’s Table because it’s quick, easy, and a timeless classic. This is a recipe I normally make off the top of my head, based on whatever is lying around in the fridge. I cook it at least once a week because it’s ridiculously simple and I can incorporate food that may spoil soon (I hate wasting food!). I typically find myself with an abundance of onions, carrots, and eggs. In my opinion, the more color in this dish the better. I like to store a bag of peas in my freezer just for this purpose (let’s be honest I’m not eating peas with anything else).
A note on fried rice:
One important note about this dish- I strongly recommend using leftover rice. It is easier to crisp up and it’s another great way to use leftovers. I have suggested using 1 ½ cups of rice, however, I have made this with as little as 1/2 cup. Crispy fried rice is all about using what you’ve got, so no worries if you don’t have a full 1 ½ cups of rice (or any of the other ingredients for that matter), add whatever produce you have to create a delicious one-pot meal. I love the balance of flavors and crunch in every bite!
Enjoy crispy fried rice with this chopped rainbow veggie salad, or top if off with Tamago-Style Egg Pancake. I hope you enjoy making this dish as much as I do. It”ll soon become a favorite in your household, especially because of how quick and easy it is. Make sure to comment below what ingredients you used for this dish! Feel free to follow Toshi’s Table on Instagram and Pinterest for more recipes. Happy eating!
A quick and easy 30-minute meal for 2! (or 4 sides)
Ingredients
Scale
1 ½–2 cups leftover rice
1/2 medium onion, diced
2 carrots, quartered and diced
2 eggs (optional)
1/4 cup frozen peas
2 tbsp of Canola oil
1 teaspoon of sesame oil
2 tbsp of low sodium soy sauce
½ teaspoon of salt
10–15 grinds of fresh black pepper
scallions for garnish
Instructions
Add canola oil to a large frying pan or wok and turn the heat up to medium-high. When the oil is heated, add the onions, carrots, and frozen peas (add any extra uncooked veggies at this point). Sautee until onions are translucent and carrots are cooked through about 5 minutes.
Turn the heat down to medium and gently push the onions, carrots, and peas aside to the edges of the pan, forming a circle. Crack the eggs into the center of the circle and immediately start scrambling them within the circle*.
When the eggs start to solidify, mix the entire pan of veggies and eggs together. Add salt and cook for a minute. Add sesame oil and leftover rice, breaking up chunks with the back of a spoon. Stir to incorporate the rice and veggies together. Add the soy sauce and mix together.
In order to make the rice crispy, let it sit for 5 minutes. Stir rice to see the crispy underside. Let rice sit again to crisp up the other side. Garnish with scallions and serve as a main dish or a side dish. Enjoy!
Notes
*I like to keep things simple and crack the eggs right into the pan. If you prefer, crack them into a small bowl and whisk them together before dropping them into the pan.
This dish will serve 2-3 people as an entree, or 4 people as a side.
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