Easiest Fried Rice Using Uncooked Rice
Transform your weeknight dinner routine with this recipe for the *Easiest Fried Rice Using Uncooked Rice*! Perfect for those who love quick yet satisfying meals, this one-pan wonder starts with uncooked white rice, ensuring every grain absorbs maximum flavor as you toast and simmer it to perfection. Featuring a medley of vibrant veggies like carrots and peas, aromatic garlic and onions, and fluffy scrambled eggs, each bite is a delightful blend of textures and tastes. The dish comes together with a splash of soy sauce and a hint of seasoning, making it irresistibly savory and customizable to your preference. Ready in just 40 minutes from prep to plate, this fried rice is an all-in-one dinner that’s comforting, budget-friendly, and perfect for busy families. Don’t forget to top it with sliced scallions for an extra pop of freshness!
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Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 0.5 cup peas, frozen or fresh
- 3 tablespoons soy sauce
- 2 eggs
- 2 scallions, sliced (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Step 2
Add the uncooked rice to the skillet, stirring constantly for 2-3 minutes until it starts to turn light golden. This step toasts the rice and enhances its flavor.
Step 3
Add 2 cups of water to the skillet and stir. Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 15 minutes, or until the water is fully absorbed.
Step 4
Once the rice is cooked, transfer it to a bowl and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat over medium-high. Add the chopped onion, minced garlic, diced carrot, and peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
Step 6
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them with a spatula until fully cooked, about 1-2 minutes.
Step 7
Add the cooked rice back to the skillet, mixing it with the vegetables and scrambled eggs.
Step 8
Pour in the soy sauce, salt, and pepper, stirring well to evenly coat the rice and combine all ingredients.
Step 9
Cook for another 2-3 minutes, stirring occasionally, until the rice is lightly fried and heated through.
Step 10
Remove from heat and garnish with sliced scallions if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1195.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1306.1 |
| Total Fat 37.7g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 372mg | 0% |
| Sodium 3157.1mg | 0% |
| Total Carbohydrate 201.1g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 16.3g | |
| Protein 39.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 260.9mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1333.3mg | 0% |
Source of Calories