Kate's Loaded Fried Rice

Elevate your weeknight dinners with "Kate's Loaded Fried Rice," a vibrant one-pan meal bursting with bold flavors and wholesome ingredients. This irresistible dish features day-old jasmine rice stir-fried to perfection with colorful vegetables like carrots, bell peppers, and peas, along with tender pieces of diced chicken (or your protein of choice). Enhanced by a savory blend of soy sauce, oyster sauce, and a touch of sesame oil, every bite is infused with rich umami goodness. Scrambled eggs and fresh scallion garnishes add layers of texture and flavor, all conveniently coming together in just 30 minutes. Perfect as a quick dinner or meal prep staple, this fried rice recipe is a family-friendly favorite that's customizable and packed with nutrients. Discover the secret to restaurant-quality fried rice right in your kitchen!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups cooked jasmine rice (preferably day-old)
• 3 tablespoons vegetable oil
• 2 large eggs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 cup frozen peas
• 1 large bell pepper, diced
• 1.5 cups cooked chicken breast, diced (or protein of choice)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 4 stalks scallions, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Prepare all ingredients before cooking: dice the vegetables, mince the garlic, and dice the protein if not already done.

Step 2

In a small bowl, whisk the eggs with a pinch of salt. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble briefly until just set. Remove the eggs from the skillet and set aside.

Step 4

Add another tablespoon of vegetable oil to the skillet. Add the diced onion and minced garlic, and sauté for 1-2 minutes until fragrant.

Step 5

Add the diced carrot, bell pepper, and frozen peas to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.

Step 6

Push the vegetables to one side of the skillet and add the remaining tablespoon of oil to the empty space. Add the cooked rice to the skillet and break up any clumps with a spatula.

Step 7

Mix the rice with the vegetables, ensuring everything is evenly distributed.

Step 8

Add the soy sauce, oyster sauce, and sesame oil to the skillet. Stir well to evenly coat the rice and vegetables.

Step 9

Return the scrambled eggs and diced protein to the skillet. Stir everything together and let it cook for 2 minutes to heat through.

Step 10

Season with salt and black pepper to taste.

Step 11

Garnish with sliced scallions and serve immediately.

Nutrition Facts

Serving size	(2179.8g)

Amount per serving	% Daily Value*
Calories	2766.6

Total Fat 80.0g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 31.1g
Cholesterol 689.8mg	0%
Sodium 4183.0mg	0%
Total Carbohydrate 337.1g	0%
Dietary Fiber 22.9g	0%
Total Sugars 29.7g
Protein 167.0g	0%

Vitamin D 82IU	0%
Calcium 393.9mg	0%
Iron 19.4mg	0%
Potassium 2981.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 24.4%

Carbs: 49.3%