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Fried rice recipe card – high-protein stir fry from Flexible Feasts

Fried Rice

This Fried Rice packs a punch of flavor with turmeric, ginger, and sriracha while keeping ingredients simple and budget-friendly. Packed with peas, carrots, eggs, and seasoned to perfection, it's a quick weeknight side or main that actually tastes better than takeout.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Sides
Cuisine: Other world cuisine
Calories: 300
Ingredients Method Video Notes

Ingredients
  

Fried Rice
  • 2 Cups uncooked long grain rice
  • 4 Cups Low-sodium vegetable broth
  • 2 eggs scrambled
  • 1/2 cup white onion diced
  • 3 garlic cloves minced or 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2 tablespoons olive oil
  • 1 ½ cups 12 ounces fresh or frozen peas and carrots
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sriracha sauce
  • Juice from half a lemon
  • Pinch of salt and black pepper
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili flakes optional
Garnish
  • Sliced green onions
  • Sesame seeds

Directions
 

  1. . Rinse your rice under running water, pat dry to reduce some moisture and then add it to a large pot.
  2. Add your vegetable broth into the large pot and bring it to a boil.
  3. Cook your rice until the water is drained. Cooking time will depend on what type of rice you use so refer to your rice’s instructions.
  4. While your rice cooks, in a skillet, add a tablespoon of oil and your diced onion.
  5. Cook for about 5-7 minutes on medium heat.
  6. Add in your minced garlic and minced ginger and cook for 2-3 minutes. Once done, remove from the skillet.
  7. Beat two large eggs, and add to the skillet and scramble. Once done, remove from the skillet.
  8. Add your peas and carrots and cook for about 10-12 minutes until cooked. Once they’re cooked, add your onion and scrambled eggs and combine.
  9. Once done, add your cooked rice. Make sure to use a large enough skillet.
  10. Add your seasonings, soy sauce, oyster sauce, sesame oil, sriracha sauce and lemon juice and mix well.
  11. Cook on low for an additional 5-10 minutes to let the flavors meld together.
  12. Serve and garnish with sliced green onions

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore moisture.