Quick Fried Rice

Kathy D


A quick and easy Rachael Ray recipe. You can use leftover cooled rice or make your own and cool before starting the recipe. Enjoy!


★★★★★ 2 votes

10 Min
10 Min


  • 2-3 c
    cold, leftover rice (or make your own and cool - 2 c water/1 c white rice)
  • 3 Tbsp
    vegetable oil
  • 2
    eggs, beaten
  • 2 clove
    garlic, chopped
  • 2
    inches fresh gingerroot, minced or grated
  • 1/2 c
    shredded carrots
  • 1/2
    red bell pepper, diced
  • 4
    scallions, thinly sliced on an angle
  • 1/2 c
    frozen peas
  • 1/4-1/3 c
    tamari, low sodium

How to Make Quick Fried Rice


  1. *If making your own rice: Bring water to a boil, add rice, reduce heat, cover and cook over med-low heat until tender, 15-18 minutes. Spread rice on a cookie sheet to quick cool.
  2. Heat a large skillet (or wok) over high heat. Add 1 T oil to the pan.
  3. Add eggs and scramble, then move them off to the side of the pan and add a little more oil to the center.
  4. Add garlic and ginger, then carrots, pepper and scallions and quick fry the veggies for about 2 minutes.
  5. Add rice and combine with veggies.
  6. Incorporate the scrambled eggs and continue to cook another 2-3 minutes.
  7. Add peas and tamari and stir-fry 1 more minute, then serve.

Printable Recipe Card

About Quick Fried Rice

Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Fried Rice

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