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Homemade Fried Rice

A bowl of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 3 large eggs, beaten
  • ¼ teaspoon sea salt, plus more to taste
  • 2 ½ teaspoons toasted sesame oil
  • ⅓ cup coconut aminos
  • 3 tablespoons vegetable oil
  • 2 medium carrots, finely diced (about 1 cup)
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups cooked white rice, preferably day-old
  • ¾ cup frozen peas, thawed
  • 4 green onions, chopped
  • 2 tablespoons soy sauce

Method

  1. In a small bowl, combine eggs, salt, ½ teaspoon of the sesame oil, and ½ teaspoon of the coconut aminos, whisking with a fork until smooth.
  2. Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the remaining sesame oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the carrots and cook until slightly softened, 3 to 4 minutes. Add the onion and cook for another 4 minutes, or until onion and carrots are both tender. Stir in the garlic and cook until fragrant, about 1 minute more. Transfer the vegetables to a large bowl. 
  3. Add 1 tablespoon of the remaining vegetable oil to the skillet. Add the egg mixture and cook, scrambling, until set, about 1 minute. Immediately transfer to the bowl with the veggies. 
  4. In the same skillet, heat the remaining 1 tablespoon of vegetable oil and the remaining 1 teaspoon of sesame oil. Once the oil is glistening, add the rice and toss to coat. Spread the rice evenly on the bottom of the pan. Cook, undisturbed, until the rice begins to crisp on the bottom, 2 to 3 minutes. Stir the rice once, then continue to cook, undisturbed, until slightly crispy, another 2 to 3 minutes.
  5. Return the veggies and eggs to the skillet. Add the peas, green onions, remaining coconut aminos, and soy sauce. Cook, stirring, to combine and warm through, 1 to 2 minutes. Taste and season with salt. 

Notes

 If using freshly cooked rice, spread it out on a baking sheet or two large plates to cool before using.