If you’re on the hunt for a quick, delicious, and satisfying meal, look no further than this vibrant Fried Rice with Peas and Bean Sprouts! In just 20 minutes, you can whip up a dish that not only tantalizes your taste buds but also brings a burst of color to your dinner table. This Asian-inspired recipe is perfect for using up leftover rice and is packed with nutritious veggies, making it a fantastic choice for busy weeknights or a delightful side for entertaining guests. Ready to elevate your cooking game? Dive into this easy-to-follow recipe and discover how simple it is to create a restaurant-quality dish right at home!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup peas
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 green onions, chopped
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked rice, 1 cup of peas, 1 cup of bean sprouts, 2 tablespoons of soy sauce, 2 beaten eggs, 2 tablespoons of vegetable oil, and 2 chopped green onions.
- Ensure that the cooked rice is cold, as using day-old rice yields the best results for fried rice. If you don't have leftover rice, spread freshly cooked rice on a baking sheet to cool.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Add the beaten eggs to the skillet and scramble them quickly, stirring continuously until fully cooked. This should take about 1-2 minutes. Once cooked, remove the scrambled eggs from the skillet and set aside.
- In the same skillet, add the 1 cup of peas and stir-fry for about 2 minutes until they are heated through.
- Next, add the 1 cup of bean sprouts to the skillet, stirring constantly for another 1-2 minutes until they are slightly tender but still crunchy.
- Now, add the cold cooked rice to the skillet. Use a spatula to break up any clumps of rice, ensuring it mixes well with the vegetables.
- Pour in the 2 tablespoons of soy sauce over the rice and stir-fry for about 3-4 minutes, allowing the rice to absorb the flavors and heat through completely.
- Return the scrambled eggs to the skillet, mixing them into the rice and vegetable mixture.
- Finally, add the 2 chopped green onions and stir everything together for another minute to combine all the ingredients evenly.
- Once everything is heated through and well mixed, remove the skillet from the heat.
- Serve the fried rice hot, garnished with additional green onions if desired. Enjoy your delicious Fried Rice with Peas and Bean Sprouts!
Tips
- Use Day-Old Rice: For the best texture, use cold, day-old rice. It’s drier and less sticky, which makes for perfect fried rice. If you don't have leftover rice, spread freshly cooked rice on a baking sheet to cool quickly.
- Prep Ahead: Have all your ingredients prepped and ready to go before you start cooking. This ensures a smooth cooking process, as fried rice cooks quickly!
- High Heat is Key: Make sure your skillet or wok is hot before adding the oil. This helps to achieve that signature stir-fried flavor and prevents the ingredients from steaming instead of frying.
- Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, carrots, or corn based on your preference or what you have on hand.
- Soy Sauce Alternatives: If you're looking to cut down on sodium, consider using low-sodium soy sauce or tamari for a gluten-free option.
- Garnish for Flavor: Don’t skip the green onions at the end! They add a fresh crunch and enhance the overall flavor of the dish.
- Serve Immediately: Fried rice is best enjoyed fresh and hot. Serve it right off the stove for the best taste and texture!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
