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Classic Kosher Fried Rice with Eggs and Vegetables

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Pareve

Classic egg fried rice is quick and endlessly flexible: day-old rice stir-fried with scrambled eggs, peas and carrots, green onions, garlic and ginger, seasoned with soy sauce and sesame oil.

Why Day-Old Rice

Freshly cooked rice has too much moisture and turns gummy. Rice cooked the day before and refrigerated has drier, firmer grains that separate and fry up nicely. Scramble the eggs first, set them aside, then stir-fry the rice in a hot pan before folding the eggs back in. Corn, peppers or bean sprouts work in place of the peas and carrots.

Kosher Notes

Made with eggs and vegetables only, this fried rice is pareve. Add leftover chicken or beef for a meat version. Check each egg for blood spots, and use soy sauce with a reliable hechsher.

Leftovers

Leftovers keep for 3 days.

Classic Kosher Fried Rice with Eggs and Vegetables
This kosher fried rice recipe uses day-old rice and separately cooked eggs to create the perfect texture. Ready in just 15 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked white rice preferably day-old and refrigerated
  • 3 large eggs beaten
  • 3 tablespoons vegetable oil divided
  • 1 cup frozen peas and carrots thawed
  • 3 green onions sliced thin
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set but still slightly wet. Transfer eggs to a plate and set aside.
  2. Add the remaining 2 tablespoons of oil to the same pan and increase heat to high. Add the day-old rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice starts to crisp slightly.
  3. Push the rice to one side of the pan. Add the garlic and ginger to the empty space and cook for 30 seconds until fragrant. Mix with the rice.
  4. Add the thawed peas and carrots to the pan and stir-fry for 1-2 minutes until heated through.
  5. Pour the soy sauce over the rice mixture and toss everything together. Add the scrambled eggs back to the pan and gently fold them in, breaking them into smaller pieces.
  6. Remove from heat and stir in the sesame oil, sliced green onions, salt, and pepper. Taste and adjust seasoning as needed. Serve immediately while hot.

Notes

For best results, cook rice the day before and refrigerate overnight. This helps the grains separate and prevents mushy fried rice. You can substitute the peas and carrots with any vegetables you have on hand, such as corn, bell peppers, or bean sprouts. Leftover fried rice keeps in the refrigerator for up to 3 days and reheats well in the microwave.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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