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Classic Kosher Vegetable Fried Rice With Scrambled Eggs - Asian-Inspired recipe
There's something incredibly satisfying about transforming leftover rice into a completely new dish. I discovered this when I started making my own version of vegetable fried rice, adapting it to keep kosher while maintaining all the flavors I craved from my favorite takeout spots. Fried rice originated in China as a way to use up day-old rice, and honestly, that's still the best approach today. Fresh rice gets mushy when you stir-fry it, but rice that's been sitting in the fridge overnight develops the perfect texture. It separates beautifully and gets those slightly crispy edges that make each bite interesting. I keep containers of leftover rice specifically for this purpose now. The key to great kosher fried rice is getting your pan screaming hot and moving quickly. I use a large skillet or wok and work in batches so everything gets properly seared instead of steamed. The eggs go in first, scrambled until they're just set but still tender. Then I push them to one side while I build the rest of the dish. Fresh ginger and garlic create the aromatic base, followed by whatever vegetables I have on hand. This makes a perfect weeknight dinner when you need something filling but don't want to spend hours in the kitchen. I often serve it alongside steamed broccoli or a simple cucumber salad. It's also fantastic as a side dish with grilled fish or roasted chicken for Shabbat dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked white rice preferably day-old and refrigerated
  • 3 large eggs
  • 3 tablespoons vegetable oil divided
  • 1 medium onion diced
  • 2 medium carrots diced small
  • 1 cup frozen peas thawed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 3 whole scallions sliced thin
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Break up the cold rice with your hands to separate any clumps. Set aside.
  2. Beat the eggs in a small bowl with a pinch of salt and pepper.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set but still tender, about 1-2 minutes. Transfer to a plate and set aside.
  4. Add another tablespoon of oil to the same pan. Add the diced onion and carrots, stir-frying for 3-4 minutes until the carrots start to soften.
  5. Add the peas, garlic, and ginger. Stir-fry for another minute until fragrant.
  6. Push vegetables to one side of the pan and add the remaining tablespoon of oil to the empty space. Add the rice and spread it out, letting it sit undisturbed for 1-2 minutes to get crispy on the bottom.
  7. Toss the rice with the vegetables and add the soy sauce and sesame oil. Stir-fry for 2-3 minutes, allowing the rice to get lightly golden in spots.
  8. Return the scrambled eggs to the pan, breaking them into smaller pieces as you stir them in.
  9. Remove from heat and stir in the sliced scallions. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve immediately while hot.

Notes

Day-old rice is crucial for the best texture. Fresh rice will become mushy when stir-fried. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours before using. Feel free to substitute or add other vegetables like bell peppers, broccoli, or mushrooms. The dish keeps in the refrigerator for up to 3 days and reheats well in the microwave or a skillet.
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 140mg 47%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.