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fried rice in a pan
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5 from 2 votes

Easy Stir-Fried Rice

Tender rice, loaded with beef, corn, onion, carrots, with the added kick of Serrano peppers.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 2 people
Calories: 427kcal

Equipment

  • Wok or a deep pan

Ingredients

  • 4 oz beef (cut into strips)
  • 1 small carrot (sliced)
  • ¼ cup onions (diced)
  • 1 Serrano pepper (sliced)
  • 1 T. ginger (minced)
  • 2 cloves garlic (sliced)
  • ¼ cup fresh corn (or frozen)
  • 2 cups leftover rice (cold)
  • 1 T. soy sauce
  • 1 T. toasted sesame seeds (optional)
  • Sriracha sauce (optional)

Instructions

  • Heat oil in a wok. Stir-fry the meat for one minute.
  • Add carrots and cook for an additional minute.
  • Add onion, ginger, and pepper. Stir-fry for one minute.
  • Add corn and garlic, continue to stir-fry for another minute.
  • Finally, add the rice and mix in with the other ingredients. Stir-fry for a few additional minutes.
  • Add soy sauce and stir in with the other wok ingredients.
  • Serve rice sprinkled with toasted sesame seeds and Sriracha sauce, if desired.

Notes

  • Other vegetables that go great in fried rice include broccoli, bean sprouts, snow peas, zucchini, mushrooms, eggplant, scallions, and peas.
  • Instead of beef, you can use chicken, shrimp, pork, or diced bacon. Or leave the meat out altogether to make vegetarian stir-fried rice.
  • Besides sesame seeds, try adding toasted peanuts and chopped cilantro before serving.
  • To add more protein, scramble a few eggs separately and toss them in with the rice. To save time, scramble the eggs with the vegetables before adding the rice.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 54g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 497mg | Fiber: 2g | Sugar: 3g