Easy Asian Rice

This Easy Asian Rice is a quick, flavorful one-pan dish inspired by simple stir-fried rice from East Asian home cooking. Using day-old rice, vegetables, scrambled eggs, and a light soy-sesame sauce, it’s ready in 15 minutes—perfect for busy weeknight dinners or using up leftovers. It’s light, customizable, and tastes better than takeout without the extra oil or cost.

Easy Asian Rice

Ingredients

For 4 servings, gather these everyday items:

  • 4 cups cooked day-old rice (white, brown, or jasmine)
  • 2 large eggs, beaten
  • 1 medium carrot, finely diced
  • 1 cup frozen peas or mixed vegetables
  • 3 green onions (spring onions), sliced (white and green parts separated)
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce or hoisin (optional for depth)
  • 2 tablespoons vegetable oil
  • ½ teaspoon white pepper
  • Salt to taste
  • Optional: 1 teaspoon grated ginger, sesame seeds for garnish

Direction

  • Step 1: Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Pour in beaten eggs, scramble quickly (1–2 minutes) until just set. Remove to a plate.
  • Step 2: Add remaining 1 tablespoon oil to the skillet. Sauté diced carrot and white parts of green onions 3–4 minutes until carrot softens.
  • Step 3: Add minced garlic (and grated ginger if using) and cook 30 seconds until fragrant.
  • Step 4: Add cold day-old rice. Break up any clumps with a spatula and stir-fry 4–5 minutes until rice is heated through and slightly crispy.
  • Step 5: Return scrambled eggs to the pan, breaking into small pieces. Add frozen peas, soy sauce, sesame oil, oyster/hoisin sauce (if using), white pepper, and salt. Stir-fry 2–3 minutes until peas are hot and everything is well coated.
  • Step 6: Stir in green parts of onions. Taste and adjust seasoning. Serve hot, garnished with sesame seeds.

Nutrients Information

Per serving (about 1½ cups, approximate values with low-sodium soy):

  • Calories: 320 to 360
  • Total Fat: 10 to 12 grams
  • Saturated Fat: 1.5 to 2 grams
  • Cholesterol: 90 to 110 milligrams
  • Sodium: 500 to 650 milligrams
  • Total Carbohydrates: 48 to 52 grams
  • Dietary Fiber: 4 to 6 grams
  • Sugars: 4 grams (natural from veggies)
  • Protein: 10 to 12 grams
  • Good source of complex carbs from rice for energy, protein from eggs, vitamin A from carrots, and healthy fats from sesame oil. A balanced, veggie-rich side or main dish.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service