Thai-Style Fried Rice with Eggs, Vegetables and Lime
A quick jasmine rice skillet with scrambled eggs, mixed vegetables, green onions, fish sauce, and lime.
Ingredients
Rice and vegetables
- 2 cups cooked jasmine rice Previously cooled promptly and refrigerated
- 2 tablespoons vegetable oil Divided
- 2 large eggs Beaten
- 1 cup mixed carrots, peas, and bell pepper Thawed and drained if frozen; carrots finely diced
- 3 green onions Sliced
- 1 tablespoon reduced-sodium soy sauce Plus up to 1 teaspoon after tasting
- 1 teaspoon fish sauce Plus up to 1 teaspoon after tasting
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped cilantro
- 1 lime Cut into wedges
Instructions
- Loosen 2 cups of safely refrigerated cooked rice. Prepare the vegetables, sauces, and garnishes before heating the pan.
- Warm 1 tablespoon vegetable oil in a broad skillet over medium-high heat. Scramble the beaten eggs completely and lift them onto a clean plate.
- Add the other tablespoon of oil. Stir-fry the prepared vegetables 2–3 minutes; small carrot pieces should begin to soften.
- Mix in the rice and turn it through the vegetables for 3–4 minutes, breaking clumps apart.
- Season with 1 tablespoon reduced-sodium soy sauce and 1 teaspoon fish sauce. Fold in eggs, sliced green onions, and sesame oil. Keep cooking until every part is 165°F.
- Taste and, if needed, add up to 1 extra teaspoon of each sauce. Garnish with cilantro and offer lime wedges alongside.
Notes
Use rice that was cooled promptly and stored cold. Count leftover storage from the rice’s original cooking date, with a maximum of 3 days for this dish. Rewarm portions to 165°F. The cooking time excludes preparing and chilling rice.