Our premium organic long grain white rice goes with everything. And if fried rice is on the menu make sure it's cold.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Better Than Take-Out Vegetable Fried Rice
Copyright Recipe © 2016 Woodland Foods


Makes 2 servings

  • 2 Cups Organic Long Grain White Rice, cooked and cooled

  • 2 Tablespoons Vegetable Oil, divided

  • 1 Small Onion, Finely Chopped

  • 1 Medium Carrot, peeled and cut into small dice

  • 3 Green Onions, thinly sliced

  • 2 Garlic Cloves, minced

  • 1 1/2 Teaspoons Soy Sauce

  • 1 Teaspoon Toasted Sesame Oil

  • Fine Sea Salt

  • Ground White Pepper

  • 1 Egg, lightly beaten

  • 1 Cup Frozen Peas


  1. Heat 1 tablespoon vegetable oil in a large wok over high heat until smoking. Add rice and cook about 3 minutes or until starting to turn brown and become fragrant. Stir and lightly toss rice as it cooks to break it up into individual grains. Push rice up sides of wok to clear space in the center.

  2. Add another 1/2 tablespoon oil to the wok. Add onion, carrot, scallions and garlic to center of wok. Cook and stir until beginning to soften and fragrant, about 1 minute. Scrape rice onto vegetables and toss to combine. Pour soy sauce and sesame oil over wok’s contents and toss to coat. Season to taste with salt and white pepper.

  3. Push rice mixture up side of wok again. Add remaining 1/2 tablespoon oil. Pour egg into oil and sprinkle with a little salt. Scramble the egg, breaking it up into small bits. Toss to combine egg and rice.

  4. Add peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.