Whole 30 Classic Fried Rice
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, preferably day-old and cold
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - 2 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 large eggs
- 3 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sesame oil
- ¼ tsp white pepper
- salt, to taste
Instructions
- 1
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!