Grammy's Kitchen · Fried Rice · Fried Rice
One of 120 fried rice recipes we measured
1 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 35% | 27% |
| aromatics | 104% | 29% |
| egg | 18% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon canola oil |
| 120 g | 3/4 cup chopped yellow or white onion |
| 122 g | 2 medium carrots (chopped into 1/4-inch pieces) |
| 6 g | 2 cloves garlic (minced) |
| 72 g | 1/2 cup frozen peas (do not thaw) |
| 14 g | 1 tablespoon unsalted butter |
| 100 g | 2 large eggs (lightly beaten) |
| 555 g | 3 cups cooked, chilled white rice |
| 32 g | 2 tablespoons soy sauce |
| 9 g | 2 teaspoons toasted sesame oil |
| salt and pepper (to taste) | |
| 450 g | 3 green onions (chopped, optional) |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for another great recipe. Very versatile. I added some leftover chicken for a complete meal in a bowl.” — a cook, 5.0★