One Pot Sesame Ginger Fried Rice (no leftover rice needed)

I’m on a serious one pot meal kick right now. (And expect to be for awhile!) Really when push comes to shove most of us don’t have a ton of time to just cook for hours. So my goal is to simply as much as possible.

Everyone likes fried rice. This gluten free version can also he made egg free and vegan. Plus by default it’s dairy free & nut free. It’s quite simple and delicious!

The sesame ginger flavor really does it for me. But of course if sesame oil isn’t your thing you can sub in a mild flavored oil instead.

When I had this idea- I really wanted to be able to make fried rice start to finish in one pot without needing precooked rice. I was shocked that didn’t exist already online. Then I quickly realized why- jasmine rice is pretty sticky. Not nearly as sticky as sweet sticky rice (used in sushi) of course but still pretty sticky.

If you try to sauté/ fry sticky hot jasmine rice- it’s just going to clump up together. So I knew jasmine rice wouldn’t be the best option for what I was aiming for. .

Then it crossed my mind to try basmati…which tends to be my go to rice option. . It always cooks up perfectly for me. Never too sticky, soggy or mushy.

So sure, basmati is absolutely not authentic for fried rice but you really won’t taste a difference.

Just go with it! Trust me :) Don’t sub in just any kind of rice as it may not work. Plus basmati uses a specific water to rice ratio that isn’t the same as all other varieties..

Making this fried rice Vegan & Egg Free:

This is quite straight forward. You can omit the eggs entirely at the end. OR I really like the plant based “just egg” product. It really does cook up just like an egg & would taste great in this recipe. You could also throw in some scrambled tofu too.

For your pot you need something with a nonstick surface that also has a lid. If it’s a deep skillet that’s even better. A nonstick large frying pan with a lid will get the job done too. You could also use a nonstick wok with a lid.

My Favorite Pot to Use is the Staub Perfect pan (https://amzn.to/3j7db1D) when it’s seasoned nicely!
Of course you don’t NEED to use a fancy pan like that one. But I don’t regret making that purchase. I love to use it for actual deep frying too. Which by the way is the quickest way to season cast Iron to make it extremely nonstick.

Please leave me a review if you try this recipe and snap a photo to post. It makes my whole day seeing your pictures. 🥰🥰

Easy One Pot Fried Rice

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Author: Brittany Angell

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients US Metric Both

Easy One Pot Fried Rice

• 1/4 Cup  Sesame Oil
• 1 Medium Onion, Finely Chopped
• 1 Cup Fresh Shredded Carrots, 
• 6 Garlic Cloves, Minced
• 1 1/2 Tsp Ginger, Fresh Minced
• 1 Cup Basmatti Rice
• 2 Cups Water
• 1 Cup Frozen Peas
• 3 Large Eggs
• 1 Tsp Himalayan Salt (or more to taste)
• 1/2 Tsp Black Pepper
• Additional 2-4 Tbsp Sesame Oil for frying
• Garnish with fresh green onions or scallions

Instructions

Easy One Pot Fried Rice

1. In a nonstick pot with a lid cook the onions and carrots in the sesame oil until the onion becomes transparent. Then add the ginger and garlic to the pot. Stir in the recipe.
2. Toast the rice in the pot for 5 minutes before adding in the water. 
3. Bring the water to a boil, reduce the heat to a simmer and cover for 10 minutes. Turn off the heat, stir in the frozen peas and leave the pot covered for 10 minutes (or until rice is cooked fully) . Then remove the lid allowing steam to escape and let the rice cool down for 10 minutes.
4.  Turn the heat back up to a medium heat, pour in the second round of sesame oil fry the rice. The cooler it is- the crispier it will get. If you are in a rush- its ok to do this sooner than later it will still taste great.  Pushing the rice and vegetable to the sides, add in the eggs to the middle. 
5. Do not mix the eggs with the vegetables until the egg is mostly cooked. Break the eggs up with your spoon and then mix everything together.  Garnish the fried rice with green onions or scallions & serve.

Notes:

You may be scratching your head seeing we used Basmati. Isn't that Indian Rice? It sure is. BUT I selected it for this recipe because its WAYYY less sticky than jasmine rice & that literally is the trick that allows for you to make this entire dish start to finish in one swoop. Typically you always have to use precooked and cooled jasmine rice and its due to its stickiness otherwise it gets mushy. This time you get to skip that step- and I promise in the end it tastes like a really good fried rice.

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