Easy Fried Rice

Recipe by Linda Eats World An easy weeknight meal you can make with some pantry staples in just 15 minutes.



Prep Time

5 min

Cook time

15 min


  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • 3 cups cooked jasmine rice (or rice of your choice)

  • 2 eggs, lightly beaten

  • 1 can (15 oz.) Libby's Peas & Carrots, drained

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 3 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 1/2 teaspoon black pepper

  • 2 stalks scallions/green onions, chopped (for topping)


1. Heat vegetable oil in wok or large skillet over medium-high. Stir in garlic; cook 1 minute.

2. Add onion; cook 3 minutes until they become translucent and soft.

3. Stir in cooked rice. Once mixed, push all to one side of wok/skillet. Pour eggs into that free space. Scramble eggs gently, keeping it separate from rice, for 2-3 minutes until they are almost all cooked. Stir the somewhat undercooked eggs into rice until well combined.

6. Add in peas & carrots, corn, soy sauce, sesame oil, and pepper. Stir together until vegetables are warmed through and eggs are cooked. Serve warm topped with scallion/green onions.