Fried rice is a beloved dish enjoyed worldwide for its versatility and ease of preparation. Made with leftover rice, fresh vegetables, eggs, and a touch of soy sauce, this recipe comes together in minutes. Whether you enjoy it as a main course or a side, this fried rice is a crowd-pleaser that’s perfect for busy weeknights.
Ingredients
- 3 cups cooked, cooled rice (preferably day-old)
- 2 tbsp vegetable oil or sesame oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- ½ cup diced onion
- 2 cloves garlic, minced
- 3 tbsp soy sauce (or more to taste)
- 1 tbsp oyster sauce (optional for depth of flavor)
- 1 tsp sesame oil (optional for garnish)
- 2 green onions, sliced (for garnish)
Optional Add-ins:
- Cooked protein: chicken, shrimp, or tofu
- Other vegetables: bell peppers, corn, or mushrooms
Equipment
- Large wok or skillet
- Spatula
- Knife and cutting board
Instructions
- Prepare the ingredients:
Make sure all your ingredients are prepped and ready to go, as the cooking process moves quickly. Use cold, cooked rice for the best texture. - Scramble the eggs:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside. - Sauté the vegetables:
Add the remaining tablespoon of oil to the skillet. Add the diced onion, garlic, peas, and carrots. Stir-fry for 3–4 minutes, or until the vegetables are tender. - Add the rice:
Increase the heat to high and add the cooked rice to the skillet. Use a spatula to break up any clumps, stirring constantly to heat the rice evenly. - Season the rice:
Drizzle the soy sauce and oyster sauce (if using) over the rice. Stir well to combine and coat the rice evenly with the sauces. - Incorporate the eggs:
Add the scrambled eggs back into the skillet. Stir everything together, breaking up the eggs into small pieces. - Finish and garnish:
Remove the skillet from heat. Drizzle with sesame oil and garnish with sliced green onions. Serve hot and enjoy!
Tips
- Use day-old rice: Freshly cooked rice can be too soft for frying. If using fresh rice, spread it on a baking sheet and refrigerate for 1–2 hours before cooking.
- Customize your protein: Add cooked chicken, shrimp, or beef for a more filling dish.
- Keep it vegetarian: Skip the oyster sauce and add a splash of soy sauce or tamari for a vegetarian-friendly version.
- Make it spicy: Add a pinch of red chili flakes or a drizzle of sriracha for heat.
This fried rice recipe is quick, easy, and endlessly customizable, making it a favorite for home cooks everywhere. With just a few simple ingredients, you can recreate the flavors of your favorite takeout right at home. Pair it with your favorite protein or enjoy it as is for a satisfying, delicious meal!
Fried Rice Recipe
This classic fried rice recipe is packed with vibrant vegetables, fluffy rice, and savory seasonings. Perfect as a side dish or main meal, it's quick, easy, and better than takeout!
Equipment
- Large wok or skillet
- Spatula
- Knife and cutting board
Ingredients
- 3 cups cooked cooled rice (preferably day-old)
- 2 tbsp vegetable oil or sesame oil
- 2 large eggs beaten
- 1 cup frozen peas and carrots thawed
- ½ cup diced onion
- 2 cloves garlic minced
- 3 tbsp soy sauce or more to taste
- 1 tbsp oyster sauce optional for depth of flavor
- 1 tsp sesame oil optional for garnish
- 2 green onions sliced (for garnish)
- Optional Add-ins:
- Cooked protein: chicken shrimp, or tofu
- Other vegetables: bell peppers corn, or mushrooms
Instructions
- Prepare the ingredients:
- Make sure all your ingredients are prepped and ready to go, as the cooking process moves quickly. Use cold, cooked rice for the best texture.
- Scramble the eggs:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Sauté the vegetables:
- Add the remaining tablespoon of oil to the skillet. Add the diced onion, garlic, peas, and carrots. Stir-fry for 3–4 minutes, or until the vegetables are tender.
- Add the rice:
- Increase the heat to high and add the cooked rice to the skillet. Use a spatula to break up any clumps, stirring constantly to heat the rice evenly.
- Season the rice:
- Drizzle the soy sauce and oyster sauce (if using) over the rice. Stir well to combine and coat the rice evenly with the sauces.
- Incorporate the eggs:
- Add the scrambled eggs back into the skillet. Stir everything together, breaking up the eggs into small pieces.
- Finish and garnish:
- Remove the skillet from heat. Drizzle with sesame oil and garnish with sliced green onions. Serve hot and enjoy!
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