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!