Here’s a classic, versatile Fried Rice recipe 🍚🥕🥩—perfect for using leftover rice and turning it into a quick, flavorful meal:
Ingredients (4 servings)
- 3 cups cooked rice (preferably day-old, cold rice works best)
- 2–3 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.)
- 1 cup cooked protein (chicken, shrimp, pork, or tofu), optional
- 3–4 tbsp soy sauce (adjust to taste)
- 1–2 tsp sesame oil, optional
- Salt and pepper, to taste
- Green onions, chopped for garnish
Instructions
1. Cook the eggs
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Scramble the eggs until just set. Remove and set aside.
2. Cook the aromatics
- Add remaining oil to the pan.
- Sauté onion until translucent, then add garlic and cook 30 seconds until fragrant.
3. Add vegetables and protein
- Stir in mixed vegetables and cook 2–3 minutes until tender.
- Add cooked protein if using and heat through.
4. Add the rice
- Break up any clumps of cold rice and add to the skillet.
- Stir-fry 3–5 minutes, ensuring rice is evenly heated.
5. Season
- Drizzle soy sauce over rice, stirring constantly.
- Add sesame oil, salt, and pepper to taste.
- Return scrambled eggs to the pan and mix evenly.
6. Serve
- Garnish with chopped green onions.
- Serve hot as a main dish or side.
Tips
- Use day-old rice: it’s drier and fries better, preventing mushy rice.
- High heat: gives that slightly smoky wok flavor.
- Add a splash of oyster sauce or fish sauce for extra umami.
- Customize: add pineapple, cashews, or leftover meats for variety.
If you want, I can give you a quick 15-minute one-pan fried rice version that’s extra flavorful and perfect for a weeknight dinner.
Do you want me to do that?
