The BEST Easy Fried Rice

Why You’ll Love This Recipe

• Quick and Simple: Ready in just 15-20 minutes, making it a perfect meal for busy nights.

• Customizable: Use whatever veggies or proteins you have on hand, making it a great way to use up leftovers.

• Flavorful: A savory blend of soy sauce, sesame oil, and garlic makes every bite irresistibly tasty.

• One-Pan Meal: Minimal cleanup as it’s all cooked in one pan or wok.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked rice (preferably cold, leftover rice works best)

• 2 tablespoons sesame oil (or vegetable oil)

• 1/2 small onion, diced

• 2 cloves garlic, minced

• 1/2 cup frozen peas and carrots (or any mixed vegetables you like)

• 2 large eggs, beaten

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon oyster sauce (optional, for extra umami)

• 1/2 teaspoon ground white pepper (or black pepper)

• 2 green onions, chopped (for garnish)

• Optional protein: Cooked chicken, shrimp, tofu.

Directions

1. Prepare the Rice: If using leftover rice, break it apart with a fork to ensure it’s separated and not clumpy. Cold rice works best for fried rice since it’s drier and less sticky.

2. Cook the Vegetables: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2-3 minutes, until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the peas and carrots (or your preferred veggies) and cook for an additional 2-3 minutes until tender.

3. Scramble the Eggs: Push the vegetables to one side of the skillet and add a little more oil if needed. Pour the beaten eggs into the empty side of the pan and scramble them until cooked through, about 1-2 minutes. Once scrambled, mix the eggs with the vegetables.

4. Add the Rice: Add the cold rice to the pan, breaking up any remaining clumps. Stir everything together to combine.

5. Season the Fried Rice: Pour in the soy sauce, oyster sauce (if using), and white pepper. Stir well to coat the rice evenly in the sauce. Cook for another 3-4 minutes, allowing the rice to slightly crisp up and absorb the flavors.

6. Add Protein: If using cooked chicken, shrimp, tofu,  stir it into the fried rice now and heat through, about 2 minutes.

7. Garnish and Serve: Remove the fried rice from the heat and sprinkle with chopped green onions. Serve hot!

Servings and Timing

• Servings: 4

• Preparation Time: 5 minutes

• Cooking Time: 10-15 minutes

• Total Time: 15-20 minutes

Variations

• Vegetarian: Omit the meat and add extra veggies like bell peppers, mushrooms, or baby corn for a veggie-packed fried rice.

• Spicy: Add a tablespoon of sriracha or chili paste to the sauce for some heat, or top with fresh chili peppers.

• Extra Flavor: Add a teaspoon of sesame seeds, a dash of five-spice powder, or a sprinkle of red pepper flakes for extra depth of flavor.

• Low-Carb: Replace the rice with cauliflower rice for a lower-carb version that’s just as delicious.

Storage/Reheating

• Storage: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of soy sauce or a drizzle of sesame oil to add moisture.

FAQs

Can I use any type of rice?

Yes, any long-grain rice, jasmine, or even brown rice works well for fried rice. Make sure the rice is cooked and cooled before using for the best texture.

Can I use fresh vegetables instead of frozen?

Absolutely! Feel free to use fresh vegetables like bell peppers, zucchini, or mushrooms. Just chop them finely and sauté them until tender before adding the rice.

How do I make sure the rice doesn’t get mushy?

Using cold, day-old rice is key to getting that perfect fried rice texture. Freshly cooked rice tends to be too soft and sticky, which can result in mushy fried rice.

Can I make this dish without soy sauce?

Yes, you can substitute soy sauce with coconut aminos (a soy-free alternative) or tamari for a gluten-free option.

Can I make this in advance?

Fried rice is a great make-ahead dish! You can cook the rice and veggies in advance, then just fry it up when you’re ready to eat.

What other proteins can I add?

You can add cooked chicken, shrimp,  or even crispy tofu for a protein-packed fried rice.

Conclusion

The BEST Easy Fried Rice is a flavorful, quick, and customizable dish that makes the most of simple ingredients. With its savory soy sauce, crispy rice, and satisfying vegetables and protein, it’s a great weeknight meal or a perfect way to use up leftover rice. Whether you stick to the basic recipe or add your own twist, this fried rice will become a go-to in your cooking rotation. Enjoy!

The BEST Easy Fried Rice

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• Author: Alice
• Prep Time: 5 minutes
• Cook Time: 10-15 minutes
• Total Time: 15-20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Gluten-Free
• Diet: Gluten Free

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Description

The BEST Easy Fried Rice is a quick, flavorful, and customizable dish that transforms leftover rice into a savory meal. Packed with vegetables, savory soy sauce, and your choice of protein, this dish is perfect for a weeknight dinner or a tasty lunch, making it a go-to recipe for busy nights.

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Ingredients

• For the Fried Rice:

• 3 cups cooked rice (preferably cold, leftover rice works best)

• 2 tablespoons sesame oil (or vegetable oil)

• 1/2 small onion, diced

• 2 cloves garlic, minced

• 1/2 cup frozen peas and carrots (or any mixed vegetables you like)

• 2 large eggs, beaten

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon oyster sauce (optional, for extra umami)

• 1/2 teaspoon ground white pepper (or black pepper)

• 2 green onions, chopped (for garnish)

Optional Protein:

• Cooked chicken, shrimp, tofu.

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Instructions

• Prepare the Rice: Break up the cold rice with a fork to separate the grains. Cold rice works best for fried rice as it’s drier and less sticky.

• Cook the Vegetables: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant. Stir in peas and carrots (or your choice of veggies) and cook for 2-3 minutes until tender.

• Scramble the Eggs: Push the veggies to one side of the skillet, and add a little more oil if needed. Pour the beaten eggs into the empty side of the pan and scramble for 1-2 minutes until cooked. Mix the eggs with the vegetables.

• Add the Rice: Add the cold rice to the pan and break up any clumps. Stir to combine with the vegetables and eggs.

• Season the Fried Rice: Add soy sauce, oyster sauce (if using), and white pepper. Stir to coat the rice evenly in the sauce. Cook for 3-4 minutes, allowing the rice to crisp up and absorb the flavors.

• Add Protein: Stir in cooked protein (chicken, shrimp, tofu, ) and cook for another 2 minutes to heat through.) and cook for another 2 minutes to heat throu

• Garnish and Serve: Remove the pan from heat. Garnish with chopped green onions. Serve hot and enjoy!

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Notes

Vegetarian: Omit the meat and add extra veggies like bell peppers, mushrooms, or baby corn for a veggie-packed fried rice.Spicy: Add a tablespoon of sriracha or chili paste to the sauce for extra heat.Extra Flavor: Add sesame seeds, five-spice powder, or red pepper flakes for more depth of flavor.Low-Carb: Replace rice with cauliflower rice for a low-carb alternative.Storage: Store leftover fried rice in an airtight container in the fridge for up to 3 days.