Description
Fried rice is the ultimate comfort food that combines savory flavors, tender vegetables, and fluffy rice in one irresistible dish. Quick, versatile, and customizable, it’s perfect for using up leftovers or creating a meal that tastes just like your favorite takeout—but even better!
Ingredients
Scale
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Optional: 1 cup cooked protein (chicken, shrimp, or tofu)
Instructions
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
- Add the remaining tablespoon of vegetable oil to the pan, followed by the minced garlic. Sauté until fragrant, about 30 seconds.
- Toss in the mixed vegetables and stir-fry for 2–3 minutes, or until they begin to soften.
- Increase the heat to high and add the cooked rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes, ensuring the rice heats evenly.
- Drizzle soy sauce and sesame oil over the rice, stirring to combine. Return the scrambled eggs and any cooked protein to the pan. Stir until everything is well mixed.
- Garnish with sliced green onions and serve hot.
Notes
- Use day-old rice: Chilled, leftover rice works best as it prevents the dish from becoming mushy.
- Protein options: Chicken, shrimp, pork, or tofu are excellent additions for added heartiness.
- Vegetable substitutes: Use whatever vegetables you have on hand, such as bell peppers, broccoli, or zucchini.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best results.
- Freeze: Fried rice freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian