Description
A classic, versatile fried rice recipe that’s quick to make and perfect for using up leftovers, featuring fluffy rice, vegetables, and your choice of protein.
Ingredients
Scale
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tbsp vegetable oil (divided)
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn, diced)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1/2 tsp white pepper
- Optional Protein:
- 1 cup cooked chicken, shrimp, pork, or tofu
Instructions
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat.
- Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Add mixed vegetables and cook for 2-3 minutes until tender-crisp.
- Increase heat to high. Add cold rice, breaking up any clumps.
- Stir-fry for 2-3 minutes until rice is heated through and slightly crispy.
- Add soy sauce, sesame oil, and white pepper. Toss to combine evenly.
- Stir in scrambled eggs and optional protein. Cook for 1 more minute.
- Garnish with green onions and serve immediately.
Notes
- For best results, use rice that’s been refrigerated overnight.
- Make it vegetarian by omitting eggs and using tofu.
- Add 1 tsp chili paste or sriracha for spicy version.
- For chicken fried rice, cook diced chicken first, then remove before eggs.
- Leftovers keep well refrigerated for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (vegetarian version)
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg