Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
Rice:
- 2 cups cooked, day-old rice (chilled in the refrigerator) – long grain like jasmine is excellent
Oil:
- 2 tablespoons vegetable oil, or your preferred high-heat oil (canola, peanut)
Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger (optional, but delicious)
Vegetables:
- 1 cup mixed frozen vegetables (peas, corn, carrots are classic)
Eggs:
- 2 large eggs, lightly beaten
Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Optional additions:
- ½ cup cooked and diced protein (chicken, shrimp, pork, tofu)
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
Prep work:
- Dice the onion, mince the garlic, grate the ginger (if using).
- Prepare the mixed frozen vegetables, no need to thaw.
- Lightly beat the eggs in a small bowl.
- Measure out the soy sauce and sesame oil.
Chill the rice:
- Using cold, leftover rice is the secret to great fried rice! It helps prevent clumping and creates a crispier texture.
Cook the eggs:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the oil.
- Pour in the beaten eggs and scramble until cooked through. Remove the eggs and set them aside.
Sauté the aromatics and veggies:
- Add the remaining tablespoon of oil to the pan.
- Add the onion, garlic, and ginger (if using). Cook, stirring frequently, until softened and fragrant (about 1-2 minutes).
- Add the frozen vegetables and cook, stirring, until heated through (about 3-4 minutes).
Fry the rice:
- Push the vegetables to one side of the pan. Add the cold rice to the open side.
- Break up the rice with your spatula and let it cook for a minute or two to get a bit crispy before stirring.
- Once the rice is heated through and slightly crisped, stir it together with the vegetables.
Add sauce, eggs, and optional additions:
- Stir in the soy sauce and sesame oil.
- Return the scrambled eggs to the pan.
- If using a protein like chicken, pork, shrimp, or tofu, add it now.
- Cook, stirring frequently, for another minute or two to heat everything through and blend the flavors.
Garnish and serve:
- Taste and adjust the seasonings with more soy sauce or sesame oil, if desired.
- Sprinkle with chopped green onions and sesame seeds. Serve immediately!
Tips:
- Customize it! Add your favorite vegetables or swap proteins.
- A really hot pan is key. This helps to sear the rice and vegetables for great texture instead of them becoming soggy.
- Don’t overcrowd the pan. Cook in batches if needed, otherwise your food will steam instead of fry.
