Quick Fried Rice Recipe

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.

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