Fried Rice
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
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3 cups cooked rice (preferably day-old, cold rice)
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2 tbsp vegetable oil
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2 eggs, lightly beaten
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1 small onion, diced
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2 cloves garlic, minced
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1 cup mixed vegetables (carrots, peas, corn)
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3–4 tbsp soy sauce (adjust to taste)
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1 tsp sesame oil (optional, for flavor)
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Salt and pepper, to taste
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Optional: chopped green onions, cooked chicken, shrimp, or pork
Instructions:
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Prepare the rice and eggs:
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Add eggs and scramble until just set. Remove and set aside.
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Cook vegetables:
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In the same pan, add remaining oil.
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Sauté onions and garlic for 2–3 minutes until fragrant.
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Add mixed vegetables and cook for another 3–4 minutes.
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Add rice:
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Add cooked rice to the pan, breaking up any clumps.
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Stir-fry for 3–5 minutes until heated through.
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Season and combine:
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Return scrambled eggs to the pan.
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Add soy sauce, sesame oil (if using), salt, and pepper.
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Stir well to combine all ingredients evenly.
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Serve:
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Garnish with chopped green onions if desired.
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Serve hot as a side or main dish.
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Tips & Variations:
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🥩 Protein boost: Add cooked chicken, beef, shrimp, or tofu.
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🌶️ Spicy fried rice: Add chili flakes or sriracha sauce.
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🥢 Vegetarian: Use just vegetables and eggs, skip meat.
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🥄 Extra flavor: Add a splash of oyster sauce or fish sauce.
I can also give a restaurant-style fried rice recipe that’s extra flavorful, with caramelized soy and a bit of wok hei flavor. Do you want that version?
