This easy fried rice is a tasty twist that beats takeout any day! With rice, your choice of veggies, and a bit of soy sauce, it’s quick to whip up.
It’s a perfect way to use leftover rice, and honestly, who doesn’t love a good fried rice? I often throw in whatever veggies I have. It’s fun and delicious!
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is king! It’s dryer and less sticky, making it perfect for frying. If you don’t have leftovers, cook fresh rice, spread it on a tray, and chill in the fridge for about 30 minutes.
Vegetable Oil: Use any neutral oil you like. Canola, peanut, or sunflower oil all work great. For a fun twist, sesame oil can add a rich flavor, but don’t overdo it unless you love that nutty taste!
Eggs: If you’re avoiding eggs, tofu works well as a protein substitute. Scramble it similarly to eggs until slightly crispy. It adds a different texture but keeps things filling.
Veggies: Feel free to mix and match vegetables depending on what you have! Bell peppers, broccoli, or corn can also be tasty additions. Just make sure they’re chopped small for even cooking!
How Do I Get the Best Flavor in Fried Rice?
Getting great flavor in fried rice is all about the technique and timing. Here are some steps to make sure yours comes out delicious:
- Use high heat to fry your ingredients quickly. This helps retain their textures and flavors.
- Don’t overload the pan. If it’s crowded, the rice will steam instead of fry. Work in batches if needed.
- Season at different stages: add soy sauce while stirring the rice so it evenly coats everything. This prevents soggy rice!
- Add aromatics like garlic or ginger early in the cooking process to really enhance the dish.
- Finish with a sprinkle of green onions for freshness and crunch!
With these tips, your fried rice will have that perfect takeout taste right from your kitchen!
Better Than Takeout Easy Fried Rice
Ingredients You’ll Need:
- 3 cups cooked white rice (preferably day-old, chilled)
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 large eggs, beaten
- 1 small onion, diced
- 1 cup frozen peas and diced carrots mix, thawed
- 3 green onions, sliced (white and green parts separated)
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon sesame oil (optional, for flavor)
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious fried rice recipe takes about 10-15 minutes to prepare and cook. If you’re using day-old rice, it’ll save you some time, too! Just a quick scramble and stir, and you’ll be enjoying your tasty dish in no time!
Step-by-Step Instructions:
1. Scramble the Eggs:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble them until just set. Once cooked, remove the eggs from the skillet and set them aside for later.
2. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the diced onions and the white parts of the sliced green onions. Sauté for about 2-3 minutes until the onions start to soften and become aromatic.
3. Add Vegetables:
Stir in the thawed peas and carrots mix. Keep stir-frying for another 2 minutes until the vegetables are tender and bright in color.
4. Mix in the Rice:
Now it’s time for the rice! Add the chilled cooked rice to the skillet. Use a spatula to break up any clumps and stir well to mix the rice with the veggies evenly.
5. Season the Rice:
Sprinkle the garlic powder (or add minced garlic) over the rice, stirring continuously for about 1 minute. This will help release the garlic aroma and flavor. Then, pour the soy sauce over everything, stirring continuously to ensure even coating.
6. Combine with Eggs:
Return the scrambled eggs to the skillet, gently folding them into the rice and veggie mixture for that delightful combination.
7. Finishing Touches:
Drizzle the optional sesame oil over the fried rice and give it another stir. Season with salt and pepper to taste. Adjust soy sauce if you prefer a stronger flavor.
8. Garnish and Serve:
Remove the skillet from heat and sprinkle the green parts of the sliced green onions on top. Serve your better-than-takeout fried rice hot and enjoy your homemade deliciousness!
This recipe is not just quick and tasty, but it is also flexible! Feel free to add cooked chicken, shrimp, or tofu to boost the protein as you like. Day-old rice is the key for the best texture. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Leftover Rice for This Recipe?
Absolutely! In fact, day-old, chilled rice is ideal for fried rice because it’s drier and less sticky, which prevents clumping. If you have freshly cooked rice, let it cool and chill in the fridge for at least 30 minutes before using it in this recipe.
What Vegetables Can I Substitute or Add?
You can customize the vegetables based on what you have on hand! Feel free to use bell peppers, broccoli, corn, or even snap peas. Just make sure to chop them into small, even pieces for quick cooking. Any combination will work!
Can I Make This Fried Rice Vegan?
Yes! To make this recipe vegan, simply omit the eggs and substitute with scrambled tofu or chickpeas for added protein. You can also use a vegan soy sauce or tamari to keep it soy-free.
How Should I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or soy sauce to prevent drying out. You can also microwave it, but be sure to stir occasionally for even heating!
