Fried Rice

If you’re looking for a way to use up leftover rice, this fried rice recipe is the perfect solution. Not only is it quick and easy to make, but it’s also an excellent way to use leftover vegetables and meat. The list of ingredients and the numerous steps might make it seem a little more involved than it really is. Follow the simple directions and you’ll have amazing fried rice that is as good as (or better) than any take-out!

The secret to great fried rice is to use chilled, cooked rice. This means planning ahead. If I’m making rice for another dish, I always make extra, with plans to use the leftovers for fried rice. If you don’t have leftovers, you can simply make the white rice, then chill it before moving on to the fried rice. Either way, you’ll be rewarded with the best fried rice!

Print Recipe

Fried Rice

Servings

Ingredients

• 2 cups white rice
• 4 cups water
• 3 Tbsp vegetable oil + 1 tsp
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 cup mixed frozen peas and diced carrot blend
• 3 eggs
• 1-2 Tbsp soy sauce, to taste
• Oyster sauce, to taste
• 2 tsp sesame oil

Servings Ingredients 2 cups white rice 4 cups water 3 Tbsp vegetable oil + 1 tsp 1/2 cup diced onion 2 garlic cloves, minced 1 cup mixed frozen peas and diced carrot blend 3 eggs 1-2 Tbsp soy sauce, to taste Oyster sauce, to taste 2 tsp sesame oil

Instructions

Make Rice in Advance:

1. Combine the white rice and water in a medium saucepan. Bring to a full boil; Cover and reduce heat. Simmer for about 20 minutes until all of the water is absorbed and the rice is tender. Fluff with a fork and spread on a plate or sheet pan to cool. Cover and refrigerate rice until chilled.

Fried Rice

1. Whisk eggs in a small bowl. Heat a small skillet with about 1 tsp vegetable oil over medium-high heat. Pour in eggs; cook just until set, stirring frequently. Remove from pan and set aside.
2. Heat a wok or large frying pan over high heat. Add about 2 Tbsp of the oil, give it about 20 to 30 seconds to get nice and hot, then add the onion and garlic, cook until onion in translucent and tender.
3. Add carrots and peas; continue stir-frying for about 30 seconds.
4. Add the other 1 Tbsp oil and let it heat for a few seconds; add the chilled rice. Stir fry quickly to coat the rice in the oil. Continue cooking for another 2 to 3 minutes until the rice is reheated and lightly fried.
5. Add soy sauce and oyster sauce; cook for 30 seconds. Stir in the fried eggs.
6. Drizzle with the sesame oil, then quickly stir to combine.
7. Serve hot with additional soy sauce on the side.

Recipe Notes

If you don't already have leftover rice you will need to make some in advance and allow enough time for it to chill completely.

As with any stir-fried dish, preparation is key. Have everything you need ready to go. Once you start the stir fry, items are added quickly, there's no time to prep.

Fried rice is the perfect way to use up leftover vegetables, pork, chicken or shrimp. Don't hesitate to add what you have on hand.