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Fried Rice

Ultimate Fried Rice: A Flavorful Twist on a Classic Dish

This homemade Fried Rice satisfies cravings with flavor and warmth, using leftover rice to create a delightful masterpiece.
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Course: Main Dishes
Cuisine: Asian
Keyword: comfort food, easy recipe, Fried Rice, Homemade, Leftover Rice, Quick Meal
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Skillet or Wok

Ingredients

For the Rice

  • 3 cups cooked and cooled long-grain rice Day-old rice works best for perfect texture!

For the Oils

  • 1 tablespoon sesame oil Adds a delightful nutty flavor.
  • 2 tablespoons vegetable oil (or canola oil) Essential for high-heat cooking.

For the Veggies

  • 1 small yellow onion, finely diced Brings savory sweetness.
  • 2 cloves garlic, minced Infuses aroma and depth.
  • 1 cup mixed vegetables (peas, carrots, corn) Adds color and nutrition.

For the Eggs and Protein

  • 2 large eggs, lightly beaten Rich source of protein.
  • ½ cup cooked protein of your choice Customize with chicken, shrimp, pork, or tofu.

For the Sauces and Seasonings

  • 3 tablespoons soy sauce (low sodium preferred) Key to classic fried rice taste.
  • 1 tablespoon oyster sauce (optional) Elevates the umami flavor.
  • 1 teaspoon rice vinegar Balances flavors.
  • ½ teaspoon ground ginger Adds warmth and subtle spice.
  • ¼ teaspoon white pepper Enhances flavor profile.

For the Finishing Touch

  • 1 small green onion, thinly sliced, for garnish Brightens up the dish.
  • Sriracha or chili garlic sauce, to taste Optional for added heat.

Instructions

Step‑by‑Step Instructions for Fried Rice

  • Prepare the Ingredients: Finely dice the yellow onion and mince the garlic, setting them aside. Gather your mixed vegetables for quick access.
  • Heat the Oils: In a large skillet or wok, heat the vegetable oil and sesame oil over high heat until shimmering, about 1-2 minutes.
  • Sauté Onion and Garlic: Add diced onion and minced garlic to the hot oils, stirring frequently for about 2-3 minutes until translucent.
  • Incorporate the Mixed Vegetables: Stir in your mixed vegetables, cooking for about 3-4 minutes until tender and vibrant.
  • Scramble the Eggs: Push the vegetables to one side and pour in the beaten eggs, scrambling them until fully cooked, about 2 minutes.
  • Combine Rice and Proteins: Add cooled rice and cooked protein to the skillet, drizzle the sauces, and stir-fry for about 4-5 minutes.
  • Garnish and Serve: Remove from heat and garnish with green onions. Add Sriracha if you like a bit of heat.

Notes

Use day-old rice for best results. Cook on high heat for crispy texture. Avoid overcrowding the pan.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg