Fried Rice
A quick and customizable fried rice recipe that brings the flavors of Asian cuisine to your table, ideal for using leftover rice and personalizing with your favorite ingredients.
Ingredients
Main Ingredients
- 3 cups leftover cooked rice or 2 small pouches of microwave rice Make sure the rice is cold and at least a day old for the best texture.
- 2 Tbsp vegetable, canola, or sesame oil Sesame oil adds a nutty flavor boost.
- 3 large eggs, lightly beaten Adds richness and protein.
- 2 cups frozen mixed veggies (peas, carrots, corn, green beans) A colorful combo that’s nutritious and convenient.
- 3 Tbsp soy sauce Opt for low-sodium if you’re watching your salt intake.
- 2 green onions sliced (optional) Adds a fresh crunch.
- Salt and pepper to taste Essential for balancing flavors.
Instructions
Preparation
- Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Once shimmering, add the 3 beaten eggs. Scramble until just cooked, about 2-3 minutes, then transfer to a plate.
- In the same skillet, add another 1 Tbsp of oil. Toss in the 2 cups of frozen veggies and cook for 3-4 minutes until heated through and slightly tender.
- Stir in the 3 cups of leftover rice (or 2 microwave pouches) while breaking up any clumps. Stir-fry for an additional 3-4 minutes, allowing the rice to get a little crispy.
- Return the scrambled eggs to the skillet. Pour in the 3 Tbsp of soy sauce and stir to combine everything evenly. Season with salt and pepper to taste.
- If using, sprinkle with sliced green onions just before serving. Transfer to bowls and enjoy warm!
Notes
This dish can be served on its own or with sides like spring rolls or miso soup. Feel free to experiment with different proteins and veggies to suit your taste.