A simple and delicious fried rice recipe that’s perfect for using up leftover rice and vegetables.
Ingredients:
- Rice: 2-3 cups cooked rice (preferably day-old, as it’s drier and fries better)
- Protein (Optional):
- 1 cup cooked chicken, shrimp, pork, or tofu, diced
- 2 eggs, lightly beaten
- Vegetables:
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced bell peppers (any color)
- 2 green onions, sliced.
- Sauces & Seasonings:
- 2-3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Optional: red pepper flakes for heat.
- Oil: 2-3 tablespoons vegetable oil (or peanut oil)
Instructions:
- Prepare the Ingredients:
- If using eggs, heat a small amount of oil in a separate pan. Pour in the beaten eggs and scramble until cooked. Remove and set aside.
- If using meat, cook it until done, and set aside.
- Dice all vegetables.
- Sauté the Vegetables:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced onion and cook until softened, about 2-3 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the bell peppers, and cook for a few minutes until they begin to soften.
- Add the mixed frozen vegetables and cook until heated through.
- Add the Rice and Protein:
- Add the cooked rice to the skillet, breaking up any clumps with a spatula.
- Add the cooked protein (chicken, shrimp, pork, tofu, or scrambled eggs) if using.
- Stir everything together well.
- Season and Sauce:
- Pour the soy sauce and oyster sauce (if using) over the rice.
- Drizzle with sesame oil (if using).
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Stir-fry for another 2-3 minutes, until the rice is heated through and the flavors are combined.
- Garnish and Serve:
- Stir in the sliced green onions.
- Serve hot.
Tips and Variations:
- Day-old rice is best: It’s drier and will fry better without becoming mushy.
- High heat is key: Use high heat to get that characteristic fried rice texture.
- Customize your vegetables: Feel free to add other vegetables like mushrooms, bok choy, or bean sprouts.
- Add a kick: Use a dash of chili oil or sriracha for extra spice.
- Experiment with sauces: Try adding a splash of rice vinegar or a drizzle of hoisin sauce.
- Protein options: add any protein you like, or leave it vegetarian.
- Don’t overcrowd the pan: if you are making a very large batch, consider cooking it in two smaller batches.