Classic Fried Rice Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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