A classic fried rice dish that’s quick and easy to make, packed with flavor, and versatile enough to include a variety of ingredients. Whether you’re using leftover rice or cooking from scratch, this dish is perfect for a light meal or a side dish to accompany your favorite Asian-inspired recipes. With its savory combination of vegetables, eggs, and soy sauce, fried rice is a comforting favorite for any occasion.
Ingredients
- 2 cups cooked white rice (preferably cold and day-old)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 2 large eggs, beaten
- 1 small onion, finely chopped
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the rice: If you don’t have leftover rice, cook your rice and let it cool. Cold rice works best as it prevents the fried rice from becoming mushy.
- Scramble the eggs: Heat a large pan or wok over medium heat. Add 1 tablespoon of vegetable oil and pour in the beaten eggs. Scramble until fully cooked, then remove from the pan and set aside.
- Cook the vegetables: In the same pan, add another tablespoon of oil. Stir-fry the onion, garlic, and mixed vegetables until the vegetables are tender and the onions are translucent, about 3-4 minutes.
- Fry the rice: Add the cold rice to the pan. Use a spatula to break apart any clumps and stir-fry the rice for about 5-7 minutes, letting it crisp up a little bit on the bottom.
- Season: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat the rice evenly.
- Combine eggs and garnish: Add the scrambled eggs back into the pan and stir to combine. Cook for an additional 1-2 minutes, then taste and adjust seasoning with salt and pepper if needed.
- Serve: Remove from heat and garnish with chopped green onions. Serve immediately as a main or side dish. Enjoy!