A quick and flavorful dish made with day-old rice, vibrant vegetables, and your choice of protein, stir-fried to perfection. This classic fried rice recipe is versatile and easy to customize, making it perfect for a weeknight dinner or a quick meal.
Ingredients
- 3 cups cooked and chilled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- Protein of choice (chicken, shrimp, or tofu – optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and garlic, sauté until fragrant and translucent, about 2-3 minutes.
- Push the onions and garlic to the side of the pan, and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the onions and garlic.
- Add the remaining tablespoon of oil and toss in the mixed vegetables. Stir-fry for 3-4 minutes until the vegetables are tender.
- If you’re adding protein, cook it separately in the pan until fully done. Remove and set aside.
- Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice for 5 minutes, ensuring it is evenly heated.
- Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir everything together to combine.
- Add the cooked protein (if using), season with black pepper, and stir for another 2-3 minutes.
- Remove from heat, garnish with sliced green onions, and serve hot.