Quick & Easy Fried Rice

Fried rice is a family favorite and a meal I make often.

This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!

Make this simple dish with just a few ingredients, likely already on hand!

Family Favorite Fried Rice

I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!

Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout! Filling and flavorful this can be served as a main dish or a side dish. Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables. Ingredients for Fried Rice

Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.

Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.

Eggs – Gently scramble a couple of eggs and stir them into the fried rice.

Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.

Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!

How to Make Fried Rice

In a hot pan, cook garlic, ginger, and the whites of the onion in oil. Add vegetables and cook until heated through. Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil. Garnish with green onion and toasted sesame seeds before serving, if desired. Tips for Great Fried Rice

Fried rice comes together very quickly, so prepare all ingredients before beginning. Use cold day-old rice for the best results. For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies. If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer. Storing Fried Rice

Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.

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Easy Fried Rice

Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.

In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.

Add the carrots & peas, and cook until heated and softened.

Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often, you do want to get a little bit of brown on the rice.

Stir in the cooked egg, soy sauce & sesame oil.

Garnish with the greens of the green onion and sesame seeds if desired.

If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.Leftover cooked vegetables can be used in place of peas and carrots.

Calories: 237 | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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