Nothing quite warms the heart and fills the belly like a good old stir-fried rice dish. This easy fried rice is a staple in my kitchen, an unsung hero that transforms leftover rice into a culinary delight. I remember the first time I whipped this up—I was in college, trying to make something slightly sophisticated yet quick enough to indulge my limited cooking skills. Little did I know, this simple dish would become my go-to comfort food. It’s versatile, forgiving, and just plain tasty. Let me share this treasure of a recipe with you.
Why you’ll love this recipe
What makes this fried rice so special? For starters, it’s a fantastic way to reinvigorate yesterday’s rice into something fresh and exciting. It’s like giving leftovers a sprightly dance partner—mixing in colorful vegetables and protein for a nutritious, balanced meal. You’ll quickly find yourself dancing around your kitchen too, as the aroma of sesame oil and soy sauce wafts through the air.
Another reason to make this tonight is the effortless versatility. Have some leftover chicken, shrimp, or tofu? Toss it in! Feel free to get creative with your vegetable choices or even add some crushed red pepper for a little heat. It’s quick, it’s easy, and it’s always a crowd-pleaser, which means you can whip it up for an impromptu gathering or as a cozy weeknight dinner for one.
Gather these ingredients
Let’s take a moment to appreciate each ingredient, shall we?
2 cups leftover cooked rice: This should be cold. Freshly made rice has too much moisture and can turn mushy in the skillet. Think of the cold rice as a comforting base that is just waiting to be brought back to life.
2 eggs: Eggs are not just for breakfast! They add a wonderful creaminess and can help bind everything together. If you’re vegan, consider using a flax egg or some scrambled tofu as a substitute.
1 cup mixed vegetables (peas, carrots, corn): These charming little gems bring color and crunch to the dish. You can use fresh or frozen veggies; just ensure they’re chopped into bite-sized pieces for an even cook.
2 tablespoons soy sauce: This savory punch of flavor brightens up the entire dish. For lower sodium options, feel free to select a reduced-sodium soy sauce, or even tamari if you’re avoiding gluten.
1 tablespoon sesame oil: Here’s where the magic happens. It adds a nutty depth that brings everyone together on the flavor stage. If you run out, a splash of olive oil works in a pinch—but trust me; sesame oil is worth having in your pantry.
2 green onions: These are the fresh finishers that take your dish from delightful to dazzling. They add brightness and a little crunch. Plus, they look great on top!
Preparing Easy Fried Rice
Okay, let’s get cooking! I promise you’ll have this on the table faster than you can say "wok!"
Heat the sesame oil in a large skillet or wok over medium-high heat. Swirl it around to ensure it covers the base, letting it get hot enough to shimmer.
Add the mixed vegetables to the pan. Stir-fry those for about 2-3 minutes until they’re nice and hot and a little tender.
Push those veggies to one side of the pan. On the other side, crack in the eggs. Let them scramble, gently breaking the yolks and stirring until fully cooked—this should only take a minute or two. It’s that little space of culinary zen where you are in full control!
Add the leftover rice into the mix along with the soy sauce. This is the moment of alchemy, trust me. Stir everything together until well combined.
Stir-fry for an additional 3-4 minutes. Make sure everything is heated nicely and gets fully acquainted on the flavor front.
Garnish with the chopped green onions before serving. Voila! It’s time to eat.
Best way to enjoy it
This fried rice is lovely on its own, but why not elevate your meal with some accompaniments? Serve it alongside crispy spring rolls or a nice, light salad. You might also consider pairing it with some grilled chicken or beef for an added protein punch.
Feeling adventurous? Drizzle a bit of sriracha or chili oil over the top for some heat, or serve with a side of your favorite Asian sauces like ponzu or hoisin for dipping!
How to store and freeze
Let’s face it—sometimes we overestimate how much we can eat in one sitting. If you do end up with leftovers, no worries! Allow your fried rice to cool at room temperature for about 30 minutes and pop it into an airtight container. It’ll keep well in the fridge for up to 3-4 days.
Want to freeze it? Just scoop portions into freezer-safe bags, make sure to press out as much air as possible, then toss them into the freezer. It’ll last up to 3 months—perfect for those busy days when you need a quick meal!
Pro chef tips
Day-old rice is your friend: If you forget to make your rice a day prior, spread freshly cooked rice on a baking sheet to cool it down and dry it out before using it in this dish; or let it rest in the fridge for at least a few hours.
Keep your ingredients moving: Stir-frying is a fast-paced dance; keep ingredients moving in the pan to avoid burning and ensure even heating.
Add some umami: For an extra kick, consider throwing a spoonful of oyster sauce or hoisin sauce for a delicious twist.
Creative Twists
Why not mix things up a little? Here are a few ideas to get those creative juices flowing:
Protein-packed power: Add diced chicken, beef, shrimp, or tofu for a heartier meal.
The spice route: Go international with your flavors! Add curry powder for an Indian twist or cumin for a Mexican flair.
Greens galore: Toss in baby spinach, kale, or bok choy for extra nutrition and color.
Ingredients
- 2 cups leftover cooked rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
Directions to follow
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables; stir-fry for 2-3 minutes until heated through.
- Push the veggies to one side and scramble the eggs on the other side until fully cooked.
- Add the leftover rice and soy sauce, mix everything together.
- Stir-fry for an additional 3-4 minutes until combined and heated through.
- Garnish with chopped green onions before serving.
Your questions answered
How long does this dish take to prepare?
From start to finish, you’ll be enjoying this in about 20-30 minutes.Can I use frozen vegetables?
Absolutely! Just toss them in frozen and give them a little extra time to cook through.What should I serve with fried rice?
Feel free to pair it with spring rolls, dumplings, or a simple salad!How can I make this vegetarian?
Omitting the eggs or swapping with tofu is an easy way to make this dish vegetarian-friendly.What’s a good way to reheat leftovers?
A quick toss in the skillet over medium heat works wonders to restore texture and flavor.
Just imagine yourself standing by the stove, stirring, and watching as simple ingredients transform into a dish that brings joy to your table. This Easy Fried Rice can be a jumping-off point for your culinary creativity, and I can’t wait for you to delve into it. Give it a try tonight, get imaginative with your flavors, and feel free to share your experiences. Happy cooking!
Easy Fried Rice
Description
Transform leftover rice into a delicious fried rice dish with colorful vegetables and protein options. Perfect for a quick meal any day of the week.Ingredients
Instructions
Heat the oil
Heat sesame oil in a large skillet or wok over medium-high heat.Ensure the oil shimmers.Stir-fry vegetables
Add the mixed vegetables; stir-fry for 2-3 minutes until heated through.Scramble the eggs
Push the veggies to one side and scramble the eggs on the other side until fully cooked.Should take 1-2 minutes.Add rice and sauce
Add the leftover rice and soy sauce, mix everything together.Final stir-fry
Stir-fry for an additional 3-4 minutes until combined and heated through.Garnish
Garnish with chopped green onions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Cholesterol 180mg60%
- Sodium 800mg34%
- Potassium 450mg13%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 12g24%
- Vitamin A 900 IU
- Vitamin C 25 mg
- Calcium 50 mg
- Iron 2 mg
- Thiamin 0.5 mg
- Riboflavin 0.3 mg
- Niacin 4 mg
- Vitamin B6 0.2 mg
- Folate 50 mcg
- Vitamin B12 1 mcg
- Phosphorus 250 mg
- Magnesium 25 mg
- Zinc 1 mg
- Selenium 15 mcg
- Copper 0.2 mg
- Manganese 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
