Fried Rice

A quick, cozy stir fry and rice recipe that's perfect for busy weeknights, utilizing cold rice, basic pantry staples, and your choice of proteins and veggies for a satisfying meal.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked cold rice Cold rice is preferred for best texture.
2 large eggs, lightly beaten Adds richness and protein.
2 tablespoons oil (avocado, canola, or peanut)
2 to 3 cloves garlic, minced Enhances flavor.
1 teaspoon grated ginger Optional, but adds great flavor.
2 cups veggies (frozen mixed veggies work perfectly) Flexible, use whatever you have.
1 to 2 cups cooked protein (optional) Chicken, shrimp, tofu, or leftover meats work well.
3 tablespoons soy sauce Use low sodium if sensitive to salt.
1 teaspoon sesame oil Optional for flavor.
2 to 3 pieces green onions, sliced For garnish and flavor.
to taste black pepper

Method

Preparation

Scramble the eggs in a heated skillet with a tiny bit of oil, remove and set aside.
In the same skillet, add a splash of oil and stir-fry garlic and ginger for about 20 seconds.
Add the veggies and cook until hot and slightly browned.
If using cooked protein, add it now just to warm through.
Add the cold rice, breaking up clumps, and allow it to sit to lightly crisp, stirring occasionally.
Drizzle soy sauce around the edges of the pan for sizzle, add sesame oil if using, and stir in the scrambled eggs.
Finish by stirring in green onions and adjusting seasoning with black pepper and more soy sauce if desired.

Notes

Use cold rice for the best texture. Do not overcrowd the pan to prevent steaming, and allow the rice to sit to achieve some browning. Feel free to use frozen vegetables for convenience.