The BEST Fried Rice
This easy fried rice is loaded with veggies and only takes 20 minutes to make! So much better and healthier than takeout! Not only is fried rice super easy to make, it's also extremely adaptable. Before you make a batch, read our tips for making perfect fried rice.
Sesame oil > any other oil.
Once you buy sesame oil (yes, you do need another oil), you'll want to use it in everything. It's got a rich toasty, nutty flavor.
But be careful: A little bit goes a long way.
Cold rice is key.
The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the skillet than the freshly cooked stuff. If you're craving fried rice and don't want to wait for the rice to chill in the fridge, spread freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.
Use high heat
This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
Don’t be afraid to add in some extra soy sauce at the end
I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium. So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.
Do I need to scramble my eggs separately or can I do it all in one pan?
You can totally start your rice by cooking the vegetables and then push them to one side of the pan and crack in your eggs and get scrambling. But be careful. Eggs can easily overcook this way.
What other flavor goes into fried rice?
Aside from sesame oil, we stir in minced garlic, soy sauce, and ginger.
Made this? Let us know how it went in the comment section below!
Vegetable Fried Rice has to be one of my all time favorite dishes. I love making Chinese food at home and fried rice is always the perfect accompaniment to my take out style dishes..
It all starts off with cold day old rice. If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!
Best of all you only need 20 minutes to throw together this recipe!
Here’s what you’ll need:
• Cooked, chilled rice: Any kind of white or brown rice will do. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to your hot skillet. Again, freshly-cooked rice will not work well in this recipe.
• Garlic: Freshly-minced.
• Butter: My favorite way to stir fry rice.
• Eggs: Which add great flavor, texture and protein.
• Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).
• Toasted sesame oil: The finishing touch in this recipe, which is a must. You can also find it in the Asian section of grocery stores,
• Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you’re using traditional soy sauce.
• Oyster sauce: This is a major flavor booster in fried rice and (don’t worry) doesn’t taste like oysters. You can find it in the Asian section of grocery stores
To make this homemade fried rice recipe, simply:
1. Scramble your eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.
2. Sauté your veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
3. Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
4. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
5. Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
6. Serve! Then dish it up and serve nice and warm!
EASY FRIED RICE VARIATIONS:
The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:
• Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice. Or for a shortcut, I like to shred a rotisserie chicken. Or even better, shred leftovers from my favorite baked chicken breasts recipe.
• Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.
• Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.
• Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.
• Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.
• Kimchi Fried Rice: Fresh kimchi adds a major flavor boost to fried rice. Just chop and stir it in to make kimchi fried rice.
• Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.
Also, in lieu of using traditional white rice in this recipe, feel free to make:
• Fried Brown Rice: For a healthier twist, feel free to use cooked brown rice in this recipe instead of white rice.