Easy Fried Rice Recipe | Quick Better Than Takeout Meal
Easy Fried Rice is a quick and versatile dish made with cooked rice, eggs, vegetables, and savory seasonings. Stir-fried to perfection, it delivers bold flavor and satisfying texture in every bite. Perfect for using leftover rice, this recipe comes together in minutes and can be customized with your favorite proteins or veggies. A simple, budget-friendly meal that’s better than takeout!
Equipment
- Wok or large skillet
- Spatula
- Mixing bowls
- Knife and cutting board
Ingredients
- 3 cups cold, day-old cooked rice
- 2 tbsp vegetable oil (or sesame oil)
- 2 cloves garlic, minced
- ½ onion, diced
- 1 cup mixed vegetables (peas, carrots, corn, or bell peppers)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
- 2 scallions, chopped (for garnish)
- Sesame seeds (optional garnish)
Instructions
- Prep Rice: Use cold, day-old rice for best texture. Break up clumps with a fork.
- Cook Aromatics: Heat oil in a wok or skillet. Add garlic and onion, sauté until fragrant.
- Add Vegetables: Stir in mixed vegetables and cook until tender but still vibrant.
- Add Protein (Optional): Incorporate cooked chicken, shrimp, or tofu if desired.
- Stir-Fry Rice: Add rice to the pan. Toss well to combine with vegetables and aromatics.
- Season: Pour in soy sauce and sesame oil. Stir-fry until rice is evenly coated and heated through.
- Scramble Eggs: Push rice to one side. Add beaten eggs, scramble until cooked, then mix into rice.
- Finish & Serve: Season with salt and pepper. Garnish with scallions and sesame seeds. Serve hot.
Notes
- Always use day-old rice to prevent mushiness.
- Customize with proteins like chicken, shrimp, or tofu.
- Adjust soy sauce to taste; add chili sauce for spice.
- Whole grain rice or less oil makes a lighter version.
- Great for meal prep—store in the fridge up to 3 days.