Ah, fried rice — a quick, versatile, and delicious dish that can be a side or a full meal! Let’s make it flavorful, fluffy, and not soggy.
Classic Fried Rice
Ingredients (serves 2–3)
- 2 cups cooked rice (preferably day-old and cold)
- 2–3 tbsp vegetable or sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2 eggs, lightly beaten
- 2–3 tbsp soy sauce (or more to taste)
- 1 tsp sesame oil (optional, for flavor)
- Salt & pepper to taste
- Optional: cooked chicken, shrimp, or bacon for protein
- Optional garnish: sliced green onions or cilantro
Instructions
- Prep ingredients
- Make sure rice is cold and separated to avoid clumps.
- Chop veggies and protein if using.
- Cook the eggs
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
- Pour in eggs, scramble quickly, remove and set aside.
- Cook aromatics & veggies
- Add remaining oil to the pan.
- Sauté garlic and onion 1–2 min until fragrant.
- Add vegetables and cook 2–3 min until tender-crisp.
- Add rice
- Add cold rice to the pan.
- Stir-fry, breaking up clumps, until rice is heated through (~3–4 min).
- Season
- Add soy sauce, sesame oil, salt, and pepper.
- Return scrambled eggs (and protein if using) to the pan.
- Toss everything together evenly.
- Serve
- Garnish with green onions or cilantro.
- Serve hot as a main dish or side.
💡 Tips for Perfect Fried Rice
- Use cold, day-old rice — fresh rice is too soft and clumps.
- High heat gives that slightly smoky, “wok hei” flavor.
- Protein options: chicken, shrimp, beef, bacon, or tofu.
- Optional sauces: oyster sauce, hoisin, or chili paste for extra flavor.
If you want, I can give a super flavorful “restaurant-style fried rice” recipe with soy, oyster sauce, garlic, and a hint of sesame that tastes just like takeout.
Do you want me to do that?
