🍚🥕 Classic Fried Rice
A versatile, quick, and flavorful dish made with leftover rice, vegetables, protein, and soy-based seasonings. Perfect as a side or main course.
🧾 Ingredients
- 3 cups cooked rice (preferably chilled)
- 2–3 tbsp vegetable or canola oil
- 2 eggs, beaten
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2–3 tbsp soy sauce (adjust to taste)
- 1 tsp sesame oil
- 2–3 green onions, chopped
- Optional protein: shrimp, chicken, or pork, cooked and diced
👩🍳 Instructions
1. Prepare Ingredients
- Make sure rice is cold and separated (not sticky).
- Beat eggs and set aside.
- Chop vegetables and protein.
2. Cook Eggs
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add eggs and scramble quickly.
- Remove eggs and set aside.
3. Stir-Fry Vegetables
- Add remaining oil.
- Sauté onion and garlic for 1–2 minutes until fragrant.
- Add mixed vegetables and cook 3–4 minutes until tender-crisp.
4. Add Rice and Protein
- Add rice to the skillet, breaking up clumps.
- Stir-fry 5–6 minutes until heated through.
- Add cooked protein and scrambled eggs.
5. Season
- Pour soy sauce evenly over rice.
- Add sesame oil and toss well.
- Stir in green onions.
6. Serve
- Serve hot as a main or side dish.
- Optional toppings: extra soy sauce, sriracha, or sesame seeds.
⭐ Pro Tips:
- Use day-old rice for best texture—it fries without getting mushy.
- Keep heat high to get slightly crispy bits on the rice.
- For extra flavor, add a splash of oyster sauce or a pinch of ginger.
I can also give you a restaurant-style fried rice recipe that mimics P.F. Chang’s or Chinese takeout fried rice with that perfect wok taste.
Do you want me to make that version?
