Description
Quick and easy homemade fried rice using day-old rice, your favorite protein, and a flavorful sauce. Perfect for a weeknight meal!
Ingredients
Scale
- 3 cups cooked and cooled long-grain rice (day-old is best!)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (or canola oil)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn frozen or fresh)
- 2 large eggs, lightly beaten
- 1/2 cup cooked protein of your choice (diced chicken, shrimp, pork, or tofu)
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, but adds great flavor)
- 1 teaspoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 green onion, thinly sliced, for garnish
- Optional: Sriracha or chili garlic sauce, to taste
Instructions
- Rice Preparation: Use day-old rice. Spread cooked rice on a baking sheet to cool and dry.
- Vegetable Prep: Dice fresh vegetables into small, uniform pieces.
- Protein Prep: Ensure protein is cooked and diced. Press tofu to remove excess water.
- Aromatics: Finely dice the onion and mince the garlic.
- Sauce Mixture: Whisk together soy sauce, oyster sauce (if using), rice vinegar, ground ginger, and white pepper in a small bowl.
- Egg Prep: Lightly beat the eggs in a small bowl with a pinch of salt and pepper.
- Heat the Wok: Heat sesame oil and 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
- Cook the Eggs: Pour in beaten eggs and scramble until cooked but still slightly soft. Remove from wok and set aside.
- Sauté the Aromatics: Add remaining vegetable oil, then onion and cook until softened. Add garlic and cook until fragrant.
- Add the Vegetables: Add mixed vegetables and cook until tender-crisp.
- Add the Protein: Add cooked protein and heat through.
- Add the Rice: Add cooked rice, breaking up clumps.
- Pour in the Sauce: Pour sauce mixture over rice and toss to coat.
- Fry the Rice: Cook, stirring frequently, until rice is heated through and slightly crispy.
- Incorporate the Eggs: Add cooked eggs back to the wok and toss to combine.
- Taste and Adjust: Taste and adjust seasoning as needed.
- Serve Immediately: Garnish with sliced green onions and optional sriracha or chili garlic sauce.
Notes
- Use cold, day-old rice for best results.
- High heat is key to achieving the right texture.
- Prep all ingredients in advance for a smoother cooking process.
- Don’t overcrowd the wok; cook in batches if necessary.
- Experiment with different vegetables, proteins, and sauces to customize your fried rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stir-fry in a wok or skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes