Description
A quick and versatile fried rice recipe perfect for busy weeknights, transforming leftover rice into a delicious meal.
Ingredients
- 3 cups day-old cooked jasmine or long-grain rice, cold and separated
- 1 cup mixed vegetables (frozen peas, diced carrots, diced bell pepper)
- 2 large eggs, lightly whisked
- 3 tbsp low-sodium soy sauce
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp cooking oil (neutral, peanut, or vegetable oil)
- 1 cup cooked protein, diced (chicken, shrimp, or firm tofu)
Instructions
- Prep by breaking up any clumps in the cold rice, dicing the protein and veggies, mincing the garlic, and whisking the eggs.
- Heat the wok or skillet over medium-high to high heat until very hot, then add 2 tbsp of oil and swirl to coat.
- Add minced garlic and stir for 20–30 seconds until fragrant.
- Add mixed vegetables and stir-fry for 3–4 minutes until they’re tender-crisp.
- Push veggies to one side, add a little extra oil if needed, then pour in the whisked eggs and scramble gently until just set.
- Add the chilled rice, breaking up any clumps, and toss to combine with the eggs and veggies.
- Drizzle 3 tbsp low-sodium soy sauce over the rice and stir-fry for 3–5 minutes until heated through.
- Fold in the diced cooked protein and green onions, cooking just until warmed. Serve immediately.
Notes
For best texture, use day-old rice. You can also customize the protein and veggies based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian