Fried rice is one of those magical dishes that turns everyday ingredients into something crave-worthy. With golden grains, sizzling veggies, and bits of egg in every bite, it’s fast, flavorful, and endlessly satisfying.
What really brings it to life is the technique. Day-old rice, a hot pan, and a quick stir-fry give you those crispy bits and deep, savory flavor. It’s versatile, budget-friendly, and perfect for turning leftovers into a new favorite meal.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 15 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in airtight container in fridge for 3 days or freeze up to 1 month
Ingredients List
- 3 cups cooked rice (preferably day-old, cold)
- 2 tablespoons oil (vegetable or sesame)
- 2 eggs (beaten)
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, add another tablespoon of oil. Sauté onions and garlic for 1–2 minutes.
- Stir in mixed vegetables and cook until tender.
- Add rice, breaking up clumps with a spatula. Stir-fry for 2–3 minutes until heated through.
- Add soy sauce, oyster sauce, sesame oil, and mix well.
- Return scrambled eggs to the pan, toss everything together, and season with salt and pepper.
- Garnish with green onions and serve hot.
💡 Recipe Notes / Tips
- Best rice: Day-old rice is drier and fries better. Fresh rice can get mushy.
- Add protein: Toss in cooked shrimp, chicken, ham, or tofu.
- Spice it up: Add chili oil or a dash of sriracha for heat.
🧮 Nutrition Info (approx. per serving, 4 servings)
- Calories: 330
- Carbs: 38g
- Fat: 14g
- Protein: 10g
- Sugar: 3g
❓ FAQs
- Q: Can I use freshly cooked rice?
A: You can, but let it cool completely and spread it out to dry first for better texture. - Q: Is oyster sauce necessary?
A: Not at all. It adds depth, but soy sauce alone still delivers great flavor. - Q: Can I make this vegan?
A: Definitely. Skip the eggs and use soy sauce only—add tofu for protein.
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