Quick & Easy Fried Rice Recipe
Fried Rice is one of my favorite things to order at a Chinese restaurant. I wish I’d have tried making it at home years ago because I had no idea how easy it would be to make restaurant style rice at home!
This recipe takes about 15 minutes start to finish and is the perfect side dish or main meal! I think I make this at least twice every week, it’s one of those things everyone loves and it’s the perfect way to use up any leftovers. You can easily add in any vegetables you have on hand (corn, mushrooms, green beans and diced peppers are all great) and any type of protein including shrimp, chicken or beef. The recipe below calls for white rice but you can certainly use brown rice or even quinoa.
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Making fried rice isn’t difficult but there are a few tips that will help you get amazing results:
- Use Day Old Rice: When making fried rice, you’ll want to make sure you have pre-cooked cold rice. Why? Well it’s important that the rice is cold so you can get a good crisp on it which adds tons of flavor. Fresh rice has too much moisture and doesn’t crisp up as well (although it does still taste great in a pinch).
- Use a HOT Pan: Making sure your pan or wok is nice and hot will give the best results. You’ll add your oil and you want the rice to crisp & caramelize a little bit to give it flavor.
- Be Prepared: Fried rice is a VERY fast dish to make… you’ll want to make sure all of your ingredients are measured and ready to go.
- Pre-cook your eggs & protein: Once you have cooked your aromatics (garlic, ginger, onion) and vegetables, you want to crisp the rice and basically have everything else ready to go. This makes fried rice the perfect dish to use up leftover meat (beef, pork, shrimp or chicken). Just chop your leftovers and add them in with the eggs.
Tools You’ll Need For This Recipe
Quick & Easy Fried Rice
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- 1 tablespoon canola oil
- 2 cloves garlic , minced
- 2 teaspoons minced ginger
- 2 green onions , sliced and separated
- 3/4 cup frozen carrots (or diced fresh)
- 3/4 cup frozen peas
- 2 eggs , cooked and chopped
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 1/2 cups cold cooked white rice
Heat oil in a wok or nonstick pan over medium-high heat. Add in garlic, ginger and the white portion of the green onions. Cook until fragrant. Add carrots & peas, cook until heated and softened.
Add riced continue to cook until rice slightly crisped and brown. Don't stir too much, you do want to get a little bit of caramelization.
Add in cooked egg, soy sauce & sesame oil. Garnish with remaining green onion and sesame seeds if desired.
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