Description
This fried rice recipe is a game-changer! Packed with flavor, it’s the perfect way to use up leftover rice and create a dish full of savory goodness. Loaded with veggies, scrambled eggs, and a tasty sauce, it’s both quick and satisfying.
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 onion, diced
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the rice: Use day-old rice for the best texture. If using fresh rice, let it cool before frying.
- Cook the eggs: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and cook, scrambling until fully cooked. Remove from the pan and set aside.
- Cook the veggies: In the same skillet, add another tablespoon of oil. Stir-fry the diced onion, garlic, and frozen peas and carrots for 2-3 minutes until softened.
- Fry the rice: Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 5-7 minutes, letting the rice get crispy in some spots.
- Add sauce and seasonings: Pour in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir everything well to coat the rice evenly.
- Finish the dish: Add the scrambled eggs back into the pan and mix. Garnish with green onions and sesame seeds (if using).
- Serve hot and enjoy your fantastic fried rice!
Notes
- You can add cooked chicken, shrimp, or pork for extra protein.
- Adjust the soy sauce to taste if you prefer it saltier or lighter.
- If you like it spicier, add a drizzle of sriracha or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes