Fried Rice Recipe
This Fried Rice Recipe is SO EASY! A flavorful, versatile dish perfect for using leftover rice and fresh veggies, bringing delicious comfort to your table.
Equipment
- Large Skillet or Wok
- Spatula
- Measuring Spoons
- Cutting board and knife
- Bowl
Ingredients
- 1 tablespoon unsalted butter adds a rich, creamy flavor
- 3 large eggs provide protein and a fluffy texture
- 2 tablespoons olive oil for sautéing and infusing flavor
- 0.5 cup diced yellow onion offers sweetness and depth
- 0.5 tablespoon minced garlic 2 cloves, adds aromatic goodness
- 0.5 tablespoon minced fresh ginger 1/2 inch piece, brings warmth and zest
- 1 cup frozen peas and carrots for color and nutrition
- 0.5 cup frozen corn adds sweetness and crunch
- 2 cups cooked rice from the fridge
- 0.75 cup green onions thinly sliced, for a fresh, oniony kick
- 1 tablespoon oyster sauce enhances umami flavor
- 0.5 teaspoon chicken bouillon powder adds savory depth
- 1 tablespoon reduced-sodium soy sauce for seasoning and color
- 0.25 teaspoon white pepper or black pepper adds a mild heat
- 1 teaspoon rice vinegar balances flavors with acidity
- 1 teaspoon sesame oil or toasted sesame oil provides a nutty aroma
Instructions
- Start by gathering and prepping all your ingredients. Dice the onion, mince the garlic and ginger, and thinly slice the green onions.
- In a large skillet or wok, melt 1 tablespoon of unsalted butter over medium heat. In a bowl, whisk the 3 large eggs until well combined. Pour the eggs into the skillet, cooking until just set, then remove them from the skillet and set aside.
- In the same skillet, add 2 tablespoons of olive oil and heat over medium-high. Add the diced yellow onion and sauté for about 2-3 minutes, until translucent. Then, add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Next, stir in the frozen peas and carrots and frozen corn. Cook for about 3-4 minutes, or until the vegetables are heated through and tender.
- Add the 2 cups of cooked rice, breaking up any clumps with your spatula. Stir everything together, ensuring the rice gets coated with the oil and mixed with the vegetables.
- Pour in the oyster sauce, chicken bouillon powder, soy sauce, white or black pepper, rice vinegar, and sesame oil. Mix well to ensure every grain of rice is seasoned.
- Add the scrambled eggs back into the skillet along with the thinly sliced green onions. Stir everything together until well combined and heated through, about 2-3 minutes.
- Once everything is heated through and well mixed, remove from heat. Serve your fried rice warm, garnished with extra green onions if desired.
Notes
- Use cold, day-old rice for the best texture and to prevent mushiness.
- Customize by adding your favorite vegetables or proteins like chicken, shrimp, or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water to restore moisture.