Go Back

Fried Rice

A quick and easy fried rice recipe that combines the simplicity of cooked rice with vibrant vegetables, perfect for any weeknight meal or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Using day-old rice is preferable for best texture.
  • 1 cup mixed colorful veggies (carrots, peas, bell peppers) Feel free to swap in any vegetables you enjoy.
  • 2 tablespoons soy sauce Can substitute with tamari or coconut aminos for gluten-free.
  • 2 tablespoons vegetable oil For sautéing vegetables.
  • Salt and pepper to taste
  • Green onions for garnish Add before serving.

Method
 

Cooking Instructions
  1. Heat the vegetable oil in a large pan or wok over medium-high heat.
  2. Add the mixed veggies and sauté for about 3-4 minutes until they are tender.
  3. If using eggs, push the veggies to the side and crack the eggs into the pan, cooking them until scrambled.
  4. Add the cooked rice along with soy sauce, salt, and pepper. Stir-fry for an additional 5-7 minutes, ensuring everything is well combined and heated through.
  5. Garnish with green onions before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, use a teaspoon of water to maintain moisture.