Very few dishes can compete with the sheer versatility and comfort of fried rice. Whether you’re cleaning out your fridge or craving something savory, this recipe is your golden ticket. It’s quick, customizable, and downright delicious.
Why This Recipe Works
- Perfect Texture: Day-old rice ensures each grain is distinct and perfectly chewy, not mushy.
- Flavor Bomb: A combination of soy sauce, sesame oil, and a hint of sugar creates a balance of savory, sweet, and umami.
- Customizable: Throw in whatever veggies or protein you have on hand for a personalized touch.
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
Ingredients
- 3 cups day-old white rice, chilled
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 green onions, sliced
Equipment Needed
- Large wok or skillet
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, make sure all your ingredients are prepped and within arm’s reach. This includes beating the eggs, mincing the garlic, and slicing the green onions. Having everything ready to go makes the cooking process smoother and faster.
Step 2: Scramble the Eggs
Heat 1 tbsp of vegetable oil in your wok over medium-high heat. Pour in the beaten eggs and let them set for a few seconds before scrambling. Once they’re just set but still slightly runny, remove them from the wok and set aside.
Step 3: Sauté the Vegetables and Garlic
Add the remaining 1 tbsp of oil to the wok. Toss in the mixed vegetables and minced garlic, stirring frequently for about 2 minutes until the vegetables are tender but still crisp. The garlic should be fragrant but not browned.
Step 4: Fry the Rice
Add the chilled rice to the wok, breaking up any clumps with your spoon. Stir-fry for about 3 minutes until the rice is heated through and starts to get a slightly crispy texture.
Step 5: Combine and Season
Return the scrambled eggs to the wok, along with the soy sauce, sesame oil, and sugar. Stir everything together until well combined and heated through, about 2 more minutes. Garnish with sliced green onions before serving.
Tips and Tricks
For the best fried rice, always use day-old rice that’s been chilled in the fridge. This helps to dry out the grains, preventing your dish from becoming mushy. If you’re in a pinch, you can spread freshly cooked rice on a baking sheet and pop it in the freezer for 15 minutes to mimic the texture of day-old rice. Another pro tip is to cook over high heat to get that signature wok hei, or ‘breath of the wok,’ flavor. Lastly, don’t overcrowd the wok; cook in batches if necessary to ensure everything gets nicely fried.
Recipe Variations
- Protein-Packed: Add diced chicken, shrimp, or tofu for an extra protein boost.
- Spicy Kick: Stir in some sriracha or chili flakes for heat lovers.
- Pineapple Fried Rice: Incorporate diced pineapple and cashews for a sweet and nutty twist.
- Kimchi Fried Rice: Mix in chopped kimchi and a bit of its juice for a Korean-inspired version.
Frequently Asked Questions
Can I use freshly cooked rice?
While you can use freshly cooked rice, it’s more likely to turn out mushy because it hasn’t had time to dry out. If you must use fresh rice, spread it out on a baking sheet and let it cool for a bit before frying.
What’s the best type of rice to use?
Long-grain white rice like jasmine or basmati works best for fried rice because it’s less sticky and holds up well to frying. However, you can experiment with brown rice or even quinoa for a healthier twist.
Can I make this vegetarian or vegan?
Absolutely! Just skip the eggs or use a vegan egg substitute, and ensure your soy sauce is gluten-free if needed. Load up on veggies or tofu to keep it hearty.
Summary
This Freakin Fantastic Fried Rice is a quick, customizable, and utterly delicious way to turn leftover rice into a meal that’s anything but boring. Perfect for weeknights or cleaning out the fridge, it’s a recipe you’ll come back to again and again.
