Fried Rice
Ingredients
- For the Rice
- 3 cups cooked rice preferably day-old, long-grain or jasmine
- 2 tbsp vegetable oil
- 2 eggs lightly beaten
- 2 cloves garlic minced
- 1 small onion diced
- ½ cup peas and carrots fresh or frozen
- 3 green onions sliced
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- Salt and pepper to taste
- Optional Protein Add-Ins
- 1 cup cooked chicken diced
- ½ cup cooked shrimp
- ½ cup diced ham or bacon
- ½ cup tofu cubed
Instructions
- Prepare Ingredients: Make sure rice is fully cooled. Chop all vegetables and protein.
- Cook the Eggs: Heat 1 tbsp oil in a skillet/wok over medium-high heat. Scramble eggs until cooked, then remove and set aside.
- Sauté Aromatics: Add remaining oil, sauté onion and garlic until fragrant and translucent.
- Add Vegetables & Protein: Stir in peas, carrots, and other veggies. Cook 2–3 minutes. Add protein and heat through.
- Stir-Fry the Rice: Add cold rice, break up clumps, stir-fry 4–5 minutes to coat in oil and mix with veggies.
- Season: Add soy sauce, oyster sauce, sesame oil, and return eggs to skillet. Mix well. Add green onions, stir 1 minute. Season with salt and pepper.
- Serve Hot: Garnish with extra green onions or sesame seeds if desired.
Notes
Cook on high heat for slight sear and “wok hei.”
Prep all ingredients before cooking — stir-frying is fast.
Customize with pineapple, cashews, bell peppers, or extra proteins.
Avoid overcrowding the pan; cook in batches if needed.