Delicious Fried Rice That Beats Takeout Every Time

This delicious fried rice is quick, customizable, and a perfect use for leftover rice, making it a family favorite.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Easy Dinners

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

3 cups cooked long-grain rice Use cold, leftover rice for the best texture and to prevent clumping.

For the Oils

1 tablespoon sesame oil This brings a nutty flavor that enhances the overall taste.
2 tablespoons vegetable oil Canola oil works well, too; it ensures high-heat cooking without burning.

For the Base

1 small yellow onion Finely diced for sweetness and aroma.
2 cloves garlic Minced for a fragrant boost.

For the Veggies

1 cup mixed vegetables Use a mix of peas, carrots, and corn for variety and color.

For the Eggs

2 large eggs Lightly beaten to add protein and texture.

For the Protein

½ cup cooked protein Choose between diced chicken, shrimp, pork, or tofu.

For Flavoring

3 tablespoons soy sauce Low sodium is preferred.
1 tablespoon oyster sauce Optional, but adds a rich flavor.
1 teaspoon rice vinegar Adds a splash of acidity.
½ teaspoon ground ginger For a warm, mild spice.
¼ teaspoon white pepper Adds subtle heat and complexity.

For Garnish

1 green onion green onion Thinly sliced for a fresh finish.
Sriracha or chili garlic sauce Optional for those who crave a kick of heat.

Equipment

wok
Spatula
High-Sided Skillet

Method

Step-By-Step Instructions

Begin by gathering and prepping all your ingredients to ensure a smooth cooking process. Finely dice the onion, mince the garlic, and have your mixed vegetables and protein ready to go.
In a large wok or high-sided skillet, add the sesame oil and vegetable oil over high heat. Heat for about 1-2 minutes until shimmering.
Once the oils are hot, toss in the finely diced onion and minced garlic. Sauté for about 2-3 minutes until translucent and fragrant.
Incorporate the mixed vegetables into the wok. Cook for 3-4 minutes until they are tender and vibrant in color.
Push the vegetables to one side of the wok. Pour in the beaten eggs into the clear side and scramble until fully cooked, about 2 minutes.
Add the cooked and cooled rice to the wok, breaking up any clumps. Stir for about 2 minutes.
Pour in the soy sauce, oyster sauce, rice vinegar, ground ginger, and white pepper. Mix well for another 2 minutes.
Continue cooking the mixture for 2-3 minutes, stirring occasionally, until everything is heated through.
Transfer your delicious fried rice onto plates or into a large serving bowl. Garnish with green onions and drizzle with Sriracha or chili garlic sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Always use cold rice and cook on high heat to prevent mushiness and ensure authentic fried rice texture.

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