4.62 from 52 votes
15 minutes minutes
Recipe
By: Joanna Cismaru
This post may contain affiliate links. Please read my disclosure policy.
Super quick and Easy Fried Rice in less than 10 minutes. This fried rice is very versatile, made with egg, any other protein can be added such as shrimp or chicken.
Table of Contents
Easy Fried Rice Recipe
One of the few times I don’t mind using frozen veggies is when making fried rice. They are so handy to have around. A great tip is to always have cooked rice in your fridge, but make sure you use it because it only lasts 4 to 6 days in the fridge if properly stored.
I make fried rice quite often because we love it and it’s one of the quickest meals you can make.
One of the greatest things about fried rice is its versatility. Usually I just make a plain vegetarian version such as this (I’m assuming eggs are vegetarian) and then cook my protein separately such as chicken or shrimp.
How To Make The Perfect Rice
- Use the right rice, such as a long grain like Basmati rice, a medium grain like Jasmine rice or even sushi rice.
- Plan ahead and cook the rice the day before or even in the morning. Refrigerated, day old rice is ideal for fried rice because it evaporates and the rice gets drier and starch reduces.
- Make sure you always rinse the rice first to reduce excess starchiness.
- Use a wok if you can. A wok is ideal for fried rice because it offers different zones of heat, so as you cook you can push ingredients off to the side so you can add others to the center and cook those.
- Keep it simple. We sometimes tend to add too many ingredients, too many sauces, but fried rice is all about the rice and all the additions should be about flavor enhancers.
More Delicious Rice Dishes To Try
- Sausage Chicken With Cheesy Rice
- Vegetable Biryani
- Mexican Rice
- Mexican Fried Rice
- Basic Risotto
- Spanish Rice with Ground Beef
- Dirty Rice
Recipe
4.62 from 52 votes
Easy Fried Rice
Super quick and Easy Fried Rice in less than 10 minutes. This fried rice is very versatile, made with egg, any other protein can be added such as shrimp or chicken.
Prep: 5 minutes mins
Cook: 10 minutes mins
Total : 15 minutes mins
Rate
serves: 4
Ingredients
- 2 tablespoon vegetable oil or canola oil
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1/2 cup peas frozen
- 1/2 cup carrots chopped (frozen or fresh)
- 2 green onion chopped
- 3 cups cooked rice (day old if possible)
- 1/4 cup soy sauce low sodium
- 1 teaspoon dark soy sauce
- 2 tablespoon rice vinegar
- 2 eggs
US Customary – Metric
Instructions
Heat the vegetable oil and sesame oil in a wok over high heat until smoking. Add the garlic and saute for 15 seconds until aromatic.
Add the peas, carrots, and green onions to the wok fry just until tender.
Add the cooked rice to the wok, the soy sauce, dark soy sauce and rice vinegar. Toss everything together and cook until the rice is pale brown and toasted. It should have a chewy texture and should take about 3 minutes.
Push the rice up the side of the wok and crack the eggs in the wok. If needed add a bit more oil before cracking the eggs. Use a spatula to scramble the egg and break it into small bits.
Toss everything together. Serve immediately.
Tips & Notes:
I recommend using day old rice because the rice grains evaporate making it ideal for fried rice. Also use the right rice, such as Jasmine rice which is a medium grain rice, Basmati rice, or even sushi rice.
I used frozen vegetables but fresh work just as well. Also feel free to use different veggies if you prefer such as corn.
The dark soy sauce is used to add more dark color to the rice, which is why we only use a little bit, while the regular soy sauce is used to add flavor.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
nutrition facts
Calories: 290kcal (15%) Carbohydrates: 40g (13%) Protein: 8g (16%) Fat: 10g (15%) Saturated Fat: 6g (38%) Cholesterol: 81mg (27%) Sodium: 660mg (29%) Potassium: 221mg (6%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 2990IU (60%) Vitamin C: 10mg (12%) Calcium: 45mg (5%) Iron: 1.4mg (8%)
Author: Joanna Cismaru
Course:Main Course
Cuisine:Asian
before you go! Did you try this recipe?Leave us a recipe rating below + tag @cravinghomecooked on instagram and hashtag it #cravinghomecooked!
About Joanna Cismaru
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook, Instagram, and Pinterest.
Comfort Food Recipes
Subscribe and receive a FREE copy of my Top 25 Recipes eBook!
Reader Interactions
Leave a Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Raquel says
Amazing! But I added rice vinegar and a lot more soy sauce. I also used canned pineapple and more egg. Very easy recipeReply
- catline says
Wow, this recipe is easy to understand. I will try to make it at home.Reply
- cindy g says
Very good, I used onion, carrot, onion, shrimp, green onion and peas.Reply
- Karen says
This was so easy and sooo delicious. I had some cooked rice that I had frozen and (after thawing) worked perfectly. I also had some leftover pork tenderloin, from a previous dinner, that I chopped up and added with the rice. I literally had dinner ready in under 20 minutes…. it was great! My husband, who is not a big fan of fried rice, scraped the wok clean. 😊Reply
- Joanna Cismaru says
I’m so glad you guys enjoyed it!
Reply
- Barbara says
Was a complete hit!!! Easy and delicious!!!Reply
- Lauren Efird says
I have made this several times and it is always a hit with four teenage sons and a husband. Awesome recipe!
Reply
