Easy & Delicious Fried Rice Recipe: Quick Home Cooking

Name: Easy & Delicious Fried Rice Recipe: Quick Home Cooking
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Asian
Ingredients: 3 cups Cold Cooked Jasmine Rice (day-old rice is preferred for best texture); 2 tbsp Neutral Oil (peanut, avocado, or canola oil); 2 units Large Eggs (lightly beaten); 1 unit Small Onion (finely diced); 2 cloves Garlic (minced); 1 cup Mixed Vegetables (peas, carrots, corn, etc.); ½ cup Cooked Protein (shrimp, chicken, tofu, or optional); 3 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 1 tsp Sesame Oil; ½ tsp Brown Sugar; 2-3 stalks Green Onions (sliced); to taste none White Pepper

Learn how to make a quick and delicious fried rice at home with this easy-to-follow recipe. Using day-old jasmine rice, fresh vegetables, eggs, and your choice of protein, this dish comes together in minutes. Perfect for a satisfying weeknight meal!

#Fried Rice

#Rice Recipe

#Easy Dinner

#Quick Meal

#Stir-fry

#Asian Food

#Home Cooking

Delicious Homemade Fried Rice

Recipe Information

10m

Prep Time

12m

Cook Time

22m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

550

Calories

18g

Protein

68g

Carbs

19g

Fat

Fried Rice in the Wok, Ready to Serve

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stir-fried Vegetables and Protein

Instructions

0/5 completed

1
Heat 1 teaspoon of neutral oil in a large wok or skillet over high heat. While heating, lightly beat the 2 large eggs.
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1m
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Heat 1 teaspoon of neutral oil in a large wok or skillet over high heat. While heating, lightly beat the 2 large eggs.
1m
A very hot wok ensures quick cooking and fluffy eggs.
2
Pour the beaten eggs into the hot wok and scramble until just set but still soft. Remove the scrambled eggs from the wok and set aside.
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1m
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Pour the beaten eggs into the hot wok and scramble until just set but still soft. Remove the scrambled eggs from the wok and set aside.
1m
Avoid overcooking the eggs, as they will be reheated later.

3
Add 1 tablespoon of the remaining neutral oil to the wok. Add the finely diced onion and minced garlic, and stir-fry for 30 seconds until fragrant. Then add the mixed vegetables and cooked protein (if using), stir-fry for 1-2 minutes until tender-crisp.
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3m
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Add 1 tablespoon of the remaining neutral oil to the wok. Add the finely diced onion and minced garlic, and stir-fry for 30 seconds until fragrant. Then add the mixed vegetables and cooked protein (if using), stir-fry for 1-2 minutes until tender-crisp.
3m
Keep the heat high to maintain the stir-fry effect and prevent steaming.
4
Push the ingredients to one side of the wok. Add the remaining 1 tablespoon of neutral oil to the empty side, then add the cold day-old jasmine rice. Break up any clumps and stir-fry for 2-3 minutes until the rice is heated through. Pour in the soy sauce, oyster sauce, sesame oil, and brown sugar. Toss everything thoroughly to combine.
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4m
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Push the ingredients to one side of the wok. Add the remaining 1 tablespoon of neutral oil to the empty side, then add the cold day-old jasmine rice. Break up any clumps and stir-fry for 2-3 minutes until the rice is heated through. Pour in the soy sauce, oyster sauce, sesame oil, and brown sugar. Toss everything thoroughly to combine.
4m
Using day-old rice prevents the dish from becoming sticky or mushy.
5
Return the scrambled eggs to the wok. Add the sliced green onions and white pepper to taste. Stir-fry for another 1-2 minutes to combine all ingredients and ensure everything is heated through. Serve immediately.
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2m
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Return the scrambled eggs to the wok. Add the sliced green onions and white pepper to taste. Stir-fry for another 1-2 minutes to combine all ingredients and ensure everything is heated through. Serve immediately.
2m
Adjust seasonings to your preference before serving. Garnish with extra green onions if desired.