Description
A quick and customizable fried rice dish perfect for busy weeknights, using day-old rice and simple ingredients.
Ingredients
- 3 cups day-old cooked rice (preferably jasmine or long-grain) — cold and separated
- 1 cup mixed vegetables (frozen peas, diced carrots, diced bell pepper)
- 2 large eggs, lightly whisked
- 3 tbsp low-sodium soy sauce (adjust to taste)
- 2 green onions, thinly sliced (white + green parts separated)
- 2 cloves garlic, minced
- 2 tbsp cooking oil (neutral oil or peanut/vegetable oil)
- 1 cup cooked protein (chicken, shrimp, or tofu, diced)
Instructions
- Prep everything first: break up clumps in the cold rice with a fork, dice your protein and vegetables, mince garlic, and lightly whisk the eggs.
- Heat a wok or large skillet over medium-high to high heat until it’s very hot. Swirl in 2 tbsp oil.
- Add minced garlic and stir-fry 20–30 seconds until fragrant. Don’t let it burn.
- Add mixed vegetables and stir-fry 3–4 minutes until tender-crisp.
- Push the vegetables to one side of the pan, add a little oil if needed, and scramble the eggs until just set.
- Add the cold rice, breaking clumps, and combine with eggs and veggies.
- Drizzle 3 tbsp soy sauce over the rice and stir-fry until heated through.
- Fold in cooked protein and sliced green onions, stir until everything is hot.
- Serve immediately.
Notes
For a vegan version, skip the egg and add extra diced tofu. For a flavor boost, finish with a drizzle of toasted sesame oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian