By This Fried Rice balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Fried Rice captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Fried Rice becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 cups cooked rice (preferably day-old and cold)
2 tbsp vegetable oil, divided
1 small onion, diced
2 garlic cloves, minced
1 cup mixed vegetables (peas, carrots, corn)
2 large eggs, beaten
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1/2 tsp sesame oil
Salt and pepper, to taste
2 green onions, sliced, for garnish
PREPARATION STEPS
Prep the Rice: Break up the cold rice with a spoon to remove clumps.
Cook Vegetables: In a large skillet or wok, heat 1 tbsp of oil over medium heat. Add the onion and garlic, cooking until softened. Add the mixed vegetables and cook until tender.
Scramble the Eggs: Push the veggies to one side of the skillet. Add the remaining oil and pour in the beaten eggs. Scramble until fully cooked.
Add Rice: Add the rice to the skillet, stirring to combine with veggies and eggs.
Season: Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry for a few minutes, until everything is heated through and evenly coated. Season with salt and pepper to taste.
Serve: Garnish with sliced green onions and serve hot.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
