Crispy Fried Rice
A quick and delicious fried rice recipe that’s customizable and perfect for using up leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 3 cups cooked rice (day-old rice works best)
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers – fresh or frozen)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil (optional, for flavor)
- Salt and pepper (to taste)
- Green onions, chopped (for garnish)
Instructions
- Prep the Ingredients: Gather all your ingredients, ensuring that the rice is cold and the vegetables are prepped.
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Sauté Aromatics: Add the diced onion and minced garlic to the pan. Sauté for 2-3 minutes until softened and fragrant.
- Add Vegetables: Stir in the mixed vegetables and cook for an additional 3-4 minutes, until tender but still vibrant in color.
- Scramble the Eggs: Push the vegetable mixture to one side of the pan, pour the beaten eggs into the other side and scramble until cooked through, then mix into the vegetables.
- Add the Rice: Add the cold cooked rice to the pan, breaking up any clumps. Stir to combine.
- Season: Pour the soy sauce and sesame oil (if using) over the rice, and season with salt and pepper. Stir well to coat the rice.
- Finish: Continue frying the rice for another 3-5 minutes, allowing it to get crispy at the bottom. Stir occasionally.
- Garnish and Serve: Remove from heat and garnish with chopped green onions before serving.
Notes
Using day-old rice leads to better texture. Keep the heat high for optimal frying.
Find it online: https://www.chickenclassic.com/fall-desert-ides/