Fried Rice
A quick and flexible fried rice recipe using leftover rice with five different flavor variations.
Ingredients
Base Ingredients
- 4 cups cooked rice, preferably day-old and chilled (about 2 cups uncooked)
- 2–3 tbsp neutral oil (avocado, canola, vegetable)
- 2–3 large eggs, lightly beaten (optional but classic)
- 3–4 tbsp soy sauce (to taste)
- 1 tsp sesame oil (optional but recommended in most versions)
- 2–3 pieces green onions, sliced (optional garnish)
- to taste black pepper (optional)
Optional Enhancements
- 1–2 tsp butter (for extra “takeout-style” richness)
- 1–2 tsp rice vinegar or a squeeze of lime (for a bright finish)
- to serve sesame seeds, sriracha, chili crisp
Instructions
Preparation
- Break up the rice using clean hands or a spoon to separate grains.
- Prep add-ins: Dice onion/garlic, chop bacon or chicken, measure sauces, and pat shrimp dry.
- Plan to cook eggs first for the best flavor, then return them to the pan at the end.
Cooking
- Use a large skillet or wok over medium-high to high heat.
- Step 1: Cook the eggs by adding 1 tsp of oil and pouring in the beaten eggs. Scramble quickly until just set (30–60 seconds) and remove to a plate.
- Step 2: If needed, add protein (shrimp, chicken, or bacon) and cook accordingly.
- Step 3: Add aromatics and vegetables to the pan with 1–2 tbsp of oil and sauté onion for 1–2 minutes, then add garlic for 15–30 seconds, followed by the vegetables.
- Step 4: Add the rice to the pan, spreading it out and tossing, letting it sit to lightly toast 20–30 seconds at a time.
- Step 5: Drizzle soy sauce around the edges of the pan, return cooked protein and eggs, and adjust seasoning as necessary.
Resting / Finishing
- Turn off heat, fold in green onions, and serve hot.
Notes
Cold rice is essential to avoid mushiness. Adjust soy sauce to taste as it varies in strength.