Easy Fried Rice

Delicious fried rice brings comfort to anyone craving a quick, satisfying meal that comes together in just one pan. Busy families and weeknight dinner heroes absolutely love this recipe because it transforms simple ingredients into something amazing in under 30 minutes!

Recipe Details

Timing & Servings: Cook Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: High-Fiber, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 286 Calories, 11g Fat, 37g Carbs, 9g Protein.

Ingredients You’ll Need

Peanut or neutral oil: You’ll need 1 teaspoon plus 2 tablespoons divided – canola or avocado oil work perfectly too. This helps everything cook evenly and adds that authentic fried rice flavor.

Large eggs: 2 beaten eggs create those lovely scrambled bits throughout the rice. They add protein and make this dish more filling for your family.

Scallions: 3 medium ones thinly sliced bring a mild onion flavor that’s not too strong. The green parts add such a pretty pop of color too!

Fresh ginger: 2 teaspoons grated gives that warm, zesty kick that makes fried rice taste restaurant-quality. Don’t skip this – it makes all the difference!

Garlic: 2 teaspoons minced adds that savory depth we all love. Fresh garlic beats the jarred stuff every time for the best flavor.

Mixed frozen vegetables: 2 cups thawed makes this so convenient and colorful. Peas, carrots, and corn work beautifully together in this dish.

Cold cooked brown rice: 2 cups of day-old rice works best because it’s not mushy. Brown rice adds extra fiber and a nutty taste that’s really satisfying.

Reduced-sodium soy sauce: 2½ tablespoons ties everything together with that classic umami flavor. The reduced sodium keeps it from getting too salty.

How to Make Easy Fried Rice

Step 1: Heat 1 teaspoon oil in your large wok or heavy skillet over high heat. Add beaten eggs and don’t stir them for 30 seconds until one side cooks completely. Flip and cook just 15 more seconds until done. Move eggs to your cutting board and chop into half-inch pieces.

Step 2: Add 1 tablespoon oil to the same wok with scallions, ginger, and garlic. Stir everything around for about 30 seconds until the scallions get soft and smell amazing. Toss in your thawed vegetables and cook 2 to 4 minutes until they’re just tender. Transfer everything to a large plate for now.

Step 3: Add your last tablespoon of oil to the wok and dump in the cold rice. Stir constantly for 1 to 2 minutes until it gets hot. Pull the rice from bottom to top so every grain gets coated with oil and heated evenly.

Step 4: Bring back your vegetables and chopped eggs to the wok. Pour in the soy sauce and stir everything together until it’s well mixed and looks perfect.

Easy and Quick Fried Rice Version

Want to make this even faster? You can use pre-cooked rice packets from the store – just 2 cups worth! Also, grab a bag of stir-fry vegetables that are already cut up. Skip the fresh ginger and use 1 teaspoon of ground ginger instead. This cuts your prep time down to just 5 minutes, and you’ll still get that amazing homemade taste your family loves!

Serving Ideas

This fried rice is totally a complete meal all by itself since it has protein, vegetables, and grains. But if you want to make it extra special, serve it with some crispy egg rolls or fresh spring rolls on the side. A simple cucumber salad with rice vinegar makes a refreshing contrast too!

Storage

Store your leftover fried rice in the fridge for up to 4 days in a covered container. To reheat, just pop it in the microwave for 1-2 minutes or warm it up in a skillet with a tiny bit of oil. It tastes just as good the next day!

Substitutions

No brown rice? White rice works perfectly fine – just make sure it’s cold first. You can swap the mixed vegetables for any frozen veggies you like, such as broccoli or snap peas. If you don’t eat eggs, just skip them and add some extra vegetables instead. Tamari sauce works great instead of soy sauce if you need it gluten-free!

Pro Tips

• Cold rice is key: Day-old rice from the fridge works best because it won’t get mushy when you stir-fry it.
• High heat helps: Keep that heat up high so everything gets that perfect slightly crispy texture instead of steaming.
• Don’t crowd the pan: If you’re doubling the recipe, cook it in two batches so everything cooks evenly.
• Prep everything first: Have all your ingredients ready to go because this recipe moves fast once you start cooking.

FAQs

Can I use fresh vegetables instead of frozen?

You bet! Fresh vegetables work great – just chop them small so they cook quickly. Add harder vegetables like carrots first, then softer ones like bell peppers last.

What if I don’t have a wok?

No worries at all! A large, heavy skillet or even a big non-stick pan works perfectly fine. Just make sure it’s big enough to stir everything around easily.

Can I make this ahead of time?

Sure! You can make this up to 2 days ahead and reheat it when you’re ready to eat. It actually tastes even better the next day because all the flavors blend together.

Is this really gluten-free?

It can be! Just make sure you use gluten-free soy sauce or tamari instead of regular soy sauce. Regular soy sauce often contains wheat, so check those labels carefully.

I’d love to hear how your fried rice turns out! Did you try any fun variations or add your own special touches? Drop me a comment and let me know – I always get excited to hear about your cooking adventures!