Go Back

Easy Fried Rice

A delightful and vibrant dish bursting with flavors and textures, Easy Fried Rice transforms any meal into a family gathering experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (day-old rice works best) Use cold rice for the best texture.
  • 2 tablespoons oil (vegetable or sesame)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, corn) Feel free to use any vegetables on hand.
  • 2 large eggs, beaten Can be omitted for a vegan option.
  • 3 tablespoons soy sauce (ensure it’s Halal-certified)
  • to taste Salt and pepper
  • for garnish Green onions

Method
 

Preparation
  1. If you're using freshly cooked rice, make sure it cools down before you start. Day-old rice is ideal for a lovely texture when fried.
  2. In a large skillet or wok, heat the oil over medium-high heat.
  3. Add the chopped onion and minced garlic to the hot oil. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
  4. Toss in the mixed vegetables and stir-fry for another 2-3 minutes. The colors should brighten, and they should be slightly tender but still crisp.
  5. Push the veggies to one side of the skillet. Pour the beaten eggs into the skillet and scramble until fully cooked, mixing them into the veggie mixture.
  6. Add the cooked rice to the pan. Stir everything together, breaking up clumps and ensuring that the rice is thoroughly mixed with the vegetables and eggs.
  7. Pour soy sauce over the mixture, adding salt and pepper to taste. Stir-fry for an additional 2-3 minutes, so everything is heated through and well combined.
  8. Remove from heat, garnish with chopped green onions, and serve hot.

Notes

For best results, always use cold, day-old rice. Feel free to cook in batches if making a large quantity. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.