Easy Homemade Fried Rice: Wok-Kissed Weeknight Wonder (Print Version)

Whip up Easy Homemade Fried Rice tonight! This simple recipe turns leftover rice into a flavorful, quick meal, perfect for busy weeknights or a comforting dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian adaptable, Gluten-Free adaptable

# Ingredients:

→ Base Ingredients for Easy Homemade Fried Rice

01 - 4 cups day-old cold cooked white rice (jasmine or long-grain)
02 - 2 large eggs, whisked

→ Flavor Boosters & Seasonings

03 - 2 tbsp soy sauce (low-sodium preferred)
04 - 1 tsp sesame oil
05 - 2 cloves garlic, minced
06 - 1 inch fresh ginger, minced

→ Veggies & Protein Options

07 - 1 tbsp neutral cooking oil (canola, vegetable)
08 - 1/2 cup frozen mixed vegetables (peas, carrots, corn), thawed
09 - 1/2 yellow onion, diced
10 - 1 cup cooked protein of choice, diced (e.g., chicken, shrimp, pork, or firm tofu)

→ Finishing Touches

11 - 2 green onions, sliced

# Instructions:

01 - First things first, get everything ready! This is where I always mess up if I don't. Mince your garlic and ginger, dice your onion, slice your green onions. If you're using protein, chop it up and have it ready. Crack those eggs into a small bowl and whisk 'em. My biggest tip for making great Easy Homemade Fried Rice is having all your ingredients prepped and within arm's reach. A little mise en place prevents major kitchen meltdown, trust me on this one. You want everything to move quickly once the heat is on high!
02 - Heat your wok (or a large, heavy-bottomed skillet) over medium-high heat. Add a tablespoon of oil – I usually go for a neutral oil like canola or vegetable. Once it's shimmering, pour in those whisked eggs. Let them cook for about 30 seconds, then gently scramble them until they're just set but still a bit soft. Push them to one side of the wok or, honestly, just take them out and set them aside. I usually push them over because I'm lazy and don't want an extra dish to wash. You'll smell that lovely eggy aroma filling your kitchen!
03 - Add another splash of oil to the now-empty side of your wok. Toss in the diced onion, minced garlic, and ginger. Sauté for about a minute until they're fragrant and the onion starts to soften. Oh, the smell here is just heavenly! This is the foundation of flavor for our Easy Homemade Fried Rice. Next, add your frozen mixed vegetables (or fresh, if you're feeling ambitious!). Stir-fry for 2-3 minutes until they're tender-crisp. You want them cooked, but not mushy, you know?
04 - Now for the star! Add your day-old cold rice to the wok. Break up any clumps with your spatula. This is crucial for even cooking. Stir-fry for 3-5 minutes, really letting that rice get hot and slightly toasted. You want to hear it sizzle and pop! This is where the magic happens, developing those delicious nutty flavors. I always make sure to spread it out and let it sit for a few seconds before stirring again, just to encourage those little crispy bits. Don't rush this part; patience is rewarded with texture!
05 - Push the rice and veggies to one side of the wok. Pour the soy sauce directly onto the hot surface of the wok, letting it sizzle for a few seconds before stirring it into the rice. This really helps to deepen its flavor. Add any cooked protein you're using now, along with the scrambled eggs you set aside. Toss everything together until it's well combined and evenly coated. I usually give it a good, vigorous stir, making sure every grain of rice gets some love. This is where your Easy Homemade Fried Rice truly comes alive visually!
06 - Remove the wok from the heat. Drizzle in the sesame oil – remember, just a touch! Stir it in quickly. Finally, sprinkle in most of your sliced green onions, reserving a few for garnish. Give it one last good toss. Taste and adjust seasonings if needed – maybe a dash more soy sauce, or a pinch of white pepper if you like a little kick. Serve your Easy Homemade Fried Rice immediately, garnished with the remaining green onions. It's truly a simple dish, but oh-so-satisfying!

# Notes:

01 - Cold day-old rice is essential for that perfect non-soggy fried rice texture, trust me on this!
02 - Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet for best results, avoiding the microwave.
03 - Swap chicken for shrimp or tofu, or try adding bell peppers or mushrooms—this Easy Homemade Fried Rice is super adaptable!
04 - A sprinkle of chili garlic sauce or a dash of white pepper at the end really elevates the flavors for a little kick.

# Equipment Needed:

01 - Wok or large heavy-bottomed skillet
02 - spatula
03 - cutting board
04 - knife
05 - small bowl

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 18g
Total Carbohydrate: 50g
Protein: 22g

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