Quick & Flavorful Fried Rice: A Weeknight Favorite (Print Version)

Make a delicious fried rice recipe at home! This quick, flavorful fried rice recipe is perfect for weeknights, packed with fresh veggies and savory goodness.

# 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 & Protein

01 - 4 cups cooked day-old rice (chilled)
02 - 2 large eggs, whisked
03 - 2 tbsp cooking oil (vegetable or canola)
04 - 1 cup cooked protein (diced chicken breast, shrimp, or crumbled tofu), optional

→ Aromatics & Veggies

05 - 1/2 white onion, diced
06 - 1 cup carrots, finely diced
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 3 green onions, sliced (whites and greens separated)
10 - 1/2 cup frozen peas

→ Flavor Boosters

11 - 3 tbsp low-sodium soy sauce
12 - 1 tsp sesame oil

→ Optional Garnish

13 - Chili garlic sauce
14 - Toasted sesame seeds

# Instructions:

01 - First things first, get everything chopped and ready before you even think about turning on the stove. This is where I always mess up if I don't prep, ending up frantically dicing while things burn. Dice your white onion and carrots, mince the garlic and ginger, slice the green onions (keeping whites and greens separate, if you're feeling fancy). If you're using cooked protein, make sure it's cut into bite-sized pieces. Trust me, mise en place is your friend here, making the whole delicious fried rice recipe come together smoothly.
02 - Heat a tablespoon of oil in a large wok or a big non-stick skillet over medium-high heat. Whisk your eggs with a pinch of salt and pepper. Pour them in and quickly scramble them until they're just set but still a little soft. Don't overcook them! Once done, slide them out onto a plate and set them aside. This ensures they don't get rubbery when you add them back in later. I once left them in and they just disintegrated – live and learn, right?
03 - Add another tablespoon of oil to the same pan. Toss in the diced white onion and carrots. Sauté for about 3-4 minutes until they start to soften. Now, add your minced garlic and grated ginger, along with the white parts of your green onions. Cook for another minute until fragrant – oh, that smell! It's the point where my kitchen starts to feel like a proper restaurant, honestly.
04 - Push the veggies to one side of the pan. Add your cold, day-old rice to the empty side, breaking up any clumps with your spatula. Let it sit undisturbed for a minute or two to get some crispy bits – this is key for a delicious fried rice recipe! Then, drizzle the soy sauce over the rice. Stir everything together, making sure the rice is evenly coated and getting some of that lovely browning. This step is where the magic really starts to happen!
05 - Now, add your scrambled eggs back into the pan, along with your cooked protein (if using) and the frozen peas. Stir gently to combine everything. Continue to cook for another 2-3 minutes, making sure the peas are warmed through and all the flavors are mingling. This is where I sometimes get impatient and stir too hard, breaking up the eggs, but a gentle hand works wonders here.
06 - Remove the pan from the heat. Drizzle with sesame oil and toss in the green parts of your sliced green onions. Give it one final stir. Taste and adjust seasonings if needed – maybe a little more soy sauce, or a dash of white pepper. Serve immediately, perhaps with a little chili garlic sauce on the side if you like a kick. It should be fragrant, flavorful, and a little crispy. Honestly, it's so satisfying to see how this simple delicious fried rice recipe comes together!

# Notes:

01 - Always use cold, day-old rice; it makes all the difference for texture!
02 - Leftovers keep well in an airtight container in the fridge for up to 3 days.
03 - No chicken? Tofu or shrimp works wonderfully, I've tried both with great results!
04 - A fried egg on top elevates this dish to a whole new level, trust me on this one.

# Equipment Needed:

01 - Large wok or large non-stick skillet
02 - spatula
03 - cutting board
04 - knife
05 - measuring spoons/cups

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 20g

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