Here’s the thing: I love fried rice, and I hope you do, too. If you don’t, I think that means you have more fried rice to try. Having a good fried rice recipe in your arsenal gives you an effortless meal that you’ll turn to again and again – let this one be your guide. Dress it up, dress it down, it’s going to be good every.single.time. Plus, this isn’t a dish that requires special trips to the grocery store. This recipe is built for what you already have in your fridge. It will take your rice leftovers and bring them back to life. Perfect for white rice you cooked yesterday (after reading our Rice 101 article perhaps?) or leftovers from last night’s takeout (because we always end up with more rice than we need, amiright?!). Make this as soon as possible and then bookmark it, screenshot it, whatever you gotta do to have a copy because you’re gunna wanna make it again.
- 3 cups cooked, day-old rice
- 3 large eggs
- Kosher salt
- 4 Tablespoons vegetable oil
- 2 ½ teaspoons minced garlic
- 1” piece of grated fresh ginger or 1 Tablespoon minced ginger
- 4 teaspoons soy sauce
- 1 Tablespoon honey
- 3 Tablespoons sesame oil
- 2 Tablespoons rice vinegar
- Veggies of your choice! Frozen: If you have a bag of frozen carrots and peas, perfect! We’ll use one cup. Fresh: If you have some fresh veggies lying around-awesome! You can use as much or as little as desired
The Process \
First thing’s first: prep your veggies. If you are using frozen peas and carrots, portion out one cup. I’ll be using fresh vegetables from my fridge which include:
- One carrot (diced)
- 1/4 bell pepper (diced)
- One jalapeno (I cut about 5 slices to set aside for garnish, then I cut the remaining jalapeno in half, seed, and dice)
- A bunch of 4 scallions (sliced starting at the green end and working until a few slices into the whites)
After the veg is prepped, set aside and portion out your rice. *Using rice from takeout? An average Chinese takeout container should be just about 2 cups.
Next is your soy sauce mixture. This is the heart of the flavor in your rice. In a small bowl, mix:
- 4 tsp. soy sauce
- 1 Tbsp. honey
- Grate 1” piece of fresh ginger or use 1 Tbsp. minced ginger
- 2½ tsp. minced garlic and
- ¼ tsp kosher salt.
Wisk, then set aside.
Wisk 4 large eggs and ¼ teaspoon kosher salt in a medium size bowl and set aside.
Grab a pan and heat 2 Tbsp. vegetable oil on medium-high heat. Put your vegetables into the pan and toss with a wooden spoon to get them nicely coated in oil. Then let them cook! For fresh veggies, this will be about 6 minutes and for frozen, it will depend on how defrosted they are so keep a close watch!
- If you are using frozen veg- be careful! The peas tend to pop like a popcorn kernel.
- Let the veggies cook in the oil mostly undisturbed. We want to get some nice golden color on them.
Seriously, do not to fuss with the veg too much. Giving them some undisturbed pan time is the only way you’ll see some good color. After cooking, return veggies to a bowl and set aside.
Return the pan to the heat and put in remaining 2 Tbsp. vegetable oil. Pour in your egg mixture. The eggs will cook fast, so start moving them around as soon as they hit the pan until large curds begin to form. The eggs will continue to cook while we throw in the rice, so at this stage it’s okay if they are a little runnier than your normal scrambled eggs.
Add rice on top of the eggs. Separate any chunks. Toss the rice and eggs around until evenly incorporated. Add the soy sauce mixture and toss until rice looks coated. Then, form a nice even layer of rice and let it sit in the pan for about five minutes undisturbed. This will give the rice an opportunity to get some nice color and develop flavor from the soy sauce mix. And really, undisturbed– it’s browning!
Add your veg back to the pan with the rice and toss to combine. Remove your rice from heat and add 3 Tbsp. sesame oil and 2 Tbsp. rice wine vinegar. Toss to coat and combine.
Now’s the time to finally use the reusable chopsticks that have been kicking it in your utensils drawer! Portion out and serve with your favorite fermented chili paste. Enjoy!
This recipe is great way to use any leftover proteins you might have. Cook them separately or, if already cooked, add in after your rice is tossed with the soy sauce mixture. This should give your protein enough time to warm in the pan.
The pan doesn’t need to be specific. A cast iron or stainless steel frying pan will do the trick.
Use this recipe as a foundation to build on and make your own. If you need to change the quantity, my rule of thumb to help keep it balanced is one egg per cup of rice.