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Fried Rice

A quick and versatile fried rice recipe that uses day-old rice and mixed vegetables for a flavorful main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups cooked rice day-old is best
  • 2 tablespoons vegetable oil
  • 2 large eggs beaten
  • 1 cup mixed vegetables carrots, peas, corn
  • 3 green onions chopped
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs and scramble until just set, about 1-2 minutes.
  3. Stir in the mixed vegetables and cook, stirring constantly, for 2-3 minutes until tender.
  4. Add the cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
  5. Pour in the soy sauce and sesame oil, stirring for 1 minute to coat the rice evenly.
  6. Mix in the chopped green onions and cook for an additional 1-2 minutes.
  7. Taste and season with salt and pepper as needed, stirring briefly to combine.
  8. Remove from heat and serve immediately while hot.

Notes

Use day-old rice for the best texture; leftovers can be stored in an airtight container and reheated for up to 3 days.