Irresistible Fried Rice Recipe Easy on a Tuesday
Servings: 4 servings
Calories: 400kcal
Ingredients
- 3 cup cooked rice (preferably day-old—fights clumping like a champ)
- 2 eggs lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn—whatever you’ve got in the fridge)
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp sesame oil (or any neutral oil + a dash of sesame seeds at the end)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp vegetable oil (for the pan)
- Optional add-ins cooked chicken, shrimp, or tofu for protein
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over high heat. Add 1 tablespoon oil and swirl. You want that sizzle, not a sad squeak.
- Scramble the eggs in the pan until just set. Remove them and set aside. Don’t let them overcook; we’re going for fluffy, not rubbery.
- Add another tablespoon oil. Toss in onion and garlic; sauté for 1–2 minutes until fragrant and mildly caramelized at the edges.
- Stir in the vegetables. Cook 2–3 minutes until they’re just tender but still crisp—you want some bite, not mush.
- Add the rice. Break up any clumps with a spatula. Keep everything moving in the pan so it heats evenly and gets a touch of color.
- Pour in soy sauce and sesame oil. Toss to coat all the grains. If you’re using protein, add it now and warm through.
- Return the scrambled eggs to the pan. Mix gently to distribute. Taste and adjust with a pinch of salt or more soy if needed.
- Remove from heat. Serve hot, and you’re done. Simple, satisfying, and ready in minutes.