Description
This quick and easy fried rice recipe comes together in just 10 minutes using leftover rice, mixed vegetables, eggs, and flavorful sauces. It's a perfect budget-friendly and satisfying meal ideal for busy weeknights or meal prep, delivering a delicious taste better than takeout.
Ingredients
Rice and Eggs
- 2 cups cooked cold rice (leftover rice works best)
- 2 eggs, beaten
Vegetables and Aromatics
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
Sauces and Seasonings
- 2 tbsp oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt & pepper, to taste
Garnish
- Green onions for garnish
Instructions
- Scramble the eggs: Heat the oil in a pan over medium heat, then add the beaten eggs and scramble them until just cooked. Remove the eggs from the pan and set aside.
- Sauté garlic and vegetables: In the same pan, add the minced garlic and mixed vegetables. Cook for 2 to 3 minutes until the vegetables are heated through and slightly tender.
- Stir-fry rice: Add the cold cooked rice to the pan with the vegetables. Stir-fry the mixture, breaking up any clumps of rice, until everything is heated evenly.
- Combine eggs and seasonings: Return the scrambled eggs to the pan and mix well with the rice and vegetables. Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Stir to combine all ingredients thoroughly.
- Garnish and serve: Remove from heat, garnish with chopped green onions, and serve the fried rice hot for a quick and flavorful meal.
Notes
- Leftover rice works best as it is drier and prevents mushy fried rice.
- Feel free to substitute mixed vegetables with any preferred fresh or frozen veggies.
- Oyster sauce is optional but adds a deeper umami flavor.
- Adjust soy sauce and salt according to taste to control sodium levels.
- Use a wok or a non-stick skillet for best stir-frying results.
- This recipe can be doubled easily for meal prep or larger servings.
