Fried Rice
A quick and comforting plate of fried rice made with pantry staples, perfect for busy weeknights or as a satisfying side dish.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably chilled or day-old; jasmine or long-grain works best)
- 2 eggs beaten
- 1 cup mixed vegetables (carrots, peas, corn — frozen is fine)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil (toasted sesame oil for flavor; optional to finish instead of cooking)
- 2 green onions chopped for garnish
Instructions
Cooking Steps
- Heat a large skillet or wok over medium heat. Add 1 tablespoon sesame oil and swirl to coat.
- Add the mixed vegetables and sauté for 2–3 minutes, stirring occasionally, until they are tender but still bright.
- Push the vegetables to one side of the pan to clear space. Pour the beaten eggs into the empty side and scramble until just set.
- Stir the eggs and vegetables together. Add the cooked rice, breaking any clumps and mixing well.
- Pour in 2 tablespoons soy sauce and toss everything until the rice is evenly coated and heated through, about 3–4 minutes.
- Remove from heat and stir in remaining sesame oil if you prefer a stronger toasted sesame aroma. Top with chopped green onions before serving.
Notes
Use day-old rice for the best texture, and keep all ingredients prepped and within reach since the cooking process moves quickly. Store leftovers promptly.