Restaurant-Style Fried Rice
A quick and craveable weeknight fried rice recipe that uses leftover rice and pantry staples, ready in less than 15 minutes.
Ingredients
Main Ingredients
- 2 cups leftover cooked rice Best if refrigerated overnight; long-grain or jasmine preferred
- 2 tablespoons vegetable oil Neutral oil with a high smoke point
- 1 cup mixed vegetables Carrots, peas, corn; frozen is fine, thawed slightly
- 2 each green onions Chopped, both white and green parts
- 2 each eggs Beaten
- 2 tablespoons soy sauce Use low-sodium if concerned about salt
- 1 teaspoon sesame oil Adds aroma and flavor
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat until hot, then add vegetable oil. Swirl to coat.
- Add mixed vegetables and sauté for 2–3 minutes, stirring until heated through and slightly tender.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty area and scramble quickly until just set. Break into bite-sized pieces.
- Add leftover rice to the skillet, breaking up any clumps and stirring together with eggs and vegetables.
- Drizzle soy sauce and sesame oil over the rice and toss thoroughly to coat.
- Stir in chopped green onions and season with salt and pepper. Cook for another 2–3 minutes until heated through and slightly toasted.
- Serve hot straight from the pan.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Can also be frozen for a month. Use day-old rice for best texture. Add additional proteins or veggies as desired.