Can I make Fried Rice without day-old rice?

Yes. While day-old chilled rice produces the best texture, you can use freshly cooked rice if you cool it completely first. Spread the rice on a baking sheet and refrigerate it for about 30 minutes to remove excess moisture before stir-frying.

What is the best rice for Fried Rice?

Short-grain and medium-grain white rice are excellent choices because they hold their shape while absorbing flavor. Jasmine rice is another popular option for its light fragrance, while brown rice offers a nuttier taste and additional fiber for a healthier Fried Rice variation.

How should I store and reheat leftover Fried Rice?

Allow the Fried Rice to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. Reheat it in a hot skillet with a small amount of butter or oil to restore its texture, or microwave it until heated through if you're short on time.

Easy Fried Rice Recipe Everyone Will Love

Name: Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 tablespoons butter, divided; 2 large eggs, whisked; 2 medium carrots, peeled and diced; 1 small white onion, diced; 1/2 cup frozen peas; 3 cloves garlic, minced; 4 cups cooked and chilled white rice; 3 green onions, thinly sliced; 3 to 4 tablespoons low-sodium soy sauce; 2 teaspoons oyster sauce (optional); 1/2 teaspoon toasted sesame oil; Salt, to taste; Black pepper, to taste

Description

This easy Fried Rice is a quick and flavorful homemade meal made with chilled rice, eggs, colorful vegetables, butter, garlic, soy sauce, and toasted sesame oil. Better than takeout and ready in about 25 minutes, this versatile recipe is perfect for busy weeknights and can easily be customized with chicken, shrimp, beef, pork, tofu, or extra vegetables.

Ingredients

Scale

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
4 cups cooked and chilled white rice
3 green onions, thinly sliced
3 to 4 tablespoons low-sodium soy sauce
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat 1/2 tablespoon of butter in a large skillet or wok over medium-high heat until melted.
Add the whisked eggs and scramble until just cooked, breaking them into small pieces. Transfer the eggs to a plate and set aside.
Add 1 tablespoon of butter to the skillet, then stir in the carrots, onion, peas, and garlic. Season lightly with salt and black pepper and cook for about 5 minutes until the vegetables are tender.
Increase the heat to high and melt the remaining butter.
Add the chilled rice, soy sauce, and oyster sauce, then stir everything together until evenly coated.
Cook for about 3 minutes, stirring occasionally while allowing the rice to rest briefly between stirs so it develops lightly crispy edges.
Return the scrambled eggs to the skillet and gently mix them into the rice.
Remove the skillet from the heat and stir in the green onions and toasted sesame oil.
Taste and adjust the seasoning with additional soy sauce, salt, or black pepper if desired.
Serve immediately while hot.

Notes

Use thoroughly chilled or day-old rice for the best texture.
Cook over high heat to prevent the rice from becoming soggy.
Do not over-stir the rice; letting it rest briefly creates delicious crispy bits.
Add toasted sesame oil only after removing the pan from the heat for maximum flavor.
Customize the recipe with cooked chicken, shrimp, beef, pork, tofu, or extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot skillet for the best texture instead of using a microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 110 mg