Description
Homemade Fried Rice: Easy and delicious rice cooked in a savory blend of veggies, eggs, and soy sauce. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 3 cups (600g) cooked long-grain rice, preferably day-old
- 2 tablespoons (30ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion (about 1 cup/150g), finely diced
- 2 cloves garlic (about 2 teaspoons/10g), minced
- ½ cup (75g) frozen peas and carrots
- 2 green onions, thinly sliced
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 teaspoon (5ml) sesame oil
- ¼ teaspoon white pepper
Instructions
- Step 1: Prepare Your Rice Start with cold, day-old rice for best results. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes. Use your fingers to break apart any clumps, ensuring each grain is separate. This creates the foundation for perfect homemade fried rice texture.
- Step 2: Prep All Ingredients Before heating your wok, have all ingredients measured and ready. Dice your onion, mince garlic, slice green onions, beat eggs, and portion out all sauces. In stir-frying, timing is everything, and proper mise en place prevents overcooking while searching for ingredients.
- Step 3: Cook The Eggs Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in beaten eggs and swirl to create a thin layer. Let cook for 30 seconds until mostly set, then break into pieces with your spatula. Transfer to a plate and set aside.
- Step 4: Stir-Fry Aromatics Return the wok to high heat and add remaining tablespoon of oil. Add diced onion and stir-fry for 1 minute until translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Step 5: Add Vegetables Toss in frozen peas and carrots (no need to thaw), stirring constantly for about 1 minute until bright and heated through but still crisp.
- Step 6: Incorporate Rice Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 2-3 minutes, allowing the rice to heat through and begin crisping slightly at the edges. Keep the ingredients moving constantly to prevent sticking.
- Step 7: Season And Finish Drizzle soy sauce and oyster sauce around the perimeter of the wok (this helps it caramelize slightly before hitting the rice). Add white pepper and mix everything thoroughly. Return the cooked egg to the wok along with most of the sliced green onions, reserving some for garnish. Finally, drizzle with sesame oil and toss everything together until well combined.
- Step 8: Serve Transfer your homemade fried rice to serving plates or bowls while still hot. Garnish with remaining green onions for a fresh finish and serve immediately for the best flavor and texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg