Easy Fried Rice
- PREP 10min
- COOK 10min
- TOTAL 20min
Our family loves this homemade fried rice. It’s delicious and filling as written, but feel free to add your favorite protein to this, too. Cook it first until mostly cooked, then transfer it to a plate. Finally, stir it into the rice just before cooking.
The homemade sauce takes this dish to the next level. It’s so much more delicious than just stirring in plain soy sauce and only takes 3 minutes to make. For more ways to use it, see our fried rice sauce recipe.
You Will Need
- For the Fried Rice
4 cups cold cooked rice (500 g)
3 large eggs
1 tablespoon avocado oil
1 tablespoon toasted sesame oil
6 green onions, thinly sliced, greens and whites separated
3 garlic cloves, minced (about 1 tablespoon)
1 teaspoon finely grated ginger, optional
2 medium carrots, peeled and diced
1 medium zucchini, diced
½ cup frozen peas (70 g)
5 to 6 tablespoons fried rice sauce, recipe below
1 tablespoon butter
2 teaspoons toasted sesame seeds, optional
Salt and freshly ground black pepper
- For the Sauce (makes 1 cup)
¾ cup low-sodium soy sauce (190 g)
¼ cup brown sugar (50 g)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons mirin, optional
¼ teaspoon Chinese five spice, optional
1 tablespoon sambal oelek chili paste or gochujang, optional
Directions
1Make the sauce. In a small saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, and sesame oil. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce; see tips for storing instructions.
2In a small bowl, whisk the eggs with a pinch of salt until frothy. Set aside.
3Heat the avocado oil in a large skillet or wok over medium-high heat. Add the carrots and cook for 2 minutes, tossing occasionally. Next, add the sesame oil, garlic, ginger, green onion whites, zucchini, and peas. Cook for 1 to 2 minutes until fragrant, and the zucchini is almost tender.
4Lightly season the veggies in the pan with salt and pepper, then add the cold rice to the skillet and cook for 2 to 3 minutes, stirring to break it apart and lightly toast it. Add 5 tablespoons of the sauce and toss to coat all of the ingredients.
5Push the rice to one side of the pan. Add the butter to the empty space and pour in the whisked eggs. Scramble the eggs until just cooked through, then stir to combine with the rice.
6Taste and season with more sauce, salt, or pepper as needed. Garnish with sesame seeds and the green onion greens before serving.
Adam and Joanne's Tips
- No leftover rice: You can make fresh rice for this recipe. Cook your rice as usual with water, then spread the cooked hot rice into one layer on a large baking sheet. Slide the baking sheet into the fridge for an hour, and you will have firmed up, cold rice that’s perfect for fried rice.
- Storing leftovers: Transfer the cooled rice to an airtight container and keep it in the refrigerator for up to 3 days. Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
- Storing the sauce: Keep the sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. Freeze the sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag. Freeze up to 3 months.
- The nutritional information provided are estimates.