Ingredients
Scale
- 2 cups cooked and cooled jasmine or long-grain rice
- 2 tablespoons vegetable oil or sesame oil
- 2 large eggs, beaten
- 1 cup mixed vegetables (peas, carrots, bell peppers, or corn)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional for extra umami)
- Cooked protein of choice: chicken, shrimp, or tofu (optional)
- Salt and pepper to taste
Instructions
- Use cold, cooked rice for fluffiest fried rice; spread freshly cooked rice on a baking sheet to cool if needed.
- Heat a wok or large skillet over medium-high heat and add vegetable or sesame oil.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Push garlic to the side, pour beaten eggs into the pan, scramble until cooked, then mix with garlic and oil.
- Add vegetables and cooked protein to the pan; stir-fry for 2-3 minutes until heated through and slightly tender.
- Stir in the cooled rice, break up clumps, then add soy sauce and oyster sauce if using. Toss everything until evenly coated.
- Cook for another 2-3 minutes to meld flavors, then adjust seasoning with salt and pepper as desired.
- Garnish with sliced green onions and serve hot.
Notes
- Use day-old rice for best results to prevent clumping.
- You can customize with different proteins or vegetables to suit your taste.
- Add extra soy sauce or hot sauce for more flavor or spice.
- Make it vegan by replacing eggs with tofu scramble and using tamari instead of soy sauce.
- Stir-fry vegetables separately if you prefer a more textured crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg