Easy Homemade Fried Rice: My Quick Homestyle Comfort (Print Version)
Whip up Easy Homemade Fried Rice with my simple, honest recipe. Perfect for busy weeknights, full of flavor and kitchen memories.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Base Ingredients
01 -
4 cups cooked day-old cold white rice
02 -
2 large eggs
03 -
1 cup mixed vegetables (peas, carrots, corn, etc., fresh or frozen)
04 -
1/2 yellow onion, finely diced
05 -
3 cloves garlic, minced
→ Flavor Boosters
06 -
3 tbsp low-sodium soy sauce
07 -
1 tbsp toasted sesame oil
08 -
1 tbsp oyster sauce (optional, or vegetarian alternative)
09 -
1 tsp neutral cooking oil (like vegetable or canola), plus more for cooking eggs
→ Finishing Touches
10 -
2 green onions, chopped
# Instructions:
01 -
First things first, get everything chopped and ready before you even think about turning on the stove. This is where I always mess up if I'm not organized – trying to chop veggies while oil is sizzling is a recipe for kitchen chaos, trust me! Make sure your day-old rice is truly cold and broken up a bit. This little bit of prep makes the whole cooking process so much smoother, honestly.
02 -
Grab your wok or a large skillet and heat a little oil over medium-high. Whisk your eggs with a pinch of salt and pepper. Pour them in and quickly scramble them until they're just set but still soft. I like to push them to one side of the pan, or even take them out and set them aside. This keeps them from getting overcooked and rubbery later on, a trick I learned after too many dry egg bits!
03 -
Add a bit more oil if needed, then toss in your chopped onions. Sauté until they're softened and smell fragrant, like a warm hug. Then, add the minced garlic and your mixed vegetables. Stir-fry for a few minutes until the veggies are tender-crisp. You want them cooked but still with a little bite; nobody wants mushy fried rice veggies, right?
04 -
Now for the star! Add your cold, day-old rice to the pan. Break up any clumps with your spatula. Stir-fry vigorously for about 3-5 minutes. You want those individual grains to get a little toasted and separate. This is where the magic happens, and you'll start to smell that wonderful, comforting fried rice aroma filling your kitchen – honestly, it's the best part!
05 -
Pour in the soy sauce, sesame oil, and optional oyster sauce. Keep stirring and tossing everything together, making sure every grain of rice gets coated in that delicious sauce. This is where you can taste and adjust – maybe a splash more soy sauce, or a tiny bit of sugar if you like it a little sweeter. Don't be afraid to make it your own; I always add a bit more sesame oil because I just love that nutty scent!
06 -
Stir in your scrambled eggs from earlier, breaking them into smaller pieces if you pushed them aside. Toss in most of the chopped green onions, saving a few for garnish. Give it one last good stir-fry for a minute or so, just to heat everything through. The finished Easy Homemade Fried Rice should look vibrant, smell incredible, and have those distinct grains. Dish it up immediately and sprinkle with the remaining green onions. Enjoy your delicious creation!
# Notes:
01 -
Always use *cold, day-old* rice for the best texture; fresh rice makes mush.
02 -
Leftovers keep well in an airtight container in the fridge for 3-4 days, perfect for quick lunches.
03 -
Try adding a dash of fish sauce if you don't have oyster sauce for extra umami depth.
04 -
A pinch of white pepper stirred in at the end really brightens up the flavors, I swear!
# Tools You'll Need:
01 -
Wok or large skillet
02 -
spatula
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 20g