This Easy Fried Rice is takes only 15 minutes to make and is exploding with savory flavors and bursting with tender veggies! This classic Chinese egg fried rice recipe is both healthier and yummier than takeout! A quick and easy meal or side dish that everyone adores! Includes gluten-free, grain-free, paleo and low carb keto options.
Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot. Add the garlic and ginger for 10 seconds, or until fragrant, then add the onions and stir-fry for another 30 seconds or until the onions are slightly softened. Add the mixed vegetables and cook for another 1-2 minutes. Transfer the mixture to a plate and set aside.
Return pan to stove and add another 1-2 tablespoons of cooking oil. Pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes.
Add the cooked vegetables back to the pan and toss to combine. Add salt, black pepper, red chili flakes or even Sriracha to taste.
Feel free to swap in other vegetables to your liking but be sure they are chopped in bite-sized pieces so they cook evenly. Check the blog post for more tips.
How to Store and Reheat Leftovers
How to freeze
Let your rice cool down, then transfer it to freezer-safe airtight containers, resealable Ziplock bags or stasher bags. Enjoy frozen fried rice within 2 months. Thaw it out in the fridge overnight before reheating.