Easy Fried Rice
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.
Ingredients
- cooking oil , we like avocado oil for its high smoking point
- 3 garlic cloves finely minced
- 1 teaspoon grated fresh ginger
- 1/4 cup finely diced onions
- 1 cup mixed vegetables , fresh or frozen (thawed first)
- 3 large eggs , lightly beaten. For a vegan version, sub with scrambled tofu or egg substitute like Just Eggs.
- 4 cups cooked day-old rice, chilled and clumps separated. You can sub with riced cauliflower, riced broccoli or hearts of palm rice for a grain-free, paleo, keto / low carb option.
- 2-1/2 -3 Tablespoons low sodium soy sauce , can substitute with gluten free tamari or coconut aminos for a soy-free & paleo version
- 1-1/2 - 2 teaspoons fish sauce , can sub with vegan fish sauce OR Miso Paste
- 1 teaspoon mirin , Shaoxing wine or dry sherry can also be used in a pinch
- 1 teaspoon sesame oil
- salt & black pepper, to taste
Optional Add-Ins
- cooked chicken , beef or pork, cut into bite-sized pieces(leave out for meatless version)
- Sriracha or crushed red pepper flakes
- 1 green onion thinly sliced
- roasted cashews
- sesame seeds for garnish
Instructions
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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.
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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).
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Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
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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.
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Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.
Recipe Video
Recipe Notes
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
- To Make Ahead: Cook your rice one day in advance. Mince or chop the garlic, ginger and onions ahead of time and refrigerate them in separate containers or resealable bags.
- To Store: You can keep this dish in the refrigerator for up to 5 days. Just let the rice cool completely, transfer it to airtight containers and store.
- To Reheat: When you're ready to enjoy your leftover rice, it's best to sauté it in a wok or pan over medium-low heat. You can also warm it up in a microwave-safe bowl in the microwave.
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.