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This 20-Minute Fried Rice

a quick and easy meal that's perfect for busy weeknights or when you're craving takeout flavors at home. It’s loaded with fluffy rice, scrambled eggs, vegetables, and savory seasonings. You can customize it with your favorite proteins or keep it vegetarian. It's a versatile and budget-friendly dish that's ready in no time!
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Equipment

  • Kitchen Equipment Needed:
  • Large nonstick skillet or wok
  • Spatula or wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Ingredients Overview
  • Rice: Use day-old cooked rice for the best texture.
  • Vegetables: Frozen peas and carrots keep it simple, but you can add bell peppers, broccoli, or zucchini.
  • Eggs: Provide richness and protein.
  • Soy Sauce: Adds salty, umami flavor.
  • Sesame Oil: A finishing touch that enhances the aroma.

Ingredients
  

  • 3 cups cooked rice preferably chilled, day-old
  • 2 tablespoons vegetable oil divided
  • 2 large eggs beaten
  • 1 cup frozen peas and carrots thawed
  • 3 green onions sliced (white and green parts separated)
  • 2 –3 tablespoons soy sauce to taste
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions
 

  • Prepare Your Ingredients:
  • Gather and chop all ingredients. Thaw frozen vegetables if needed.
  • Cook the Eggs:
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove from the skillet and set aside.
  • Sauté Vegetables:
  • In the same skillet, add the remaining tablespoon of oil. Add the white parts of the green onions, peas, and carrots. Cook for 2–3 minutes, stirring frequently.
  • Add the Rice:
  • Stir in the cooked rice, breaking up any clumps with your spatula. Cook for 2–3 minutes to heat through.
  • Season and Combine:
  • Drizzle the soy sauce and sesame oil over the rice. Stir to coat evenly. Add the scrambled eggs back to the skillet and mix gently.
  • Finish with Green Onions:
  • Stir in the green parts of the onions. Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed.
  • Serve and Enjoy:
  • Serve hot as a main dish or side.
  • Recipe Tips
  • Day-Old Rice: Freshly cooked rice can become mushy. If using fresh rice, spread it out on a baking sheet and refrigerate for 15–20 minutes to cool and dry.
  • Protein Add-ins: Add cooked chicken, shrimp, tofu, or even leftover steak for a heartier meal.
  • Flavor Boosters: A splash of oyster sauce or hoisin sauce adds depth.
  • What to Serve With This Recipe
  • Pair fried rice with egg rolls, dumplings, or a side of stir-fried vegetables. It’s also great as a base for teriyaki chicken or spicy shrimp.
  • Frequently Asked Questions
  • Can I use brown rice instead? Yes, brown rice works well for a nuttier flavor and chewier texture.
  • How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
  • Can I freeze fried rice? Yes, freeze in a sealed container for up to 3 months. Thaw and reheat in a skillet for best results.
  • Serving Suggestions
  • Serve this fried rice with your favorite Asian-inspired dishes or enjoy it as a satisfying meal on its own. For a finishing touch, garnish with sesame seeds or a drizzle of sriracha for a spicy kick.