Learn how to make simple Fried Rice at home with this quick and easy recipe. This recipe is flavorful and full of veggies! It can be made as a side dish or as a main dish!
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Whenever I make my family’s favorite takeout dishes at home, I always whip up this fried rice. It’s super easy to make and it really completes the meal.
In this Fried Rice recipe, you cook the rice like pasta rather than how you traditionally cook rice. When you cook the rice like this and drain it, you get rid of the excess starch. Consequently, the rice won’t be mushy and it won’t clump together.
Cook’s Note – Easy Fried Rice:
- With most stir-fried dishes, it’s important to have all of your ingredients measured out and ready to go because the recipe moves along quickly! After all, you don’t want anything to burn.
- You can also use 4 cups of leftover and chilled rice in this recipe if you have it.
- To make this fried rice a bit more substantial you can add 2 cups of shredded and cooked chicken or thinly sliced and cooked pork right after the oyster sauce in step 4 of the recipe below.
- For more of an authentic fried rice, just use thawed frozen peas and carrots. I like to use the mixed vegetables because it adds more flavor to the dish and it’s what my family prefers. So, do whatever you think your family will favor.
- I LOVE serving this fried rice with my Healthier Orange Chicken recipe.
Cook’s Tools – Easy Fried Rice:
ONE YEAR AGO: Mom’s Zucchini Bread
TWO YEARS AGO: Cornbread Casserole
THREE YEARS AGO: Cheesecake Factory Copycat Red Velvet Cheesecake Cake
- 2 cups long-grain white rice
- 3 Tablespoons vegetable oil divided
- 2 large eggs beaten lightly
- 1 ½ cups frozen mixed vegetables thawed (frozen peas, carrots, corn and string bean mixture)
- 2 large garlic cloves minced
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons oyster sauce
- 5 green onions green parts only, sliced thin
- COOK THE RICE: In a large saucepan bring 3 quarts (12 cups) of water to boil over high heat. Add the rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain the rice in a fine-mesh strainer, and set aside.
- COOK THE EGG: Heat ½ tablespoon of oil in a deep, large skillet over medium heat until shimmering. Add the eggs and let them cook without stirring them until they are starting to set around the edges, about 20 seconds. Then, constantly stir the eggs until they’re cooked through but not browned, about 1 minute. Remove the pan from the heat, transfer the eggs to a bowl, and set aside.
- COOK THE VEGGIES: Return the skillet to high heat and add in the remaining 2 ½ tablespoons of oil. Once the oil is shimmering, add the thawed vegetables and garlic and cook until fragrant, about 30 seconds.
- PUTTING EVERYTHING TOGETHER: Add the rice, soy sauce, and oyster sauce and cook, while stirring constantly, until the mixture is heated through and evenly coated, about 3 minutes. Stir in the cooked eggs and green onions and cook until heated through, about 1 minute more. Serve.