Easy Fried Rice
Fried rice is a popular dish that originated in China and has now become a staple in many cuisines around the world. This dish is known for its versatility and ability to incorporate a variety of ingredients, making it an ideal meal for using up leftovers in the fridge.
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 10 oz frozen carrots & peas
- 2 tablespoons mushroom-flavored soy sauce or dark soy sauce
- 1 teaspoon granulated sugar
- ¼ teaspoon red pepper flakes , ground black pepper, or white pepper, to taste
- ¼ cup peanut oil or canola oil
- 4 eggs , beaten
- 1 large onion , chopped
- 4 cups leftover Jasmine rice , cold leftover rice from the previous day or refrigerated for at least 2 hours
- 5 green onions , thinly sliced
- ½ teaspoon Kosher salt to taste
Instructions
- In a small bowl, mix and combine light soy sauce, dark soy sauce, sugar, and pepper. Set aside. In a large nonstick 14-inch wok, then heat oil over medium-high heat. Add the chopped onions and salt; saute until translucent, about 5 minutes.
- Add the frozen vegetables, and cook, stirring, and adjust the heat as necessary until the vegetables are warm for about 3 minutes. Next, move the vegetables to one side of the pan and add beaten eggs to the other side of the pan and cook, stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through about 3 minutes.
- Turn to high heat, stir and add the rice into the skillet. Toss and stir the rice to separate the grains and combine the rice with the egg. Cook until the heat builds up and you can hear a sizzling noise, about 2 to 3 minutes. Swirl in the soy sauce mixture. Toss and constantly stir until the soy sauce fried rice turns an even color.
- Add the chopped green onion, toss and stir to thoroughly combine. Taste the rice. Season lightly with kosher or soy, if needed. Transfer the soy sauce fried rice to a bowl and serve hot. Drizzle with sesame oil, if desired.
- Enjoy our Soy Sauce Fried Rice!
Notes
How to Store & Re-Heat
How to Freeze
- To store: Let it cool down to room temperature before transferring it to an airtight container. The fried rice can be stored in the refrigerator for up to four days or in the freezer for up to three months. When reheating the fried rice, it is important to ensure it is heated thoroughly to prevent the growth of bacteria. The best way to reheat the fried rice is by using a microwave or a wok.
- To reheat: Place it in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until the rice is heated. To reheat the fried rice in a wok, add a tablespoon of oil and heat the wok over medium-high heat. Add the leftover fried rice and stir-fry until heated, about 5-10 minutes. You may need to add a splash of water or chicken broth to the wok to help loosen up the rice if it has become clumpy in the fridge. Once the fried rice is heated, taste and adjust the seasoning with additional soy sauce or salt, and serve hot.
To make homemade fried rice ahead of time, you can cook the rice and prepare the soy sauce mixture in advance, then store it separately in the refrigerator until ready. When ready to make the fried rice, saute the vegetables, cook the eggs, and stir in the cooked rice and soy sauce mixture. This can save time and make meal preparation more convenient. You can also chop the vegetables ahead of time and store them in an airtight container in the refrigerator for up to three days. Leftover fried rice can also be stored in the refrigerator or freezer for later use.
To freeze Homemade Fried Rice, allow it to cool down to room temperature before transferring it to a freezer-safe container or ziplock bag. Press out any excess air before sealing the container to prevent freezer burn. The fried rice can be stored in the freezer for up to three months. When ready to use, thaw the fried rice in the refrigerator overnight or by microwaving it on a defrost setting. Once thawed, the fried rice can be reheated using a microwave or a wok, as described previously. Note that the texture of the rice may be slightly softer after freezing and thawing, but it should still be flavorful and satisfying.
Notes
- Heat must be well distributed in your wok or frying pan. Since frying rice requires the maximum heat available, having enough heat in the pan makes the grains equally cooked.
Nutrition Facts
Easy Fried Rice
Amount per Serving
Calories
139
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
55
mg
18
%
Sodium
384
mg
17
%
Potassium
82
mg
2
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
142
IU
3
%
Vitamin C
2
mg
2
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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