🍚 Classic Fried Rice
🧺 Ingredients (serves 2–4)
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3 cups cooked rice (preferably cold, day-old)
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2 tbsp vegetable oil or sesame oil
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2 eggs, lightly beaten
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1 small onion, diced
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2–3 cloves garlic, minced
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1 cup mixed vegetables (carrots, peas, corn, bell peppers)
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2–3 tbsp soy sauce (adjust to taste)
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1 tsp oyster sauce or hoisin sauce (optional)
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Salt and pepper, to taste
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2 green onions, chopped (for garnish)
Optional Add-ins: cooked chicken, shrimp, beef, or tofu
👩🍳 Instructions
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Scramble the eggs; remove from pan and set aside.
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Add remaining oil, sauté onion and garlic until fragrant (1–2 minutes).
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Add mixed vegetables; cook 2–3 minutes until tender-crisp.
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Stir in rice, breaking up clumps. Cook 3–4 minutes, stirring frequently.
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Add soy sauce, optional oyster/hoisin sauce, salt, and pepper. Mix well.
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Return scrambled eggs to the pan; stir to combine.
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Garnish with chopped green onions and serve hot.
🌟 Tips
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Cold, day-old rice works best—it prevents mushy fried rice.
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Customize with any leftover proteins or veggies.
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Add a little sesame oil at the end for extra aroma.
If you want, I can give a quick 15-minute version or a vegan-friendly fried rice recipe too.