Description
This Easy Fried Rice is the simplest way to enjoy restaurant-quality fried rice at home. With tender beef, fluffy rice, and vibrant vegetables, it’s a quick and satisfying meal perfect for busy weeknights.
Ingredients
- Day-Old Cold Rice
- Beef (thinly sliced or finely diced, like sirloin or flank steak)
- Eggs (lightly beaten)
- Peas
- Carrots (finely diced)
- Green Onions (whites and greens separated)
- Fresh minced garlic
- Fresh minced ginger
- Soy Sauce
- Sesame Oil
- Cooking Oil (like canola, vegetable, or peanut oil)
- Chicken Broth or Rice Vinegar (non-alcohol alternative)
Instructions
- Gather all your ingredients prepped and ready to go.
- Heat a large wok or a wide, non-stick skillet over medium-high heat and add about 1 teaspoon of cooking oil.
- Pour in the beaten eggs and scramble until just cooked through, then remove from the pan.
- Add another tablespoon of cooking oil to the pan and increase the heat to high.
- Add the diced beef in a single layer and sear for 1-2 minutes without stirring.
- Stir-fry the beef until cooked through and nicely browned, then remove from the pan.
- Add another tablespoon of cooking oil to the hot pan, then add minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds.
- Add the diced carrots and stir-fry for 2-3 minutes until they start to soften.
- Toss in the peas and any other quick-cooking veggies, stir-frying for another 1-2 minutes.
- Add the cold, day-old rice to the pan, breaking up any clumps and spreading it out evenly.
- Let the rice sit for a minute or two to get slightly toasted, then stir-fry vigorously for about 3-5 minutes until heated through.
- Return the cooked beef and scrambled eggs to the pan with the rice and vegetables.
- Pour the soy sauce evenly over the rice and stir-fry everything together for another 1-2 minutes.
- Add the green parts of the green onions and drizzle with toasted sesame oil, then give it one final quick toss.
- Taste the fried rice and adjust seasoning if needed, then serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Always use day-old, cold, refrigerated rice for the best texture. High heat is essential for quick cooking, and feel free to get creative with vegetables and proteins.