The BEST Fried Rice

A quick fried rice is an absolute treat for lunch or dinner. It gets ready in less than 15 minutes. You can also use frozen vegetables, which brings prep time down to almost nothing. The best part is the flavors are so versatile, you can create a version that is perfect for you.

When I lived in Singapore, I had the opportunity to feast on so many different types of fried rice. In fact, I didn't know there were so many! Just to name a few there is Cantonese, Singaporean, Schecuwaan, Thai, Hawaiian, curry fried rice. That's all I remember now. But, they are all so yummy. Oh, I miss Singapore, the food there is just the best part of life.

My husband claimed he hated fried rice only to realize he thought it was fried literally in oil. Honestly, I'm not sure I would like rice literally fried in oil. Would you?

This fried rice is easy, quick and healthy

• It's so easy, quick and simple to make.
• You can use all the leftover white rice in the fridge.
• It can be prepared with whatever you have around.
• Almost all the ingredients are optional, allowing you to customize it to your own family needs.
• You can add or remove ingredients based on what you have. Don't have chicken, use sausages or make it vegetarian.

In fact, Rhea likes it so much that I all the time make extra white rice so I can make a small batch of fried rice just for her. Her's is usually quite simple - carrots, peas, egg, chicken and a very light on the sauce. It's her perfect meal.

Tip for making the BEST fried rice

The most important thing about fried rice is to ensure you cook the rice ahead of time.
Yes! the best candidate for fried rice is your leftover steamed rice from the previous day. In fact, my Chinese flatmate in Singapore would make rice almost two to three days ahead of time. I learned this recipe from her. But, my rice is usually cooked just a day ahead of time.

Ingredients and substitutes

• Rice - You can use white or brown rice. I have tried both and the brown was so delish too! Today, I'm using white rice. If you forget to prepare the rice a day in advance, just spread the hot rice in a large plate and into the fridge. The fridge will help air dry it quicker.
• Oil - I am using canola oil. You can also use peanut or sunflower oil. You need to cook this dish on medium to high heat, so use an oil that won't burn in high heat like olive oil.
• Vegetables - This choice of veggies is optional. I've also used broccoli and cauliflower. Just make sure you cook all the veggies to tender before you add the eggs or the rice.
• Asian sausages - Chinese sausages are the best for fried rice. They add a unique taste and flavor. But, I don't get it here in Israel so I can't use them.
• Herbs - Chinese parsley would be ideal, but we don't always have that around. So, parsley or cilantro would work too.

Step by step instructions

Prepare

• Have all your ingredients ready before you start cooking.
• Use and wok and cook on a medium high heat so as to saute the ingredients not steam them.
• Mix the sauce ingredients together and set aside.
• Check the rice and break any big lump it cooks evenly.
• Break and beat the eggs well set aside.

Cook the fried rice

• In a wok on medium-high heat.
• Add one tbsp Canola oil and saute the onions ginger and garlic for one minute.
• Add the green beans, carrots, and peas.
• Season with salt and pepper to taste.
• Cook these on medium for about 3 minutes until tender.
  (if needed add a tablespoon or two of water so they do not stick to the wok)
• Next, add chicken and the sauce ingredients. Stir well.
• Move the ingredients in a wok towards the outside making a big gap in the center.
• Add the second tablespoon of canola oil.
• Pour the beaten eggs into the center. Do not stir quickly. Give it some time to set then slowly move it around so it cooks like scrambled egg still keeping it contained in the center.
• When almost scrambled with no raw egg  - mixed it in with the rest of the veggies in the pan.
• Lastly, add the cooked rice and herbs.
• Toss it around so it coats well with the rest of the ingredients.
• Taste and adjust seasoning. Add more soy sauce, chilly, salt or pepper as you need.

Here are a few progress pictures for you:

Don't forget to save this tutorial on Pinterest for later. You can find a collection of my tutorials and recipes here on Pinterest.

The BEST Fried Rice Recipe Ready in 15 Minutes

Author: Veena Azmanov

5 from 15 votes

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Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Calories: 460kcal

Adjust Servings Here: 4 servings

Description

A quick fried rice is an absolute treat for lunch or dinner. It gets ready in less than 15 minutes. You can use frozen vegetables which brings prep time down to almost nothing. The best part is the flavors are so versatile you can create a version that perfect for you. 

Ingredients 

1x2x3x

For the Fried Rice

• ▢ 4 cups (800 g) Cooked rice - white or brown rice
• ▢ 2 tbsp Canola oil
• ▢ 1 tbsp Garlic thinly sliced
• ▢ 1 tbsp Ginger thinly sliced
• ▢ ½ cup Green onions
• ▢ ½ cup (60 g) Green beans chopped
• ▢ ½ cup (60 g) Carrots chopped
• ▢ ½ cup (75 g) Green peas chopped
• ▢ ½ cup (120 g) Asian sausages chopped - optional
• ▢ ½ cup (70 g) Cooked chicken meat chopped
• ▢ 2 Eggs beaten
• ▢ 2 tbsp Herbs - Chinese parsley or cilantro chopped
• ▢ ¼ Salt
• ▢ ¼ tsp Pepper

Sauce

• ▢ 2 tbsp Soy sauce
• ▢ 2 tsp Sesame oil
• ▢ ½ tsp Vinegar
• ▢ 1 tbsp Ketchup optional

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Instructions

Prepare

• Have all your ingredients ready before you start cooking.
• Use and wok and cook on a medium high heat so as to saute the ingredients not steam them.
• Mix the sauce ingredients together and set aside.
• Check the rice and break any big lump it cooks evenly.
• Break and beat the eggs well set aside.

Cook the fried rice

• In a wok on medium-high heat.
• Add one tbsp Canola oil and saute the onions ginger and garlic for one minute.
• Add the green beans, carrots, and peas.
• Season with salt and pepper to taste.
• Cook these on medium for about 3 minutes until tender (if needed add a tablespoon or two of water so they do not stick to the wok).
• Next, add chicken and the sauce ingredients. Stir well.
• Move the ingredients in a wok towards the outside making a big gap in the center.
• Add the second tablespoon of canola oil.
• Pour the beaten eggs into the center. Do not stir quickly. Give it some time to set then slowly move it around so it cooks like scrambled egg still keeping it contained in the center.
• When almost scrambled with no raw egg - mixed it in with the rest of the veggies in the pan.
• Lastly, add the cooked rice and herbs.
• Toss it around so it coats well with the rest of the ingredients.
• Taste and adjust seasoning. Add more soy sauce, chilly, salt or pepper as you need.

Nutrition Information

Serving: 164- gCalories: 460- kcalCarbohydrates: 83- gProtein: 12.3- gFat: 7.7- gSaturated Fat: 1.4- gPolyunsaturated Fat: 6.3- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 56- mgSodium: 257- mgPotassium: 0- mgFiber: 3.7- gSugar: 1.4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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