Homemade Fried Rice

Homemade Fried Rice

Enjoy this Fried Rice Recipe in less than 20 minutes making it perfect for busy weeknights.  Make this in less time than it takes to get take out and you will save money too!

Chinese fried rice
Homemade Fried Rice

Ingredients for Fried Rice:

  • Sesame Oil
  • Vegetable Oil
  • Cooked Rice
  • Chopped Onions
  • Minced Garlic
  • Soy Sauce (or Liquid Aminos)
  • Pepper
  • Frozen Peas and Diced Carrots Blend
  • Frozen Corn (optional)
  • Eggs
  • Green Onions

How to make fried rice:

  • Grab a large skillet sauté onions and garlic in oil
  • Push the vegetable mixture to the side of the skillet.
  • Add the eggs and scramble the eggs.
  • Add the frozen veggies in the oil and stir until they are soft.
  • Now it is time to stir in the rice, soy sauce and other seasonings.
  • Stir rice and veggie together really well and cook until the rice is heated through.
  • Add the green onions on top

How long does Fried Rice last?

IN THE FRIDGE: You can store leftover rice in an airtight container once cooled and put them in the fridge for 3 to 4 days. Reheat in the pan to serve.

IN THE FREEZER: Freeze fried rice in portions to make it easy to defrost and use. Once it is cooled, pop the portions in a freezer bag and use within 3 months. Defrost overnight then pop in the skillet to heat up.

FRIED RICE RECIPE SUBSTITUTIONS AND ADDITIONS

Rice: This recipe uses regular rice but you can try other types. Jasmine rice the traditional way of making the fried rice but you can also use brown rice in the dish, just make sure you alter cooking times as needed by the packet as different types need slightly different preparation.

Make it Keto/Low Carb: If you want to make this dish low carb and keto replace the rice with cauliflower and use Liquid Aminos to substitute soy sauce. I have been using this over 4 years and love it. Less is more if you need to cut down on salt. There is also Coconut Liquid Aminos.

Liquid Aminos

Vegetables: Select any vegetables you love or have in the house to make the dish. You can also use frozen vegetables, just let them defrost first. A few ideas include broccoli, bok choy, Brussels sprouts, sweet corn, red peppers and bell peppers. You can also use a vegetable mix full of colorful vegetables in this recipe.

Meat: You can also add some meat to the recipe such as leftover chicken to make it into something like takeout chicken fried rice. Shredded pork, bacon or beef also works well. You can also add shrimp if you like seafood.

Gluten Free: Make sure the soy sauce says GF or you can use Liquid Aminos as your replacement for soy sauce. The one below from Kikkoman is gluten free and the one I use.

Gluten Free Soy Sauce

No Soy: If you can’t have soy, no worries! There is awesome products in the grocery store and online for this. The one from Oceans Halo is one of my favorites.

No Soy – Soy Free Sauce

No Sesame oil: If you can’t have sesame due to allergies, you can substitute with Olive Oil, Flaxseed Oil, Grapeseed Oil, Avocado Oil, Perilla Oil, and Fish Oil. If anything you can just use butter of any kind.

Tips for making Fried Rice:

  • You can make this recipe even easier by freezing the rice ahead of time. I love to grab the rice from the freezer in the morning and when we come home it is all ready to enjoy.
  • It is best to use cold rice. We plan ahead and when we have this recipe on the menu for the week. I make a batch of rice and place in the refrigerator. This makes this recipe even easier as you already have the rice prepared.
  • If you prepare your rice the day of cooking, simply put the cooked rice on a baking sheet and cover and place in the refrigerator for about 30 minutes. This will help the rice not get mushy when you put all the ingredients together.

Homemade Fried Rice

Recipe by Lucy ChesnaCourse: Main, SidesCuisine: ChineseDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

281

kcal
Total time

25

minutes

Enjoy this Fried Rice Recipe in less than 20 minutes making it perfect for busy weeknights.  Make this in less time than it takes to get take out and you will save money too!

Ingredients

  • 3 cups rice

  • 1 tablespoon oil

  • 1/4 onion, chopped in little pieces

  • 2 cloves garlic, minced

  • 1 cup peas and carrots

  • 1/4 cup frozen corn

  • 2 large eggs, beaten

  • 2 teaspoon sesame oil

  • 3 tablespoons soy sauce or liquid aminos

  • pinch of pepper

  • Green onions (topping-optional)

Directions

  • Grab a large skillet sauté onions and garlic in oil
  • Push the vegetable mixture to the side of the skillet.
  • Add the eggs and scramble the eggs.
  • Add the frozen veggies in the oil and stir until they are soft.
  • Now it is time to stir in the rice, soy sauce and other seasonings.
  • Stir rice and veggie together really well and cook until the rice is heated through.
  • Add the green onions on top

Notes

  • NUTRITION FACTS
  • Calories 281kcal, Carbohydrates 36g, Protein 8g, Fat 12g, Saturated Fat 5g, Cholesterol 82mg, Sodium 960mg, Potassium 177mg, Fiber 2g, Sugar 1g, Vitamin A 4551IU, Vitamin C 5mg, Calcium 37mg, Iron 1mg

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