My family of 10 loves this recipe. There are so many ways to prepare it by adding different vegetables and meats, that we often vary it by what we have in the fridge.
The “must haves” for this recipe are simple – just rice, eggs, and soy sauce. Then you can add any other veggies or leftover meats that you have available to round out the meal.
Fried Rice
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 10 minutes
Ingredients
- 2 cups precooked rice
- 2 eggs
- Soy sauce
- 1 Tbsp olive or vegetable oil
After that you can add peas, broccoli, carrots, mushrooms, ham, chicken, pork, or whatever else you would like.
Directions
- For this recipe, we used 1 cup frozen broccoli – chopped, 2 grated carrots, and a leftover oven fried pork chop that I minced.
- Prepare the frozen broccoli and rice (We used 6 cups) according to package directions and grate the carrots.
- Heat 1 Tbsp oil on medium high in a large wok or skillet.
- Add cooked rice to the wok and fry for 1-2 minutes, stirring constantly.
- Move the rice to the outer edges of the wok, making a hole in the center.
- Crack the eggs in the center of the pan, and scramble.
- Add the vegetables and meat, plus 2 Tbsp. soy sauce and stir it all together until well heated. Enjoy!
Christie says
My dad used to make this (for our family of 10!) for breakfast with some ham chopped up in it. Peas and green onions were usually the veggies. My dad is a creative cook who loves a hot breakfast!
L2L says
I love to use leftover rice for our fried rice and I add just a little Worcestershire sauce with my soy sauce!!!!! But I will try the hole in the middle for the eggs next time, instead of the cooking the eggs on one side of the pan, ha ha another light goes off in my head, too funny!!!!
Christy says
I do this too! We use rice all the time, so I always scrape the leftover rice into a big “rice” bowl in the freezer. When the bowl gets full, we make fried rice! The rice that has been frozen works much better for fried rice than fresh rice. Thanks for the tip about the eggs in the middle!
Candi says
This is one of my go-to meals I make when I have leftovers of something and don’t know what to do with it. Love it!
Hope says
I’ve always wanted to make fried rice but I never knew how! This seems like such an easy and delicious recipe! I am going to have to try it! 🙂
Ann says
How do I print this recipe?
Marisa says
can you make fried rice using brown rice I never have but can you?
Angela says
You can definitely make fried rice with brown rice. It’s less traditional but it still tastes great!
If you have it, adding a little bit of rice wine vinegar and white pepper will add to the flavor of fried rice. I like to use frozen peas and chopped carrots(cook them before you put them in your rice), that’s the way I had it when I lived in Taiwan.
Amanda says
If you cook your rice a day to three days in advance and leave it in the fridge it has a chance to dry out and is much easier to cook with. You won’t end up with sticky fried rice. Best trick I ever learned…now if I can just remember who told me that!
Karen Hiebert says
We did this @ home all the time but we would never use the egg and we put kimchi and sesame seed oil. yum!
Connie says
I am also a Connie that uses this recipe. For those of us that are soy intolerant/allergic I use Club House Smokehouse Mesquite Marinate instead of the soy sauce.
When I make a roast or a ham or something I always buy a bit bigger than we eat and then the extras get chopped and then put into the freezer in single serve containers. When I am making the fried rice (I always use brown) I run the meat under hot water and thrown in the pan.