Fried Rice – Don’t LOSE this Recipe!

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  • Ensure your rice is cold and not freshly cooked (day-old rice works best!).
  • In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.

Step 2: Scramble the Eggs

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
  2. Pour in beaten eggs, scramble quickly, and remove from the pan. Set aside.

Step 3: Stir-Fry the Veggies

  1. Add the remaining 1 tablespoon oil to the pan.
  2. Sauté garlic, ginger, peas, carrots, and bell peppers for 2-3 minutes, until slightly softened.

Step 4: Add Rice & Sauce

  1. Add cold rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
  2. Pour in the sauce mixture, tossing well to coat the rice evenly.
  3. Return the scrambled eggs to the pan, along with cooked protein (if using).
  4. Stir-fry for another 1-2 minutes, ensuring everything is well mixed and heated.

Step 5: Garnish & Serve

  • Stir in chopped green onions.
  • Serve hot with extra soy sauce, chili flakes, or a drizzle of sriracha.
  • Enjoy your better-than-takeout homemade fried rice!

Serving and Storage Tips

  • Best served fresh, but leftovers can be stored in an airtight container for up to 3 days.
  • Reheat in a pan over medium heat with a little oil for best texture.
  • Freezing: Fried rice freezes well for up to 2 months. Reheat directly from frozen!

Variants & Additions

  1. Chicken Fried Rice – Add diced, cooked chicken breast.
  2. Shrimp Fried Rice – Toss in cooked shrimp at the end.
  3. Vegetarian Fried Rice – Use extra veggies like mushrooms, zucchini, or corn.
  4. Spicy Version – Add 1 teaspoon sriracha or chili oil for heat.

FAQ

1. Can I use freshly cooked rice?
Yes, but spread it on a tray to cool for 30 minutes before frying.

2. What’s the best rice for fried rice?
Jasmine rice or long-grain white rice works best.

3. Can I make this with brown rice?
Yes! It will have a chewier texture but is just as delicious.

4. How do I prevent mushy fried rice?
Use cold, day-old rice and don’t overcrowd the pan!

5. Can I make this oil-free?
Yes! Use vegetable broth instead of oil for stir-frying.

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