Skip the takeout and try making fried rice at home! This rice is flavored with sesame oil, garlic, and soy sauce mixed with peas, carrots, and eggs.
Fried rice is a staple side dish when making Asian food, and this recipe is quick, easy and delicious. Serve it up with some Teriyaki Chicken or Moo Goo Gai Pan, and it will be a delicious dinner menu!
Who loves asian food?
My family loves Asian food! I mean – who doesn’t?! My family makes it all the time, and we have so many favorites at this point. including Sesame Chicken and General Tso’s.
We also like to make all the sides that are common with Asian food, including egg rolls, and cream cheese wontons (how could you not like these fried foods?), which happen to be the hubby’s favorites.
One of the recipes my little sister makes for family gatherings is fried rice. It is a favorite of ours, and I finally tried making it recently only to find out how easy and delicious it is. It tastes like it came straight from the restaurant and yet it’s SO simple.
Brown or White Rice
What I love is, this fried rice can be made with white rice or brown rice, but we think the brown rice tastes just as good and has added health benefits.
STIR FRY. To make, you will heat your oil in a large skillet, or wok, on medium high heat. From there, add the garlic, peas, and carrots. Stir fry until tender (about 5 minutes).
EGGS. Lower the heat to medium low and push the veggie mixture off to one side. Then pour your eggs on the other side of skillet and stir fry until scrambled.
MIX. Next, add the rice and soy sauce and mix all together. Stir fry until thoroughly heated!
THE SECRET FOR BEST fried RICE?
Fresh, properly cooked rice is sticky and should clump together. This is especially helpful when using chopsticks! However, when frying rice, you want the rice grains to be separate so it fries evenly.
What’s the secret for this recipe? Using cold rice, because when you use cold rice it instantly begins to fry when it hits the hot pan leaving it with a crisp outside and a warm inside, whereas freshly cooked rice can become soggy when fried.
Since cold rice is best for this recipe, I would suggest making a double batch of rice whenever possible and storing some in the fridge or freezer to use for this delicious fried rice recipe.
Additions and substitutions: As always, I love the recipes that I post as they are. However, I do like sharing little changes you might like to make it your own. 😉
- Add shrimp, tofu, chicken, pork, or bacon
- Use cauliflower rice for a low carb substitute
- Add your favorite veggies: They give a beautiful color to the dish and is an easy way to change up the flavor to keep things fresh and delicious.
- Try using butter instead of oil
- Stir in toasted sesame oil and oyster sauce after the dish has been fried, but before serving.
Storing. Leftover fried rice can be kept in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Reheat in the microwave or stove top.
Asian entrees to serve with rice:
Homemade Fried Rice Recipe
- 3 cups brown rice cooked (white works too, but brown tastes just as good and is better for you!)
- 3 tbsp sesame oil
- 1/2 cup frozen peas thawed
- 1/3 cup shredded carrots chopped
- (or 1 cup frozen peas/carrots combo, thawed)
- 2 tsp minced garlic
- 2 eggs slightly beaten
- 1/4 cup soy sauce
Heat your oil in a large skillet or wok on medium high heat.
Add the garlic, peas and carrots mix. Stir fry until tender (8-10 minutes).
Lower the heat to medium low and push the mixture off to one side.
Pour your eggs on the other side of skillet and stir fry until scrambled. Next add the rice and soy sauce and mix all together. Stir fry until thoroughly heated!