I make this fried rice recipe when the fridge looks a bit random and I need dinner fast. The rice fries crisp and the vegetables stay bright. The pan smells like garlic and soy. It feels simple and it tastes like a win. This fried rice recipe works with what you have. I learned the trick from a late night call with my sister. She said use cold rice and a hot pan. She was right and I now say that to everyone. Day old rice breaks clean and does not clump. The grains move and pick up the sauce. We love the crunch from scallions and the soft bite from scrambled eggs. You can add chicken or shrimp or keep it meat free and it still makes sense. I keep the heat steady and I move with the spatula like I mean it. The rice sings in the wok and the garlic joins in. A splash of soy brings salt. A small spoon of sesame oil brings a warm nut smell. Leftovers taste great the next day which is a nice bonus. So here you go. fried rice recipe and fried rice recipes and best fried rice recipe ever and recipe for fried rice and best rice recipe and garlic fried rice recipe and simple fried rice recipe. Cook with calm hands and you will get a bowl that feels like takeout but better at home.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fried Rice Recipe
- 3) Ingredients for Fried Rice
- 4) How to Make Fried Rice
- 5) Tips for Making Fried Rice
- 6) Making Fried Rice Ahead of Time
- 7) Storing Leftover Fried Rice
- 8) Try these Rice Dishes next
- 9) Fried Rice
- 10) Nutrition
1) Key Takeaways
I cook with a plan and a grin. Cold rice goes in a hot pan. A firm grain gives that light chew. Eggs add soft bites. Garlic wakes the kitchen. Soy gives salt. A splash of sesame brings a warm nut smell.
We move fast and we keep the pan clear. The rice spreads and picks up color. Veg stays bright. The bowl lands on the table and the room goes quiet for a minute. That is a good sign.
Linda at Cook Daily Recipe shares what works at home. The site at https://www.cookdailyrecipes.com keeps the steps short and steady. You get repeatable wins and a plate that tastes like your best takeout night.
2) Easy Fried Rice Recipe
I reach for cold jasmine and a wide pan and I say fried rice recipe twice in my head to set the mood. A fast sizzle meets rice and scallions. The grains loosen and shine. The smell feels like a small parade and I do not mind. This fried rice recipe brings comfort on a busy night and leaves few dishes in the sink.
Heat stays steady. A little oil coats the pan and the rice lands with a soft hiss. I press it flat and let it sit for a breath. That brief pause builds the crust we crave. Then I toss with a quick wrist and watch steam rise.
For a weeknight, the easy fried rice recipe path works. For guests, the homemade fried rice recipe path wins. On rainy days, I lean on a classic fried rice recipe and add extra scallions. Linda at Cook Daily Recipe keeps it simple and real at https://www.cookdailyrecipes.com.
3) Ingredients for Fried Rice
Cold cooked jasmine rice I use day old rice from the fridge so the grains stay separate and crisp in the pan and do not clump when tossed.
Neutral oil I pour a thin coat to help the rice brown. It handles high heat and stays quiet so other flavors lead.
Eggs I whisk three eggs for soft curds that fold into the rice and bring a rich, gentle bite.
Garlic I mince fresh cloves. They hit hot oil and send a warm wave through the room and into the hall.
Onion or scallion I chop fine for sweet notes and a fresh snap that lifts the bowl.
Mixed vegetables I like peas and carrots and corn for color and crunch and a little sweetness.
Soy sauce I add it for salt and depth. A little goes a long way so I taste as I toss.
Oyster sauce I use a spoon for a mellow gloss and a round finish that hugs each grain.
Sesame oil I drizzle near the end so the nut smell stays bright and warm.
Cooked chicken or shrimp I add a cup when I need more protein. It turns a side into dinner fast.
White pepper I shake a pinch for a gentle heat that rides in the background and does not shout.
Salt I keep it on the side and adjust at the very end after soy has done its work.
4) How to Make Fried Rice
Step 1 I break up the cold rice with clean hands so each grain stands free. Small clumps melt once they meet heat yet I like to start loose.
Step 2 I heat a large wok or skillet and add a touch of oil. Eggs go in and I push them to soft curds. They slide to a plate and rest.
Step 3 I add more oil and drop in onion. It turns soft and sweet. Garlic follows for a short stir until it smells bold but not dark.
Step 4 I toss in the vegetables and any chicken or shrimp. Heat wakes them fast. The pan looks lively and bright.
Step 5 I spread the rice in a flat layer. It sizzles. I let it sit, then I lift and flip. The color turns golden and my shoulders relax.
Step 6 I pour soy and a spoon of oyster sauce. The fried rice recipe promise shows up now. I toss until the shine coats every grain.
Step 7 I return the eggs, add scallions, and finish with sesame oil and white pepper. I taste and add salt if needed and then we serve.
5) Tips for Making Fried Rice
Cold rice wins. Fresh rice steams and goes soft. If fresh is all you have, spread it on a tray and chill it until dry. That small move saves texture.
Give the rice room. A wide pan helps the crust form. Work in batches if your pan feels crowded. The reward is a light crisp edge on each scoop.
Use strong heat and steady hands. Stir with purpose and pause when you want color. For garlic fried rice lovers add an extra clove and enjoy the lift.
6) Making Fried Rice Ahead of Time
I cook the rice a day in advance and chill it. That single step builds a better fried rice recipe and gives me a head start on busy nights.
I chop onion and scallions and store them in a small box. I whisk eggs and keep them covered. Sauces sit ready on the counter. When heat hits the pan dinner lands fast.
If I plan a party I scale up and keep batches warm in a low oven. The easy fried rice recipe format holds well for an hour. Guests line up and the bowl goes empty.
7) Storing Leftover Fried Rice
Leftovers cool in a low, wide dish and then move to a box with a tight lid. They rest in the fridge and stay tasty for three days.
To reheat I use a hot skillet. I add a splash of water for steam and a touch of oil for fresh gloss. The rice wakes up and tastes new again.
For a late lunch I crack an egg into the pan and fold it through. That small trick makes the best fried rice recipe ever in ten minutes flat at home.
8) Try these Rice Dishes next
9) Fried Rice
Fried Rice Recipe With Day Old Jasmine
Ingredients
- 3 cups cooked jasmine rice cold and loosened
- 2 tablespoons neutral oil plus a little extra for the eggs
- 3 large eggs lightly beaten
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup mixed vegetables peas carrots corn
- 1 cup diced cooked chicken or shrimp optional
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- 4 scallions sliced green and white parts
- 1 teaspoon white pepper or black pepper
- Salt to taste
Instructions
- Set the rice in a bowl and use your fingers to break any clumps so the grains separate.
- Heat a large wok or skillet over medium high heat and add one teaspoon oil. Pour in the eggs and push gently until just set then slide to a plate.
- Return the pan to the heat and add the rest of the oil. Add onion and cook until soft. Add garlic and stir until fragrant.
- Add the mixed vegetables and stir until hot. If using chicken or shrimp add it now and stir until warm.
- Add the rice and press it across the pan. Let it sit for a short count so it picks up color then toss and repeat.
- Pour in soy sauce and oyster sauce if using then toss so the rice takes the sauce. Add sesame oil and pepper.
- Return the eggs to the pan and break them into bite size pieces. Add most of the scallions and toss again.
- Taste and add salt if needed. Serve hot and top with the rest of the scallions.
10) Nutrition
Serving size one cup. Calories around three hundred eighty. Carbs sit near fifty five and protein near twelve. Fat lands close to twelve with a small share from sesame and eggs. Sodium shifts with soy so taste first and pour slow. Linda at Cook Daily Recipe keeps the focus on balance and ease and the full guide lives at https://www.cookdailyrecipes.com.
Short keywords show up once fried rice and egg fried rice appear. Longtail notes make a cameo simple fried rice recipe and recipe for fried rice each get a line. Everything fits in plain speech and reads clean and light.
That wraps the core notes and leaves room for tweaks. Add extra scallions for snap. Swap in brown rice for a deeper chew. Keep the steps close and the pairings near and the bowl will reward you every time.
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