Easy Fried Rice

Easy budget-friendly fried rice with everyday vegetables and a splash of soy sauce. Ready in 20 minutes. The best way to use leftover rice and clean out the fridge.

Course Dinner

Cuisine Asian

Keyword budget fried rice, easy fried rice, fried rice, leftover rice recipe, vegetable fried rice

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 289kcal

Author Alida Ryder

Ingredients

4 cups cooked rice leftover rice is ideal here
1 onion finely diced
3 bell peppers finely diced (I used red, green and yellow)
2 carrots peeled and finely diced
2 garlic cloves minced
1 cup frozen peas
2-3 tbsp soy sauce
lemon juice to taste (optional)
salt and black pepper to taste

Instructions

Heat a tablespoon of oil in a large wok or skillet over high heat.
Stir fry the diced onion, peppers and carrots for 3 to 4 minutes. Add garlic and cook 30 seconds.
Add in the cooled rice and peas then press flat against the hot pan to allow the rice to crisp a little then toss everything together.
Add the soy sauce and toss to coat the rice evenly. I also like to add a squeeze of lemon juice here but that's optional and to taste.
Season with salt and pepper.
Serve immediately.

Notes

Day-old rice is essential. Cold, dry rice fries properly. Fresh rice clumps and steams. Cook rice ahead and refrigerate for at least 1 to 2 hours.
Hot pan. The pan should be smoking hot. High heat is what gives fried rice its slightly crispy, toasted texture.
Don't overcrowd. If your pan isn't big enough, cook in two batches. Overcrowding steams the rice.
Vegetables are flexible. Use whatever you have. Corn, zucchini, broccoli, mushrooms, beans and cabbage all work.
Add protein. Leftover chicken, pork, beef, shrimp or tofu all turn this into a heartier main course.

Nutrition