This recipe for Fried Rice needs a little bit of pre-planning, but it only calls for a handful of ingredients and takes just a few minutes to throw together.
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I got this fried rice recipe from my mom over a decade ago. I have no idea where she got it, but I’ve been tweaking it for years now until it became the perfect recipe.
I don’t know about you, but I could pretty much eat my body weight in fried rice if given half the opportunity. The worst part of going to a Chinese restaurant for me is to get there and find out that they have disappointing fried rice. Luckily, that fear is now a thing of the past because this recipe is here to save the day.
Perks of Easy and Delicious Homemade Fried Rice:
- It’s easy to make
- It’s a great use for leftover rice
- It’s delicious
- It’s adaptable
- It’s a great side OR main dish
Ingredient List
Rice: use a long grain rice such as Basmati or Jasmine - you want rice that will break up easily rather than a stickier sushi style rice.
Eggs
Vegetables: I use pre-cut coleslaw mix for this because it's easy, but you could chop up cabbage and carrots to make it as well.
Seasonings: oyster sauce and soy sauce add a wallop of flavor that cant be beat!
Tips and Tricks
- Use previously cooked and cooled rice. Rice dries out a it sits, and that dryness is what you need to achieve the perfect fried rice texture.
- Before adding the cold rice to the pan, break apart any large clumps with your hands.
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Serving Recommendations
I almost always make this as a side dish, but you could add cooked and cubed up chicken or pork, shrimp or tofu and make this a main dish very easily.
Storing Leftovers
Store any leftovers in the fridge for up to 2 days, or in the freezer for up to a month. To reheat frozen rice, either let it cook in a frying pan or in the microwave with a tiny bit of chicken broth to loosen it up.
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Homemade Fried Rice
Ingredients
- 2 tablespoons + 1 teaspoon neutral oil vegetable or canola, divided
- 2 eggs beaten
- 1 teaspoon water
- 3 cups of bagged pre-shredded cole slaw mix
- 4 cups of cooked and cooled long grain white rice
- 2-3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame oil
Instructions
- In a small bowl, beat two eggs together with a teaspoon of water.
- Heat a non-stick skillet over medium heat and add 1 teaspoon of oil.
- Once the oil is hot, add the eggs, and let them spread over the bottom of the pan. Trying to keep the eggs all in one piece as much as possible, remove the eggs to a plate and set cut it into strips.
- Add 1 tablespoon of oil to the same pan, and add the cole-slaw veggies. Let them cook for 5-7 minutes, stirring occasionally until they've cooked down to half their original size. Remove them to the same plate as the eggs.
- Add the last tablespoon of oil to the same skillet, and then add the rice, crumbling any large clumps of rice in your hands as you add it. Spread the rice out in the skillet, and let it sit for 3-4 minutes, then toss it and let it sit for another 3-4 minutes.
- Add 2 tablespoons of soy sauce, the oyster sauce and the sesame oil. Taste, and add the other tablespoon of soy sauce if you feel like it needs it.
- Spread the rice out again, and let it cook for another 4-5 minutes, or until it starts to crisp up on the bottom layer.
- Add the eggs and cole-slaw veggies to the rice and stir to combine.
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