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Rachel White

Fried Rice Recipe

Quick and flavorful fried rice made with simple ingredients for an easy, satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Lunch, Snack
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 2 cups cooked rice cold
  • 1 cup mixed vegetables
  • 1 tbsp oil
Flavor
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp ginger grated

Equipment

  • Wok
  • Spatula
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

  1. Heat oil in wok and sauté garlic and ginger until fragrant.
  2. Add vegetables and cook until slightly tender.
  3. Add rice and stir well, breaking up clumps.
  4. Pour soy sauce and toss until evenly coated.
  5. Cook until slightly crispy while keeping some softness.

Notes

Use cold rice for best texture and prevent sogginess. Cook longer for crispier edges or shorter for softer rice. Avoid overcrowding pan. Customize with proteins or spices. Store in fridge and reheat in pan. Not ideal for freezing due to texture changes.