Homemade fried rice is actually pretty simple to make. I'll show you how to make fried rice at home with this super easy fried rice recipe makes! Who needs Chinese take-out when you can make it yourself.
Homemade Fried Rice
Homemade fried rice is the perfect way to ensure you get the veggies and seasonings you prefer, and is the best way to go, if you have family members with severe food allergies. I don't have any major allergies myself, but do get a headache after eating take-out on occasion, so homemade food is a strong preference of mine. Making your own simple vegetable fried rice is also a great money saver, since you can use up leftover white rice. Even if you don't have leftovers it is still an inexpensive dish to make. This recipe is really budget friendly, and I'm going to show you how to make your own.
How to Make Fried Rice Recipe
Here is a quick visual walk through of making this easy fried rice. Full recipe below.
This is a basic template for making your own fried rice at home. You can swap out brown rice, quinoa or bulgur. I usually add bean sprouts rather than peas, but that is mostly due to a "pea hater" in the house.
- Toss in a handful of thinly sliced fresh green onions right before serving the rice. This is common with Japanese style fried rice.
- Celery, sweet red bell pepper, bean sprouts or water chestnuts are also great veggies to stir fry in with the rice.
- Ketchup is added by some to mimic the katsu sauce or oyster sauce sometimes added to give a richer color to the rice. If you chose to do this go very sparingly. Just a ½ teaspoon should be enough.
- Toss in leftover chicken or rotisserie chicken, chopped up to make Chicken fried rice.
Easy Fried Rice Recipe
- 3 ½ cups leftover rice If you don't have leftover cooked rice, cook per package directions, then spread on a cookie sheet cover loosely a few hours prior to making recipe
- ½ cup onion finely chopped
- 2 eggs
- ½ teaspoon garlic powder or 1 clove of garlic, minced
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- ½ cup frozen peas and carrots
- 2 tablespoons Soy Sauce
- 3 tablespoon vegetable oil older rice needs more oil
- 1 teaspoon sesame oil
- In a bowl whisk together eggs, 1 tablespoon soy sauce, pepper, white pepper and garlic (if using fresh garlic add with onion in next step). Set aside
- In a wok or pan heat vegetable oil over medium high until shimmery
- Add onion let cook for about 30 seconds.
- Add rice, stirring occasionally so onions do not burn
- When onions start to brown, reduce heat to med low
- Make a well in the middle of the rice, add egg mixture
- Scramble eggs in the well until about half way set,then mix with the rest of the rice
- Add peas and carrots until warmed through. Mix in the sesame oil.
- Taste and add additional ponzu/soy sauce and pepper to taste
- Serve warm