Do you like fried rice? Ever wish you could make homemade fried rice? We’re talking good quality, restaurant style, fried rice at home? It is possible! Why pay for take-out when you can make it yourself? Plus, you’ll be able to make it faster than any delivery service, so that’s a double win!
I’m going to tell you a secret about this recipe. I can trust you, right? The secret to excellent homemade fried rice is to use cold leftover rice! It’s true! It gets a bit sticky in the fridge over night and the texture is perfect to use in fried rice! The next time you have steamed rice for dinner, double the amount and put half in the refrigerator. The next night you’ll have the perfect base for homemade fried rice!
This recipe is extremely versatile! Add any seasonal vegetables along with your favorite meats (like shrimp, chicken, or pork) or leave out the protein for a wonderful Meatless Monday meal! Either way, this dinner is quick, easy, and delicious!
I used frozen peas and carrots, onions, garlic and Organic Girl romaine hearts! I am so blessed to be able to work with Organic Girl and create some fun, easy dinners with their delicious greens! I wasn’t sure how the Romaine would taste in the rice, but it’s very nice! It’s going to be a staple in our homemade fried rice from now on! Snap peas would also be wonderful! Use whatever veggies you have on hand. Just have fun with it!
I used chicken in this version, but another favorite of ours is shrimp! Crispy Tofu is good too! Another good tip for this recipe is to make sure you have everything on hand, ready to go into the pan! This recipe will come together very quickly and you don’t want to burn your veggies because you’re searching for your eggs!
Homemade Fried Rice
2 cups cold, leftover steamed rice (day old rice is perfect)
2 TBLS Sesame Oil
1/3 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup frozen peas and carrots
4 romain leaves, julienned
2 TBLS soy sauce (or to taste)
2 TBLS green onions, thinly sliced
1/2 cup cooked chicken, pork or shrimp
Heat sesame oil in a wok or large skillet over medium-high heat.
Toss in onions, garlic, peas and carrots and stir fry until veggies are tender
Crack eggs into a small bowl. Whisk together.
Push the veggies off to the side of the wok and add scrambled eggs to the empty space in the pan.
Cook eggs, stirring frequently
When nearly cookie, combine the veggies and eggs and scramble together for about a minute.
Add cold rice, soy sauce and protien (if using). Stir until well combined and heated through.
Add julienned romain leaves and cook until just wiled.
Sprinkle with green onions and sliced almonds!
I hope you enjoy it!