I love some good Chinese food, so fried rice is a favorite of mine! I used to only eat it when we went out to eat, but it’s really simple and easy to make so now I enjoy it more often. It only takes a few minutes to cook and this is a great recipe to make extra of and refrigerate leftovers to eat through out the week
Typically, I’m not a big vegetable eater. I usually will not eat anything that has peas in it, except for fried rice and it’s the only thing that doesn’t bother me to eat with peas in it. I mean, I’m the type of person that will pick the peas out of pasta salad or anything so I don’t have to eat them. But, not in fried rice. So, that makes it healthy, right?
This is one meal that you can pack tons of veggies into and it’s actually so good to eat!
I will definitely be making some more dishes to go with this rice in the near future! Here’s my Pineapple & Brown Sugar Chicken (recipe will be following shortly!) I made this a couple weeks ago and it was so good!
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The ingredients are pretty basic, they are
- Rice (I used white rice)
- Frozen Peas & Carrots
- Vegetable Oil
- Minced Garlic
- Soy Sauce
- Sesame Seed Oil
That’s all that goes into my fried rice. I promise you it will be just as good as take out, if not better!
I love to make a batch of it and then eat on the leftovers through out the week. Just microwave it for a minute or two and it’s perfect!
I just want to include a few things that you might find helpful and that I did when I made my fried rice.
- I just used plain white rice, it’s what I had on hand. I saw where a lot of people used jasmine rice, but I didn’t have any. To me, this was just as good as any take out fried rice that I’ve ever had, so I wouldn’t change anything.
- Leftover rice is the best to use. If you can plan ahead and make your rice the night before, so you can refrigerate it, that would be best. The reason is so the rice can dry out and not be sticky. If it’s still moist and not dried out then it won’t fry as good.
- Make sure to use the sesame seed oil! This will really help the flavor of the rice.
- Make sure you vegetable oil is hot before you add in the rice. You don’t want your rice to absorb the oil before it starts cooking, you want it to sizzle as soon as it hits the oil and start to fry
- I used reduced sodium soy sauce. My family isn’t used to really salty dishes, so if you prefer you could simply use regular soy sauce or add some salt to taste
In a large skillet, over medium heat, add in vegetable oil. Once your oil is hot, add in minced garlic & onions
Saute for 4 – 5 minutes, until the garlic starts to brown. Be careful not to burn the garlic. Add in your frozen peas & carrots. Cook 2 – 3 more minutes.
Add a couple more tablespoons of vegetable oil. Once it’s hot, add in your rice. It should start sizzling when it hits the oil.
Stir and let fry for 8 – 10 minutes, it should slightly brown.
Now, in a small bowl beat your eggs. Make a hole in the middle of the pan of rice and pour the egg, soy sauce and sesame seed oil in the middle and scramble it. Once the egg is cooked mix it through out all the rice.
That’s all there is to it! Full recipe below!
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- 6 C Cooked White Rice (leftover is best)
- 1/4 Medium sized onion (diced)
- 4 T Vegetable Oil
- 1 tsp Minced Garlic
- 1 1/2 C Frozen Peas & Carrots
- 2 Eggs (beaten)
- 3 T Soy Sauce
- 1 1/2 T Sesame Seed Oil
- Chives (optional)
- In a large skillet, heat half of your vegetable oil over medium heat. Add in garlic and onions. Cook for 4-5 minutes until garlic just starts to brown, but be sure to not burn the garlic.
- Add in peas & carrots, cook 2 -3 more minutes.
- Add in rest of vegetable oil
- Add rice and cook 8 - 10 minutes. Rice should slightly brown.
- Make a hole in the middle of the pan and pour in your egg, soy sauce and sesame seed oil.
- Scramble your egg in the middle of the pan until cooked.
- Mix the egg through out all the rice.
- Serve topped with chives and your favorite chinese dish or by itself.
- Leftover rice is the best to use. If you can plan ahead and make your rice the night before, so you can refrigerate it, that would be best. The reason is so the rice can dry out and not be sticky. If it's still moist and not dried out then it won't fry as good
- Make sure you vegetable oil is hot before you add in the rice. You don't want your rice to absorb the oil before it starts cooking, you want it to sizzle as soon as it hits the oil and start to fry.
- I used reduced sodium soy sauce. My family isn't used to really salty dishes, so if you prefer you could simply use regular soy sauce or add some salt to taste
We would love to see your creations! Be sure to tag us @thelazykkitchen on Instagram so we can see!