Fried Rice Don’t LOSE this recipe

Fried rice is one of the most delicious and versatile dishes you can make at home. It’s perfect for using up leftover rice, and it’s incredibly customizable, allowing you to throw in whatever vegetables, proteins, or sauces you have on hand. With just a few ingredients, you can create a flavorful, satisfying meal in no time.

This recipe provides a foundation for making fried rice that’s packed with flavor, but feel free to adapt it as you see fit. Whether you’re making a quick weeknight dinner or a side dish for a special meal, this fried rice recipe will never disappoint!

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Ingredients:

• 3 cups cooked rice (preferably cold, day-old rice works best)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn, bell peppers, or any vegetables you prefer)
• 1/2 cup cooked chicken, shrimp, pork, or beef (optional, but adds great flavor)
• 2 tablespoons soy sauce (adjust to taste)
• 1 tablespoon oyster sauce (optional for extra depth of flavor)
• 1 teaspoon sesame oil (for garnish, optional)
• 1/2 teaspoon ground black pepper (or to taste)
• 2 green onions, sliced (for garnish)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Fresh cilantro or parsley (optional, for garnish)

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Instructions:

1. Prepare the Ingredients:

1. Cook the rice: If you haven’t already, cook your rice ahead of time and let it cool completely. Day-old rice is ideal because it’s drier and the grains don’t clump together as easily. If using fresh rice, spread it on a baking sheet to cool, or refrigerate it for 30 minutes to an hour to dry out slightly.
2. Prepare the vegetables and protein: Chop the onion, garlic, and any vegetables you plan to use. If adding protein (chicken, shrimp, pork, etc.), make sure it’s cooked and chopped into bite-sized pieces.

2. Scramble the Eggs:

1. Heat the pan: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
2. Scramble the eggs: Once the oil is hot, pour in the beaten eggs. Scramble them quickly, cooking until just set. Remove the eggs from the pan and set them aside. (You can break them up into small pieces once cooled.)

3. Stir-Fry the Vegetables:

1. Sauté the aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Add the chopped onion and sauté for about 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the vegetables: Stir in the mixed vegetables (carrots, peas, corn, etc.) and cook for 3-4 minutes, or until tender and heated through. If using fresh vegetables, you may need to cook them a bit longer until they’re soft.

4. Add the Rice:

1. Add the rice: Once the vegetables are cooked, add the cold rice to the skillet or wok. Break up any clumps and stir-fry, mixing the rice with the vegetables. Continue to stir-fry for 3-5 minutes, allowing the rice to get a little crispy and golden.

5. Add Sauces and Seasonings:

1. Season the rice: Add the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir well to coat the rice evenly with the sauce. If you want a bit of heat, add the crushed red pepper flakes.
2. Add protein and eggs: Add your cooked protein (chicken, shrimp, pork, etc.) and the scrambled eggs back to the pan. Stir everything together, breaking up the eggs into smaller pieces.

6. Garnish and Serve:

1. Garnish with green onions: Add sliced green onions on top for freshness and color. Drizzle a small amount of sesame oil over the top for extra flavor, if desired.
2. Serve immediately: Fried rice is best enjoyed hot and fresh, so serve it immediately after cooking. You can garnish with fresh cilantro or parsley for an added touch of freshness.

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Tips & Notes:

• Rice tips: If you don’t have day-old rice, make sure your rice is cool before frying. Fresh rice can be too moist, which will make the fried rice mushy.
• Protein options: Fried rice is a fantastic way to use up leftover meat or seafood. If you don’t have leftover protein, you can use cooked chicken, shrimp, beef, or even tofu for a vegetarian option.
• Vegetable variety: Feel free to use any vegetables you like! Broccoli, mushrooms, bell peppers, and spinach can all be great additions to the dish.
• Customize the flavor: Add a bit of grated ginger or a splash of rice vinegar to enhance the flavor. You can also play around with hoisin sauce, fish sauce, or chili paste for a unique twist.
• Keep it crispy: The secret to great fried rice is getting the rice slightly crispy and golden. Be patient and don’t stir too often while frying.
• Adjust the soy sauce: Depending on your preference, you can add more or less soy sauce. For a healthier option, use low-sodium soy sauce.

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Why You’ll Love This Fried Rice Recipe:

• Quick & easy: This fried rice recipe comes together in about 20-30 minutes, making it a perfect weeknight dinner or an easy lunch.
• Versatile: You can customize this dish with any vegetables or protein you have on hand, making it a great way to use leftovers.
• Full of flavor: With savory soy sauce, a hint of sweetness from the vegetables, and optional heat from the red pepper flakes, this fried rice is a balanced and satisfying meal.
• One-pan wonder: It’s made in one skillet or wok, which means minimal cleanup and maximum flavor in every bite.

This classic fried rice recipe is simple, customizable, and packed with flavor. Don’t lose it — it’s a meal you’ll want to make over and over again!