Time to Learn How to Make Fried Rice!
While takeout from your favorite Chinese restaurant is always a treat, homemade fried rice can be fabulous, too! Fried rice is incredibly easy to make at home, and makes for a super speedy vegetarian dinner that you already know everyone loves. Seasoned simply with coconut aminos—we really like the subtle hint of sweetness they lend to this fried rice recipe—sesame oil and a bit of soy sauce, our veggie-loaded fried rice is proof that the simplest recipes are always the biggest hits. We’ve been huge fans of fried rice since we were kids—hasn’t everyone?—and we’ve finally perfected a homemade riff on classic Chinese restaurant fried rice. We’ll walk you through all the tips and tricks you need to make the very best fried rice you’ve ever had!
Super Easy Fried Rice Ingredients
Fried rice just isn’t quite fried rice without egg, so ours is an egg fried rice recipe! It also has quite a few of the classic vegetables that you probably expect—carrots, scallions, and peas, mainly. Other than that, a few pantry sauces and a very particular type of rice, you’ll be ready to stir-fry your way into fried rice paradise! Here are all of the ingredients you’ll need:
Day-old cooked rice. AKA the secret to perfect fried rice. If not 24 hours old, at least 6 hours old. Other than being a bit dried out, though, it can be most any kind of rice you like—brown rice, jasmine rice, etc.
Toasted sesame oil
How to Make Fried Rice
Stir-fried dinners are always so wonderfully fast—they’re the OG one-pan dinner and they’re meant to be speedy. Fried rice is comforting and filling and it’s kinda-sorta healthy, too—particularly this vegetarian egg fried rice recipe! If it weren’t for the eggs, it’d be vegan, and if you sub GF tamari in place of the soy sauce, this recipe is also gluten-free. So many things! Here’s how to make the best fried rice ever:
Season the eggs. Whisk them with a bit of sesame oil, aminos and salt.
Cook the veggies! Stir-fry the carrots. A few minutes later, add the onions, and right at the end, add the garlic. Set them aside.
Cook the eggs. Quickly stir-fry / scramble the eggs in a bit of vegetable oil until they’re just set. Add them to your bowl of carrots and onions.
Heat a little vegetable oil and sesame oil, then fry the rice by spreading it in a solid, even layer in the hot pan. Let the rice fry undisturbed for a few minutes, then toss it around a bit and let it fry again. Repeat this about four times.
Bring it all together! Carrots, peas, eggs—just add them frozen, they’ll warm up as you incorporate them—green onions, plus a little more coconut aminos and soy sauce. If it still needs salt, add to taste and then it’s time to eat!