The people of Instagram have spoken on this one. Honestly I’m just super behind on recipe posts with our move to Houston, so this is an easy on to throw on the blog. I love fried rice. Chicken fried rice takeout is my JAM, but also I needed to stop getting so much takeouts. Enter homemade fried rice. The beauty of this recipe is that you can do a lot with it. Add shrimp, chicken, use it as a side, eat it plain packed full of veggies. The world is your oyster. I swear the key is cooking your rice in advance and adding cold rice to the pan. This way it really soaks up the soy sauce. No biggie if you forget to make it in advance though – I almost always make it the night of because I’m just not that prepared. This recipe makes 4 cups of cooked rice, so technically 8 servings if you follow the back of the rice box for that input. Anyway, enough outta me, here’s the recipe.
What you need:
- 2 cups dry rice or 4 cups leftover cold rice
- Veggies of your choice (I typically use onion, carrots, and occasionally peas)
- Olive oil or coconut oil for sautéing
- 2 eggs
- 1/4 cup soy sauce or coconut aminos
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 tsp salt
- Optional: chili paste (if you want spicy)
What to do:
- Cook rice if you aren’t using leftovers
- Heat oil large skillet over medium heat. Add vegetables and sauté until tender.
- Move veggies aside and add in 2 eggs. Scramble. Once cooked, mix in with veggies.
- Lower heat to low. Add cooked rice into skillet with vegetables and eggs. Mix well.
- Pour in soy sauce, sesame oil, rice vinegar, and salt. Mix well.