Fried Rice is one of my favorite ways to use up leftover rice. It’s great on its own or as a side.
The most important thing to remember when making fried rice is to use day old/ cold rice. Using just made rice / warm rice will result in sticky clumps. So leftover refrigerated rice is ideal or just make a batch the day before.
What if you’re craving fried rice but you forgot to make the rice the day before or don’t have any leftovers? Make a fresh batch, spread it out on a baking sheet and let cool for a bit. Cover with plastic wrap and pop it in the freezer for about 15-20 minutes until chilled ( but not frozen)
GLUTEN-FREE OPTION: Use tamari or coconut aminos instead of soy sauce.
PROTEIN OPTION : To add meat or shrimp, stir fry in oil then remove from pan. Follow instructions below and add protein along with peas, soy sauce, etc and mix all ingredients together.
2 Tablespoons vegetable oil
1 onion, diced 3 garlic cloves, minced
1-2 carrots, diced in small cubes or shredded
4 cups, day old ,cooked white rice
½ 1- cup frozen peas
3-4 Tablespoons soy sauce (or more as needed)
2 Tablespoons sesame oil
salt and pepper
2 green onions, sliced
Heat oil in a large pan or wok. Sauté onions and garlic for a few minutes.
Add carrots and continue to stir fry for a few minutes. Move vegetables to one side of the pan and add eggs. Scramble eggs in the middle of the pan, adding more oil if needed.
Break up the rice with your hands and add to the pan. Add peas, soy sauce, and sesame oil and mix until rice is combined with all ingredients. Taste and add soy sauce, salt or pepper if needed. Garnish with green onions.
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