Global - AsianMain DishBeans & Grains - Rice

Fried Rice

pexels-trista-chen-723198.jpg Source: Trista Chen / Pexels

The vegetables cancel out the frying, right?


  • 2 cups dry rice, cooked and cooled
  • 3 eggs
  • 3–4 cloves garlic
  • 2 inches fresh ginger

Filling options

  • Frozen peas
  • Carrots
  • Baby corn or frozen corn
  • White onion
  • Mushrooms
  • Broccoli
  • Red pepper
  • Chicken
  • Ham


  • 1 bunch green onions, chopped
  • Soy sauce
  • Toasted sesame oil


It's easiest if you cook the rice the day before.

Throw in whatever veggies or meats you have or desire. If you'd put it in stir fry, it works here.

Use a wok or a very large frying pan with tall sides.


  1. Scramble and lightly cook the eggs in oil (leave them a little bit runny). Remove from pan and set aside.
  2. Saute the veggies in the pan until cooked, then remove and set aside. Do the same with any meat you're also cooking.
  3. Fry the rice. Don't be afraid of oil here. The rice will probably stick to the pan; use metal spatula to scrape it and break up clumps.
  4. Remove from heat (and probably transfer to a large bowl). Mix the rice, veggies, meat, eggs, green onions, soy sauce, and sesame oil.