Name: Easy Fried Rice Dish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 2 green onions, sliced thin.; 2 tablespoons of your favorite cooking oil.; 2 cloves of garlic, finely chopped.; 1 tablespoon toasted sesame oil.; 1 cup of peas and diced carrots combined.; 3 cups older cooked jasmine or long-grain rice.; 2 large eggs, beaten.; A couple of pinches of salt and a bit of pepper.; 2 tablespoons soy sauce (or tamari for less salt).

A close-up shot of fried rice with green peas, diced carrots, and scrambled eggs in a dark bowl. | recipesbytina.com

This homemade fried rice brings all the tasty goodness of takeout straight to your home kitchen. My kiddos actually argue over who gets the last scoop every single time I whip it up. The magic happens when you nail that mix of juicy beef, bright veggies and those tiny hints of sesame scattered throughout. Honestly, after you give this a go, you'll forget all about ordering in. And guess what? You've probably got all the stuff sitting in your pantry already.

The Ultimate Easy Fried Rice

I came across this when I was trying to use up some cold rice from our weekend meal. These days it's our family's number one comfort food. What I really dig about homemade fried rice is throwing in whatever vegetables are about to go bad in my fridge. Sometimes I grab my old wok, but my regular frying pan works just fine too. Either way, you'll be eating in just 15 minutes.

Must-Have Ingredients For Fantastic Fried Rice

Cooked Rice: 3 cups of day-old rice does the trick here. I often cook extra rice the day before on purpose. Jasmine or long-grain gives you that awesome bite we all want.
Vegetables: ½ cup chopped carrots, ½ cup peas, ¼ cup green onions. I'll toss in some mushrooms or bell peppers if they're hanging around.
Eggs: 2 large eggs pull everything together. They create this lovely smoothness throughout the dish.
Soy Sauce: 2 tablespoons low-sodium soy sauce. This is the backbone of all that mouthwatering flavor.
Sesame Oil: 1 tablespoon for that amazing nutty smell that takes over my kitchen.
Garlic: 2 cloves minced garlic because honestly, what dish doesn't need garlic?
Salt and Pepper: Add to your liking. You know what tastes good to you.
Cooking Oil: 2 tablespoons vegetable or canola oil to get that good sizzle going.
Optional: I might throw in some leftover chicken or quick-cooking shrimp sometimes.

Prep Work Makes It Easy

My trick for smooth cooking is getting everything ready before turning on the stove. I cut all my vegetables first, whisk my eggs in a small dish and get my sauces measured out. My grandma showed me this approach and it makes cooking way easier. Also, there's nothing more stressful than hunting for ingredients while your garlic starts burning in the pan.

Starting With Perfect Pasta

The pasta bit is basic but crucial. I always cook my bowtie pasta in really salty water until it's just tender. The salt isn't only for taste it's what makes your pasta blend perfectly with the beef afterward. After draining, I put it aside while I focus on making the rest of the meal taste awesome.

A close-up view of a bowl of fried rice mixed with green peas and scrambled eggs. | recipesbytina.com

Cooking Veggies To Perfection

I begin by heating my big skillet with some oil. The garlic goes in first for just about a minute until my house smells incredible. Then I add my carrots and peas. I always enjoy seeing them get vibrant as they cook. This only needs a few minutes but it really brings out their natural sweetness.

Creating Flavorful Beef

This is the part I look forward to. I throw the ground beef straight into the same pan with all those wonderful vegetable flavors already there. I keep breaking it apart while it cooks until it's in small pieces. Once it's brown, I pour off the extra grease because soggy rice is no good. A bit of salt and pepper here makes it so much better.

Mixing Everything In

Now comes the fun part. I dump my cooked rice straight into the pan with all that yummy beef and those perfectly sautéed veggies. I keep stirring and breaking up any lumps of rice I spot. Let everything cook together for a bit. The rice needs time to soak up all those tasty flavors we've been building.

Adding The Flavor Boosters

Now for my secret ingredients soy sauce and sesame oil. I pour them all over, making sure every bit of rice gets some flavor. My family loves that rich umami taste, so I might add a splash more soy sauce. Just keep sampling until it hits the spot.

The Final Special Addition

Then I mix in those soft scrambled eggs I cooked earlier. They make the whole dish so rich and satisfying. One last sprinkle of seasonings and a gentle stir to blend everything together. At this point my kitchen smells so good I bet my neighbors wish they were coming for dinner.

A close-up view of a bowl of fried rice mixed with diced carrots, peas, and scrambled egg. | recipesbytina.com

Ready To Eat

Fill your favorite bowl while everything's hot and steamy. I love adding fresh green onions on top for a nice color pop. Sometimes I'll make a quick salad to go with it, but really this dish fills you up just fine all by itself.

Tips For Success

Want to know why this turns out great every time? Always go with rice that's been sitting in the fridge overnight it makes such a big difference. Don't overfill your pan or your rice gets sticky. Keep your burner turned up high for the best taste. And start light with the soy sauce you can always pour in more later.

Storing For Later

If you end up with extras, just stick them in a container in the fridge. They'll stay good for around 3 days. When you want more, just warm it up in the microwave with a tiny bit of water or heat it in a pan. It's actually perfect for those busy weeknights when cooking feels impossible.

Batch Cooking For Busy Days

I sometimes make twice as much just to freeze some for those crazy hectic days. It stays good in the freezer for a whole month. Just let it thaw in your fridge overnight. A quick reheat in the pan with a bit of oil and dinner's done. You'll thank yourself when life gets busy.

A close-up view of a bowl of fried rice mixed with peas, diced carrots, and scrambled eggs. | recipesbytina.com

Frequently Asked Questions

→ Why's leftover rice better?: Leftover rice is less sticky and has dried a bit, so the grains won’t clump together. This gives you that restaurant-style result!
→ Can I swap out ingredients?: Absolutely! Throw in cooked chicken, shrimp, tofu, or extra vegetables to make it all yours.
→ How long does it stay good?: You can refrigerate leftover fried rice for up to 3 days. Need more time? Freeze it for up to a month.
→ What oil works best?: Choose vegetable or canola oil since they handle high heat well and won’t take over the dish’s flavors.
→ Is this dish vegetarian?: Yes, with eggs it’s already vegetarian. Make it vegan by skipping eggs and adding tofu or more veggies.

Conclusion

Create a better-than-takeout fried rice at home. Use leftover rice for the perfect texture, then toss in fresh veggies and eggs. It’s quick, nutritious, and incredibly versatile.

Easy Fried Rice Dish