15 minutes are all you need to whip up this simple Chinese Fried Rice recipe! It tastes even better than takeout and is so much better for you. A healthy and satisfying vegetarian main or side dish.
Fried rice is such a great way to use up leftover rice sitting in your fridge. You will want to use rice from the fridge, because that is the key to making perfect Chinese fried rice – using cold rice. This is because chilled rice will separate nicely and won’t clump together in the pan.
This simple dish is prepared in stages so that everything gets cooked perfectly. Start by scrambling up the eggs in some butter and then set them aside once they are cooked through. This is done so that they don’t overcook while the rest of the ingredients are in the pan. Next, cook the vegetables and aromatics in the last bit of butter until tender. Then add the rice, soy sauce and Sriracha and stir-fry the mixture for a couple minutes to pull all the flavors together. Then add back your eggs, sprinkle with some sliced green onions and you’re done!
I bet you could make this dish in less time than it would take to get takeout. Plus, with such fantastic flavor and the fact that you know exactly what’s going into it, who needs takeout anyway? Now you can toss those takeout menus and make perfect fried rice in the comfort of your own kitchen, in no time at all.
For a satisfying Asian-inspired meal, try serving this fried rice recipe with my Chicken and Vegetable Stir-Fry or Asian Honey Sriracha Salmon. For a protein-packed alternative to traditional fried rice, check out my Quinoa Fried “Rice”.
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- 2 tablespoons butter, divided
- 2 eggs, beaten
- 1 yellow onion, diced
- 2 medium carrots, diced
- ½ cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 cups cold cooked rice
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha
- 2 green onions, thinly sliced
Melt 1 tablespoon of butter in a large skillet set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer eggs to a separate plate.
Melt remaining tablespoon of butter in skillet. Add the yellow onion, carrots, peas, garlic and ginger. Cook for about 5 minutes until the onions and carrots are softened.
Add the cooked rice, soy sauce and Sriracha. Stir-fry mixture for 2 minutes, then add the eggs back to the skillet and stir until combined.
Sprinkle with green onions and serve.
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