Traditional Fried Rice Recipe
Fried rice is the best weeknight meal—easy, healthy and delicious! Fried rice is best made with COLD leftover rice, so make your rice the day before, or you can order extra rice the next time you get Chinese takeout and freeze it! You can use all kinds of vegetables, but I have kept it pretty simple. Just make sure all your veggies are chopped and ready because once you get cooking, it all needs to be added in sequence and pretty quickly.
Ingredients
- 1 head broccoli
- 4 tbsp canola or sunflower oil,
- separated
- 1 onion, diced small
- 2 green onions, whites and green
- parts separated and sliced into
- rounds
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 2 cups frozen mixed vegetables*
- 4 cups very cold cooked rice* (from
- 1-2 cups dried uncooked rice)
- 2 eggs, beaten
- 2 tbsp light soy sauce or light tamari
- 1 tsp sugar
Instructions
- 1
Remove the florets from the broccoli and break or cut them into small pieces. Set aside.
- 2
Cut the ends off the broccoli stems, discard. Using a vegetable peeler, peel the broccoli stems and discard the shavings. Dice the broccoli stems into a small dice.
- 3
In a large fry pan or wok, heat only 1 tbsp of the oil over med-high heat.
- 4
Add the onion and broccoli stems and sauté until the onion is translucent, about 5 minutes. Add the whites of the green onion, garlic and ginger and sauté for 1-2 minutes. Add the frozen mixed vegetables and broccoli florets and sauté until the frozen veggies are defrosted and the broccoli is bright green, about 3-4 minutes.
- 5
Turn the heat to high, move all the veggies to the sides of the pan, making a well in the centre. Add another 2 tbsp of oil to the pan. Add the cold rice, press the rice into the oil and hot pan to give it a crust and toss the rice while pressing. Do this for 1-2 minutes.
- 6
Move the fried rice and all the veggies to the sides of the pan, making a well in the centre. Add another tbsp of oil. Add the beaten eggs and stir constantly so they set and form eggy threads that will distribute evenly throughout the dish. Once the egg is cooked, toss through the rice.
- 7
Add the soy sauce or tamari and sugar, toss through. Serves 4.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Traditional Fried Rice?
This Traditional Fried Rice recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this traditional fried rice?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.