The Best Fried Rice
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The BEST Fried Rice Recipe, quick and easy with all of the restaurant-worthy flavor you love without leaving your kitchen.
Wondering what to pair with The Best Fried Rice? Try with this Honey Sesame Chicken, or Sheet Pan Sweet Fire Chicken, or Instant Pot Honey Teriyaki Chicken.
I can honestly say this is the first weekend in a long time that I’m actually not happy to see. I don’t really have anything against this weekend itself, it’s just that I start school on Monday. And really, this past month off from homework and 10-page papers and 4-inch thick textbooks has been nothing short of glorious.
But this is my last weekend of freedom. You guys. What should I do with my last two days of freedom??
The only reason I am actually looking forward to starting school on Monday is that this is my last semester.
WOAH.
I’ve just gotta say that again. This is my LAST semester! I can’t tell you how excited that makes me. Four months from now I’ll have a health science degree under my belt and a whole lot more time to dedicate to cooking, photographing, blogging…
repeat, repeat, repeat.
Now this fried rice. I have big plans for all the new recipes I’ll be sharing to go with this easy, BEST-EVER fried rice. My secret? Chili powder. It doesn’t make the rice spicy, so don’t worry about that. But it does give the rice a flavor kick that you will want, wait…need. You need it. This rice is so good I end up eating it straight from the pan with a spoon.
Don’t judge. You will too friends, you will too.
What people are saying about The BEST Fried Rice
“I’ve made fried rice a hundred times and this is by far the best I’ve made. I would have never thought to use chili powder but it is essential. This was awesome, thanks!” – Lisa
“Delicious and I made it exactly as the recipe. I added a little dash of soy to my on dish, but good without.” – PKay
Hungry for more? Try my Shrimp Fried Rice or 20 Minute Pork Fried Rice next!
The Best Fried Rice
Ingredients
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger, (optional)
- 3 green onions, diced
Instructions
- Add veggies and oil to a large pan or skillet and saute for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions. Serve warm with your favorite Asian dishes. (Click [url:1]HERE[/url] for all of my better-than-takeout recipes)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use olive oil
Do you use canned diced carrots?
No, frozen peas and carrots 🙂
Used your recipe but added leftover chopped up pork chop. Love the taste and very easy to make. I use as a meal
Was very good I added 1lb of ground sausage to it