Best Fried Rice Recipe: Quick and Flavorful

Fried rice is a versatile and easy-to-make dish that can be customized with various ingredients. It's a great way to use up leftover rice and can be enjoyed as a main course or a side dish.

Ingredients:

• 3 cups cooked rice, preferably day-old
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Green onions, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:

   • Make sure all the ingredients are prepped and ready to go before you start cooking.

2. Cook the Eggs:

   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.

3. Sauté the Vegetables:

   • In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and minced garlic, and sauté for about 3 minutes until fragrant and translucent.
   • Add the mixed vegetables and cook for another 3-4 minutes until they are tender.

4. Fry the Rice:

   • Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for about 5 minutes until heated through.

5. Season and Combine:

   • Add the soy sauce, oyster sauce, and sesame oil to the skillet. Stir to combine and ensure the rice is evenly coated with the sauces.
   • Return the scrambled eggs to the skillet and mix everything together.

6. Serve:

   • Garnish with chopped green onions and serve hot.

Kitchen Tools Required:

• Large skillet or wok
• Spatula
• Knife
• Cutting board

Background

Fried rice originated in China and has become a popular dish worldwide. It's a great way to use up leftover rice and can be customized with various proteins and vegetables. This dish is often served as a main course or a side dish in Chinese cuisine and has many variations across different cultures.