If there is one recipe that is quick, easy, delicious and perfect for those with busy schedules, it’s the classic fried rice. This versatile Asian-inspired dish is a perfect canvas for utilizing leftover ingredients and creating a flavourful meal in no time. Its also a great way to get some extra vegetables into the kids. Not to mention it’s a really economical meal to make so you are saving money too!
Don’t get hung up on the particular ingredients as this dish can be completely flexible. In this recipe we have used eggs, ham, carrot and frozen peas as our main ingredients because that is what we had on hand, but the variations are endless.
Potential substitutes or additions you could use:
- Capsicum (bell pepper)
- Celery
- Corn
- Broccoli
- Cauliflower
- Green string beans
- Edamame
- Pineapple (for a touch of sweetness)
For vegetarians: You can easily make this meal vegetarian by omitting the ham and swapping the oyster sauce for hoisin. You could also add some tofu for extra protein.
Make it a meal: Fried Rice is usually served as a side dish but if you are wanting to make this dish more substantial you could add some left over rotisserie chicken, cooked prawns (shrimp) or serve it along side some delicious Honey Soy Chicken Wings.
This quick and easy fried rice recipe is a game-changer for busy weeknights or whenever you’re in need of a delicious, satisfying meal in a hurry. Feel free to customize it with your favourite proteins or additional veggies to make it your own. With this recipe in your arsenal, you’ll never be more than a few minutes away from a plate of flavourful, homemade fried rice. Happy cooking!
Quick and Easy Fried Rice
Equipment
- 1 Wok
- 1 Saucepan
- 1 Sieve
Ingredients
Sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1½ tbs soy sauce
- 1½ tbsp oyster sauce
Fried Rice
- 1 cup long grain rice
- 2 eggs
- 1 tsp olive oil
- salt and pepper
- 1 tbsp peanut oil
- 1 cup carrots diced
- ½ cup ham diced
- 1 cup frozen peas
- ½ cup green onions thinly sliced
- 1 tbsp fried shallots optional for garnish
Instructions
- Bring a pot of water and ½ tsp salt to the boil and add the rice, cook for about 8 minutes or until rice is cooked but still has a slight firmness in the centre.
- Drain rice in a sieve and then immediately rinse with cold water from the tap to stop the rice cooking. Leave the rice to drain in the sieve until needed.
- Crack the two eggs in a small bowl and whisk until whites and the yokes are combined completely.
- Heat the wok over medium high heat, adding a teaspoon of olive oil, use a brush to make sure the entire inner side of the wok is covered with a thin film of oil. Then add the egg mixture to the wok, tilting the wok from side to side so the egg is distributed evenly and a little up the sides of the wok. You are looking for a thin and even omelette. Add a pinch of salt and pepper and then remove omelette to a chopping board. Allow to cool slightly and then chop into 2cm pieces. Set aside.
- In the same wok add the peanut oil and then the diced carrot and stir-fry for two minutes. Then add the diced ham, peas and green onions (reserving 1 tbsp of green onion for garnish) stir fry for 1 minute.
- Now add the drained rice to the wok, then add the sauce and stir well to incorporate.
- Finally add the egg to the wok, stir fry everything for 30 seconds, then turn off the heat.
To serve
- Serve Fried Rice in a shallow serving bowl and sprinkle with reserved green onions and fried shallots.
Video
Nutrition
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