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Fried rice, the staple Chinese take-out entree or the staple filler in Hibachi restaurants. I’ve been eating homemade fried rice since I was a little tyke. It’s a super easy dish to make and I always make it whenever I have leftover rice and veggies. I literally throw everything that’s about to go bad into the dish and call it a meal. Or, like last night, when I was lazy, I decided to make fried rice for dinner since it only takes 10 minutes. Well, another 15 or so if you have rice took cook but that’s just popping it in the rice cooker and hanging out until it’s done.
The way I make fried rice might be different than what everyone else thinks of fried rice. I’ve always had it numerous ways. Whenever my mom made it, she would throw in whatever veggies she had on hand and whatever leftover white rice we had sitting in the fridge. That’s where I got the influence of making fried rice. To me, fried rice is always different. In the sense of ingredients. Sometimes it can have carrots in it, sometimes it will be meatless (like mine was last night), sometimes it’ll have deli meat that’s about to expire. However, the process of making fried rice is always the same and it’s how my mom and I have always cooked it.
I hope you make some yourself so you can enjoy the deliciousness of Chinese take-out in your own home. It’s loads healthier too — no MSG and you can tailor the sodium & oil levels yourself!
Also: if you’re wondering, “metal chopsticks?” — yeah, I know it’s weird & you don’t see that often, but we don’t like wooden chopsticks because they warp after they’ve been washed and used for a handful of times and they’re more unsanitary. And we aren’t going to go buy disposable, individually wrapped wooden chopsticks since that’d be a waste :)
Note: mine was meatless but you can add whatever meats you have on hand. I’ve made this with deli ham diced in cubes, I’ve made this with shredded chicken, I’ve made mine without eggs before. It’s a really versatile dish so be creative! :)
- 2 ½ cups day old white rice
- 4 tablespoons butter, divided
- 4 large eggs
- 1 medium onion, diced
- 1 cup frozen corn, thawed
- 1 cup frozen peas and carrots mix, thawed
- ½ cup low sodium soy sauce
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
- In a wok, melt 1 tablespoon of butter then cook your eggs (break them apart like scrambled eggs). Remove the scrambled eggs from wok and set aside in a bowl.
- Add 2 tablespoons of butter to the wok then add onion, corn, and peas and carrot mix. Cook until onions are translucent, about 3-4 minutes.
- Add the warmed rice and break it up with your spatula, as needed. Keep folding the rice in with the veggies until well-combined.
- Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.
- Turn off the heat then add the eggs back in and add in the remaining 1 tablespoon of butter to the rice mixture. Stir until it has melted and incorporated into the rice.
- Serve warm and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.