Meal Prep · Chinese
Fried Rice
Whip up a classic, flavorful Chinese Fried Rice in minutes – perfect for a quick meal or using up leftovers!
Ingredients
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Step-by-step- Heat vegetable oil in a large wok or skillet over high heat until shimmering.
- Add chopped onion, garlic, and ginger (if using) and stir-fry for 1-2 minutes until fragrant.
- Add mixed vegetables and optional tofu (if using) to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Push vegetables to one side of the wok. Add the cooked day-old rice to the empty side, breaking up any clumps with your spatula.
- Pour soy sauce, sugar, and white pepper directly over the rice. Stir everything together vigorously, ensuring the rice is evenly coated and heated through, about 5-7 minutes.
- Remove from heat, stir in most of the chopped green onions, reserving some for garnish.
- Serve hot, garnished with the remaining green onions.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 60 g |
| Fat | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled fried rice in an airtight container in the refrigerator. Ensure it cools quickly after cooking.
Freezer Up to 1 month
Freeze individual portions in freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop with a splash of water or oil over medium-high heat until heated through, stirring frequently. Alternatively, microwave in short bursts, stirring occasionally, until hot.
Chef’s Corner
- Always use day-old, cold rice for the best texture. Freshly cooked rice is too moist and will result in soggy fried rice.
- Ensure your wok or pan is very hot before adding ingredients to achieve that classic ‘wok hei’ (breath of the wok) flavor.
- Don’t overcrowd the pan; cook in batches if necessary to prevent steaming instead of frying, which will make the rice mushy.
- Customize with your favorite vegetables! Broccoli, mushrooms, and snap peas are great additions.
