This is our family's favourite fried rice recipe. A perfect dish for using up leftover rice and various veggies in the fridge. I've listed specific types of veggies just to give you some ideas, but add or omit whatever you'd like.
Prep Time10 minutesmins
Cook Time10 minutesmins
Servings: 4people
Ingredients
2Tbspcanola oil, divided
4eggs
1onion, diced
2clovesgarlic, minced
2ribscelery, chopped
2carrots, grated or diced small
1cupshredded cabbage
1/2cupgreen peas, fresh or frozen
1/2cupcorn niblets, frozen or canned
1cupchopped leftover meat or seafood (optional)
2Tbspbutter
3-4cupscooked and cooled rice*
2tspsesame seed oil
3-4Tbspsoy sauce
1Tbspoyster sauce
1/2tspcayenne pepper flakes (optional)
1Tbspsesame seeds, for garnish
3green onions, chopped for garnish
Instructions
In large skillet or wok, heat 1 Tbsp canola oil.
In small dish, gently whisk 4 eggs to mix in yolk. Pour into hot skillet, stir and cook until scrambled and cooked through. Remove from pan and set aside.
Add 1 Tbsp canola oil to pan. Add onions, garlic, celery and carrots. Cook until softened, 3-5 minutes.
Add in all other vegetables and leftover meat or seafood if using and heat through, 3 minutes.
Add butter to pan with vegetables and melt.
Stir in rice.
Add sesame oil, soy sauce, oyster sauce and hot pepper flakes (if using) and stir well. Sauté rice for 3-5 minutes. For more crispy rice, turn heat up slightly and stir less frequently to allow rice to fry on bottom, but watch carefully.
Stir in scrambled eggs and heat through.
Adjust seasoning adding more soy sauce or hot pepper flakes as desired.
Garnish with sesame seeds and green onions and enjoy!
Notes
*To avoid mushy or soft rice, use day old cooked rice.What else can you add? Just about anything you have in the fridge!
chicken, pork, shrimp, beef, bacon, ham
tofu
edamame
water chestnuts
mushrooms
cashews, peanuts
kimchi
bean sprouts
green beans, broccoli, cauliflower, sweet peppers, asparagus, etc.