Fried Rice

 Fried Rice

**Perfect Fried Rice**

*A Quick, Flavor-Packed Classic That Rivals Takeout*

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### 🍚 Introduction

Fried rice is the ultimate one-pan wonder—fast, flavorful, and endlessly customizable. It’s the go-to solution for leftover rice and a fridge clean-out, yet when done right, it becomes something crave-worthy and comforting. With fragrant garlic, scrambled eggs, crisp veggies, and savory soy sauce, this **Perfect Fried Rice** recipe delivers that golden, slightly smoky taste you love from takeout.

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### 🧄 Ingredients & Their Role

* **3 cups cooked rice (preferably day-old, cold)** – The foundation. Cold, dry rice fries better and avoids becoming mushy.

* **2 tbsp vegetable oil (or sesame oil)** – For stir-frying and adding subtle flavor.

* **2 eggs** – Adds protein and texture. Scrambled separately, then folded in.

* **3 garlic cloves (minced)** – Boosts aroma and depth.

* **1/2 cup diced onion** – Adds sweet, savory base flavor.

* **1 cup mixed vegetables (peas, carrots, corn, etc.)** – Classic color and crunch.

* **2–3 tbsp soy sauce** – The salty, umami-rich seasoning backbone.

* **1 tbsp oyster sauce (optional)** – Adds depth and subtle sweetness.

* **1 tsp sesame oil (for finishing)** – Enhances aroma and taste.

* **Salt and pepper to taste**

* **Green onions (sliced, for garnish)** – Brings freshness and color.

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### 🔪 Step-by-Step Instructions

#### 1. **Prep Ahead:**

* If you don’t have day-old rice, spread fresh rice on a tray and refrigerate for 30 minutes to remove moisture.

* Have all your ingredients chopped and ready—fried rice cooks fast!

#### 2. **Scramble the Eggs:**

* Heat 1/2 tbsp oil in a large wok or skillet over medium-high heat.

* Crack in eggs and scramble quickly until just set. Remove and set aside.

#### 3. **Cook Aromatics & Veggies:**

* Add remaining oil, then sauté onions and garlic for 30 seconds until fragrant.

* Toss in veggies and stir-fry 2–3 minutes until tender-crisp.

#### 4. **Fry the Rice:**

* Increase heat to high. Add cold rice to the pan.

* Use a spatula to break up clumps and mix well with veggies.

* Stir-fry for 2–3 minutes to lightly toast the rice and get a little char.

#### 5. **Season & Combine:**

* Add soy sauce, oyster sauce (if using), and a splash of sesame oil.

* Toss in the scrambled eggs. Mix everything thoroughly.

* Taste and adjust seasoning with salt and pepper if needed.

#### 6. **Serve:**

* Transfer to a plate, sprinkle with chopped green onions, and serve hot.

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### 🌟 Pro Tips for Authentic Fried Rice

* **Use high heat**: The secret to that “wok hei” smoky flavor.

* **Don’t overcrowd the pan**: If making a large batch, cook in portions to avoid steaming the rice.

* **Cold rice = crispy rice**: Always use day-old rice for best texture.

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### 🍽️ Variations to Try

* **Chicken Fried Rice**: Add cooked chicken pieces.

* **Shrimp Fried Rice**: Stir-fry peeled shrimp before adding veggies.

* **Spicy Fried Rice**: Add chili oil or sriracha for a kick.

* **Pineapple Fried Rice**: Toss in diced pineapple and cashews for Thai flair.

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Would you like a version of this with beef, tofu, or cauliflower rice?