Freakin’ Fantastic Fried Rice

Freakin’ Fantastic Fried Rice

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A Quick, Flavor-Packed Recipe You’ll Want Every Week

Introduction

If you’ve ever wanted restaurant-quality fried rice made right in your own kitchen, this Freakin’ Fantastic Fried Rice is your new go-to recipe. It’s fast, flexible, and bursting with flavor — everything you love about takeout, made fresher and cheaper at home.

Loaded with fluffy rice, colorful vegetables, eggs, and savory soy sauce, it’s the ultimate quick meal for busy nights, leftovers, or last-minute cravings. You can enjoy it as a side dish or turn it into a main course by adding your favorite protein like shrimp, chicken, or tofu.

Simple ingredients, bold flavors, and done in minutes — that’s what makes this fried rice truly freakin’ fantastic.

Colorful bowls and skillets of vegetable fried rice with egg, peas, carrots, green onions, and sesame seeds, in cozy kitchen and restaurant settings.

💛 Why You’ll Love This Recipe

  • Quick & easy: Ready in just 20 minutes!
  • Perfect for leftovers: Cold rice works best — ideal for meal prep.
  • Versatile: Add any protein or veggies you have on hand.
  • Budget-friendly: Delicious, filling, and affordable.
  • Restaurant flavor at home: Crisp rice, savory sauce, and balanced seasoning.

⏱️ Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
Egg Fried Rice with Vegetables and Sesame Seeds

🍳 Ingredients

  • 3 cups cooked and chilled rice (preferably day-old jasmine or basmati)
  • 2 tablespoons vegetable or sesame oil
  • 2 large eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional but adds richness)
  • 1 teaspoon sesame oil (for finishing)
  • ½ teaspoon black pepper
  • 2 green onions, chopped (for garnish)

Optional Add-ins:

  • 1 cup cooked shrimp, chicken, or tofu
  • Pinch of chili flakes or sriracha for spice

🥣 Instructions

  1. Prepare your rice:
    Use cold, day-old rice for the best texture. Break up any clumps with a fork before cooking.
  2. Cook the eggs:
    Heat ½ tablespoon of oil in a large skillet or wok over medium heat. Scramble the eggs until just set. Remove and set aside.
  3. Sauté aromatics:
    Add the remaining oil. Stir in onion and garlic, cooking for 2–3 minutes until fragrant and lightly golden.
  4. Add vegetables and rice:
    Stir in the mixed veggies, followed by the rice. Spread the rice evenly and let it sit for a few seconds before stirring — this helps it crisp up.
  5. Season and mix:
    Pour in soy sauce, oyster sauce, and black pepper. Toss everything together until the rice is evenly coated.
  6. Finish with eggs and sesame oil:
    Add scrambled eggs back in and drizzle with sesame oil. Toss well and remove from heat.
  7. Serve:
    Garnish with green onions and serve hot as a main or side dish.
Colorful bowls and skillets of vegetable fried rice with egg, peas, carrots, green onions, and sesame seeds, in cozy kitchen and restaurant settings.

🍽️ Serving Suggestions

  • Pair with General Tso’s Chicken, Beef and Broccoli, or Sweet Chili Shrimp.
  • Add pineapple chunks or kimchi for a creative twist.
  • Sprinkle with sesame seeds or drizzle with sriracha mayo before serving.

🧊 Storage & Reheating Tips

  • Store in the fridge for up to 4 days.
  • Reheat in a skillet with a splash of soy sauce or water for freshness.
  • Can be frozen for up to 2 months — thaw and reheat before serving.

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