Fried rice

Here’s a classic and flexible Fried Rice recipe — quick, easy, and perfect for using up leftovers!

🍳 Classic Fried Rice Recipe

🕒 Ready in 20 minutes

Serves 2–4

🧂 Ingredients:

• 2 cups cooked rice (day-old rice works best)

• 2 tablespoons oil (vegetable, sesame, or canola)

• 2 eggs, lightly beaten (optional but recommended)

• 2–3 garlic cloves, minced

• 1/2 cup onion, finely chopped

• 1 cup mixed vegetables (peas, carrots, corn, bell pepper — fresh or frozen)

• 2–3 tablespoons soy sauce

• 1 teaspoon sesame oil (optional, for flavor)

• Salt & pepper, to taste

• Green onions, sliced (for garnish)

• Optional: protein like shrimp, chicken, tofu, or bacon

🔥 Instructions:

1. Prepare rice: If using fresh rice, spread it on a tray and let it cool/dry slightly for better texture.

2. Scramble eggs (optional): Heat 1/2 tablespoon oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set. Remove and set aside.

3. Cook aromatics: Add remaining oil. Sauté garlic and onion for 1–2 minutes until fragrant and slightly golden.

4. Add vegetables: Stir in your chopped veggies. Cook 3–5 minutes until tender.

5. Add rice: Break up clumps and stir rice into the pan. Press down a bit and let it sit for 30 seconds between stirs to get some crispy bits.

6. Season: Add soy sauce, sesame oil (if using), salt, and pepper. Stir to coat everything evenly.

7. Add eggs and garnish: Return scrambled eggs to the pan. Toss well. Top with green onions.

🔄 Variations:

• Kimchi Fried Rice: Add chopped kimchi and a spoonful of gochujang.

• Pineapple Fried Rice: Add diced pineapple and cashews.

• Garlic Butter Fried Rice: Use butter instead of oil and double the garlic.

• Spicy: Add chili flakes or Sriracha.

Let me know if you want a specific type — like Thai-style, Indonesian nasi goreng, or egg-only fried rice.