Quick Fried Rice Recipe – Garlic, Egg & Veggie Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Fried Rice Recipe – Garlic, Egg & Veggie Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. This fried rice recipe is my go-to for those nights. It’s packed with flavor, endlessly customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any fried rice. It’s a super speedy version that’s perfect for weeknights. It’s bursting with the aroma of garlic and sesame oil, and the veggies add a lovely bit of crunch. Plus, it’s a fantastic way to use up leftover rice! Seriously, who doesn’t love a recipe that minimizes food waste?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 cups cooked rice
• 2-3 eggs
• 1 tablespoon oil
• 1 tablespoon chopped garlic
• 3-4 tablespoons spring onion whites
• ½ cup each carrots, bell peppers, cabbage (feel free to mix and match!)
• 1-1 ½ tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon sesame oil
• Salt to taste
• ¼ teaspoon black pepper

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Rice is Key: Day-old rice is your best friend here. Seriously! Freshly cooked rice tends to be too sticky. If you don’t have day-old, spread freshly cooked rice on a baking sheet and let it cool completely.
• Soy Sauce Savvy: I usually use all-purpose soy sauce, but you can experiment! Light soy sauce is a bit saltier, while dark soy sauce adds color and a slightly sweeter flavor.
• Sesame Oil Magic: A little sesame oil goes a long way. It adds such a wonderful nutty aroma. You can use toasted sesame oil for an even more intense flavor, but be careful not to overdo it – it can be quite strong! I sometimes use a mix of regular and toasted sesame oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over high heat. You want it nice and hot!
2. Add the chopped garlic and sauté for about 30-40 seconds, until fragrant. Don’t let it burn!
3. Toss in the spring onion whites and fry for another minute, until they start to soften.
4. Now, if you’re using veggies, this is the time to add them. Dice your carrots, bell peppers, and cabbage and stir-fry for about 2 minutes, until they’re crisp-tender.
5. Push the veggies to one side of the wok. Lower the heat slightly, pour in the beaten eggs, and scramble them until they’re softly set. Season with a pinch of salt.
6. Crank the heat back up! Add the soy sauce and rice vinegar (and a little Schezwan sauce if you’re feeling spicy – more on that later!). Let it sizzle for a few seconds.
7. Add the cooled rice, black pepper, spring onion greens, and sesame oil.
8. Stir-fry everything together on high heat for 2-3 minutes, making sure the rice is well coated and heated through. Give it a taste and adjust the seasoning if needed.
9. Serve immediately and enjoy!

Expert Tips

• High Heat is Your Friend: Seriously, don’t be afraid of the heat! It’s what gives fried rice that lovely slightly charred flavor.
• Don’t Overcrowd the Wok: If you’re making a big batch, it’s better to cook it in two smaller batches. Overcrowding lowers the temperature and results in soggy fried rice.
• Prep Everything First: This recipe moves quickly, so have all your ingredients chopped and ready to go before you start cooking. It’s called mise en place for a reason!

Variations

This recipe is a blank canvas – feel free to get creative!

• Vegan Fried Rice Adaptation: Simply omit the eggs and use a vegan-friendly soy sauce. You can add some crumbled tofu for extra protein.
• Gluten-Free Fried Rice Adaptation – Soy Sauce Alternatives: Use tamari or coconut aminos instead of soy sauce. These are both gluten-free and add a similar savory flavor.
• Spice Level: Adding Schezwan Sauce or Chili Flakes: My friend loves adding a teaspoon of Schezwan sauce for a fiery kick. You can also sprinkle in some chili flakes for a milder heat.
• Festival Adaptations: Quick Weeknight Meal: This is perfect for a quick and easy dinner any night of the week! It’s also great for using up leftover veggies from other meals.

Serving Suggestions

Fried rice is a complete meal on its own, but it’s also lovely with:

• A side of spring rolls
• Some crispy chili chicken
• A simple cucumber salad

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions!

• What type of rice is best for fried rice? Long-grain rice, like basmati or jasmine rice, works best. It tends to be less sticky than short-grain rice.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw them and pat them dry before adding them to the wok.
• How can I prevent the fried rice from becoming sticky? Using day-old rice and cooking on high heat are the two biggest factors.
• Can this fried rice be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop veggies, beat eggs, etc.) ahead of time.
• What is the best way to reheat fried rice? Heat it in a wok or frying pan over medium-high heat, stirring constantly, until heated through. You can add a splash of water or soy sauce to prevent it from drying out.

Enjoy your homemade fried rice! Let me know in the comments how it turns out for you. Happy cooking!