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Easy Fried Rice

Our Easy Fried Rice recipe is so delicious we guarantee it will be on high rotation in your house after just one taste. Fried rice is a perfect way to use up leftover cooked rice. It’s also a great way to hide veggies for fussy little eaters. This recipe is as adaptable as it is easy, and can be tweaked to make it vegan or vegetarian.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Chinese
Keyword: child friendly, easy, family friendly, kid friendly, leftovers, quick, rice, spices, weeknight dinner
Servings: 4 people

Equipment

  • Wok optional

Ingredients

  • 2 TBS peanut or other neutral-flavoured oil
  • 1 onion finely diced
  • 2 cloves garlic finely diced
  • 1 TBS fresh ginger grated
  • ½ cup mixed red & green capsicum finely diced
  • 2 cups mushrooms, any kind finely diced
  • 1–2 tsp Chinese 5-spice
  • ½ cup carrot finely diced or grated
  • ½ cup fresh, frozen or canned peas
  • ½ cup fresh, frozen or canned corn kernels
  • 2 cups cold cooked rice
  • 2 TBS soy sauce
  • 1 TBS oyster sauce omit if vegetarian
  • 1 TBS Hoi Sin Sauce
  • 1 egg lightly beaten, omit if vegan
  • 1–2 tsp sesame oil
  • 1–2 spring onions finely sliced

Instructions

  • Heat oil in a wok or large, heavy-based frying pan. Add onion and cook, stirring for 2–3 minutes before adding garlic and ginger.
  • Continue to stir as you add capsicum and mushrooms. Cook for 5 minutes or until the mushroom is well browned. Add the Chinese 5-spice and cook for a further 2 minutes. Add carrot, peas, corn and cooked rice and continue to cook, stirring until the veggies have softened.
  • Add the three sauces, stir and then add the egg while stirring. The egg will distribute through the mixture and help thicken it*.
  • Drizzle over the sesame oil and sprinkle with sliced spring onions. Serve hot.

Notes

*to help bind and thicken the fried rice if you are egg-free, place a teaspoon of cornflour to a small cup or jug. Gradually mix in the sauces and add this to the rice mixture