The BEST Fried Rice Recipe, quick and easy with all of the restaurant-worthy flavor you love without leaving your kitchen.
I can honestly say this is the first weekend in a long time that I’m actually not happy to see. I don’t really have anything against this weekend itself, it’s just that I start school on Monday. And really, this past month off from homework and 10-page papers and 4-inch thick textbooks has been nothing short of glorious.
But this is my last weekend of freedom. You guys. What should I do with my last two days of freedom??
The only reason I am actually looking forward to starting school on Monday is that this is my last semester.
I’ve just gotta say that again. This is my LAST semester! I can’t tell you how excited that makes me. Four months from now I’ll have a health science degree under my belt and a whole lot more time to dedicate to cooking, photographing, blogging…
repeat, repeat, repeat.
Now this fried rice. I have big plans for all the new recipes I’ll be sharing to go with this easy, BEST-EVER fried rice. My secret? Chili powder. It doesn’t make the rice spicy, so don’t worry about that. But it does give the rice a flavor kick that you will want, wait…need. You need it. This rice is so good I end up eating it straight from the pan with a spoon.
Don’t judge. You will too friends, you will too.
What people are saying about The BEST Fried Rice
“I’ve made fried rice a hundred times and this is by far the best I’ve made. I would have never thought to use chili powder but it is essential. This was awesome, thanks!” – Lisa
“Delicious and I made it exactly as the recipe. I added a little dash of soy to my on dish, but good without.” – PKay
Hungry for more? Try my 20 Minute Pork Fried Rice next!
The Best Fried Rice
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg - whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger - (optional)
- 3 green onions - diced
- Add veggies and oil to a large pan or skillet and saute for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions. Serve warm with your favorite Asian dishes. (Click [url:1]HERE[/url] for all of my better-than-takeout recipes)