Guest post from Aliesha of Feathers in Our Nest
Restaurant-style fried rice is easy to make at home! It’s a frugal recipe to serve for lunch (or alongside some homemade Asian food) and it is great for incorporating sale produce or using up veggies in your fridge that are about to go bad.
This recipe is very flexible – just use what you have on hand and adapt it to your family’s taste preferences. We like to make it using leftover rice from another meal, but you can definitely cook rice specifically for this recipe.
Quick & Easy Fried Rice
- 2 Tbsp. coconut oil
- 1 onion, diced
- 1-2 cups vegetables, cut in small pieces (such as carrots, broccoli, peas, mushrooms, etc.)
- 4 cups cooked rice (white or brown)
- 4 Tbsp. soy sauce (more or less to taste)
- 2 eggs
- 1 cup leftover cooked chicken (optional)
Heat coconut oil in a wok over medium-high heat.Add diced onion and the veggies that take longer to cook (like carrots). Sauté for a few minutes, stirring frequently with a wooden spoon.
Add in the other veggies and sauté. Add rice and stir thoroughly and quickly. Pour some soy sauce in and stir. Add more soy sauce until desired flavor is achieved.
Using the wooden spoon, make a “hole” in the center of the fried rice, exposing the bottom of the wok. Crack in 2 eggs (depending on the amount of fried rice you’re making) and stir quickly to scramble.
Mix in scrambled eggs with the rest of the fried rice. If desired, mix in leftover cooked chicken as well. Taste, and add more soy sauce if desired!
Aliesha is a stay-at-home wife and mom with three precious blessings ages three and under. Her blog home is Feathers in Our Nest, where she writes about family, ministry, food, and frugal living. Aliesha loves to read, shop thrift stores, drink coffee, and cook for her “foodie” husband.
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