Fried Rice Dinner
Transform your weeknight meals with this irresistible Fried Rice Dinner, a quick and flavorful dish that’s packed with savory umami flavors and vibrant textures. This recipe combines fluffy, day-old white rice with scrambled eggs, sautéed aromatic garlic and onions, and a medley of colorful mixed vegetables like peas, carrots, and corn—all stir-fried to perfection in a savory sauce blend of soy sauce, oyster sauce, and a hint of sesame oil. Optionally, elevate your fried rice by adding tender chicken or juicy shrimp for an extra protein boost. Ready in just 30 minutes, this one-pan wonder is not only easy to make but also perfect for using up leftovers, while green onion garnish adds a fresh, zesty finish. Ideal as a quick family dinner or a satisfying side, this versatile dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 cups cooked white rice
- 2 tablespoons cooking oil (vegetable, canola, or sesame oil)
- 3 large eggs
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 cup, cooked and chopped chicken breast or shrimp (optional protein)
- 2 stalks, sliced thin green onions
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare all ingredients by chopping vegetables, mincing garlic, and cooking and chopping the optional protein (if using). Set aside.
Heat 1 tablespoon of the cooking oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet, scramble them until fully cooked, and remove them from the skillet. Set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Add the diced onion and garlic, sautéing until fragrant, about 2 minutes.
Add the frozen mixed vegetables to the skillet. Stir-fry for 3–4 minutes or until heated through.
If using a protein such as cooked chicken or shrimp, add it to the skillet with the vegetables and stir to combine.
Push the vegetables and protein to one side of the skillet, then add the cooked rice to the other side. Stir-fry the rice for about 2–3 minutes, breaking up any clumps.
Add the soy sauce, oyster sauce, sesame oil, salt, and pepper to the skillet. Stir everything together to ensure the rice and vegetables are well coated in the sauces and seasoning.
Fold the scrambled eggs back into the skillet and mix thoroughly.
Remove the skillet from heat and garnish with sliced green onions.
Serve immediately and enjoy your flavorful fried rice dinner!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 20.4 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 341 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
