When I first moved into my own apartment after college, life was a whirlwind. Between balancing a new job, staying connected with friends and family, and managing household chores, my days were packed. Having always had family around to support me, the sudden independence felt overwhelming at times. However, as the months passed, I found my stride. I discovered a nearby laundromat that conveniently shared a space with a Chinese takeout restaurant.
Every Wednesday became my takeout and laundry day—a little midweek treat. The takeout meals always came with generous portions of rice, far more than I could finish in one sitting. Not wanting to waste the leftovers, especially since I was budgeting carefully, I decided to get creative. That’s when I stumbled upon an idea for using up the extra rice. Inspired by a recipe from Group Recipes, I crafted my own version of fried rice, which has become a staple in my kitchen ever since.
Why You’ll Love This Recipe
This fried rice is a quick, budget-friendly meal that transforms leftovers into something delicious and satisfying. It’s versatile, allowing you to add whatever protein or vegetables you have on hand. Plus, it’s a one-pan wonder, making cleanup a breeze!
Kitchen Equipment You’ll Need
- Large wok or skillet
- Knife and cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 3 cups cooked white rice
- 5 slices Oscar Mayer bacon, cut into 1/2-inch pieces (or substitute with 3 tablespoons sesame or vegetable oil)
- 3/4 cup coarsely chopped onion
- 4 tablespoons light soy sauce
- 1 cup bean sprouts
- 1 cup frozen Bird’s Eye peas
- 1/4 cup minced peanuts
- 1/2 cup diced fresh carrots
- 2 eggs, slightly beaten
- 3 tablespoons chopped green onion, tops only
- Optional: cooked chicken, sausage, vegetables, or beef
Step-by-Step Instructions
- Partially cook the bacon in a large wok or skillet over medium heat.
- Add the onion and cook until it’s tender but not browned.
- Stir in the cooked rice and soy sauce, cooking until the rice is heated through, stirring occasionally.
- Add the peas, carrots, bean sprouts, and peanuts to the pan.
- Push the rice mixture to the side of the pan, creating space in the center. Pour the beaten eggs into the center and scramble until cooked through.
- Stir the scrambled eggs into the rice mixture and blend well.
- Add the green onions and any additional cooked ingredients, such as chicken, sausage, beef, shrimp, or vegetables.
- Your fried rice is ready to serve!
Tips for Success
- Use day-old rice for the best texture—it’s less sticky and absorbs flavors better.
- Cook ingredients that release moisture, like mushrooms, separately to avoid making the rice soggy.
Additional Tips or Variations
Add a touch of spice with a dash of sriracha or chili flakes. For a vegetarian version, skip the bacon and use vegetable oil.
Nutritional Highlights (Per Serving)
- Calories: Approx. 300
- Protein: 12g
- Carbs: 40g
- Fat: 10g
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white rice? Absolutely! Brown rice adds a nutty flavor and is a great whole-grain option.
How long can I store leftovers? Store in an airtight container in the fridge for up to 3 days.
What vegetables work well in this dish? Feel free to add bell peppers, broccoli, or snap peas for extra crunch and nutrition.
Conclusion
I hope you give this Fried Rice Done Super Fast recipe a try! It’s a simple, versatile dish that’s perfect for busy weeknights or whenever you want a quick homemade meal. If you do make it, I’d love to hear about your experience. Share your thoughts and any tweaks you made in the comments below. Enjoy!