Cheap Fried Rice

Who doesn’t love transforming leftover rice into something magical? This quick and easy fried rice recipe takes your basic ingredients and turns them into a restaurant-worthy dish in just 20 minutes.

The secret is in the sauce combination and getting that perfect crispy-but-tender rice texture. Trust me, once you master this version, you’ll never look at leftover rice the same way again!

Ingredients

For the Base:

• 1 tbsp canola oil
• 2 garlic cloves, minced
• 1/2 medium onion, chopped
• 3 medium carrots, diced
• 2 eggs
• 3-4 cups leftover rice

Protein & Vegetables:

• 1 cup leftover meat, chopped
• 1 cup frozen peas, thawed

Sauce & Seasonings:

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• Dash of fish sauce (optional)
• Coarse salt & freshly ground black pepper

Steps

1. Preheat your wok or large skillet over medium heat until hot but not smoking.
2. Break up any large clumps of rice in a bowl using your fingers or a fork.
3. Add oil to the hot wok, swirling to coat the sides completely.
4. Add diced carrots and stir-fry for 2 minutes until slightly softened.
5. Toss in minced garlic and chopped onion, cooking for another 2 minutes until fragrant.
6. Push everything to one side of the wok and crack eggs into the empty space.
7. Scramble eggs until almost set but still slightly wet.
8. Add chopped meat and peas, stirring to combine.
9. Add rice in portions, stirring between each addition to prevent clumping.
10. Pour in oyster and soy sauces, stirring constantly until rice is evenly coated and heated through (about 3 minutes).

Smart Swaps

• Use brown rice instead of white rice for extra fiber
• Swap canola oil for sesame oil for more authentic flavor
• Replace meat with tofu for a vegetarian version

Make It Diabetes-Friendly

• Use cauliflower rice (reduces carbs by 30g per serving)
• Replace regular rice with brown rice (lowers glycemic index by 20%)
• Increase vegetables to meat ratio (3:1)
• Add extra fiber with edamame (1/2 cup adds 4g fiber)
• Serve with chopsticks to slow eating pace

Pro Tips

• Always use cold rice – freshly cooked rice will turn mushy
• Don’t overcrowd the wok – cook in batches if needed
• Keep ingredients moving constantly to prevent sticking
• Season at the end to prevent rice from getting soggy