Quick and Easy Fried Rice is a yummy side dish that takes just minutes to make!
Excuse me for a minute while I go all nostalgic on you here, but I grew up with this dish, so it’s really exciting to share Daddy’s Quick and Easy Fried Rice and Eggs with you all. My father made it all the time when I was growing up – and it’s no wonder! If you have leftover rice (or you can make extra rice when making some for a different dish) you can transform it into a yummy side dish. My father used to do it as a real spur-of-the-moment thing. “Oh look – leftover rice from supper? Let’s make lunch for tomorrow!”
With just a few minutes of prep and simple ingredients, this is bound to become your go-to side dish…and maybe you’ll get nostalgic about it one day too.
- ¼ cup canola oil
- 2 medium Spanish onions, peeled and finely diced
- 3 cups cooked rice (white or brown)
- 4 eggs
- 4-5 teaspoons soy sauce
- Heat oil in a large frying pan over medium heat.
- Add the finely diced onions and saute for about 10-15 minutes over a medium-low flame, stirring occasionally.
- Add the rice and stir. Let it fry for about a minute or two.
- Crack the eggs into a bowl and beat lightly with a fork to scramble.
- Divide the rice and onion mixture into approximate quarters in the pan - use the spoon or spatula to separate. It does NOT need to be exact at this point, its just a method to make it easier to mix in the eggs.
- Pour a quarter of the scrambled egg mixture into one of the quarters of the pan. Stir very quickly to incorporate the egg. Repeat with remaining three quarters.
- Once the eggs have been mixed in, add 4 teaspoons of soy sauce and stir well to incorporate.
- Taste and add up to another teaspoon of soy sauce, if you like the flavor strong.
- Serve hot.
Note: when frying the onions, you can add mixed veggies (corn, peas, carrots, etc. from a frozen bag) to add color, taste and texture to your dish.
Make it a meal:
Serve this with Honey Mustard Chicken or Grilled Chicken in Mustard sauce with a side of Sesame Broccoli.
Needed for this recipe:
If you like this recipe, you’ll also love:
Thanks for stopping by! I hope you enjoy this recipe as much as I do! -Miriam P.S. Notice the new “make it a meal” feature? Do you like it? I’d love to hear your thoughts!
I always thought that you need cold “overnightted” rice to make fried rice. How come this recipe doesn’t call for that?
No need! We make it all the time in my house without waiting.
Thanks for new recipe, and I love the make it a meal! So helpful!
Good tip about dividing the rice into quarters before adding the egg. I have found it difficult to coat the rice evenly.
This recipe looks awesome. I think I’ll make it tomorrow! Great new feature.
Thanks! I made this and it was a HUGE HIT!!