Only 3 Ingredients and 5 Minutes
This fried rice recipe requires only rice, egg, salt, and optionally mushroom powder. If you lack mushroom powder, you can use salt alone. The cooking time is just 5 minutes.
Whenever I find leftover rice in my refrigerator and seek an easy option, I turn to making fried rice. I can’t think of a simpler fried rice recipe. It’s not only the easiest but also the most delicious among simple recipes. The flavor is an enhanced version of Panda Express fried rice.
Though there are numerous fried rice recipes out there, many involving a range of ingredients, this one is exceptionally straightforward and delectable.
The key to crafting excellent fried rice lies in using cold rice. That’s why leftover rice works perfectly. Fresh rice can become sticky and soggy, which is not the intended texture for fried rice.
I haven’t included precise measurements for the ingredients as it depends on your preference. Adjust the saltiness according to the quantity of rice you have; just a small pinch of salt should work if you’re uncertain about the amount needed.
Oil and Rice Options:
Feel free to choose your favorite oil—I usually go with olive oil. My go-to rice options are jasmine rice, and from time to time, Japanese rice. Since I frequently freeze leftover Japanese rice, it’s always on hand for those moments when someone craves a smaller serving. When using frozen rice for fried rice, microwave it until it’s defrosted. It doesn’t need to be warm, though.
Wok or Regular Frying Pans?:
I usually opt for a non-stick regular frying pan. However, when preparing Chinese cuisine, I turn to using a wok.
Ingredients:
- Rice
- Mushroom Seasoning
- Salt
- Egg
- Oil
This is one of my favorite seasonings. I use it in various dishes, such as Japanese tamagoyaki, miso soup, fried rice, chicken, soup, salad – you name it! Once you purchase it, it tends to last quite a while. You can either buy it from the provided link or find it at your local Asian grocery store.
Instructions:
- Heat your preferred oil in a frying pan.
- Add chilled leftover rice to the heated pan. Since the rice might be clumped together, use your hands to break up the clumps and ensure there are no large chunks. Sprinkle your desired amount of salt and lightly mix. Create a space in the pan for the eggs by pushing the rice to the sides.
- Crack the eggs into the space you created for them. Let the eggs sit undisturbed for a moment, similar to making sunny-side-up eggs. Allowing the whites and yolks to separate slightly enhances the flavor.
- Once the eggs have cooked slightly, gently mix them with the rice, and your dish is ready.
- For garnish, feel free to add pickled ginger or chopped green onions based on your preference.
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