Homemade fried rice with simple everyday ingredients and it is quicker than takeout. This is an ideal way to use leftover ingredients you may happen to have. The best part of this classic is that you can rustle it up in under 10 minutes. For an extra taste explosion, I would recommend a big dollop of delicious chili crisp oil sauce.
- 2 eggs (scrambled)
- 1 cup cooked refrigerated overnight rice
- 1 cup sweetcorn, carrots, and peas
- 1 tbsp green onion
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- pepper (pinch)
- garlic powder (pinch)
- onion powder (pinch)
- sesame oil
- sesame seeds (optional)
- chili crisp oil sauce
- Heat 1 tbsp of vegetable over medium-high heat in a non-stick pan and add the eggs cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2.In the same pan add the vegetables and sauté for approximately five minutes. Next add the chilled rice and stir-in the soy sauce, garlic powder, onion powder and black pepper.
3. Continue sautéing for an additional 3-5 minutes to fry the rice, stirring occasionally. Lastly, add the egg back into the pan and turn off the heat. Drizzle with sesame oil, dress with sesame seeds, chili crisp oil and green onions (optional).