Yummy, easy fried rice

One of my kids favourites is fried rice. You can guarantee if you are out for Thai or Chinese that they will eat it if you order it. This yummy, easy fried rice is my way of recreating this favourite at home.

Why buy a packet when this is so easy?

I’ve noticed lately that more and more brands are selling premade packets of fried rice on the supermarket shelves and that there are a few frozen/fridge packets of it too. I understand the convenience, but with a bit of simple planning, fried rice can be an easy side to have with dinner.

It’s a budget dinner!

Fried rice is also a really good budget meal. It’s rice, leftover meat etc and whatever you’ve got in the fridge. There should really be no need to go shopping to get stuff for fried rice, unless of course you have no rice or absolutely nothing in the fridge.

Fried rice is so versatile

Feel free to change the veggies, change the rice, use what you’ve got! Swap the soy for tamari, use keycap manis instead of the soy, add some fresh herbs such as chives or coriander. This flexibility of this recipe is only limited by your imagination.

• add broccoli or cauliflower
• adding pineapple makes it super sweet
• use leftovers, chicken, beef, lamb, pork, they all work so well in it

Using leftover fried rice

It’s awesome in sushi. Seriously, stuff cooled fried rice in sushi and the kids love it! This is also perfect the next day in a thermos for lunch. Master 8 ate every last bit when I sent it with him this week.

What should you serve with fried rice?

• these chicken strips are perfect with fried rice
• these honey baked chicken wings are amazing
• serve it with fish and veggie stirfry
• try our delicious sticky chicky (slow cooker!)
• crispy sweet and sour pork can be made in the airfryer or a pan
• or add some heat with this chilli chicken

Don’t tell me it’s not authentic

I already know that! But it’s quick and easy and the kids love it! It’s yummy, doesn’t need a gazillion ingredients and gets the whole family running to the table.

Ingredients for easy fried rice:

• rice I prefer to cook it the night before and refrigerate, meaning it’s chilled and ready to go
• 2 eggs choose free range where possible, whisked
• onion, diced
• bacon approx 3 rashers or 150 grams
• oil, peanut or vegetable work well
• zucchini, grated
• carrot, grated
• corn, 1 ear or a 125g tin will be perfect
• soy sauce 3-4 tbsps to taste

Let’s get cooking

1. Heat the oil in a large pan over high heat.
2. Add the whisked eggs to the oil and allow to cook, it will bubble up. When the edges are cooked, flip the egg and cook. If it doesn’t flip perfectly, don’t stress. Remove when cooked and chop.
3. Add the bacon and onion to the hot oil, cook until the onion has softened.
4. Put in the zucchini, corn, carrot and cook for 2-3 minutes.
5. Add the rice and soy sauce, and warm through, stirring constantly.
6. Pop the chopped egg back into the pan with everything else and cook until everything is hot. Serve immediately.

Tips for perfect fried rice:

Your pan needs to be hot! I use a wok and it’s not non stick so you need high heat.

Get everything prepped before you start frying because it all happens very quickly.

If your egg doesn’t flip perfectly, don’t stress, it’s getting chopped anyway!

Yummy, easy fried rice

This yummy easy fried rice is super quick to make and full of veggies! The perfect easy dinner or a great dinner side the whole family will love.

4.63 from 45 votes

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Course: dinner

Cuisine: modern australian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 serves

Calories: 458kcal

Author: kidgredients

Ingredients

• 4 cups of cooked cooled rice (brown, jasmine, white).
• 2 carrots grated
• 2 zucchinis grated
• 1 onion finely diced
• 1 ear of corn kernels removed from the cob (125 gram tin will also work)
• 2 eggs lightly beaten
• 150 grams of bacon cut into slivers
• 3-4 tbsps soy sauce
• oil of your choice 2-3 tbsps

Instructions

• Heat the oil in a large pan over high heat.
• Add the whisked eggs to the oil and allow to cook, it will bubble up. When the edges are cooked, flip the egg and cook. If it doesn’t flip perfectly, don’t stress. Remove when cooked and chop.
• Add the bacon and onion to the hot oil, cook until the onion has softened.
• Put in the zucchini, corn, carrot and cook for 2-3 minutes.
• Add the rice and soy sauce, and warm through, stirring constantly.
• Pop the chopped egg back into the pan with everything else and cook until everything is hot. Serve immediately.

Recipe video

Nutrition

Serving: 1bowl | Calories: 458kcal | Carbohydrates: 40g | Protein: 18g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 87mg | Sodium: 2258mg | Fiber: 2g | Sugar: 4g