This Seven-Ingredient Fried Rice is the ultimate comfort food for busy weeknights. It transforms simple pantry staples into a fragrant, savory dish that the whole family will love. The key to great fried rice is using day-old cooked rice, which ensures each grain remains distinct and chewy rather than mushy. We combine low-sodium soy sauce for saltiness, a touch of ketchup for subtle sweetness and color, rice vinegar for brightness, and oyster sauce for deep umami richness. A crushed garlic clove adds aromatic depth, while oil ensures everything fries up beautifully. This dish is incredibly versatile, allowing you to add whatever vegetables or proteins you have on hand. It’s ready in under 20 minutes, making it a reliable go-to for when you need a hearty, delicious meal without the fuss.
Seven-Ingredient Fried Rice
Description
This Seven-Ingredient Fried Rice is the ultimate comfort food for busy weeknights. It transforms simple pantry staples into a fragrant, savory dish that the whole family will love. The key to great fried rice is using day-old cooked rice, which ensures each grain remains distinct and chewy rather than mushy. We combine low-sodium soy sauce for saltiness, a touch of ketchup for subtle sweetness and color, rice vinegar for brightness, and oyster sauce for deep umami richness. A crushed garlic clove adds aromatic depth, while oil ensures everything fries up beautifully. This dish is incredibly versatile, allowing you to add whatever vegetables or proteins you have on hand. It&# 226;ÂÂs ready in under 20 minutes, making it a reliable go-to for when you need a hearty, delicious meal without the fuss.Ingredients
Directions
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In a small bowl, whisk together the low-sodium soy sauce, ketchup, water, sugar, rice vinegar, oyster sauce, and crushed garlic until well combined.
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Heat the oil in a large wok or skillet over medium-high heat until shimmering.
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Add 3-4 cups of cold, day-old cooked rice to the hot wok, spreading it out evenly.
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Stir-fry the rice for 2-3 minutes, pressing down occasionally to ensure even heating and slight crisping.
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Pour the sauce mixture over the rice and toss vigorously to coat every grain evenly.
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Continue cooking for another 1-2 minutes until the rice is heated through and the sauce has reduced slightly.
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Remove from heat and serve immediately while hot and fragrant.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.9kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 2.1mg1%
- Sodium 642.6mg27%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cooked rice that has been refrigerated. Freshly cooked rice contains too much moisture and will turn mushy when fried. If you only have fresh rice, spread it on a baking sheet and freeze for 15-20 minutes to dry it out slightly.
This recipe is highly customizable. Feel free to add diced carrots, peas, corn, scrambled eggs, or cooked chicken or shrimp for a heartier meal.
If you prefer a vegan version, ensure the oyster sauce is mushroom-based or substitute with additional soy sauce and a dash of hoisin sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore texture.
