Easy Fried Rice

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Do you ever have those nights where you’re looking for something easy? I mean, really easy? If so, this easy fried rice recipe is for you. And when I say easy, I mean… easy. You know, sometimes you look up an “easy” recipe for something, and when you get into it, well, it’s not quite so easy. Or, sometimes I think we use the word “easy” when what we really mean is “fast”, or even better, “fast and easy”.

Well, this recipe fulfills both requirements. Fast and easy. It’s a great menu item to have on those nights when you have just an hour to cook, eat, get ready, and out the door. Not to mention all those smaller things like using the restroom, helping your child with whatever they’re yelling about for the millionth time, feeding the dog. And the list goes on and on. Or, use it for a side dish with your favorite Asian inspired meal.

I don’t have any special stories to share about how this recipe came about or favorite memories as a child eating this dish. In fact, I didn’t care for this dish as a child personally. Rice was not so much my thing as a child. However, my own children love it, so it’s perfect for our family! This recipe is my own rendition of the fried rice my mom would make growing up.

Easy Fried Rice: The How-to

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Now, part of what makes this recipe quick is the fact that you cook the rice the day before and store it in the fridge. “They” say (don’t ask me who “they” is) fried rice is best with day-old white rice. Actually, leftover rice gets a tad dry, and it holds up better to the stir frying part than fresh warm rice which can get mushy a lot easier. If you forget to make the rice ahead of time, no worries, you can still use rice cooked the day of. You may just want to put a little less water in the rice than usual.

Also if you make the rice the day of you will have to account for a little longer cooking/prep time. I always use a rice cooker which is super easy. My preferred rice cooker is the Aroma 20 cup, or my new favorite, the Instant Pot Duo. Throw it in the second you step in the door and let it cook while you’re prepping the other ingredients and doing whatever else may hit you right when you walk in the door. They say cooking rice in a pot on the stove is pretty easy too… but I wouldn’t know anything about that.

I always use my wok when making fried rice. You can use a regular skillet if you do not have a wok, However, if you cook very many Asian dishes I would highly recommend investing in one. Place your peas and carrots in the wok with just the smallest amount of water. Not the amount you would use when cooking frozen vegetables in a pot. Just enough so that they don’t stick to the pan. Cook on medium to medium high just until cooked through. While vegetables are cooking, use a small skillet to scramble two eggs.

Once the vegetables are cooked through and the eggs are done, add the eggs to the wok along with the cubed ham and 1-2 teaspoons of soy sauce. Stir-fry for just a few minutes then add your rice and remaining soy sauce. Stir-fry all together until rice is warmed through, about 5 minutes. Recipe says 4 servings. This recipe feeds my family of 5, but I do have 2 younger ones that are not big eaters. This recipe will provide 4 healthy sized servings.

The measurements in this recipe are just a place to start. In fact, I usually just “eyeball it”. Like scrambled eggs? Add some more! Want more meat in your dish? Add more ham! Or don’t use ham at all if you prefer. Don’t have any peas and carrots on hand? Use a different vegetable that you do have! Like brown rice better? Use that instead. This is the basis of how we make our fried rice because it’s super quick and easy, no cutting or chopping or prep work, and it has ingredients my family likes.

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