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Fried Rice

The Perfect Fried Rice, Every Time!

Fried rice is a classic Asian dish and has evolved to become extremely customizable to any veggies and proteins available. Not only is fried rice versatile, but it's a simple and easy meal prep dish to pack in the nutrients, especially with all the veggies and proteins. As a bonus, fried rice is delicious!

Fried Rice is a pretty straightforward dish to prepare but there are a few tips, ingredients, and cooking strategies to perfecting this dish every time.

"Traditional" Ingredients:

  • Rice

  • Protein of choice

  • Peas, snow peas, or snap peas

  • Onion

  • Carrots

  • Eggs

  • Garlic

  • Butter

  • Soy sauce (low sodium) or liquid aminos

  • Sesame oil

  • Fish sauce or oyster sauce


  • Rice: Always use pre-cooked and cooled rice. If you use freshly cooked warm rice you will find that this recipe is difficult to make. Fresh rice does not fry well, it becomes rather mushy and clumpy. Therefore, if possible make the rice the day before or use leftover rice from a previous meal.

  • Butter: Use butter to prep and cook fried rice, it just makes the fried rice taste so much better!

  • Sauce: Opt for lower-sodium soy sauces or use coconut/liquid aminos. Sesame oil is a must, and with this recipe, it's used as part of the sauce, not to cook. And a fun way to add more flavor, plus make your taste buds water is the addition of fish sauce or oyster sauce. You only need a little of either but it goes a long way!

  • Cooking Heat: Aim to cook on medium-high heat. This will help to make sure you get a nice frying texture to your veggies and rice.

  • Veggies & Proteins: Try using various veggies and different proteins. Using different veggies and proteins will help to embrace new flavors and textures. Make sure to load up the veggies and protein! Mix and match to your liking! You can also use leftover proteins from a previous meal. Side note, pineapple is also a fun option to try!

  • Variations: If you are looking to make a lower calorie option try substituting the rice for riced cauliflower. You can also do a 50/50 split, half rice, half riced cauliflower. Another fun alternative is using shredded zucchini. Like the riced cauliflower, you can use all shredded zucchini or a 50/50 split.

  • Pan: Preferably use a nonstick or cast-iron skillet.

Cooking Order:

  • Scramble the eggs first, then set aside

  • Cook protein if needed, then set aside

  • Saute garlic and veggies

  • Add back the protein

  • Add rice

  • Add sauce

  • Fry in pan

  • Remove from heat and serve



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