There’s a comfort in meals that come together quickly, the kind that ask for little but give back a lot. Fried rice is one of those dishes — familiar, easygoing, and endlessly adaptable. It doesn’t need fuss, just a bit of heat, a handful of ingredients, and a few minutes at the stove before it’s ready to bring to the table. A bowlful feels steady and satisfying, the sort of food that fits just as well on a quiet night alone as it does in the middle of a busy week.

The Quiet Stir of Supper

Steam rises as grains tumble in the pan, catching the scent of garlic and soy with every turn of the spoon. The rice stays loose and warm, each grain lightly coated and just crisp at the edges. Soft egg folds in for richness, while sesame lingers in the air, nutty and toasty. There’s a gentle sizzle as everything comes together — simple ingredients turning homestyle and comforting, ready to be scooped straight from the skillet into a waiting bowl.

Ingredients:

• 3 cups cooked white rice (preferably day-old, chilled)
• 2 tbsp oil (avocado preferred)
• 2 large eggs, beaten
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 cup mixed vegetables (peas, carrots, corn, or frozen mix)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and freshly ground black pepper, to taste

Optional protein add-ins:

• Shrimp, chicken, pork, beef, ham, tofu, rotisserie chicken, or even canned tuna or chicken — use whatever you have on hand.

Instructions:

1. Prepare the rice so it’s ready to cook quickly:
   Use cold, day-old rice if possible, breaking up any clumps with your hands or a spoon so the grains separate easily.
2. Scramble the eggs and set them aside:
   Heat 1 teaspoon of oil in a large skillet or wok over medium heat, pour in the beaten eggs, and cook just until softly scrambled. Transfer to a plate and set aside.
3. Cook any raw protein until fully done, then remove from the pan (if using cooked or leftover protein, skip this step):
   Add a little more oil if needed, cook shrimp, chicken, beef, or other raw protein until cooked through, then transfer to a plate and set aside with the eggs.
4. Sauté the onion, garlic, and vegetables until fragrant:
   Add the remaining oil to the skillet, then stir in the onion, garlic, and mixed vegetables. Cook for 3–4 minutes until softened and lightly golden.
5. Add the rice and stir-fry until hot and slightly crisp:
   Increase the heat to medium-high, add the rice, and stir constantly to coat it in the oil and vegetables, cooking for 4–5 minutes until warmed through.
6. Season with soy sauce, oyster sauce, and sesame oil:
   Pour the sauces directly over the rice, tossing well so every grain is seasoned evenly.
7. Return the eggs and cooked protein to the pan:
   Break the eggs into small pieces as you mix them in, then add back the cooked protein. Stir in the green onions at this stage.
8. Taste and adjust before serving:
   Season with salt and pepper as needed, then serve the fried rice hot.

Choosing the Right Rice

Different rice types behave differently when cooked. Here’s a quick guide to the three main grain lengths and what they’re best used for:

• Long-grain rice (Jasmine, Basmati)
  • Texture: Light, fluffy, grains stay separate
  • Best for: Fried rice, pilaf, Mexican rice
• Medium-grain rice (Calrose)
  • Texture: Soft, slightly sticky
  • Best for: Paella, risotto, everyday Asian rice bowls
• Short-grain rice (Korean rice, sushi rice)
  • Texture: Sticky, chewy, holds together well
  • Best for: Kimbap, sushi, onigiri

Note on the Rice

Sometimes a dish is only as comforting as the rice beneath it. For stir-fries, saucy dishes, or anything with bold flavor, I like my rice soft and steady—not too dry, not too sticky. Here's how I usually make it:

How to Make Soft, Fluffy White Rice

1. Rinse 1 cup of white rice (short- or medium-grain works well) under cool water until the water runs mostly clear.
2. Add to a pot with 1¼ cups water and a pinch of salt, if you like.
3. Bring to a gentle boil, then lower the heat, cover, and simmer for 15–18 minutes.
4. Turn off the heat and let it sit, covered, for 10 more minutes.
5. Fluff with a spoon or rice paddle before serving.

This makes about 2–3 servings. Double or triple it if you're feeding more or want leftovers for tomorrow’s lunch.

If you’d rather keep it simple, you can make the same rice in a rice cooker—just follow the machine’s water line for white rice and let it do the work.

Storage:

• Store cooled fried rice in an airtight container in the refrigerator for up to 4 days.
• Reheat in a skillet over medium heat with a small splash of water or broth to loosen the rice.
• Fried rice also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Note:

• Cold, day-old rice works best because it fries without turning mushy.
• If your rice is freshly cooked, spread it on a tray and let it cool before using.
• Oyster sauce deepens the flavor, but the recipe still works without it.
• Any protein can be added — shrimp, steak, chicken, ham, tofu, or even canned tuna.
• Vegetables can be swapped based on what you have, from frozen mixes to fresh.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs