Weeknight Wonder: Easy Stir-Fried Rice

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Craving a quick, delicious, and satisfying meal? Look no further than this easy stir-fry rice recipe! Packed with colorful vegetables, protein of your choice, and fluffy rice, this dish is perfect for busy weeknights or anytime you need a satisfying meal in a flash.

The beauty of stir-fry rice lies in its versatility. Feel free to customize this recipe with your favorite protein and vegetables. In minutes, you’ll have a restaurant-quality stir-fry rice on your table without the takeout price tag.

Easy Fried Rice
Easy Fried Rice


2 tablespoons cooking oil (vegetable, peanut, or canola)

  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup chopped vegetables (broccoli, carrots, snap peas, bell pepper – any combination you like!)
  • 1 pound cooked, cooled rice (white, brown, or a mix)
  • 1/2 pound protein, cooked and chopped (chicken, shrimp, tofu, tempeh – choose your preference!)
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped scallions (for garnish)

  • Directions:

    1. Heat oil in a large wok or skillet over medium-high heat. Add garlic and onion, cook for 1-2 minutes until softened and fragrant.
    2. Add chopped vegetables and cook for another 2-3 minutes, or until slightly tender-crisp.
    3. Push the vegetables to the side of the pan and add the cooked, chopped protein. Stir-fry for 1-2 minutes until heated through.
    4. Add the cooked rice and stir to combine everything evenly.
    5. In a small bowl, whisk together soy sauce, oyster sauce (if using), brown sugar, and cornstarch slurry.
    6. Pour the sauce mixture into the pan with the rice and protein mixture. Stir-fry for another 1-2 minutes, or until the sauce has thickened slightly and coats the rice and vegetables evenly.
    7. Season with black pepper to taste. Garnish with chopped scallions and serve immediately.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. The actual nutritional content may vary depending on the specific ingredients used and their portion sizes.)

    Calories: Approximately 400 per serving (depending on protein and oil used)

  • Protein: Approximately 25 grams per serving (depending on protein used)
  • Carbohydrates: Approximately 50 grams per serving
  • Fat: Approximately 15 grams per serving

  • Conclusion:

    This easy stir-fry rice recipe is a lifesaver for busy weeknights. It’s quick, customizable, and packed with flavor. Plus, it’s a great way to use up leftover cooked rice and vegetables. So next time you’re short on time, give this recipe a try!


    1. Can I use pre-cooked rice for this recipe?

    Absolutely! Leftover rice works perfectly in this stir-fry recipe. If you don’t have any leftover rice, you can cook fresh rice according to package instructions before starting the stir-fry. Just make sure the rice is cooled completely before adding it to the pan to prevent mushy stir-fry rice.

    2. What kind of vegetables can I use in this stir-fry rice?

    The beauty of stir-fry is its versatility! Feel free to use any vegetables you like. Some popular options include broccoli, carrots, snap peas, bell peppers, baby corn, mushrooms, and water chestnuts. You can also use frozen vegetables for convenience, just be sure to thaw them completely and drain any excess water before adding them to the pan.

    3. What vegetarian protein options can I use?

    This recipe is easily adaptable for vegetarians. You can use tofu, tempeh, or even lentils as your protein source. Simply cook the tofu or tempeh according to package instructions and chop it into bite-sized pieces before adding it to the pan. Lentils can be cooked separately and then stirred into the rice at the end.

    4. How can I make this stir-fry rice spicier?

    If you like your stir-fry rice with a kick, you can easily add some heat! Here are a few options:

  • Add a pinch of red pepper flakes to the pan while cooking the garlic and onion.
  • Use sriracha sauce or another hot sauce in place of some of the soy sauce.