An easy Fried Rice recipe that’s just like you get at your favorite Chinese restaurant, no need for takeout when you can make it at home!
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How to Make Fried Rice
Start by heating a little olive oil in large wok or skillet over medium-high heat.
Next, beat the eggs in a bowl and pour them into the skillet and swirl it around so that you get a thin omelette. When it’s cooked remove it from the pan and once it has cooled you can slice it up into small pieces.
Wipe out the pan with a paper towel and add the remainder of the olive oil and again warm it up over a medium high heat.
Add the diced mushroom, garlic, and fresh grated and peeled ginger and fry for about a minute.
Measure out and add the gluten free soy sauce, toasted sesame oil, and the cooked rice and cook, stirring constantly for about 2 to 3 more minutes.
Finally, add the cooked chicken, peas and carrots (defrosted), sliced green onions, and chopped egg, and cook for 2-3 minutes and then serve hot right away.
Tips for making Egg Fried Rice
Use Cold Rice – this is a must, don’t be tempted to use hot rice or rice that is not fully cooled as it will be more likely to turn mushy.
Change up the Protein – I used cooked chicken in my fried rice but you could just as easily use shrimp, beef, or pork.
Reheat your homemade fried rice – I usually just use the microwave as that’s the simplest way to do it without overcooking it.
Storage – Do not leave cooked rice out for very long, get it straight into the fridge to cool down if you are not eating all of it right away. You can keep it in the fridge for up to three days.
How to freeze it – make sure it’s fully cooled first and then put it into ziplock bags or airtight container and freeze for up to one month.
More Healthy Takeout Recipes
- Keto Low Carb Beef and Broccoli
- Keto Low Carb Mongolian Beef
- Shrimp Stir Fry
- Drunken Noodles (Pad Kee Mao)
- Pad Thai (with low carb option)
- Thai Coconut Chicken Soup (Tom Kha Gai)
- Low Carb Cashew Chicken
- Keto Low Carb Hot and Sour Soup
- Low Carb Lo Mein
- Keto Butter Chicken
- Low Carb General Tso’s Chicken
An easy healthy fried rice recipe that’s better than takeout!
- 2 oz mushrooms , about 3 medium sized
- 3 tbsp olive oil , or coconut oil
- 2 large eggs, beaten
- 4 green onions , sliced
- 3/4 cup frozen peas and carrots, defrosted , 105g
- 3 cloves garlic , minced
- 1/2 tsp fresh ginger (do not use powdered) , peeled and minced,
- 4 tbsp gluten free soy sauce , or coconut aminos
- 1 tsp toasted sesame oil
- 4 cups cooked long-grain rice, needs to be cold , 350g
- 1 cup cooked chicken, cut into small cubes , 150g
Heat 1 tablespoon olive oil in a large wok or large cast iron skillet over medium-high heat.
Add the beaten eggs and cook into a thin omelette then remove and cut it into small pieces.
Clean the skillet with a paper towel and add the rest of the olive oil and warm over medium high heat.
Add the chopped mushrooms, garlic, and fresh ginger (peeled and grated), stir-fry for 1 minute.
Add the gluten free soy sauce, sesame oil, and the cooked and cooled rice and stir-fry for 2 to 3 more minutes.
Add the cooked chicken, defrosted green peas and carrots, green onions, and chopped cooked egg, and cook for 2-3 minutes until warmed all the way through.
Serve immediately, with more soy sauce to taste.
Rice – it must be cooked and cooled for best results, if you use warm rice it will tend to be more mushy. You can use cooked brown rice if you prefer but it will not absorb the liquid in the same way.
Soy Sauce – I used reduced sodium gluten free soy sauce, you can substitute with coconut aminos if you prefer and feel free to add more soy sauce to taste at the end.
Storage – If you don’t plan to eat this right away then the cooked rice must be cooled immediately in your fridge. Can be refrigerated for up to three days and frozen for up to a month.
Servings – makes about 4 cups of rice.