This easy fried rice recipe is a perfect way to use left over rice, meat and vegetables. It can be made vegetarian and gluten-free making it a flexible meal to serve for guests with allergies and vegetarian principals. I make this recipe at least once a week, sometimes more. It’s great for using up whatever garden veggies I have and any other left overs (like ground beef, turkey, chicken etc). You can even add canned salmon or tuna to this. You can make this a veggie stacked as you desire or just put a little in there for color if you are low on produce. I would not try skipping the ginger, garlic, or onion, and especially not the soy sauce and the eggs. Hope you enjoy and make lots of easy fried rice recipes!
If you like other meals that can be made with flexible ingredients, try my frittata recipe.
Recipe for Easy Fried Rice
- some sort of cooked meat (chopped chicken, ground beef, even canned fish, turkey, or just vegetarian)
- 1.5 – 2 cups cooked rice
- ginger – 1 inch piece peel and chopped into large pieces
- garlic, 1-2 cloves chopped
- chopped veggies (onion, carrot, celery, peppers, cabbage, etc.)
- soy sauce (or gluten-free tamari)
- a little maple syrup
- In a large pan heat olive oil and then add the chopped veggies
- Sautee in olive oil until tender (5-10 minutes depending on vegetables)
- Add ginger, garlic and meat if using stirring consistently to avoid burning the garlic for another 3 minutes.
- Next, add 1-2 eggs to the pan and stir constantly until cooked, scrambling them in the vegetables.
- If you need more oil add it and then add the rice and stir until heated and combined
- Add a few splashes of soy sauce and a SMALL drizzle of maple syrup
- Stir until combined, taste and then add more salt (and/or more soy sauce) and some fresh ground pepper to taste .