This budget-friendly fried rice is a healthy, quick, and versatile dinner option that transforms simple ingredients into a delicious, nourishing meal. Perfect for meal prep or last-minute dinners, it combines fresh vegetables, protein, and rice, all seasoned to perfection. Easily customizable and packed with flavor, it’s a family favorite!
Recipe Tips and Tricks:
- Use day-old rice for the best texture; fresh rice tends to be too sticky.
- Chop all ingredients before starting to ensure smooth cooking.
- Cook protein and vegetables separately for even cooking.
- Keep the heat high to achieve that classic fried rice flavor.
- Adjust soy sauce and sesame oil to your taste preferences.
Why You’ll Love This Recipe:
This fried rice is not just affordable but also a fantastic way to use up leftovers, making it both economical and eco-friendly. It’s packed with vegetables and can be tailored to any diet by swapping out proteins or making it entirely plant-based. Its simple preparation makes it a perfect choice for busy weeknights. Plus, the vibrant flavors and textures will satisfy even picky eaters.
Budget-Friendly Fried Rice
Quick, healthy, and customizable fried rice with veggies and protein—a perfect budget-friendly meal for busy weeknights!
Ingredients
- 3 cups cooked, day-old rice (white or brown)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup diced vegetables (carrots, peas, bell peppers)
- ½ cup chopped green onions
- 1 cup cooked protein (chicken, shrimp, tofu)
- 3 tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: chili flakes, garlic, or ginger
Instructions
- Prepare Ingredients: Ensure all vegetables and proteins are prepped before starting. This makes cooking easier and faster.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs, scramble them, and set them aside.
- Sauté Vegetables: In the same skillet, add the remaining oil and toss in the diced vegetables. Cook until tender, about 3-4 minutes.
- Add Rice and Protein: Stir in the cooked rice and protein. Increase the heat to high and stir-fry for 2-3 minutes until heated through.
- Season: Pour the soy sauce over the rice and mix well. Stir in the sesame oil and cooked eggs. Toss everything together for an additional 1-2 minutes.
- Finish: Garnish with chopped green onions. Serve immediately, with optional chili flakes for extra heat.
Notes
- A hot wok or skillet is key to achieving restaurant-style fried rice.
- Avoid overcrowding the pan; cook in batches if necessary.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 388Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 97mgSodium 824mgCarbohydrates 43gFiber 4gSugar 2gProtein 28g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Rice: Day-old, cooked white or brown rice is ideal for this recipe. It’s less sticky and fries up perfectly.
- Vegetables: Use whatever you have on hand—peas, carrots, bell peppers, and green onions are classic choices. Frozen veggies work just as well.
- Protein: Eggs, tofu, chicken, or shrimp are great options. Pre-cook proteins for best results.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness. Tamari or coconut aminos work as gluten-free alternatives.
- Sesame Oil: Adds a nutty aroma. Add it towards the end to preserve its flavor.
Variations and Substitutions:
- Vegetarian/Vegan: Skip the eggs and use tofu or tempeh as the protein. Add nutritional yeast for a cheesy twist.
- Low-Carb: Swap the rice with cauliflower rice or cooked quinoa for a lighter version.
- Spicy: Add sriracha, chili flakes, or diced jalapeños for heat.
- Different Cuisines: Add curry powder for Indian flavors or use fish sauce for a Thai-inspired twist.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Portion the fried rice into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Use a skillet over medium heat to restore the original texture. Add a splash of water if needed.
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