Yet another authentic and simple recipe I learned from my parents that I MUST share with you here at SKS! It is so great when we find quick and satisfying dishes that come together in just minutes! I love this dish so much because it reminds me of my parents and all the times we made sure to sit down and eat together even on the busy and hectic days.

I have never seen anyone cook fried rice like this, but it works! So trust me, I got you!

Ingredients are laid out for the fried rice

Ingredients for Fried Rice

This is one of the simplest and best recipes I have ever made- plus a HUGE benefit aside from ordering takeout, is this is soy free!

Cooked Rice: Using cooked rice ensures you’re going to get a slightly crispy result while still having a fluffy and delicious meal.

Frozen Peas: NO need to shell your own peas, just grab a bag of frozen peas and use them for a nice pop of color and sweetness to balance your dish.

Chopped Scallions: Scallions add such a wonderful taste and crunch to this dish. They are more subtle than most onions but they’re absolutely delicious.

Chopped Carrots: Carrots lend a fun crunch and gorgeous pop of orange to this dish! You can use baby carrots or regular, whatever you have on hand will work. Just make sure you chop them up evenly.

Coconut Aminos: Not as salty as soy sauce and it is a great soy free alternative. Coconut aminos is slightly sweeter than soy sauce as well which can add a beautiful depth of flavor to your fried rice.

Eggs: The eggs in this dish make it authentic! You cannot miss this step. You will need to separate the egg yolk from the eggs. You will see why in the how to make section below!

How to Make the Best Fried Rice

First, the trick of this authentic fried rice is the separation of eggs!

This step will make sure the rice is rich and velvety and comes out to be a golden color once cooked.

Then now we will cook the egg white seperately.

After the egg white is cooked and removed from the pan, you may need 1 to 2 additional tablespoons of cooking oil to ensure the yolk covered rice does not stick to the pan.

Salt your rice to your preference. In all the Chinese recipes, we like to say “a little bit of this”, “a little bit of that” since it’s all to the chefs’ taste.

I used about 1/4 tsp additional salt. If you choose to use soy sauce instead of coconut aminos, you may not need extra salt because soy sauce is saltier than coconut aminos.

What Else can you Add to Fried Rice

You can add crunchy and colorful vegetables such as bell peppers and water chestnuts! Fried rice is also delicious when served with chicken or salmon.

You can serve up the rice in the base of your bowl and build your meal around it or on top of it. I also love sautéing shrimp and adding it on top of my fried rice. Try out my Honey Walnut Shrimp or my Crispy Bang Bang Shrimp if you want a fun, crunchy and flavorful protein to add onto your fried rice dish!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Rice is golden brown and ready to eat now

Get the recipe:Classic Fried Rice

This is one of the simplest and best recipes I have ever made- plus a HUGE benefit aside from ordering takeout, is this is soy free!
5 stars (4 reviews)

Ingredients

  • 1.5 cup cooked rice
  • 1 stalk green onion
  • 1/4 cup frozen peas
  • 1/4 cup chopped carrots
  • 3 tbsp coconut aminos
  • 2 eggs

Instructions 

Veggies

  • You will want to begin by chopping your onion, and carrots, along with gathering your other frozen veggies. Then, set aside.

Fried Rice

  • Begin by either gathering your leftover rice or cooking fresh rice.
  • Next, separate your yolk and egg white. You will add the yolk to the rice, and keep the egg white in a separate little bowl.
  • Mix the yolk and rice until well combined, and there is a thin layer of yolk on all of the rice.
  • Now, you will want to begin heating oil in a hot pan. Once the oil is hot, add the egg white and cook until it is done. Remove from the heat, and set aside.
  • In the same pan, add the green onion and cook until fragrant. Then, add in the carrots and peas. Cook until slightly tender.
  • Push the veggies to the side, and add the yolk-y rice to the pan. Stir everything together and then add in the coconut aminos and onion powder.
  • Lastly, add in the egg white, and add salt to taste, stir well, and serve!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.