Overview
Fried rice should be easy.
But most of the time, it turns into a whole cooking session—prep the meat, cook it, chop everything, then finally make the fried rice.
That’s not what this is.
I’ve got a toddler who loves fried rice, so this needs to be something I can throw together quickly, not something I plan my evening around.
The trick is simple:
Batch prep your protein in advance.
Also, this is a great way to sneak in vegetables without making a big deal out of it. I usually go with green beans and carrots—simple, works every time.
Bulk Protein Prep (Do This Once, Well in Advance)
- Buy pork, chicken, or whatever protein is on sale
- Roast in the oven until cooked through
- Let it cool
- Slice and dice into small pieces
- Portion and freeze
That’s it.
When you need it:
- Take out a portion
- Defrost quickly in the microwave
- Use it straight away
Ingredients (for 1 quick batch)
- Cooked rice (preferably day-old)
- Pre-cooked protein (defrosted)
- Eggs
- Garlic
- Onion
- Carrots (finely chopped)
- Green beans (finely chopped)
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- White pepper
- MSG (see note on why I use it)
- Oil
Step 1 — Egg First
- Crack and beat the eggs
- Cook on high heat
- Let it set, flip, then break into pieces
- Set aside
Step 2 — Prep
- Chop garlic
- Chop onion
- Chop carrots and green beans into small pieces
- Defrost your protein
Step 3 — Start Cooking
- Heat oil over medium–high heat
- Add garlic
- Cook for ~30 seconds
Then:
- Add onion, carrots, and green beans
- Cook for 2–3 minutes
Step 4 — Rice + Protein + Seasoning
- Add rice
- Add pre-cooked protein
- Add cooked egg
- Add:
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- White pepper
- MSG
Turn heat up to high and mix everything through.
You’re aiming for:
- evenly coated rice
- not too wet
- not too saucy
Notes
- High heat matters — this gives fried rice its texture
- Cooking the egg separately avoids messing up the rice
- This is about speed and consistency, not perfection
Variations
- Kimchi fried rice (see recipe)