What’s your favorite comfort food? Alex and I have talked about this at length, specifically on our podcast about mac & cheese. And normally I would have answered something like mac & cheese, until we made this homemade fried rice recipe. It made me remember that a bowl of warm, egg-y, crispy onion fried rice with sriracha and silky mayo absolutely hits the spot when I’m in need of some comfort. Even better, this homemade fried rice recipe is from our dear friend Molly Yeh’s new cookbook! Keep reading for more about the recipe and her book.
How to make this homemade fried rice recipe
This homemade fried rice recipe is all about onions! In this case we used three onions: onions, shallots, and scallions. But in Molly’s recipe any onion will do: onions, shallots, leeks, scallions, ramps — you name it! Most of the time involved in this homemade fried rice recipe is spent chopping and sauteeing the onions. So get ready to celebrate onions!
To make this homemade fried rice recipe, you’ll also need some leftover rice on hand. Since Alex and I don’t like to plan ahead, we have always wondered whether you can make legit fried rice with rice made the day of. The answer, sadly, is no. In order for the rice to really “fry” up into what you expect from a homemade fried rice rice, it has to be cooled and day old if possible. However, we have tried making it in the morning and refrigerating until the evening and then making the fried rice recipe, which also works!
What I love about this easy fried rice is that it’s topped with both Sriracha (hot sauce) and mayonnaise. Do you eat your fried rice with mayo? It brings the most savory, delicious flavor to the entire bowl of warm, crunchy rice. It hits all the notes for homemade comfort food in our book!
About the book!
This homemade fried rice recipe is straight from our dear friend Molly’s new book, Molly on The Range. Molly’s a spunky baker, home cook and blogger, formerly of Chicago and New York, who now lives on a farm with her farmer husband up in Grand Forks. We’re lucky enough to enjoy Molly and her “eggboy” as real life friends, not just virtual friends, and she is every bit as lovely in real life as she appears on the internet. She’s one of the most joyful, fun-loving, creative, and vibrant people we know! Tomorrow is the official launch of Molly on the Range and we couldn’t be more delighted with the book. It’s full of creative recipes that blend her Asian and Jewish roots, beautiful photography, and in general is just plain fun. We love you, Molly!
Hear Molly on the A Couple Cooks podcast! Episode 22, Yay, pie!
Buy the Book!
Find Molly on the Range on Amazon!
Looking for more healthy dinner recipes?
This homemade fried rice is one of our favorite simple healthy dinner recipes for weeknights. Here are a few more of our favorite healthy dinner recipes on A Couple Cooks:
- Moroccan Spiced Cauliflower Soup
- Mediterranean Quinoa Stuffed Peppers
- Vegan Pot Pie with Sage Crust
- Vegan Pasta Marinara
This recipe is…
This three onion homemade fried recipe recipe is vegetarian, gluten free, dairy free, and naturally sweet. For vegan and plant based, use olive oil and vegan mayo.
Looking for a homemade fried rice recipe? This easy fried rice is maximum comfort food, with three types of onions and a sriracha and mayo drizzle!
- 2 tablespoons unsalted butter
- 4 cups finely chopped onions of your choice: onions, shallots, leeks, scallions, ramps (we used onions, shallots, and green onions)
- Kosher salt
- Flavorless oil
- 4 large eggs, beaten
- Black pepper
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 cups cooked brown or white rice (try using our Instant Pot method)
- Sriracha and mayonnaise (or Sriracha mayo), for serving
- Finely chop the onions. If using, slice the green onions and slice the leeks. Mince the ginger.
- In a large skillet, melt the butter over medium heat. Add the onions and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil (or butter). When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the onions.)
- Add the garlic and ginger to the onions and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo.
Reprinted with permission from Molly on the Range by Molly Yeh
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Fried Rice, Homemade Fried Rice, Healthy Dinner Recipes, Onion Fried Rice, Gluten Free, Vegetarian
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.