Go Back

Cast Iron Fried Rice


  • Vegetable or Olive Oil, plus a little drizzle of Sesame Oil (sesame oil adds a lot of flavor, so use sparingly)
  • 2 Cups Cold Rice
  • Chopped Onions and Garlic
  • Liquid Aminos or Soy Sauce
  • Chinese 5 Spice Powder
  • Chopped Vegetables of Choice, I used carrots, mushrooms, celery, and cilantro because I had them on hand


  • Add 2-3 tablespoons vegetable or olive oil to cast iron pan, plus a drizzle of sesame oil, and slowly heat.
  • When oil is heated, add onions and garlic and cook until onions start to turn translucent.
  • Add rice and stir well, making sure oil and onions are mixed through.
  • Let the rice fry for a few minutes before stirring. Repeat as needed. (If you want your rice very crispy, you can repeat this process until desired crispiness is achieved.)
  • Drizzle rice with liquid aminos or soy sauce and stir.
  • Add 5 Spice Powder to taste and stir.
  • Begin to add vegetables, with the slowest-cooking ones first. (I added the carrots and let them cook for a moment before adding the mushrooms, and then the celery, and finally added the cilantro at the end.)
  • If needed, add more 5 Spice Powder to taste and stir.
  • Cook another moment longer, then remove from heat and serve. Enjoy!