Fried rice is one of my staple meal preps. Healthy, quick, easy, cheap, and cooks in one pot. I especially love customizing my own ingredients. One of my favorites: shrimp and pineapple. Sweet and tart always makes for delicious food even when reheated.
There are three must dos for making restaurant quality fried rice at home: (1) Do not crowd the pot. No more than 12 ounces of cooked rice in a 12 inch sautée pan. (2) Use the highest setting of your burner to cook the fried rice. (3) Use a high quality non-stick pan. I highly recommend the 12-Inch Nonstick Pan from Anolon Advanced. I have had mine since 2012 and it is still super non-stick.
Meal Prep Notes: Keeps in my fridge for up to four days. I usually prep the ingredients and make it fresh when I want to eat it because it comes together in 5 minutes. Seriously. I have timed myself and my best time was 4 minutes. Fried rice freezes okay. However, I don’t recommend it because it retains only 80% of the original texture and taste.