If I had to pick a fail-proof dish that I often make at home, it would be fried rice.

It's the perfect dish that comes to mind when I start to get tired of curry. The kids love it, and my husband surprisingly asks for it more often, so once I make it, a bowl of rice disappears quickly.

Most importantly, it's easy to make, so it's a great dish to whip up on busy days.

If you make it for Sunday lunch, it pairs well with bread, giving it a nice brunch vibe.

Ingredients Preparation

For the onions, slicing them long enhances the texture and makes it tastier. However, in our house, if I cut them long, the kids tend to pick them out.

So I usually chop them small instead. You can cut the potatoes, beef, and mushrooms into bite-sized pieces as well.

Cutting them large gives a hearty feel, and chopping them small makes it easier for kids to eat. I think you can do it according to your family's style.

I used frozen beef from the freezer. It cooks quickly because it's thin and is tender, making it a good match for fried rice.

Of course, you can substitute it with pork or chicken. Just keep in mind that the flavor will change slightly depending on the type of meat.

Beef has a deep flavor, pork has a richer taste, and chicken has a lighter flavor.

Now, let's start cooking. You'll need about 700ml of water in total. I set aside 200ml to dissolve the fried rice powder beforehand.

You can add it directly, but sometimes it clumps together. So, dissolving it beforehand helps it mix more smoothly.

Heat about 1 tablespoon of cooking oil in a pan over medium heat and start by sautéing the onions.

The longer you sauté the onions, the sweeter they become, making them much tastier. If you have the time, try sautéing them until they turn a light brown.

Next, add the potatoes and sauté them. Since potatoes take the longest to cook, it's good to partially cook them at this stage.

I usually aim to cook them about 80-90% during this process. This way, the overall texture will match well when simmering later.

Once the potatoes are partially cooked, add the mushrooms and beef.

I used mini king oyster mushrooms, but I think regular button mushrooms would pair even better.

They complement the unique flavor of fried rice well. Sauté until the beef is fully cooked.

Now it's time to add the water. Pour in the remaining 500ml of water that you set aside.

If you're using a solid sauce, you don't need to dissolve it separately, so you can add all 700ml at once.

If the ingredients are almost cooked, just bring it to a light boil; if they're not fully cooked, make sure to cook them thoroughly at this stage.

Once all the ingredients are cooked, add the fried rice sauce that you dissolved earlier.

At this point, don't turn the heat too high; stir slowly to mix it in. This way, it will thicken smoothly without clumping.

Once it starts to thicken a bit, add ketchup. I added about 1.5 tablespoons.

The slight sweet and sour flavor makes it a favorite among kids. You can adjust the amount to your taste.

After adding the ketchup, give it a light stir, and it's almost done. If you cook it too long, the consistency may thicken too much, so adjust the heat accordingly.

The finished fried rice is delicious when served hot over rice.

Adding a soft-boiled egg on top makes it even creamier and richer, giving it an upgraded feel.

It's a dish that both kids and my husband enjoy, so I think it's worth making when you're pondering what to cook for dinner.