Fried rice transforms leftover rice into a delicious, restaurant-quality meal in just minutes. This classic recipe delivers perfectly seasoned grains with tender vegetables and fluffy scrambled eggs. Whether you need a quick weeknight dinner or want to use up leftover rice, this fried rice recipe is simple, satisfying, and endlessly adaptable.
Why You’ll Love This Recipe
- Uses Leftover Rice: The perfect way to transform day-old rice into something special.
- Ready in Minutes: From start to finish in just 15-20 minutes.
- Budget-Friendly: Simple ingredients you likely already have on hand.
- Customizable: Add your favorite proteins, vegetables, or sauces to make it your own.
- Better Than Takeout: Fresh, flavorful, and made exactly how you like it.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings: This recipe serves 4 people as a main dish or 6 as a side. Need to feed more? The recipe doubles easily.
Difficulty: Easy. Perfect for beginners and a weeknight staple for experienced cooks.
Required Kitchen Tools
- Large wok or skillet (preferably nonstick)
- Wooden spoon or spatula
- Small bowl for beating eggs
- Cutting board and knife
- Measuring spoons
Ingredients for Fried Rice
This recipe uses simple ingredients that come together to create amazing flavor and texture. Here’s what you’ll need:
For the Rice:
- Cooked Rice: 4 cups cooked and cooled short-grain white rice, long-grain rice, or jasmine rice (day-old rice works best)
For the Vegetables:
- Carrots: 1/2 cup diced carrots
- Frozen Peas: 1/2 cup frozen peas
- White Onion: 1/2 cup diced white onion
For the Eggs:
- Eggs: 2 large eggs, lightly beaten
For Cooking:
- Unsalted Butter: 1 tablespoon
- Peanut Oil, Canola Oil, or Vegetable Oil: 2 tablespoons (divided)
For Seasoning:
- Low-Sodium Soy Sauce: 3 tablespoons
- Sesame Oil: 1 teaspoon
Variations for Fried Rice
- Add Protein: Stir in cooked shrimp, diced chicken, pork, or tofu for a complete meal.
- Extra Vegetables: Include bell peppers, corn, green beans, or broccoli.
- Spice It Up: Add a splash of sriracha or red pepper flakes for heat.
- Garlic and Ginger: Sauté minced garlic and fresh ginger with the onions for deeper flavor.
- Pineapple Fried Rice: Add diced pineapple and cashews for a sweet and savory twist.
How to Make Fried Rice Step-by-Step Instructions
1. Prepare Your Ingredients
Make sure your rice is completely cooled and day-old if possible. Fresh rice can be too moist and sticky. Dice the carrots and onion into small, even pieces.
2. Scramble the Eggs
Heat a large wok or skillet over medium-high heat. Add the butter and let it melt. Pour in the beaten eggs and scramble them gently until just cooked through, about 1-2 minutes. Transfer the eggs to a plate and set aside.
3. Cook the Vegetables
Add 1 tablespoon of oil to the same pan. Toss in the diced onion and carrots. Cook for 2-3 minutes until the vegetables start to soften. Add the frozen peas and cook for another minute.
4. Add the Rice
Push the vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty space. Add the cold rice and break up any clumps with your spatula. Stir everything together and cook for 3-4 minutes, stirring occasionally, until the rice is heated through and starts to get slightly crispy.
5. Season and Finish
Drizzle the soy sauce over the rice and toss everything together. Add the scrambled eggs back to the pan, breaking them into smaller pieces. Drizzle with sesame oil and give everything a final toss. Taste and adjust seasoning if needed.
Serving and Decoration
How to Serve Fried Rice:
- Serve hot as a main dish or alongside your favorite Asian-inspired meals
- Garnish with sliced green onions or chopped cilantro
- Add a wedge of lime for a fresh citrus squeeze
- Pair with grilled meats, teriyaki chicken, or spring rolls
- Top with a fried egg for extra richness
Storing Fried Rice
- Refrigerator: Store leftover fried rice in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of oil or water, or microwave in 1-minute intervals, stirring between each.
Tips and Tricks for Success
- Use Cold Rice: Day-old rice that’s been refrigerated works best because it’s drier and separates easily.
- High Heat is Key: Cook over medium-high to high heat for that signature slightly crispy texture.
- Don’t Overcrowd the Pan: If doubling the recipe, cook in batches to avoid steaming the rice.
- Prep Everything First: Fried rice cooks quickly, so have all ingredients ready before you start.
- Season at the End: Add soy sauce near the end to prevent the rice from getting soggy.
Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 285 |
| Protein | 7g |
| Carbohydrates | 42g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 520mg |
Values are approximate and based on 4 servings
Fried Rice
Course: Main DishIngredients
4 cups cooked and cooled short-grain white rice, long-grain rice, or jasmine rice
2 large eggs, lightly beaten
1/2 cup diced carrots
1/2 cup frozen peas
1/2 cup diced white onion
1 tablespoon unsalted butter
2 tablespoons peanut oil, canola oil, or vegetable oil (divided)
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
Directions
- Scramble Eggs: Heat a large wok or skillet over medium-high heat. Add butter and let melt. Pour in beaten eggs and scramble until just cooked, about 1-2 minutes. Transfer to a plate.
- Cook Vegetables: Add 1 tablespoon oil to the pan. Add onion and carrots and cook for 2-3 minutes. Add peas and cook 1 minute more.
- Fry Rice: Push vegetables to one side. Add remaining oil to the empty space. Add cold rice, breaking up clumps. Stir everything together and cook 3-4 minutes, stirring occasionally.
- Season: Drizzle soy sauce over rice and toss. Add scrambled eggs back, breaking into smaller pieces. Drizzle with sesame oil and toss.
- Serve: Taste and adjust seasoning. Serve hot.
Fried Rice FAQs
Can I use fresh rice instead of day-old rice?
You can, but day-old rice works better because it’s drier. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to remove excess moisture.
What type of rice is best for fried rice?
Long-grain rice like jasmine or basmati works well because the grains stay separate. Short-grain rice is stickier but still delicious.
Can I make fried rice without eggs?
Yes, simply skip the eggs or replace them with scrambled tofu for a vegan version.
Why is my fried rice mushy?
This usually happens when the rice is too fresh or wet. Use cold, day-old rice and cook over high heat to prevent sogginess.
Can I add meat to this recipe?
Absolutely. Cook diced chicken, shrimp, or pork first, then set aside and add back at the end with the eggs.
Conclusion
Fried rice is one of those recipes that proves simple ingredients can create something truly wonderful. With just a few basic items and about 20 minutes, you have a flavorful, satisfying meal that rivals your favorite takeout spot. The beauty of this recipe is in its flexibility—add whatever vegetables or proteins you have on hand, adjust the seasonings to your taste, and make it your own. Once you master this basic technique, fried rice becomes your go-to solution for quick dinners and a delicious way to use leftovers.
