easy fried rice recipe
The Best easy fried rice recipe
What I really appreciate about fried rice is how it turns simple ingredients into something satisfying. Rice, eggs, a few veggies, and a little soy sauce—it’s all you need. Plus, it’s a great way to use up leftover rice, which means less waste and more meals that don’t require starting from scratch. And because you control what goes in, it’s easy to make it lighter or heartier depending on what your family needs. More veggies? Toss them in. Need extra protein? Add some chicken or shrimp. It’s a blank canvas, and that’s why it’s always a winner in my house.
Easy Fried Rice
A quick and flavorful fried rice recipe that comes together in minutes using leftover rice and simple ingredients. Perfect for a weeknight dinner or a satisfying lunch with a balance of veggies, protein, and savory seasonings.
🥘Ingredients
- 3 cups cooked and cooled white rice (day-old works best)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots mix (or fresh diced carrots and peas)
- 3 green onions, thinly sliced (separate whites and greens)
- 2 cloves garlic, minced
- 1/2 cup cooked protein (chicken, shrimp, or tofu), diced (optional)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp vegetable oil (or peanut oil)
- 1 tsp ginger, grated (optional)
👨🍳Directions
-
1
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1-2 minutes. Remove the eggs from the skillet and set aside. -
2
In the same skillet, add the remaining 1 tbsp of oil. Add the white parts of the green onions, minced garlic, and grated ginger (if using). Sauté for 30 seconds until fragrant. -
3
Add the frozen (or fresh) peas and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender. -
4
Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through. -
5
Pour the soy sauce, oyster sauce (if using), sesame oil, black pepper, and salt over the rice. Stir well to combine and coat the rice evenly with the sauce. -
6
Add the scrambled eggs and diced protein (if using) back into the skillet. Stir-fry for another 1-2 minutes until everything is well combined and heated through. -
7
Remove from heat and garnish with the green parts of the sliced green onions. Serve hot and enjoy!
🔧Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Mixing bowl
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Fried Rice Works
❓ Frequently Asked Questions About Fried Rice
1. Can I use day-old rice for fried rice?
Yes! Day-old rice works best because it’s drier and less sticky, making it easier to fry without turning mushy. Freshly cooked rice can be too moist, so spread it out on a tray to cool and dry slightly if you must use it.
2. What kind of rice is best for fried rice?
Long-grain white rice like jasmine or basmati is ideal because it stays fluffy and separates easily. Avoid short-grain or sticky rice, as it can clump together. Brown rice can be used but may require extra oil and a longer cooking time.
3. How do I prevent my fried rice from turning out soggy?
To avoid soggy fried rice, use cold, day-old rice and cook it in a hot pan or wok. Add ingredients in batches—start with proteins and aromatics, then rice, and finish with sauces. Avoid overcrowding the pan, and don’t stir too frequently to allow the rice to crisp slightly.
4. Can I make fried rice without soy sauce?
Yes! While soy sauce adds umami, you can substitute it with tamari (gluten-free), coconut aminos, or even a splash of fish sauce for depth. For a lighter option, use a mix of salt, pepper, and a little oyster sauce (if not vegetarian).
5. What vegetables work best in fried rice?
Almost any vegetable works, but quick-cooking ones like peas, carrots, bell peppers, and green onions are classic. For extra texture, try corn, broccoli, or mushrooms. Chop them small and stir-fry them first so they soften evenly before adding the rice.
