Easy Fried Rice is one of my favorite quick and flavorful meals. Made with simple ingredients like rice, vegetables, eggs, and soy sauce, this recipe transforms leftovers into a delicious, satisfying dish. It’s perfect for a busy weeknight or when I’m cleaning out the fridge.
Why I Love This Recipe
I love this fried rice because it’s fast, versatile, and incredibly tasty. I can use leftover rice and throw in whatever veggies or proteins I have on hand. It’s also a great way to turn a few basic ingredients into something that tastes restaurant-quality. The combination of scrambled eggs, sautéed vegetables, and savory soy sauce hits the spot every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked white rice (preferably cold, day-old rice works best)
- Sesame oil
- Small white onion
- Frozen peas and carrots
- Garlic
- Eggs
- Soy sauce
- Green onions (for garnish)
Directions
- I start by heating sesame oil in a large skillet or wok over medium-high heat.
- I add chopped onion, peas, and carrots, and sauté them until they’re tender.
- Then I push the vegetables to one side of the skillet and pour in the beaten eggs on the other side, scrambling them until fully cooked.
- I mix the eggs and vegetables together and then stir in the cold rice. I break up any clumps and stir-fry everything until heated through.
- I drizzle soy sauce over the mixture and toss to coat evenly.
- I remove the skillet from heat and sprinkle chopped green onions on top before serving.
Servings and Timing
- Servings: About 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- I sometimes add cooked chicken, shrimp, or tofu to make it a complete meal.
- For a spicy kick, I stir in a bit of sriracha or crushed red pepper flakes.
- Using brown rice or cauliflower rice is a great way to change up the base.
- I occasionally include diced bell peppers, mushrooms, or broccoli for more vegetables.
Storage/Reheating
- I store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, I warm it in a skillet over medium heat or microwave it in short intervals, stirring between each one.
- If it seems dry, I add a splash of soy sauce or a bit of sesame oil when reheating.
FAQs
Can I use freshly cooked rice?
I can, but I prefer using cold, day-old rice because it’s less sticky and fries better.
What kind of rice works best?
Long-grain white rice is my go-to, but jasmine or basmati also work well for a fluffy, separate texture.
Can I make this recipe vegetarian or vegan?
Absolutely. I leave out the eggs and use only vegetables or plant-based proteins like tofu.
How do I keep fried rice from being mushy?
Using cold, dry rice helps prevent it from turning mushy. I also avoid over-saucing and over-stirring.
Can I freeze fried rice?
Yes, I freeze portions in airtight containers and reheat them straight from frozen or after thawing in the fridge overnight.
Conclusion
This easy fried rice recipe is a staple in my kitchen because of how quickly it comes together and how customizable it is. It’s perfect for using up leftovers and makes a delicious meal that’s better than takeout. Whether I keep it simple or dress it up with extra add-ins, it’s always a hit.
Print
Easy Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
Easy Fried Rice is a quick, customizable, and flavorful meal made with leftover rice, vegetables, eggs, and soy sauce. Perfect for busy weeknights, this homemade fried rice comes together in under 30 minutes and tastes just like takeout. Keyword: Easy Fried Rice
Ingredients
- Cooked white rice (preferably cold, day-old)
- Sesame oil
- Small white onion, chopped
- Frozen peas and carrots
- Garlic, minced
- Eggs, beaten
- Soy sauce
- Green onions, chopped (for garnish)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chopped onion, peas, and carrots. Sauté until tender.
- Push vegetables to one side and pour eggs into the other side. Scramble until cooked.
- Mix eggs and vegetables together. Add cold rice, breaking up clumps. Stir-fry until hot.
- Drizzle soy sauce over the rice and toss to coat evenly.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
- Cold, day-old rice gives the best texture—less sticky and perfect for frying.
- Add cooked protein like chicken, shrimp, or tofu to make it a full meal.
- For extra veggies, stir in bell peppers, mushrooms, or broccoli.
- A splash of soy sauce or sesame oil can revive leftovers during reheating.
- Spice it up with sriracha or crushed red pepper flakes.
