Name: Easy Loaded Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 tbsp butter, divided; 2 eggs, whisked; 1 medium carrot, diced; 1 small onion, diced; 1/2 cup frozen peas; 2 cloves garlic, minced; Salt and pepper to taste; 4 cups chilled cooked rice; 2 green onions, sliced; 3–4 tbsp soy sauce; 2 tsp oyster sauce (optional); 1/2 tsp toasted sesame oil

I whipped up this savory fried rice in just 15 minutes—it’s loaded with veggies, butter, and flavorful sauces. I always keep chilled rice on hand, so it comes together fast whenever I need a quick, satisfying meal. Easy Loaded Fried Rice

Why You’ll Love This Recipe

I love how comforting and customizable it is. I use whatever veggies or protein I have in the fridge. The buttery aroma and hint of sesame oil make it taste just like takeout—maybe even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter (divided)
Eggs, whisked
Carrot, diced
Onion, diced
Frozen peas
Minced garlic
Salt & pepper
Chilled cooked rice (about 4 cups)
Green onions, sliced
Soy sauce (3–4 tbsp, or to taste)
Optional oyster sauce (2 tsp)
Toasted sesame oil (½ tsp)

Directions

I heat about ½ tablespoon of butter in a large pan over medium-high heat. I scramble the eggs, then set them aside on a plate.
I add 1 tablespoon of butter to the same pan and cook the carrots, onion, peas, and garlic until softened, about 5 minutes.
I turn the heat up to high, stir in the remaining butter, then add the rice, soy sauce, and oyster sauce. I cook it all until the rice starts to crisp, about 3 minutes.
I stir the cooked eggs and green onions into the rice, remove it from the heat, and drizzle in the sesame oil. I always taste and adjust the seasoning before serving.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 5 minutes to prep and 10 minutes to cook—just 15 minutes total.

Variations

Protein-packed: I like to stir in cooked chicken, shrimp, or tofu.
Veggie boost: Sometimes I add bell peppers, mushrooms, or broccoli.
Flavor twist: For a different spin, I add pineapple chunks or a bit of chili paste.
Grain swap: Brown rice or quinoa works great if I want something different.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the microwave until hot. For longer storage, I freeze it for up to a month.

FAQs

What kind of rice works best for fried rice?

I always use cold, day-old rice. It fries better and stays separate, avoiding that mushy texture fresh rice can sometimes have.

Can I skip the oyster sauce?

Yes, I often leave it out. Soy sauce and butter already bring a ton of flavor.

How do I get crispy bits in the rice?

I use high heat and let the rice sit undisturbed in the pan for a few moments so it can crisp up before I stir it.

Can I prep ahead?

Absolutely. I like to prep the rice and chop the veggies ahead of time so everything cooks quickly when I’m ready.

Can I make it vegetarian?

Yes, I skip the oyster sauce or use a vegetarian version, and I load up on the veggies or add tofu for some protein.

Conclusion

This easy fried rice has become one of my go-to meals. It’s fast, flavorful, and incredibly flexible. I love how it satisfies my takeout cravings without the wait or the cost.