Easy Fried Rice Recipe
If you’ve ever found yourself staring into the fridge wondering what quick dinner to throw together, this Easy Fried Rice Recipe might just become your new go-to. It’s incredibly satisfying, comes together in about half an hour, and lets you use up leftover rice in the tastiest way. I love how it hits that perfect balance of savory, a little bit sweet from the peas and carrots, and a subtle nuttiness thanks to sesame oil.
What’s special about this Easy Fried Rice Recipe is its simplicity without sacrificing flavor. It’s the kind of dish you can whip up any night of the week, whether you’re cooking for one or feeding a crowd. Plus, it’s super versatile—perfect as a quick lunch, a side dish, or even a main course when you add your favorite protein. Trust me, once you nail this, you’ll want to keep it in your regular rotation.
Ingredients You’ll Need
Every ingredient in this Easy Fried Rice Recipe plays a role in creating that classic flavor we all crave. Using day-old cold rice is a game changer, and I’ll share why. The rest are simple pantry staples you might already have on hand.
- Cooked rice: I swear by using day-old rice here because it’s drier and less likely to turn mushy when fried.
- Sesame oil: Adds a toasty, fragrant touch that lifts the whole dish.
- Chopped white onion: Gives a sweet and savory base flavor.
- Frozen peas and carrots: An easy, colorful veggie combo that warms up quickly.
- Soy sauce: The salty umami hero that ties everything together – adjust to your taste.
- Eggs: Lightly beaten for that silky, scrambled texture mixed through the rice.
- Chopped green onions (optional): A fresh, crisp garnish that adds brightness.
Variations
This Easy Fried Rice Recipe is such a flexible canvas. I love to customize it depending on what I’ve got around or what my mood’s like—sometimes you just need more veggies or a bit of a protein punch. You should definitely play around with it too!
- Chicken or shrimp: I like tossing in leftover grilled chicken or sautéed shrimp to make it hearty and protein-packed.
- Spicy kick: Adding chili garlic sauce or a pinch of red pepper flakes gives a nice zing if you’re craving some heat.
- Veggie-packed: Swap peas and carrots for bell peppers, zucchini, or corn for seasonal variety.
- Low sodium: Use low-sodium soy sauce to keep it lighter on salt but still flavorful.
- Vegetarian: Simply omit eggs or replace with tofu scramble for a plant-based spin.
How to Make Easy Fried Rice Recipe
Step 1: Preheat and Sauté Your Veggies
Start by heating a large skillet or wok over medium heat. Add 2 tablespoons of sesame oil—it really sets the flavor foundation here. Toss in your chopped white onion and frozen peas and carrots, cooking them until they’re tender and fragrant, which usually takes about 5 minutes. Don’t rush this step; a gentle sauté softens the veggies and brings out their natural sweetness.
Step 2: Scramble the Eggs Right in the Pan
Push the cooked veggies to one side of the pan, then pour your two lightly beaten eggs to the empty side. Let them sit for just a few seconds, then gently scramble with your spatula. You want fluffy, soft eggs—not rubbery—so keep the heat moderate and stir gently. Once cooked, mix the eggs smoothly with the vegetables, creating a beautiful base for your fried rice.
Step 3: Add Rice and Soy Sauce to Finish
Now for the star! Add your 3 cups of cooked cold rice into the skillet with the veggie and egg mixture. Drizzle 2 to 3 tablespoons of soy sauce over the top—start with less, then taste and add more if you want. Stir everything well, ensuring the rice heats through and gets that lovely sheen from the soy sauce and sesame oil. This takes about 5 minutes, so be patient and keep stirring to avoid sticking.
Step 4: Garnish and Serve Hot
Finish your dish by sprinkling chopped green onions on top if you like that fresh pop of flavor and color. Then serve immediately while it’s hot and steamy. If you’re anything like me, you might want to grab seconds or even thirds because it’s just that good!
How to Serve Easy Fried Rice Recipe
Garnishes
I usually go with chopped green onions to bring a fresh bite that cuts through the richness. Sometimes, I like adding a sprinkle of toasted sesame seeds or even a drizzle of Sriracha if I want that spicy contrast. It’s these small touches that make the dish feel special every time.
Side Dishes
This easy fried rice pairs beautifully with simple Asian-inspired sides like steamed dumplings, crispy spring rolls, or even a refreshing cucumber salad. If I’m making it a full meal, I often throw on some grilled or pan-seared chicken or tofu alongside for extra protein.
Creative Ways to Present
For a fuss-free dinner party, I’ve served this fried rice scooped into halved bell peppers—it adds color and makes for a fun presentation. Another trick I love is shaping the fried rice into little mounds or nests on each plate and topping them with a perfectly fried egg for that restaurant vibe.
Make Ahead and Storage
Storing Leftovers
I keep leftover fried rice in an airtight container in the fridge, and it usually stays good for about 3 to 4 days. Before storing, I let it cool to room temperature to prevent it from getting soggy when refrigerated. When I’m pressed for time, this helps me have a tasty meal ready in minutes.
Freezing
Freezing fried rice works surprisingly well! I portion it out into freezer-safe bags, flatten them for quicker thawing, and label with date. When I want a quick meal, I just defrost overnight in the fridge and reheat. Just be mindful that the texture might change a bit after freezing, but the flavor holds up beautifully.
Reheating
To reheat, I prefer tossing the fried rice back in a hot skillet with a small splash of oil or water to restore moisture and get it warmed evenly. Microwaving is fine in a pinch, but I find the skillet method keeps the rice fluffy and stops it from drying out or becoming mushy.
FAQs
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Can I use freshly cooked rice for this Easy Fried Rice Recipe?
Freshly cooked rice tends to be moister and can cause your fried rice to turn mushy when stir-fried. For the best texture, use rice that has been cooked and chilled in the fridge overnight. This allows the grains to firm up and separate easily, giving you that classic fried rice feel.
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What if I don’t have sesame oil?
If you don’t have sesame oil, you can substitute with another neutral oil like vegetable or canola oil. Just note that the nutty aroma sesame oil provides is unique, so you might want to add a touch of toasted sesame seeds at the end to mimic some of that flavor.
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How do I prevent my fried rice from sticking to the pan?
Make sure your skillet or wok is properly preheated and well-oiled before adding ingredients. Using a non-stick pan helps, too. Keep stirring often but gently to avoid burning or sticking, especially once the rice goes in.
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Can I make this Easy Fried Rice Recipe gluten-free?
Absolutely! Just swap regular soy sauce for a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making this an easy modification.
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What’s the best way to add protein to this recipe?
The simplest way is mixing in cooked, chopped chicken, shrimp, or tofu right after the eggs are cooked. You can also add diced ham or cooked bacon for a smoky flavor. Just make sure any added protein is fully cooked before adding it to the pan.
Final Thoughts
One of the reasons this Easy Fried Rice Recipe holds a special place in my kitchen is how forgiving and adaptable it is. It’s a comforting meal that feels like a warm hug after a busy day, and I love that you can make it your own without much hassle. Give it a try—you’ll find it’s not just easy to make, but also easy to love.
Print
Easy Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
This Easy Fried Rice recipe offers a quick and flavorful way to transform day-old rice into a delicious meal packed with vegetables, eggs, and savory soy sauce. Perfect as a side or main dish, this classic Asian-inspired stir-fry is simple to make and customizable with your favorite ingredients.
Ingredients
Main Ingredients
- 3 cups cooked rice (preferably day-old cold rice)
- 2 tablespoons sesame oil
- 1 cup chopped white onion (about 1 small onion)
- 1 cup frozen peas and carrots
- 2–3 tablespoons soy sauce (adjust to taste)
- 2 lightly beaten eggs
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Preheat and cook vegetables: Heat a large skillet or wok over medium heat. Add 2 tablespoons of sesame oil, then sauté 1 cup chopped white onion and 1 cup frozen peas and carrots until tender, about 3-5 minutes.
- Scramble the eggs: Push the cooked vegetables to one side of the skillet. Pour the 2 lightly beaten eggs onto the empty side. Use a spatula to scramble the eggs until fully cooked, then mix them with the vegetables in the skillet.
- Add rice and soy sauce: Add 3 cups of cooked rice to the vegetable and egg mixture. Pour in 2 to 3 tablespoons soy sauce, according to taste. Stir continuously, ensuring the rice is heated through and evenly combined with the other ingredients, about 5-7 minutes.
- Garnish and serve: Remove from heat. Sprinkle with 2 tablespoons chopped green onions if desired. Serve the fried rice immediately while hot.
Notes
- Day-old cold rice works best for this recipe to avoid mushy fried rice.
- You can customize this fried rice by adding cooked chicken, shrimp, or tofu for extra protein.
- Adjust soy sauce quantity based on your preferred saltiness level.
- Feel free to swap frozen peas and carrots with fresh or other mixed vegetables.
- For vegan variation, omit eggs and use a plant-based oil instead of sesame oil if desired.
Keywords: fried rice, easy fried rice, quick fried rice, Asian fried rice, rice recipe, vegetable fried rice, egg fried rice
