If you’re looking for that elusive quick, comforting meal that tastes like it came straight out of your favorite restaurant kitchen, Fried Rice is absolutely it. Every grain is slicked with savory sauce, dotted with bright vegetables, and hugged by fluffy scrambled egg—it’s a dish that tastes both nostalgic and new every single time you dig in. Whether you enjoy it as a speedy weeknight dinner, a vibrant side at a get-together, or just a way to use up what’s in your fridge, Fried Rice has a magical way of turning the humblest ingredients into something truly crave-worthy.
Ingredients You’ll Need
The beauty of Fried Rice lies in its simplicity, and yet every ingredient is a little hero, bringing texture, color, and bold flavor. Gather these essentials and you’ll be moments away from the best bowl of rice you’ve ever made at home!
- Cooked and cooled white rice (3 cups): Day-old or chilled rice gives you separated grains and that signature Fried Rice texture.
- Vegetable oil (2 tablespoons): For stir-frying everything quickly and evenly; use a neutral oil for the best flavor.
- Eggs, lightly beaten (2): They add protein, richness, and those classic golden eggy bits throughout.
- Mixed vegetables (1 cup, peas, carrots, corn): Lend pops of color, sweetness, and crunch—fresh or frozen both work beautifully.
- Green onions, sliced (3): For a vibrant, oniony bite and a fresh finishing touch.
- Garlic, minced (2 cloves): Delivers a subtle aromatic punch that anchors the flavors.
- Soy sauce (3 tablespoons): The salty, umami backbone of every good Fried Rice.
- Oyster sauce, optional (1 tablespoon): Adds a touch of deep, savory sweetness—totally worth it for extra complexity.
- Sesame oil (1 teaspoon): For that nutty aroma you can smell from across the kitchen table.
- Salt and pepper to taste: The final flavor-balancing act—season as you go and taste often.
How to Make Fried Rice
Step 1: Scramble the Eggs
Start by heating one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your lightly beaten eggs and scramble gently, just until they’re set with soft, fluffy curds. Scoot them out of the pan and onto a plate—you’ll bring them back in later for that classic Fried Rice finish.
Step 2: Sauté Garlic and Vegetables
Pour the remaining tablespoon of oil into the hot skillet. Drop in the minced garlic, letting it sizzle for about 30 seconds until aromatic, then toss in your mixed veggies. Stir-fry for 2 to 3 minutes, just enough to soften them up and bring out their colors without losing that pleasant bite.
Step 3: Add the Rice and Stir-Fry
Scoop your cooked and cooled rice into the pan with the vegetables. Break up any clumps with your spatula and give everything a good toss. Keep the rice moving over the heat—this part is quick and makes sure every kernel gets reheated and coated in all those lovely pan flavors.
Step 4: Sauce It Up
This is where the magic happens! Pour in the soy sauce, optional oyster sauce, and sesame oil, stirring constantly so every grain gets that glossy, savory bath. The aroma will have you literally salivating—it’s the signature of a real-deal Fried Rice.
Step 5: Finish and Season
Scoot the scrambled eggs back into the skillet, breaking them up and tossing with the rice and vegetables. Season your Fried Rice with salt and pepper to taste, toss in the green onions, and give it all one last hearty mix. Your Fried Rice is ready to serve hot and steamy!
How to Serve Fried Rice
Garnishes
A fresh sprinkle of sliced green onions on top is non-negotiable for color and crispness. If you’ve got some toasted sesame seeds or a drizzle of chili oil on hand, now’s the perfect time to use them—these little touches make your Fried Rice feel restaurant-worthy.
Side Dishes
Pair your Fried Rice with a simple cucumber salad, steamed dumplings, or a bowl of miso soup for a complete meal. It’s delicious alongside grilled meats, teriyaki chicken, or just by itself when you want something fast and satisfying.
Creative Ways to Present
Scoop your Fried Rice into little bowls and invert for a dome shape, nestle it in lettuce cups for a hand-held version, or use as a hearty base for runny eggs or grilled skewers. Let your imagination turn this humble dish into something beautiful and fun!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Fried Rice to room temperature, then transfer it to an airtight container and refrigerate. It will keep well for about 3 to 4 days, making it a perfect make-ahead meal for busy weeks.
Freezing
Fried Rice freezes well too! Pack it into airtight freezer containers or zip-top bags (press out excess air), and store for up to two months. Thaw overnight in the fridge before reheating, and your future self will thank you.
Reheating
To reheat, pop it in a hot skillet with a splash of water, tossing until steaming and revived, or microwave it loosely covered until hot throughout. Add a fresh drizzle of soy sauce or a squeeze of lime to bring those flavors back to life.
FAQs
What kind of rice works best for Fried Rice?
Day-old, cold white rice is perfect because the grains stay separate, but you can absolutely use freshly cooked rice that’s been chilled in the fridge for at least 20 minutes. Short, medium, or long grain—just avoid using sticky or very soft rice.
Can I make Fried Rice gluten-free?
Yes! Just use certified gluten-free soy sauce (like tamari) and check that your oyster sauce or other seasonings are gluten-free as well. The rest of the ingredients are naturally gluten-free.
How can I add protein to my Fried Rice?
Easily! Add cooked chicken, shrimp, tofu, beef, or even edamame to bump up the protein content. Just be sure any add-ins are cooked before stirring them in at the end.
Why does my Fried Rice turn out mushy?
This often happens if the rice is freshly cooked and too hot, which leads to clumping and extra moisture. Using chilled rice and a hot pan gives you those toothsome, separate grains of Fried Rice every time.
What vegetables can I use besides peas, carrots, and corn?
Any quick-cooking veggie works here: try finely chopped broccoli, bell pepper, snap peas, mushrooms, or even baby spinach. The recipe is ultra-flexible, so use what you love or what’s in your fridge!
Final Thoughts
Once you discover how quick, customizable, and simply delicious homemade Fried Rice can be, you’ll want it on regular rotation in your kitchen. Give it a try, have fun mixing in your favorite ingredients, and let this easy dish brighten up your dinner table tonight!
Print
Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and satisfying fried rice recipe that is quick and easy to make at home. This Asian-inspired dish is perfect for a delicious weeknight dinner or as a tasty side dish.
Ingredients
Main Ingredients:
- 3 cups cooked and cooled white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok. Add beaten eggs, scramble until set, then transfer to a plate.
- Sauté Vegetables: Add remaining oil to the pan, sauté garlic and mixed vegetables until tender.
- Combine Ingredients: Add rice, break it up, and stir to heat through. Mix in soy sauce, oyster sauce, and sesame oil.
- Finish and Serve: Return scrambled eggs to the pan, toss everything together. Season with salt and pepper, garnish with green onions, and serve hot.
Notes
- For extra protein, add cooked chicken, shrimp, or tofu.
- Day-old rice works best for texture, but freshly made rice can be cooled in the fridge for 20 minutes to mimic the effect.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
