Easy Fried Rice Recipe
Let me tell you, this Easy Fried Rice Recipe is a total lifesaver on busy weeknights or whenever you’re craving something comforting but quick. It’s that perfect mix of simplicity and flavor that always comes through, even if you’re a kitchen newbie or just short on time. What I love most about this recipe is how flexible it is—you can make it with whatever veggies or protein you have on hand, and it still tastes fantastic.
I remember the first time I made this, I was hesitant about fried rice because it seemed complicated, but this recipe proved me wrong fast. Plus, it’s a brilliant way to breathe new life into leftover rice without turning it mushy or soggy. Honestly, once you nail this Easy Fried Rice Recipe, you’ll find it becoming a staple in your rotation, like it did in mine!
Ingredients You’ll Need
Each ingredient in this fried rice serves a purpose, blending together for that classic savory flavor and great texture. When shopping, look for day-old rice that’s been chilled (this is key!) and fresh veggies to keep things bright and tasty.
- Cooked rice: Use day-old rice from the fridge to keep grains separated and prevent mushiness—fresh rice tends to clump up when fried.
- Sesame oil: Adds that nutty, aromatic flavor that makes fried rice stand out. A little goes a long way here.
- White onion: Gives a sweet, gentle bite that cooks down nicely and complements the other veggies.
- Frozen peas and carrots: Convenient and colorful, these veggies bring both nutrition and texture without extra prep.
- Soy sauce: The salty backbone of this dish. Adjust to your taste—start small; you can always add more.
- Eggs: Lightly beaten and scrambled right in the pan, eggs give the rice protein and a lovely silkiness.
- Chopped green onions (optional): A fresh, mild onion flavor and bright color to finish it off beautifully.
Variations
Believe me, part of the fun with this Easy Fried Rice Recipe is making it your own. Whether you want a vegetarian version or want to pack more protein, it’s super easy to switch things up.
- Add grilled chicken or shrimp: I like tossing in some pre-cooked grilled chicken for a heartier meal—just fold it in with the rice at the end.
- Use cauliflower rice: For a low-carb twist, swap out the rice for cauliflower rice. It cooks faster, so add it a little later in the stir-fry.
- Spice it up: If you like heat, sprinkle in some chili flakes or a splash of sriracha—I do this often for a little kick!
- Load up on veggies: Don’t hesitate to add bell peppers, mushrooms, or snap peas for more crunch and color.
How to Make Easy Fried Rice Recipe
Step 1: Sauté your veggies with care
Start by heating your skillet or wok over medium heat—this ensures everything cooks evenly. Add the sesame oil, then toss in the chopped white onion and the frozen peas and carrots. Cook them gently until they soften and get that lovely sweet aroma, usually around 4-5 minutes. This step lets the natural sweetness of the onions come out and preps the veggies for the rice.
Step 2: Scramble the eggs right in the pan
Push the cooked veggies over to one side of the skillet and pour the beaten eggs on the other side. Using your spatula, scramble them gently until just set—don’t overcook, or they’ll get rubbery. Once done, mix the eggs with your veggies for a harmonious blend. This method prevents a mushy scrambled egg mess and keeps everything nice and fluffy.
Step 3: Toss in the rice and soy sauce
Now, add your chilled cooked rice to the skillet with the veggie and egg mixture. Pour in 2–3 tablespoons of soy sauce—start small so you don’t overdo the saltiness. Stir everything thoroughly, breaking up any rice clumps and letting the rice warm fully. This is where your fried rice really starts to come together, with every grain coated in savory goodness.
Step 4: Finish with green onions and serve
If you’re using green onions, sprinkle them in at the end for freshness and a bit of crunch. Give it one last quick toss and serve your Easy Fried Rice Recipe straight from the pan while it’s still hot. Trust me, nothing beats that first warm bite!
How to Serve Easy Fried Rice Recipe
Garnishes
I like topping my fried rice with a sprinkle of toasted sesame seeds or a little extra chopped green onion for color and crunch. Sometimes, a drizzle of sriracha or a handful of chopped fresh cilantro really brightens the whole dish. It keeps things fresh and inviting, and makes your plate look like you put in a ton of effort (even when it’s just 30 minutes!).
Side Dishes
This fried rice works wonderfully as a main or a side. I often pair it with simple grilled chicken or sautéed greens like bok choy or spinach. Another favorite is crispy spring rolls or a fresh cucumber salad to balance out the warm, savory flavors with something crisp and cool.
Creative Ways to Present
If you want to impress, try molding your fried rice with a small bowl or ramekin so it comes out looking like a neat dome on the plate. For parties, I’ve even served it inside hollowed bell peppers or wrapped in lettuce leaves for fun little bites. It’s a simple trick that makes a homey dish feel a bit more special.
Make Ahead and Storage
Storing Leftovers
After dinner, I let any leftovers cool down to room temperature and then store them in an airtight container in the fridge. This fried rice holds up well for 3-4 days, making it perfect for quick lunches or second dinners without any fuss.
Freezing
I’ve frozen this fried rice in portion-sized containers a few times when I made extra. It freezes nicely, but for the best texture, avoid freezing and thawing multiple times. When you’re ready to use it, just thaw it overnight in the fridge and reheat thoroughly.
Reheating
To reheat, I pop the fried rice into a hot skillet or wok with a tiny splash of oil or water, stirring frequently to refresh the texture and prevent it from drying out. Microwave works in a pinch—just cover it to keep moisture in and stir a couple times while heating to get even warmth.
FAQs
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Can I use freshly cooked rice for this Easy Fried Rice Recipe?
While you technically can, freshly cooked rice tends to be too soft and moist, which can make your fried rice mushy or clump together. It’s best to use rice that’s been cooked and refrigerated for at least a few hours or overnight. If you must use fresh rice, spread it out on a baking sheet to let it cool and dry out a bit before frying.
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What’s the secret to getting restaurant-style fried rice at home?
The key is using day-old rice so grains stay separate and dry enough for frying. Also, make sure your pan or wok is hot enough before adding ingredients, and don’t overcrowd the pan. Stir constantly but give the rice occasional moments to toast a bit, creating that subtle smoky flavor. Sesame oil and soy sauce also add that authentic depth.
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Can I add other proteins or vegetables to this recipe?
Absolutely! This Easy Fried Rice Recipe is incredibly versatile. You can add cooked chicken, shrimp, tofu, or extra veggies like bell peppers or mushrooms. Just cook the proteins and veggies first, then combine them with the rice as described in the steps.
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How much soy sauce should I use for the best flavor?
I recommend starting with 2 tablespoons and then tasting as you go—some soy sauces are saltier than others. You want to add enough to flavor the rice but not so much that it overpowers the dish or makes it soggy.
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Is sesame oil necessary in the recipe?
Sesuame oil adds that characteristic nutty flavor that really makes this fried rice special. If you don’t have it, you can substitute with a neutral oil like vegetable or canola oil, but the flavor won’t be quite the same. I suggest adding a dash of toasted sesame seeds or a drizzle of toasted sesame oil at the end if you can’t use it in cooking.
Final Thoughts
I can’t recommend this Easy Fried Rice Recipe enough—it’s a true kitchen MVP for me. The simplicity, the comforting flavors, and how adaptable it is make it such a joy to cook and eat. Honestly, once you try it, you’ll have a delicious, quick meal ready on hand anytime and a new way to transform leftover rice into something fabulous. Give it a go—I promise you’ll keep coming back to this one!
PrintEasy Fried Rice Recipe
A simple and quick easy fried rice recipe using day-old rice, fresh vegetables, eggs, and flavorful soy sauce. Perfect for a speedy weeknight meal or a tasty side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Ingredients
Rice and Vegetables
- 3 cups cooked rice (preferably day-old)
- 1 cup chopped white onion (1 small onion)
- 1 cup frozen peas and carrots
Other Ingredients
- 2 tablespoons sesame oil
- 2–3 tablespoons soy sauce (adjust to taste)
- 2 lightly beaten eggs
- 2 tablespoons chopped green onions (optional)
Instructions
- Heat the skillet: Preheat a large skillet or wok over medium heat. Add 2 tablespoons of sesame oil, then add the chopped white onion and frozen peas and carrots. Cook until the vegetables are 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 other side and scramble them gently using a spatula. Once the eggs are fully cooked, combine them with the vegetables in the skillet.
- Add the rice and sauce: Add the 3 cups of cooked rice to the vegetable and egg mixture. Pour 2-3 tablespoons of soy sauce over the rice. Stir everything together thoroughly, warming the rice through and mixing all ingredients evenly, about 3-5 minutes.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped green onions on top if using, and serve the fried rice immediately for best texture and flavor.
Notes
- Day-old cold rice is preferred because it has a drier texture, preventing the fried rice from becoming mushy.
- You can adjust the amount of soy sauce to suit your taste preferences.
- Optional green onions add a fresh flavor and nice color to the dish.
- This recipe can be customized by adding cooked protein like chicken, shrimp, or tofu if desired.
Keywords: easy fried rice, fried rice recipe, quick fried rice, sesame oil fried rice, egg fried rice, vegetable fried rice
