Easy Fried Rice Recipe

Looking for the best homemade fried rice recipe? This easy fried rice is quick to make, full of flavor, and tastes even better than takeout. It’s made with cold rice, fresh veggies, eggs, and a delicious mix of sauces. Customize it with your favorite protein for a tasty meal in just 15 minutes.

Why You’ll Love This Fried Rice

This classic fried rice recipe is:

• Fast and easy — ready in 15 minutes
• Great for using up leftovers
• Loaded with veggies and flavor
• Easy to customize with chicken, shrimp, pork, or tofu

Whether you’re making dinner on a busy night or meal prepping for the week, this simple fried rice is always a hit.

The Secret to Perfect Fried Rice

Want your fried rice to taste like your favorite Chinese restaurant? Here are the top tips to make it perfect every time:

1. Use Cold Cooked Rice. Always start with cold rice that’s been cooked and chilled. Warm or freshly made rice will get soggy and stick together in the pan. If you’re in a hurry, spread hot rice on a tray and chill it in the fridge or freezer for a bit before cooking.
2. Butter Is Best. Butter adds rich flavor and helps brown the rice perfectly. Just a few tablespoons make a big difference.
3. Don’t Skip the Veggies. Vegetables add color, texture, and freshness. Carrots, peas, onions, and garlic are the base, but feel free to toss in your favorites like bell peppers, corn, or broccoli.
4. Use Sesame Oil and Oyster Sauce. Toasted sesame oil gives fried rice its signature flavor. Use it at the end, not for cooking. Oyster sauce adds deep, savory taste. It’s optional but highly recommended.
5. High Heat Is Key. Turn the heat up to get that signature fried texture and slight crisp on the rice and veggies.
6. Let It Brown. Don’t stir too often. Let the rice sit for a bit between stirs so it can get crispy on the bottom.
7. Adjust the Soy Sauce. Start with less soy sauce and add more at the end to taste. Different brands have different salt levels.

Ingredients for Fried Rice

Here’s what you’ll need:

• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 4 cups cooked and chilled rice (white or brown)
• 3 green onions, sliced
• 3 to 4 tablespoons low-sodium soy sauce, or to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoon toasted sesame oil

How to Make Fried Rice

1. Scramble the Eggs. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the whisked eggs and scramble until cooked through. Remove the eggs and set aside.
2. Cook the Veggies. Add 1 tablespoon of butter to the pan. Add carrots, onions, peas, and garlic. Cook for about 5 minutes, until soft. Season with salt and pepper.
3. Add the Rice. Turn the heat to high. Push the veggies to one side. Add the remaining 1 1/2 tablespoons of butter to the empty side of the pan. Once melted, add the cold rice, soy sauce, and oyster sauce. Mix everything together and stir-fry for about 3 minutes.
4. Add the Eggs and Green Onions. Add the scrambled eggs and green onions. Stir well to combine.
5. Finish With Sesame Oil. Remove the pan from heat and stir in the sesame oil. Taste and add more soy sauce if needed.
6. Serve. Serve hot and enjoy. Leftovers can be stored in the fridge for up to 3 days.

Fried Rice Variations

Want to mix it up? Try these easy versions:

• Chicken Fried Rice. Add shredded rotisserie chicken or cooked diced chicken breast.
• Shrimp Fried Rice. Sauté peeled shrimp and mix it in.
• Beef Fried Rice. Use cooked steak or ground beef.
• Pork Fried Rice. Add cooked pork chops or leftover roast pork.
• Vegetable Fried Rice. Load it with stir-fry veggies like broccoli, mushrooms, and bell peppers.
• Pineapple Fried Rice. Stir in chopped fresh pineapple for a sweet and savory twist.
• Kimchi Fried Rice. Mix in chopped kimchi for bold flavor.

You can also swap the white rice for:

• Brown rice for a healthier version
• Quinoa for a protein-packed option

What to Serve With Fried Rice

Pair your fried rice with these easy recipes for a complete meal:

• Egg Drop Soup
• Chicken and Broccoli
• Moo Shu Pork or Chicken
• Thai Basil Chicken
• Sesame Noodles
• Hot and Sour Soup
• Black Pepper Chicken
• Beef and Broccoli

Fried Rice

This easy homemade fried rice is quick, full of flavor, and better than takeout. It’s made with cold rice, vegetables, eggs, and a savory mix of sauces. Perfect for busy weeknights or using up leftovers!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Asian, Chinese-American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Fried Rice Ingredients

• 3 tablespoons butter divided
• 2 large eggs whisked
• 2 medium carrots peeled and diced
• 1 small white onion diced
• 0.5 cup frozen peas
• 3 cloves garlic minced
• salt and black pepper to taste
• 4 cups cooked white rice chilled, short-grain preferred
• 3 green onions thinly sliced
• 3–4 tablespoons low-sodium soy sauce or more to taste
• 2 teaspoons oyster sauce optional
• 0.5 teaspoon toasted sesame oil

Equipment

• Large nonstick skillet or wok
• Spatula
• Cutting board
• Knife

Method

 

1. Heat 1/2 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the whisked eggs and scramble until just cooked. Remove eggs from the pan and set aside.
2. Add 1 tablespoon of butter to the skillet. Stir in the carrots, white onion, peas, and garlic. Season with salt and pepper. Cook for about 5 minutes, until the vegetables are soft.
3. Increase heat to high. Push the veggies to one side of the skillet. Add the remaining butter to the empty side. Once melted, add in the cold rice, soy sauce, and oyster sauce (if using). Stir everything together and cook for 3 more minutes, stirring occasionally, until the rice starts to brown.
4. Add the scrambled eggs and green onions. Stir to combine evenly.
5. Remove the pan from heat and stir in the toasted sesame oil. Taste and adjust with extra soy sauce if needed.
6. Serve hot. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Make sure your rice is fully chilled before cooking to prevent it from getting mushy. Leftover rice from the day before works best. You can also add your choice of protein like shrimp, chicken, pork, or tofu for variety.