Fried Rice

This Fried Rice recipe is my go-to when I want something quick, flavorful, and satisfying. It’s restaurant-style, made right at home in just 20 minutes, and perfect for using up leftover rice. With simple ingredients and tons of flexibility, I can customize it with whatever veggies or proteins I have on hand, making it a reliable dish any night of the week.

Why You’ll Love This Recipe

I love how easy and forgiving this fried rice is—it’s ready fast, uses pantry staples, and always turns out delicious. It tastes just like the fried rice I get at takeout spots, but it’s less greasy, more customizable, and budget-friendly. Whether I serve it as a side dish or make it a full meal with protein, it’s always a hit in my house.

Ingredients

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

• Cooked rice (preferably cold, long or short grain)
• Butter
• Eggs
• Chopped onion
• Chopped carrots
• Frozen peas
• Minced garlic
• Lite soy sauce
• Sesame oil or oyster sauce
• Salt and pepper

Directions

1. Prep the Rice
I always use cold, cooked rice. It fries up better and doesn’t get mushy. I usually cook it the day before and store it in the fridge.

2. Cook the Veggies
In a large skillet or wok, I melt the butter over medium-high heat. Then I sauté the onion and carrots for about 2 minutes until they begin to soften. I stir in the garlic and peas and let everything cook together for another minute.

3. Scramble the Eggs
I push the veggies to one side of the skillet and pour the whisked eggs into the other side. I scramble them until cooked through, then mix everything together.

4. Add the Rice
I gently stir in the cold cooked rice, breaking up any clumps as I go.

5. Season and Serve
I drizzle in the soy sauce and sesame oil (or oyster sauce) and toss everything to combine. I taste and adjust with salt and pepper as needed. I serve it hot, sometimes garnished with chopped green onions.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Pineapple chunks give it a sweet tropical twist that’s great in summer.
• For a spicy version, I stir in a little sriracha or red pepper flakes.
• Diced kimchi adds a bold, tangy flavor I love.
• Swapping in mushrooms, bell peppers, or broccoli keeps it fresh and veggie-packed.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or pop it in the microwave until heated through. For longer storage, I freeze portions for up to 1 month and thaw in the fridge before reheating.

FAQs

Why does the rice need to be cold?

Using cold rice helps prevent the grains from clumping or getting soggy. I always make sure to chill mine before cooking.

Can I use brown rice instead?

Yes, I can substitute brown rice for a healthier version. It has a slightly nuttier flavor and works just as well.

What kind of soy sauce is best?

I like to use lite soy sauce to keep the saltiness balanced, but regular soy sauce works if I use it more sparingly.

Do I have to use sesame oil?

No, it’s optional—but I find it adds a delicious, nutty flavor that gives the fried rice that classic takeout taste.

Can I use fresh vegetables instead of frozen?

Absolutely. I chop fresh carrots, peas, bell peppers, or any veggies I have on hand. I just make sure they’re cooked until tender before adding the rice.

Conclusion

Fried Rice is one of those dishes I can whip up in no time, and it always delivers. Whether I’m feeding my family on a busy weeknight or just cleaning out the fridge, this recipe is a reliable favorite. With its quick cook time, bold flavor, and endless variation options, it’s a classic that never gets old.

Print