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Fried Rice

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This Fried Rice recipe is quick, easy, and full of bold flavor—perfect for using up leftover rice. Ready in just 20 minutes, this restaurant-style fried rice is the ultimate weeknight dinner or side dish.

Ingredients

  • 4 cups cold cooked rice (long grain, jasmine, or short grain)
  • 2 tablespoons butter
  • 2 eggs, whisked
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 3 tablespoons lite soy sauce (or to taste)
  • 1 teaspoon sesame oil (or oyster sauce)
  • Salt and pepper to taste
  • Optional garnish: chopped green onions

Instructions

  1. Use rice that has been cooked and completely cooled. Cold rice helps prevent clumps and ensures better texture.
  2. In a large skillet or wok, melt butter over medium-high heat. Add chopped onion and carrots and cook for 2 minutes.
  3. Add peas and garlic and cook for another minute until fragrant and vegetables are tender-crisp.
  4. Push the vegetables to one side of the skillet. Add whisked eggs to the empty side and scramble until just cooked. Mix the eggs into the vegetables.
  5. Add the cold rice to the skillet. Break apart any clumps and stir to combine with the vegetables and eggs.
  6. Drizzle in soy sauce and sesame oil or oyster sauce. Stir until evenly coated and heated through.
  7. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions if desired.

Notes

  • Cold rice yields the best texture—avoid freshly cooked rice for stir-frying.
  • Sesame oil adds authentic depth of flavor but is optional.
  • Add sriracha or red pepper flakes for a spicy version.
  • Use any combination of fresh or frozen vegetables to suit your taste.

Nutrition

Find it online: https://recipesbyliza.com/fried-rice/