Fried rice is a quick, versatile dish that turns simple ingredients into a flavorful, satisfying meal. Made with cooked rice, vegetables, eggs, and seasonings, it’s easy to customize and a great way to use leftovers. Whether served as a side dish or a main course, fried rice is a classic favorite!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknight dinners.
- Uses leftover rice and pantry staples, reducing food waste.
- Customizable with your favorite proteins, vegetables, and seasonings.
- A complete meal in one pan, with minimal cleanup.
- Packed with bold, savory flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (day-old rice works best)
- Eggs
- Soy sauce (or tamari for gluten-free)
- Sesame oil
- Vegetables (peas, carrots, onions, and green onions)
- Garlic (minced)
- Ginger (grated or minced, optional)
- Cooking oil (vegetable or canola)
- Optional protein: cooked chicken, shrimp, pork, or tofu
Optional Toppings:
- Sriracha or chili flakes for heat
- Extra green onions
- Sesame seeds
Directions
- Prepare Ingredients:
- Chop vegetables, mince garlic, and prepare any cooked protein you’re using. Break up cold, cooked rice to remove clumps.
- Cook the Eggs:
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Crack the eggs directly into the pan and scramble until fully cooked. Remove and set aside.
- Sauté Vegetables:
- Add another tablespoon of oil to the pan. Sauté onions, garlic, and ginger (if using) until fragrant, about 1-2 minutes. Add carrots and peas, cooking until tender.
- Add Rice and Protein:
- Push the vegetables to one side of the pan. Add the rice to the empty side and drizzle with soy sauce and sesame oil. Stir-fry for 3-4 minutes, mixing the rice and vegetables together. If adding cooked protein, stir it in now.
- Combine and Season:
- Stir in the scrambled eggs and mix everything well. Adjust seasoning with more soy sauce, sesame oil, or salt as needed.
- Serve:
- Garnish with green onions and any optional toppings. Serve hot.
Servings and Timing
- Servings: Makes 4 servings.
- Prep Time: 10 minutes.
- Cook Time: 10 minutes.
- Total Time: 20 minutes.
Variations
- Chicken Fried Rice: Add diced, cooked chicken or rotisserie chicken.
- Shrimp Fried Rice: Stir-fry shrimp until pink and opaque before adding to the rice.
- Vegetarian Fried Rice: Omit the protein and add extra veggies like broccoli, bell peppers, or mushrooms.
- Spicy Fried Rice: Add sriracha or chili oil for heat.
- Pineapple Fried Rice: Add diced pineapple and cashews for a tropical twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions in freezer-safe bags for up to 3 months.
- Reheating: Reheat in a skillet over medium heat with a splash of water or in the microwave for 1-2 minutes.
FAQs
What type of rice is best for fried rice?
Day-old, cold rice works best as it’s drier and less likely to clump. Jasmine or long-grain rice is ideal.
Can I use freshly cooked rice?
Yes, but spread it on a baking sheet to cool and dry slightly before using.
Why is my fried rice mushy?
Using fresh, hot rice or too much oil can make fried rice mushy. Always use cold, cooked rice for the best texture.
Do I have to use sesame oil?
Sesame oil adds a signature flavor, but you can use another oil and add toasted sesame seeds for a similar effect.
Can I skip the eggs?
Yes, but the eggs add protein and richness. For a vegan option, use tofu or skip the eggs entirely.
How do I prevent sticking in the pan?
Use a nonstick skillet or wok and ensure the pan is hot before adding ingredients.
Can I make fried rice gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce.
What proteins work well in fried rice?
Chicken, shrimp, pork, beef, or tofu are great options.
Can I add sauce to fried rice?
Yes, a mix of soy sauce, oyster sauce, and a splash of hoisin can enhance flavor.
What’s the best way to serve fried rice?
Serve it as a main dish or pair it with other Asian-inspired dishes like stir-fries or dumplings.
Conclusion
Fried rice is a versatile, flavorful dish that’s quick to make and endlessly customizable. Whether you’re using up leftovers or creating a fresh batch, this recipe guarantees delicious results every time. Try it today and enjoy a restaurant-quality dish right at home!
Print
Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Description
This classic fried rice is a quick and easy dish packed with savory flavors, fluffy rice, scrambled eggs, vegetables, and your choice of protein. Perfect as a side or a satisfying main meal, it’s a versatile dish you can customize with whatever you have on hand.
Ingredients
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 2 large eggs, lightly beaten
- 1 cup mixed vegetables (e.g., peas, carrots, corn, or bell peppers)
- 2 green onions, chopped
- 2–3 tablespoons soy sauce (to taste)
- 1 tablespoon oyster sauce (optional, for richer flavor)
- 1 teaspoon sesame oil (optional, for garnish)
- 1/2 teaspoon garlic powder or 2 garlic cloves, minced
- 1 cup cooked protein (optional: chicken, shrimp, tofu, or pork)
- Salt and pepper, to taste
Instructions
- Prepare the rice:
- Use cold, day-old rice for the best texture. If you’re using freshly cooked rice, spread it on a baking sheet to cool and dry slightly before frying.
- Cook the eggs:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove the eggs and set them aside.
- Cook the vegetables and protein:
- In the same skillet, add another tablespoon of oil. Sauté the mixed vegetables until tender, about 3-4 minutes. If using garlic, add it during the last minute of cooking.
- If adding cooked protein, stir it in and heat through.
- Fry the rice:
- Push the vegetables to one side of the skillet and add the rice. Stir-fry the rice for 3-4 minutes, breaking up any clumps with your spatula.
- Season and combine:
- Drizzle soy sauce (and oyster sauce, if using) over the rice. Toss everything together until the rice is evenly coated. Stir in the scrambled eggs and green onions. Adjust seasoning with salt, pepper, or additional soy sauce.
- Serve:
- Garnish with a drizzle of sesame oil, if desired, and serve hot.
Notes
- For the best results, use long-grain rice like jasmine or basmati. Short-grain rice can make the dish stickier.
- You can customize with additional ingredients like pineapple, cashews, or chili sauce for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.