Best Fried Rice Recipe – Easy, Flavorful & Fast

Ever find yourself staring into the fridge wondering what to do with leftover rice? That’s how I discovered my go-to fried rice recipe—a flavorful, quick, and totally satisfying meal that comes together in minutes. Whether it’s a lazy Sunday or a hectic Wednesday night, this fried rice has saved dinner more times than I can count.

In this post, I’ll show you how to make fried rice that’s better than takeout: crispy, savory, and packed with veggies and protein. We’ll cover essential ingredients, easy substitutions, step-by-step cooking instructions, expert tips, tasty variations, and how to serve and store it. Let’s dive in!

Why You’ll Love This Fried Rice Recipe

• Quick & Easy: Ready in under 30 minutes with pantry staples.
• Customizable: Use whatever veggies or protein you have on hand.
• Budget-Friendly: Made with affordable ingredients you probably already have.
• Family Approved: Even picky eaters go back for seconds.
• Healthy Option: Packed with veggies and can be made low-sodium or vegetarian.

If you love one-pan dinners or Asian-inspired meals, this recipe is a winner.

Ingredients You’ll Need for Fried Rice

Main Ingredients:

• 3 cups cooked, cold rice (preferably jasmine or long grain)
• 2 tablespoons vegetable oil or sesame oil
• 3 eggs, beaten
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (thawed)
• 2 green onions, sliced

Protein Options (choose one):

• 1 cup cooked chicken breast, diced
• 1 cup shrimp, peeled and deveined
• 1/2 cup cubed tofu (pan-fried)

Sauce:

• 3 tablespoons soy sauce (low sodium)
• 1 tablespoon oyster sauce (optional)
• 1/2 teaspoon ground white pepper

Ingredient Substitutions

• Rice: Day-old rice works best. If you’re using fresh rice, spread it out on a tray to cool and dry out.
• Soy Sauce: Substitute with tamari for a gluten-free version.
• Vegetables: Swap peas and carrots for bell peppers, broccoli, or corn.
• Oyster Sauce: Use hoisin or more soy sauce for a similar effect.
• Protein: Try bacon, ham, rotisserie chicken, or edamame for variation.

Each substitution slightly tweaks the flavor but still delivers that signature fried rice taste.

How to Make Fried Rice Recipe

1. Prep Ingredients (5 minutes): Have all ingredients chopped and ready before you start. This dish cooks fast.
2. Scramble the Eggs (3 minutes): Heat 1/2 tbsp oil in a wok or skillet over medium-high. Add beaten eggs, scramble until just set, then remove from pan.
3. Sauté Aromatics (2 minutes): Add remaining oil. Sauté onion and garlic until fragrant.
4. Cook Vegetables (2 minutes): Add peas and carrots. Stir-fry until heated through.
5. Add Rice & Sauce (5 minutes): Add cold rice and break up any clumps. Pour in soy sauce, oyster sauce, and white pepper. Toss well.
6. Stir in Protein & Eggs (3 minutes): Add chicken/shrimp/tofu and scrambled eggs back into the pan. Stir-fry everything until combined and heated through.
7. Finish & Garnish (2 minutes): Stir in green onions. Taste and adjust seasoning. Serve hot.

Expert Tips for Success

• Use Cold Rice: This prevents mushy, clumpy fried rice.
• High Heat is Key: Use medium-high to high heat for quick, even cooking.
• Prep Everything First: Fried rice moves fast—be ready.
• Use a Wok: A large skillet works too, but a wok gives you more heat control.
• Don’t Overcrowd the Pan: Cook in batches if needed to keep everything crisp.

Variations & Add-Ons

• Vegetarian: Skip the meat and add extra veggies like mushrooms, zucchini, or spinach.
• Spicy Kick: Add sriracha, chili flakes, or diced jalapeños.
• Pineapple Fried Rice: Stir in 1/2 cup diced pineapple for a sweet-savory combo.
• Thai-Inspired: Add a dash of fish sauce and fresh basil.
• Breakfast Fried Rice: Top with a fried egg and bacon bits.

Serving Suggestions for Fried Rice

• Serve with egg rolls or dumplings for a takeout-style meal.
• Pair with miso soup or a cucumber salad for a light lunch.
• Garnish with sesame seeds or extra green onions for color.
• Pack leftovers in a bento box or meal-prep container for easy lunches.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooled fried rice in portions for up to 2 months. Reheat straight from frozen.

Reheating Tips:

• Stovetop: Add a splash of water and stir-fry over medium heat.
• Microwave: Reheat covered, with a damp paper towel on top.

Avoid reheating more than once to maintain freshness and texture.

Nutrition Information (Per Serving)

• Calories: 370
• Protein: 18g
• Carbohydrates: 42g
• Fat: 15g
• Sugar: 3g
• Sodium: 780mg
• Fiber: 2g

Prep, Cook, and Total Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Conclusion

If you’ve ever wanted to master an easy, versatile, and absolutely delicious fried rice recipe, this is it. With a crispy texture, savory flavor, and plenty of room for creativity, it’s no wonder this dish is a weeknight favorite in my kitchen.

Now it’s your turn—grab those leftovers, toss them in the pan, and turn them into something amazing. Let me know how it turns out or tag me with your creations. Happy cooking!

Fried Rice Recipe

If you’ve ever wanted to master an easy, versatile, and absolutely delicious fried rice recipe, this is it. With a crispy texture, savory flavor, and plenty of room for creativity, it’s no wonder this dish is a weeknight favorite in my kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 Servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 370

Ingredients Method Notes

Ingredients

  

• Main Ingredients:
• 3 cups cooked cold rice (preferably jasmine or long grain)
• 2 tablespoons vegetable oil or sesame oil
• 3 eggs beaten
• 1 cup diced onion
• 2 cloves garlic minced
• 1 cup frozen peas and carrots thawed
• 2 green onions sliced
• Protein Options choose one:
• 1 cup cooked chicken breast diced
• 1 cup shrimp peeled and deveined
• 1/2 cup cubed tofu pan-fried
• Sauce:
• 3 tablespoons soy sauce low sodium
• 1 tablespoon oyster sauce optional
• 1/2 teaspoon ground white pepper

Method

 

1. Prep Ingredients (5 minutes): Have all ingredients chopped and ready before you start. This dish cooks fast.
2. Scramble the Eggs (3 minutes): Heat 1/2 tbsp oil in a wok or skillet over medium-high. Add beaten eggs, scramble until just set, then remove from pan.
3. Sauté Aromatics (2 minutes): Add remaining oil. Sauté onion and garlic until fragrant.
4. Cook Vegetables (2 minutes): Add peas and carrots. Stir-fry until heated through.
5. Add Rice & Sauce (5 minutes): Add cold rice and break up any clumps. Pour in soy sauce, oyster sauce, and white pepper. Toss well.
6. Stir in Protein & Eggs (3 minutes): Add chicken/shrimp/tofu and scrambled eggs back into the pan. Stir-fry everything until combined and heated through.
7. Finish & Garnish (2 minutes): Stir in green onions. Taste and adjust seasoning. Serve hot.

Notes

Expert Tips for Success

• Use Cold Rice: This prevents mushy, clumpy fried rice.
• High Heat is Key: Use medium-high to high heat for quick, even cooking.
• Prep Everything First: Fried rice moves fast—be ready.
• Use a Wok: A large skillet works too, but a wok gives you more heat control.
• Don’t Overcrowd the Pan: Cook in batches if needed to keep everything crisp.