Go Back
Best Fried Rice Recipe

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
Cook Time 15 minutes
Total Time 25 minutes
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.