Hey y’all! If you’re craving something savory, satisfying, and super simple, this Easy Fried Rice recipe is going to be your new weeknight favorite! Loaded with tender vegetables, fluffy Rice, and the rich umami flavor of soy sauce, it’s the ultimate way to use up leftovers or whip up a delicious dish in a hurry. Perfect for busy weeknights, family gatherings, or a cozy night in, this recipe brings all the comforting flavors you love with minimal fuss. Let’s get cooking!
Why You’ll Love This
- Takes just 25 minutes from start to finish – perfect for busy schedules.
- Packed with customizable veggies, making it healthy and colorful.
- Budget-friendly and a great way to repurpose leftover Rice.
- Kid-approved, crowd-pleasing, and easily scalable for larger groups.
- Delivers that classic savory, restaurant-style taste every single time.
Ingredients
- 3 cups cooked white rice (preferably day-old, cold)
- 2 tablespoons vegetable oil (or canola oil)
- 2 large eggs, beaten
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots mix (thawed)
- 3 green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, but recommended for richness)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Directions
Step 1: Prepare Ingredients
Start by ensuring your rice is cold (leftover rice works best). Dice the onion, mince the garlic, and thaw your peas and carrots. Crack eggs into a bowl and whisk until well blended.
Step 2: Scramble the Eggs
Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1 minute. Remove from pan and set aside.
Step 3: Sauté the Veggies
Add the remaining oil to the pan. Sauté the diced onion for 2 minutes until translucent, then add garlic and stir for another 30 seconds until fragrant.
Step 4: Add Rice and Mix-Ins
Add the cold rice, breaking apart any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through. Add the peas and carrots, green onions, and scrambled egg back into the pan.
Step 5: Season and Finish
Drizzle in the soy sauce, oyster sauce, and sesame oil. Sprinkle with black pepper and toss everything together. Stir-fry for another 3-4 minutes, making sure the sauces are thoroughly combined and the rice is golden. Taste and adjust seasoning as needed. Serve hot!
Notes
- Use day-old, chilled rice to prevent the dish from becoming mushy.
- Don’t overcrowd the pan – work in batches if doubling the recipe!
- Prepping all ingredients before cooking keeps things moving quickly and smoothly.
Variations
- Chicken Fried Rice: Stir in 1 cup cooked, diced Chicken breast for extra protein.
- Vegetarian Fried Rice: Skip the oyster sauce and add sautéed mushrooms or extra tofu.
- Spicy Fried Rice: Add 1-2 teaspoons of sriracha or a pinch of chili flakes for heat.
Required Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Mixing bowls
- Measuring spoons and cups
Storage Instructions
Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, microwave in 30-second bursts, stirring between each, or warm on the stovetop over medium heat for 3-4 minutes. Not recommended for freezing as texture may suffer.
Serving Suggestions
- Pair with grilled or roasted meats like teriyaki chicken, beef satay, or crispy tofu.
- Serve with simple cucumber salad or steamed broccoli for a balanced meal.
- Top with a fried egg and a drizzle of chili oil for a hearty, savory upgrade!
Pro Tips
- Always start with high heat for an authentic, slightly smoky “wok hei” flavor.
- Taste and adjust sauces at the end for perfect seasoning – every rice batch is different!
- Don’t skip the sesame oil—it adds unmatched aroma and toasty depth right at the finish.
FAQ
Can I use freshly cooked rice for fried rice?
Freshly cooked rice is often too moist and can turn mushy; it’s best to use day-old, cold rice for optimal texture.
What’s the best oil for fried rice?
Neutral oils like vegetable or canola oil have high smoke points and allow the other flavors to shine through.
Can I freeze fried rice?
While you can, the texture may change upon thawing; for best results, store in the fridge and consume within four days.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 3 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
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1Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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2Add the beaten eggs and scramble until just set. Remove the eggs and set aside.
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3Add the remaining oil to the skillet, then add garlic and cook for 30 seconds until fragrant.
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4Add frozen mixed vegetables and cook for 2-3 minutes until heated through.
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5Stir in the cooked rice and soy sauce. Cook for 3-4 minutes, breaking up any clumps.
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6Add the scrambled eggs, green onions, and sesame oil. Mix well and season with salt and pepper to taste. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310cal
Protein:
8 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
49 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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