Easy Fried Rice Recipe
Let me tell you, this Easy Fried Rice Recipe has become one of my absolute go-to meals whenever I want something quick, satisfying, and bursting with flavor. It’s that perfect balance of simple ingredients coming together to create a comforting dish that feels way more special than the effort you put in. Whether you’re whipping it up for a busy weeknight dinner or wanting to impress friends with a fuss-free side, this recipe always hits the spot.
What I love most about this Easy Fried Rice Recipe is how versatile it is—you can literally toss in whatever veggies or proteins you have on hand. Plus, it’s a clever way to make use of leftover rice without ending up with a mushy mess. Trust me, I’ve been there. Stick with this recipe, and you’ll soon see why it’s a crowd-pleaser that never gets old.
Ingredients You’ll Need
The ingredients for this fried rice recipe are straightforward, but they work in harmony to deliver those classic savory flavors you crave. When shopping, look for good-quality sesame oil and fresh veggies to soak up all those delicious tastes.
- Cooked rice: I always use day-old rice because it’s dryer and fries up nicely without turning mushy.
- Sesame oil: This adds that irresistible nutty aroma—don’t substitute it for other oils if you want authentic flavor.
- White onion: Adds sweetness and texture; chopping it finely helps it cook evenly.
- Frozen peas and carrots: Convenient and colorfully boosts the nutrition and crunch.
- Soy sauce: The soul of the dish—adjust to taste but be mindful not to overdo it, or it can get salty.
- Eggs: Lightly beaten and scrambled, they bring richness and a bit of fluffiness.
- Chopped green onions (optional): I love how these brighten the finished dish with freshness and color.
Variations
What’s fun about this easy fried rice recipe is how you can tailor it to whatever you’re in the mood for or whatever’s in your fridge. Don’t hesitate to get creative and make it your own.
- Protein-packed: I often toss in diced chicken, shrimp, or tofu for a heartier meal—I just cook it first and add it with the veggies.
- Spicy twist: Adding a dash of sriracha or fresh chopped chili gives the dish a nice kick without overpowering the other flavors.
- Veggie swap: If peas and carrots aren’t your favorite, try bell peppers, corn, or snap peas for different textures and colors.
- Low sodium: Use low-sodium soy sauce and reduce how much you add to keep it light but flavorful.
How to Make Easy Fried Rice Recipe
Step 1: Sauté Your Aromatics and Veggies
First things first, heat up a large skillet or wok over medium heat and add your sesame oil. I like to let the oil warm until it starts shimmering—this ensures a nice sizzle when you add the onions and frozen peas and carrots. Cook everything until the onions turn translucent and the peas and carrots are tender, about 4-5 minutes. Stir occasionally but don’t rush; lightly caramelized onions bring so much flavor!
Step 2: Scramble the Eggs Right in the Pan
Push the veggies to one side of the pan and pour your lightly beaten eggs into the empty space. Let them sit a few seconds until they start setting, then gently scramble with your spatula. This technique helps prevent overcooking and keeps the eggs tender. Once the eggs are cooked but still soft, mix them in with the veggies so all those flavors mingle.
Step 3: Add Rice and Soy Sauce, Then Stir-Fry
Now, sprinkle your cold, cooked rice right into the pan over the eggs and veggies. This is where having day-old rice makes a world of difference—it stays separate and gets that perfect “fried” texture. Pour in 2 to 3 tablespoons of soy sauce, depending on how salty and saucy you like it. Then stir everything together, breaking apart any rice clumps and letting it warm through for about 5 minutes. You’ll notice the rice picking up that savory aroma that just says “comfort food.”
Step 4: Finish with Fresh Green Onions and Serve
Turn off the heat and sprinkle your chopped green onions on top for a burst of freshness and crunch. This final touch really lifts the whole dish and adds that pretty pop of green. Serve immediately while it’s hot—you’ll love how the flavors come together in every bite!
How to Serve Easy Fried Rice Recipe
Garnishes
I usually keep it simple with chopped green onions because they add a nice contrast to the warm rice. Sometimes, I sprinkle toasted sesame seeds or drizzle a bit more sesame oil just before serving—it’s amazing how those tiny touches elevate the dish.
Side Dishes
This easy fried rice pairs beautifully with steamed dumplings, grilled chicken, or a crisp Asian-style cucumber salad. When I serve it for dinner, I like to add some quick stir-fried greens like bok choy or snap peas to round out the meal.
Creative Ways to Present
For special occasions, I’ve molded the fried rice into small, compact bowls and flipped them onto plates for a charming presentation. Garnishing with a fried egg on top or serving in individual cabbage cups also pleases guests and makes the meal feel extra thoughtful.
Make Ahead and Storage
Storing Leftovers
I store leftover fried rice in an airtight container in the fridge, and it usually stays great for up to 3 days. Just make sure to cool it quickly after cooking to keep it safe and fresh.
Freezing
Freezing this easy fried rice recipe works well if you portion it out into freezer-safe containers or bags. I like freezing single servings for busy days when I want a fast meal. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer using a skillet with a splash of oil or a little water, stirring frequently to bring back that refreshed texture and avoid drying out. Microwaving works in a pinch, but the skillet method keeps the rice from becoming too soft or clumpy.
FAQs
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Can I use freshly cooked rice for this Easy Fried Rice Recipe?
It’s best to use cold, day-old cooked rice because it’s drier and fries up better without clumping or becoming mushy. If you have to use fresh rice, spread it out to cool completely and let it dry a bit before frying, or the texture won’t be as good.
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How do I make this fried rice vegetarian or vegan?
You can skip the eggs or replace them with scrambled tofu or chickpea flour “omelet” for a vegan version. Just stick with the same veggies and soy sauce, and add a touch of nutritional yeast or mushroom powder to boost umami.
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Is there a substitute for sesame oil in this recipe?
Sesame oil gives a distinctive, nutty flavor you won’t get with regular oils. If you must substitute, use a neutral oil like canola or vegetable oil and add a few drops of toasted sesame oil if you have it. Otherwise, you’ll miss some of the classic fried rice aroma.
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Can I add other vegetables to this fried rice?
Absolutely! Feel free to toss in bell peppers, corn, mushrooms, or snap peas—anything you like or have on hand. Just cut them into small pieces so they cook evenly and quickly.
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How much soy sauce should I add?
I recommend starting with 2 tablespoons and tasting before adding more. Everyone’s salt preference differs, and some soy sauces are saltier than others. Adjust gradually to avoid over-salting.
Final Thoughts
This Easy Fried Rice Recipe really feels like a little kitchen victory every time I make it. It’s grounding to know that with just a handful of simple ingredients and some easy steps, I can create something warm, tasty, and shareable. I hope you give it a try soon—trust me, once you nail this recipe, it’ll become your trusty staple too. And remember, cooking is all about making it your own and having fun along the way!
Print
Easy Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
This Easy Fried Rice Recipe is a quick and flavorful dish made with day-old cooked rice, fresh vegetables, scrambled eggs, and soy sauce. Perfect for a simple weeknight meal or using up leftover rice, this recipe delivers a delicious combination of savory and aromatic flavors with minimal effort.
Ingredients
Rice and Vegetables
- 3 cups cooked rice (preferably day-old)
- 1 cup chopped white onion (about 1 small onion)
- 1 cup frozen peas and carrots
Other Ingredients
- 2 tablespoons sesame oil
- 2–3 tablespoons soy sauce (adjust to taste)
- 2 lightly beaten eggs
- 2 tablespoons chopped green onions (optional)
Instructions
- Heat the Skillet: Preheat a large skillet or wok over medium heat. Add 2 tablespoons of sesame oil, then add 1 cup chopped white onion and 1 cup frozen peas and carrots. Cook while stirring occasionally until the vegetables are tender, which should take about 3-5 minutes.
- Scramble the Eggs: Push the cooked vegetables to one side of the skillet. Pour the 2 lightly beaten eggs into the open side of the skillet. Use a spatula to gently scramble the eggs until just cooked, then mix them together with the vegetables.
- Add Rice and Soy Sauce: Add the 3 cups of cooked rice to the skillet, spreading it evenly. Pour 2 to 3 tablespoons of soy sauce over the rice and vegetable mixture. Stir thoroughly to combine all ingredients and heat through, ensuring the rice is warmed and flavors are well blended.
- Garnish and Serve: Remove the skillet from heat. If desired, sprinkle 2 tablespoons of chopped green onions on top for freshness and a mild onion flavor. Serve the fried rice immediately while hot.
Notes
- Using day-old cold rice helps prevent the dish from becoming mushy.
- Adjust soy sauce quantity according to your salt preference.
- Optionally, add other proteins like chicken, shrimp, or tofu for variation.
- Use a non-stick skillet or wok for best results and easier cooking.
Keywords: fried rice, easy fried rice, quick rice recipe, leftover rice recipe, weeknight dinner, sesame oil fried rice
