There’s nothing quite as satisfying as a hot, flavorful bowl of fried rice—and the best part? It’s easier (and faster!) to make at home than ordering takeout.
This Easy Fried Rice recipe turns simple ingredients into a savory, comforting dish perfect for busy weeknights or lazy weekends.
Whether you’re clearing out your fridge or craving that irresistible umami flavor, this fried rice has you covered.
Why You’ll Love This Recipe
Ready in under 20 minutes
Uses pantry and fridge staples
Customizable with your favorite proteins and veggies
Great for using up leftover rice
Tastes better (and fresher) than takeout!
What You’ll Need (Ingredient Highlights)
Cooked cold rice: Day-old rice is ideal for the best texture—dry and separate grains.
Eggs: Scrambled into the rice for richness and protein.
Mixed vegetables: Peas, carrots, corn—frozen or fresh.
Soy sauce: Adds deep savory flavor.
Sesame oil: Just a splash brings a nutty aroma.
Green onions: For freshness and a pop of color.
Garlic: Infuses the whole dish with irresistible aroma.
Cooking oil: For stir-frying—vegetable or canola oil works great.
Pro Tips Before You Start
Use cold, day-old rice to prevent mushy fried rice.
Prep all ingredients before starting—stir-frying goes fast!
Use a hot wok or large skillet for authentic “wok hei” (wok breath) flavor.
Stir-fry ingredients separately for the best texture, then combine.
Add soy sauce gradually—you can always add more, but you can’t take it out.
How to Make Easy Fried Rice
Step 1: Prepare the Ingredients
Chop the green onions, mince the garlic, and measure out the soy sauce and sesame oil.
If using frozen veggies, thaw and drain them.
Step 2: Scramble the Eggs
Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
Beat the eggs lightly, then pour them into the pan.
Stir gently until just cooked. Remove eggs from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add a bit more oil if needed.
Sauté the garlic until fragrant (about 30 seconds), then add the mixed vegetables.
Stir-fry for 2–3 minutes until just tender.
Step 4: Add the Rice
Crumble the cold rice into the pan. Stir-fry for 3–5 minutes, pressing and tossing until heated through and slightly crispy.
Step 5: Season
Drizzle soy sauce and sesame oil over the rice.
Toss well to coat evenly.
Taste and adjust seasoning as needed.
Step 6: Combine Everything
Add the cooked eggs back into the pan.
Stir gently to break them up and distribute throughout the rice.
Step 7: Garnish and Serve
Turn off the heat. Toss in the chopped green onions. Serve hot and enjoy!
What to Serve It With
Sweet and sour chicken
Grilled shrimp skewers
Spicy Korean BBQ meatballs
Egg rolls or spring rolls
A simple cucumber salad
Variations / Substitutions
Add diced ham, cooked chicken, or shrimp for extra protein.
Toss in extra veggies like bell peppers, mushrooms, or broccoli.
Spice it up with sriracha, red pepper flakes, or sambal oelek.
Make it vegetarian by skipping meat and using tofu.
Use tamari or coconut aminos for a gluten-free version.
Storage & Leftovers
Store fried rice in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of water to revive moisture.
Fried rice freezes well—cool completely, then freeze up to 2 months.
Thaw overnight in the fridge before reheating.
FAQs
Can I use freshly cooked rice?
It’s better to use cold, day-old rice.
Fresh rice is too soft and will get mushy.
What kind of rice works best?
Long-grain white rice like jasmine works best, but brown rice or basmati also work well.
Can I make this vegan?
Absolutely! Just skip the eggs or replace them with tofu scramble.
How do I get crispy fried rice?
Cook the rice undisturbed for a few moments between tossing to allow it to crisp up.
– Can I add sauces like oyster or hoisin?
Yes! Add a splash along with the soy sauce for deeper, sweeter flavor.
– How spicy can I make it?
Add diced jalapeños, chili paste, or extra red pepper flakes to your liking.
Final Thoughts
Easy Fried Rice is the ultimate back-pocket recipe for using up leftovers and satisfying your takeout cravings—fast.
It’s endlessly customizable, quick to whip up, and tastes better than anything from a cardboard box.
Once you master the basic method, you’ll find yourself reaching for this recipe again and again.
Happy stir-frying!
Full Recipe Card (Ingredients + Instructions)
Ingredients
3 cups cooked cold rice
2 large eggs
1½ cups mixed vegetables (peas, carrots, corn)
3 tablespoons soy sauce (or to taste)
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking)
2 cloves garlic, minced
3 green onions, chopped
Instructions
Prep all ingredients before starting.
Heat 1 tablespoon oil in a skillet.
Scramble eggs, then remove and set aside.
Add a little more oil. Sauté garlic, then add vegetables.
Stir-fry 2–3 minutes.
Add crumbled rice. Stir-fry until hot and slightly crispy.
Season with soy sauce and sesame oil. Toss to coat.
Add eggs back in. Stir gently to combine.
Garnish with green onions and serve hot.
