This easy fried rice recipe is the best way to transform leftover rice into a meal, ready in just 30 minutes! Customize it with a sea of additions or enjoy it as is.
Why this recipe works
A big steamy plate of fried rice dotted with peas, carrots, eggs, and umami flavors is hard to beat in my opinion. It’s not just a side dish, it can easily be scarfed down as a main course if you “beef” it up with extra protein (I’m talking about you, shrimp fried rice and pork fried rice). Or, keep it casual with hearty veggies in good ole vegetable fried rice fashion.
Today, we’re setting you up with the backbone on how to make fried rice. You can customize it however you want and tweak it to suit your individual preferences. All you need is a solid base to get it started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – This recipe is ideal for leftover chilled rice. However, if you don’t have any, you can measure and cook about 2 1/2 cups of raw rice to get what you need for this recipe. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it’s best to let it chill.
VEGETABLES – Onion, peas, and carrots are the go-to classic veggies. However, you can also incorporate your favorite stir-fried vegetables into the mix. We used frozen peas and carrots for convenience, but fresh veggies work just as well – be sure to sautee them until tender before adding.
How to Make Fried Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for one minute.
- Add onions, peas and carrots, garlic salt and black pepper. Cook for 3-4 minutes or until vegetables are tender. Remove to a plate or pan and set aside.
- In a small bowl beat the eggs with a fork.
- Return empty skillet to the stove (no need to wash it). Melt butter over medium-high heat.
- Add the beaten eggs and stir regularly with a rubber spatula until the eggs are scrambled. Remove the cooked eggs to a plate or pan.
- Return empty skillet to the stove (no need to wash it). Add the cooked rice, oyster sauce, and soy sauce. Stir to combine.
- Add the vegetable mixture and the scrambled eggs back to the skillet with the rice. Stir to combine.
- Add in sesame oil and stir well.
- Garnish with sliced onions, if desired.
Frequently Asked Questions & Expert Tips
Using chilled rice is key to good fried rice. Cold rice ensures you don’t get clumpy, mushy rice when added to a hot pan. As cooked rice is chilled, it undergoes retrogradation, a process in which the starch molecules recrystallize helping it firm back up after being cooked.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet or microwave optionally adding a splash of water to remoisten.
Serving Suggestions
Serve your fried rice with a variety of different main courses from beef, pork, chicken, tofu, and shrimp. It’s great topped with extra soy sauce, duck sauce, or sriracha completed with a garnish of sliced green onion.
More Fried Rice Recipes
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Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ cup diced onions
- 1 cup frozen peas and carrots
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 Tablespoons butter
- 8 cups cooked white rice
- 3 Tablespoons oyster sauce
- ¼ cup soy sauce
- 1 ½ Tablespoons toasted sesame oil
Garnish
- sliced green onions
Things You’ll Need
- Large skillet or wok
Before You Begin
- The secret to good fried rice is using leftover chilled rice. However, if you don’t have any, you can measure and cook about 1 1/2 cups of raw white rice to yield 4 cups of cooked rice. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it’s best to let it chill.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for one minute.1 Tablespoon olive oil, 1 Tablespoon minced garlic
- Add onions, peas and carrots, garlic salt and black pepper. Cook for 3-4 minutes or until vegetables are tender. Remove to a plate or pan and set aside.1/2 cup diced onions, 1 cup frozen peas and carrots, 2 teaspoons garlic salt, 1 teaspoon black pepper
- In a small bowl beat the eggs with a fork.2 large eggs
- Return empty skillet to the stove (no need to wash it). Melt butter over medium-high heat.2 Tablespoons butter
- Add the beaten eggs and stir regularly with a rubber spatula until the eggs are scrambled. Remove the cooked eggs to a plate or pan.
- Return empty skillet to the stove (no need to wash it). Add the cooked rice, oyster sauce, and soy sauce. Stir to combine.8 cups cooked white rice, 3 Tablespoons oyster sauce, 1/4 cup soy sauce
- Add the vegetable mixture and the scrambled eggs back to the skillet with the rice. Stir to combine.
- Add in sesame oil and stir well.1 1/2 Tablespoons toasted sesame oil
- Garnish with sliced onions, if desired.sliced green onions
Expert Tips & FAQs
- This recipe should yield 4-5 servings. It makes 9 cups total.
- Store leftover vegetable fried rice in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet or microwave optionally adding a splash of water to remoisten.
Nutrition
Chef Antoine Davis
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