Fried Rice is cooked white rice that is stir-fried in a skillet with scrambled eggs, vegetables, and flavored with garlic and soy sauce for the perfect side dish or comfort food. And no, you don’t have to have a wok for this easy recipe! Serve the rice with Pork Potstickers for a meal that is sure to please!
Easy Fried Rice
Fried rice has been around for centuries and a dish that was created by using leftovers. This dish is perfect with leftover rice, up to 2-3 days old, and any vegetables you want to use. You could also add bits of protein to the rice to make it more hearty. I call this recipe easy because it comes together so quickly. (I even have an Air Fryer Fried Rice recipe you may want to try.) The hardest part is buying the ingredients! 🙂 If you are looking for a more authentic version of fried rice, I recommend Chinese Ham and Egg Fried Rice.
Fried Rice Ingredients
Rice: I used long-grain white rice for this recipe. Make sure it has been cooked and cooled (cold) before using it in the dish. That is why leftover rice is perfect for this fried rice recipe. But, if you are making this and have to cook the rice ahead of time, be aware of the time it will take for the rice to cool completely. For a slightly healthier option, you could use brown rice in place of white rice.
Vegetables: Carrots, onion, green onion, and peas were the vegetables I chose to use in this recipe. But, feel free to add any stir-fry vegetable favorites you may have!
Soy Sauce: Use the amount of soy sauce that works for you. I used 2 tablespoons in the recipe, but you could also start with a lesser amount and add more after the rice has cooked. It’s all about preference when it comes to soy sauce.
See the full list of ingredients and instructions in the recipe card below.
How to Make Fried Rice
To get this side dish made, start by scrambling the eggs in half of the sesame oil. Once scrambled, transfer the eggs to a plate and tent with some aluminum foil to keep warm. Reduce the heat and add the remaining oil to the skillet. Next, add the carrots, white onions, and green onions. Cook for about 5 minutes, or until the carrots have softened. Then, add the garlic and cook for about a minute.
At this point, add the cooked (and cold) rice and scrambled eggs. Finally, pour in the melted butter, lemon juice, soy sauce, and frozen peas (no need to thaw). Cook everything together for 3-5 minutes, or until heated through. Season with salt and pepper, to taste, and a little soy sauce (if preferred).
Once you see how easy and flavorful fried rice is, add some sauteed shrimp or beef, rotisserie chicken, or more stir-fry vegetables. Store fried rice in a sealed container, in the refrigerator, for up to 3 days.
More Side Dishes
- 4 cups long-grain white rice, cooked and cooled
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced
- 1 teaspoon garlic minced
- ¼ cup butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
- salt and pepper, to taste
- Heat a large skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil, eggs, and salt and cook until large curds set. Transfer the cooked eggs to a plate and tent to keep warm.
- Reduce heat slightly and add the remaining oil, carrots, onions, and green onions. Cook until heated through (about 5 minutes, or until carrots are softened). Add garlic, and cook 1 more minute.
- To the skillet, add the cold rice and cooked eggs.
- Pour in melted butter, lemon juice, soy sauce, and frozen peas and cook, stirring frequently, for 3-5 minutes, or until heated through.
- Season with salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
DELICIOUS 🤤❤️ Getting ready now to make this for the second time, and it surely won’t be the last! My family loved it. I never made fried rice before and found that the recipe was easy to follow and turned out just right. Thank you for sharing 💛
This recipe was perfect JUST AS IT IS! I didn’t make ANY substitutions and my whole family loved it! Thank you Amanda for another amazing recipe!
Can you use anything besides sesame oil?
Looks yammy going to try this.Thank you.
I look forward to trying this recipe. Whenever a recipe calls for soy sauce, I like to use half the amount and sub in coconut aminos for the rest. I’ll let you know how it goes!
Fried rice needs more than soy sauce. #1 the eggs must be fried in a tablespoon of butter, don’t forget the butter. Two eggs is more than enough, fish or oyster sauce is added with the soy sauce, 1/4 teaspoon Chinese spice, shredded cabbage, and finally where are the chopped green onions? Stir fried rice must be topped with green onions. I make it twice a month when I have left over chicken, beef or pork or mix them all in. I make rice, either plain, brown, yellow or saffron, it makes no difference.
Hi Rita – this is all fine and dandy and certainly fits your preferences. But nothing is a “must” when it comes to recipes. Adapt to your tastes and let others enjoy what they want.
Wondering if I could sub rice vinegar for the lemon juice ? Allergic to citrus.
It is so good with the bacon and mix veggies in the rice . It is very good there is just no bad way to fix this.
Personnaly I add these ingredients as well:
1 Tbs of spicy sauce (sriracha or hot red pepper)
1 Tbs of fresh grated ginger
So much tastier and yummy!
We loved the recipe! I’ve never made fried rice before and it was easier than I thought. I forgot to make the rice well beforehand so put in the fridge about 30 minutes and it was fine. I made the fried rice to go with your Easy Bourbon Chicken. Delicious!!
I learned to make fried rice while stationed in Okinawa. I fry 1/2 LB of bacon. Set aside. Fry vegetables in the bacon grease and proceed as per this recipe. Add crumbled bacon to rice. It’s actually better the next day.
It’s a great recipe for cleaning out the fridge. There is no wrong way to make fried rice!
Precisely! and i make mine with (gasp) leftover brown basmati rice 😉
We like to add crumbled sausage