Fried Rice

Fried rice is the ultimate “clean out the fridge” dinner that still tastes like takeout. ♡

It’s fast, it’s cozy, and it’s one of those recipes that makes you feel wildly capable with basically no effort. Here’s the thing: great fried rice isn’t about fancy ingredients — it’s about cold rice, high heat, and adding things in the right order so nothing turns soggy.

I keep this version classic and super flexible: eggs, veggies, soy sauce, a little sesame oil, and whatever protein you have hanging around. Make it once and you’ll start eyeballing leftover rice like it’s dinner gold.

Let’s make it together.

Ingredients

• 4 cups cooked jasmine rice, cold (day-old is best)

• 2 tablespoons neutral oil (avocado, canola, vegetable), divided

• 2 large eggs, lightly beaten

• 1 small onion, diced

• 1 cup frozen peas and carrots (or mixed veggies)

• 3 cloves garlic, grated or minced

• 2 to 3 tablespoons soy sauce (or tamari), to taste

• 1 tablespoon oyster sauce (optional but very good)

• 1 teaspoon toasted sesame oil

• 2 green onions, sliced

• 1/2 teaspoon freshly ground black pepper

Optional add-ins

• 1 to 2 cups cooked chicken, shrimp, pork, or tofu

• 1 tablespoon butter (for extra “restaurant” flavor)

• sriracha or chili crisp, for heat

Tips

• Use cold rice. Warm rice steams and gets mushy. Cold rice fries.

• Break up clumps first. Use your hands or a fork before it hits the pan.

• Hot pan, quick cooking. You want sizzle, not a gentle simmer.

• Cook eggs first. Then remove them so they stay fluffy.

• Season at the end. Soy sauce + oyster sauce can go from perfect to salty fast.

Variations

• Add protein: stir in cooked chicken, shrimp, leftover steak, or tofu.

• Make it spicy: add chili flakes, sriracha, or chili crisp.

• Pineapple fried rice: add pineapple chunks + a pinch of curry powder.

• Kimchi fried rice: swap veggies for chopped kimchi and add a little kimchi juice.

• Garlic butter fried rice: melt 1 tablespoon butter at the end and toss.

FAQ

Fried Rice

Easy classic fried rice made with cold rice, eggs, veggies, and a savory soy-sesame sauce — better than takeout and perfect for leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 cups cold cooked rice (day-old preferred)
• 2 tbsp neutral oil, divided
• 2 large eggs, beaten
• 1 small onion, diced
• 1 cup frozen peas and carrots
• 3 cloves garlic, minced
• 2 to 3 tbsp soy sauce (or tamari)
• 1 tbsp oyster sauce (optional)
• 1 tsp toasted sesame oil
• 2 green onions, sliced
• 1/2 tsp black pepper

Optional

• 1 to 2 cups cooked protein (chicken, shrimp, pork, tofu)
• 1 tbsp butter
• sriracha or chili crisp

Method

 

1. Prep the rice. If the rice is clumpy, break it up with your hands or a fork so it’s loose and separated.
2. Prep the rice. If the rice is clumpy, break it up with your hands or a fork so it’s loose and separated.
3. Sauté aromatics. Add remaining oil to the pan. Add onion and cook 2 minutes. Add peas/carrots and cook 2 to 3 minutes until hot.
4. Add garlic. Stir in garlic and cook 30 seconds, stirring constantly.
5. Fry the rice. Add rice and cook 3 to 5 minutes, stirring and pressing lightly, until warmed through and starting to toast.
6. Season. Drizzle in soy sauce and oyster sauce (if using). Toss well. Add sesame oil and black pepper.
7. Finish. Stir eggs back in, add green onions, and (optional) melt in butter for extra flavor. Taste and adjust soy sauce if needed. Serve hot.

Notes

• Day-old rice works best because it’s drier and fries instead of steaming.
• If your pan is crowded, cook in two batches for better texture.
• Add sesame oil at the end so it stays fragrant.

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