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Fried Rice

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.