The Best Easy Fried Rice Recipe (Better Than Takeout!)

Craving the perfect fried rice but don’t want to order takeout? This easy homemade fried rice recipe delivers restaurant-quality results right in your own kitchen! With fluffy grains of rice, tender vegetables, savory scrambled eggs, and that signature umami flavor from soy sauce and sesame oil, this dish is absolutely irresistible.

Fried rice is one of those magical recipes that transforms simple, everyday ingredients into something extraordinary. It’s the ultimate flexible meal—perfect for using up leftover rice and whatever vegetables you have in your fridge. Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or a delicious side dish for your Asian-inspired meal, this fried rice recipe is your answer.

What makes this recipe truly special is how it captures that authentic restaurant taste and texture at home. Each grain of rice is perfectly separated and lightly coated in savory seasonings, the vegetables are crisp-tender with a hint of char, and everything comes together in just 15 minutes. Perfect for busy weeknights, meal prep, using up leftovers, or anytime you want a satisfying, flavorful meal that’s ready faster than delivery!

History / Background

Fried rice has a rich culinary history that spans over 1,500 years, originating in China during the Sui Dynasty (589-618 AD). The dish was born out of practicality and resourcefulness—Chinese cooks discovered that leftover rice, when stir-fried with a few simple ingredients, could be transformed into a completely new and delicious meal. This clever way of repurposing day-old rice quickly became a beloved staple.

The tradition of fried rice spread throughout Asia over the centuries, with each region developing its own unique variations. In China alone, there are countless regional styles: Yangzhou fried rice with shrimp and ham, Fujian fried rice with a rich gravy, and Cantonese fried rice with Chinese sausage. As Chinese immigrants traveled across the globe, they brought fried rice with them, adapting the dish to local tastes and available ingredients.

In the United States, fried rice became a cornerstone of Chinese-American cuisine in the early 20th century. Chinese restaurants adapted the dish to American palates, often making it sweeter and including ingredients like peas and carrots that weren’t traditionally used in China. The American version typically features scrambled eggs, soy sauce, and whatever proteins and vegetables are on hand, making it incredibly versatile.

Today, fried rice is recognized worldwide as one of the most practical and delicious ways to use leftover rice. It’s celebrated for its simplicity, flexibility, and the way it transforms humble ingredients into something crave-worthy. Whether you’re in Beijing, Bangkok, New York, or your own kitchen, fried rice remains a testament to the genius of home cooks who knew that nothing should go to waste—and that leftovers can be even better than the original meal.

Why You’ll Love This Recipe

This isn’t just any fried rice recipe—it’s the result of testing and perfecting techniques to achieve that restaurant-quality texture and flavor that everyone loves. Unlike soggy, greasy fried rice or bland versions that miss the mark, this recipe delivers perfectly separated grains with authentic flavor in every bite.

Here’s why this recipe will become your new favorite:

• Quick & Easy – Ready in just 15 minutes from start to finish
• Better Than Takeout – Restaurant-quality flavor and texture at home
• Budget-Friendly – Uses simple, inexpensive ingredients you likely have on hand
• Perfect for Leftovers – The best way to use up leftover rice and vegetables
• Endlessly Customizable – Add any protein or vegetables you like
• One-Pan Meal – Everything cooks in a single wok or large skillet
• Great for Meal Prep – Makes excellent leftovers for lunch throughout the week
• Kid-Friendly – Even picky eaters love this mild, flavorful dish
• Healthier Option – Control the oil, sodium, and ingredients unlike takeout
• Authentic Texture – No mushy, sticky, or clumpy rice—just perfect, separated grains
• Versatile Serving – Works as a main dish or side dish
• Crowd-Pleaser – Everyone from kids to adults requests this recipe

Ingredient Notes

Understanding your ingredients is key to making perfect fried rice. Here’s what you need and why each component matters:

Day-Old Cooked Rice – This is the secret to perfect fried rice! Day-old rice that’s been refrigerated is drier and firmer, which means it won’t turn mushy when stir-fried. Freshly cooked rice contains too much moisture and will become sticky and clumpy. Use white rice (jasmine or long-grain) for the most authentic texture. You’ll need about 4 cups of cold, cooked rice (which is roughly 1.5 cups uncooked rice). If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 1 hour to dry it out.

Eggs – Scrambled eggs add protein, richness, and authentic flavor to fried rice. They’re cooked separately first, then mixed back in at the end. Room temperature eggs scramble more evenly than cold eggs.

Vegetables – Classic fried rice vegetables include diced carrots, frozen peas, and sliced green onions. The carrots add sweetness and color, peas provide pops of flavor, and green onions give freshness and a mild onion taste. You can also add diced bell peppers, corn, broccoli, mushrooms, or any vegetables you have on hand. Fresh or frozen vegetables both work great.

Soy Sauce – The primary seasoning that gives fried rice its signature savory, umami flavor. Use regular soy sauce or low-sodium soy sauce if you’re watching salt intake. For a gluten-free version, use tamari or coconut aminos.

Sesame Oil – Just a small amount of toasted sesame oil adds incredible depth and that authentic Asian restaurant flavor. It’s very potent, so a little goes a long way. Don’t skip this ingredient—it’s what makes your fried rice taste like it came from your favorite Chinese restaurant!

Vegetable Oil – Used for the high-heat stir-frying. Choose a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil, which has too strong a flavor and low smoke point for stir-frying.

Garlic – Fresh minced garlic adds aromatic flavor. Always use fresh garlic, not the jarred kind, for the best taste. Mince it finely so it distributes evenly throughout the rice.

Green Onions (Scallions) – Both the white and green parts are used. The white parts are cooked with the rice for flavor, while the green parts are stirred in at the end for freshness and color.

Optional Protein Add-Ins:

• Cooked Chicken – Diced leftover chicken, rotisserie chicken, or freshly cooked chicken breast
• Shrimp – Peeled and deveined, cooked until pink
• Pork – Diced cooked pork, Chinese BBQ pork (char siu), or bacon
• Beef – Thinly sliced cooked steak or ground beef
• Tofu – Extra-firm tofu, pressed and cubed for a vegetarian option

Substitutions:

• Rice: Brown rice works but takes longer to cook; cauliflower rice for low-carb
• Soy Sauce: Tamari (gluten-free), coconut aminos (soy-free), or liquid aminos
• Sesame Oil: Can reduce amount but don’t omit entirely for best flavor
• Vegetables: Use any combination you prefer or have available

Equipment Needed

You don’t need special equipment to make restaurant-quality fried rice, just a few kitchen essentials:

• Large wok or large skillet – A 12-14 inch wok or skillet is ideal for stir-frying. A wok is traditional and provides the best heat distribution, but a large non-stick skillet works great too
• Spatula or wooden spoon – For stirring and tossing the rice. A wok spatula with a curved edge is ideal but not necessary
• Cutting board and sharp knife – For chopping vegetables and green onions
• Small bowl – For beating the eggs
• Measuring cups and spoons – For accurate ingredient measurements
• Rice cooker or pot – If you need to cook rice from scratch (though day-old leftover rice is best)
• Garlic press or fine grater – Optional, for mincing garlic quickly

Pro tip: The larger your cooking surface, the better! Fried rice needs room to spread out in a single layer so the rice can fry rather than steam. If your pan is too small, cook in batches for the best results.

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Tips & Variations

Make this fried rice recipe your own with these creative variations and helpful tips:

Protein Variations:

• Chicken Fried Rice – Add 2 cups diced cooked chicken (rotisserie chicken works great!)
• Shrimp Fried Rice – Stir-fry 1 pound peeled shrimp until pink before adding rice
• Pork Fried Rice – Use diced cooked pork, ham, or Chinese BBQ pork (char siu)
• Beef Fried Rice – Add thinly sliced cooked steak or ground beef
• Bacon Fried Rice – Cook chopped bacon first, use the fat to cook everything else
• Tofu Fried Rice – Pan-fry cubed extra-firm tofu until golden and crispy
• Combination Fried Rice – Mix chicken, shrimp, and pork for restaurant-style combination

Vegetable Variations:

• Broccoli – Small florets, blanched or steamed first
• Bell Peppers – Any color, diced
• Mushrooms – Sliced button, shiitake, or cremini
• Corn – Fresh or frozen kernels
• Zucchini – Small dice
• Cabbage – Thinly sliced Napa or regular cabbage
• Bean Sprouts – Added at the very end for crunch
• Edamame – Shelled edamame for protein boost

Flavor Variations:

• Spicy Fried Rice – Add 1-2 teaspoons sriracha, chili garlic sauce, or red pepper flakes
• Pineapple Fried Rice – Add 1 cup diced fresh pineapple and cashews for tropical flavor
• Kimchi Fried Rice – Stir in 1 cup chopped kimchi and use Korean gochugaru
• Thai Basil Fried Rice – Add Thai basil leaves and fish sauce instead of just soy sauce
• Teriyaki Fried Rice – Use teriyaki sauce instead of plain soy sauce
• Curry Fried Rice – Add 1-2 teaspoons curry powder for an Indian twist
• Garlic Butter Fried Rice – Finish with butter and extra garlic

Dietary Modifications:

• Low-Carb: Replace rice with cauliflower rice (reduce cooking time significantly)
• Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce
• Vegetarian: Skip meat proteins, add extra vegetables and tofu
• Vegan: Omit eggs or use scrambled tofu; check that your soy sauce is vegan
• Low-Sodium: Use low-sodium soy sauce and reduce the amount used

Regional Styles:

• Yangzhou Fried Rice – Include shrimp, ham, and scrambled eggs
• Japanese Fried Rice – Season with mirin and sake, serve with pickled ginger
• Indonesian Nasi Goreng – Add kecap manis (sweet soy sauce) and top with a fried egg
• Filipino Sinangag – Heavy on garlic, often served with fried eggs

Pro Chef Tips

Transform your fried rice from good to absolutely restaurant-quality with these professional techniques:

The Rice Secret: The single most important factor in great fried rice is using day-old rice that’s been refrigerated. When rice cools and sits overnight, the starch structure changes—it becomes firmer and drier, which prevents it from turning mushy when stir-fried. Fresh rice, even if cooled completely, still contains too much moisture. If you’re in a pinch, spread freshly cooked rice on a baking sheet and refrigerate for at least 2 hours, fluffing occasionally to help it dry out faster.

High Heat is Essential: Fried rice should be cooked over high heat in a wok or large skillet. The high temperature creates that signature “wok hei” (breath of the wok)—a slightly smoky, charred flavor that distinguishes restaurant fried rice from the home-cooked version. Don’t be afraid of your heat! Your oil should shimmer and almost smoke before you add ingredients.

Don’t Overcrowd the Pan: This is where most home cooks go wrong. If you pile too much rice in the pan at once, it steams instead of fries, resulting in mushy, sad fried rice. The rice should spread out in a relatively thin layer so each grain makes contact with the hot surface. If you’re making a large batch, cook in batches or use two pans simultaneously.

The Rice Resting Technique: After adding the cold rice to the hot pan, press it down and let it sit completely undisturbed for 30-45 seconds. This allows the bottom layer to develop a slightly crispy, golden crust—one of the hallmarks of really great fried rice. Then toss it all together and repeat this process once or twice during cooking for maximum texture contrast.

Season in Layers: Don’t dump all your soy sauce in at once. Add it gradually as you cook, tossing well between additions. This ensures even distribution and prevents some bites from being too salty while others are bland. Start with less than you think you need—you can always add more, but you can’t take it away.

The Sesame Oil Timing: Sesame oil has a low smoke point and can burn easily, which creates a bitter taste. Add it toward the end of cooking rather than using it for the initial stir-frying. This preserves its delicate, nutty aroma and prevents burning. Think of sesame oil as a finishing oil, not a cooking oil.

Room for Movement: Keep your rice moving in the pan! Use a tossing motion rather than just stirring. Professional wok cooking involves flipping and tossing ingredients to ensure even heat distribution and prevent burning. If you’re not comfortable with the wrist-flick tossing motion, use a large spatula to constantly move the rice around.

The Two-Spatula Method: For easier stirring and mixing, use two spatulas or a spatula and a large spoon. One hand pushes while the other lifts and tosses. This technique helps break up clumps and ensures everything mixes evenly without crushing the rice grains.

Taste as You Go: The beauty of fried rice is its flexibility. Taste it before serving and adjust the seasonings. Need more salt? Add a splash more soy sauce. Want more depth? Add a little more sesame oil. Missing something? A pinch of white pepper or sugar can round out the flavors beautifully.

Common Mistakes to Avoid

Don’t let these common fried rice pitfalls ruin your dish:

Using Fresh, Just-Cooked Rice: This is the number one mistake that leads to mushy, clumpy fried rice. Fresh rice is too moist and the grains stick together when stir-fried. Always use day-old refrigerated rice, or at minimum, rice that’s been spread out and refrigerated for 2-3 hours. The rice needs to be cold and relatively dry for the best results. If you’re meal planning, cook rice specifically for fried rice a day in advance.

Cooking Over Too-Low Heat: Medium or low heat causes rice to steam and absorb more oil rather than fry. The result is greasy, soft rice without that characteristic slight crispiness. Your wok or skillet should be smoking hot before you add ingredients. Don’t be intimidated by high heat—it’s what creates that restaurant-quality texture and flavor.

Adding Too Much Soy Sauce: More isn’t better when it comes to soy sauce. Too much will make your rice soggy, overly salty, and turn it into a brown, unappealing mess. Start with less than the recipe calls for—you can always add more at the end. Remember that soy sauce brands vary significantly in saltiness, so adjust based on your specific brand and taste preferences.

Not Prepping Ingredients in Advance: Stir-frying happens incredibly fast, so if you’re stopping to chop vegetables or measure soy sauce while cooking, your rice will burn or cook unevenly. The French term “mise en place” (everything in its place) is crucial for successful stir-frying. Have every ingredient measured, chopped, and within arm’s reach before you heat your pan.

Overcrowding the Pan: Trying to cook too much rice at once is a recipe for disaster. When the pan is overcrowded, the temperature drops significantly, and the rice steams instead of fries. The rice should spread out in a relatively thin layer with plenty of contact with the hot surface. If you’re feeding a crowd, it’s better to cook in batches than to cram everything into one overloaded pan.

Not Breaking Up the Rice First: Refrigerated day-old rice clumps together naturally. If you add it to the pan in chunks, those clumps will never break apart properly during cooking. Before you start cooking, use your hands or a fork to break up the cold rice into individual grains. This ensures even cooking and proper coating with the seasonings.

Stirring Constantly: While you don’t want your rice to burn, constantly stirring prevents the rice from developing any color or texture. Let the rice sit undisturbed for 30-45 seconds at a time to develop a slight crust on the bottom, then toss and repeat. This creates layers of texture—some grains slightly crispy, others perfectly tender—that make fried rice so satisfying.

Storage & Meal Prep

Fried rice is perfect for meal prep and stores beautifully for quick, easy meals throughout the week:

Refrigerator Storage: Let the fried rice cool completely to room temperature before storing (don’t leave it out longer than 2 hours for food safety). Transfer to airtight containers and refrigerate for up to 4-5 days. Properly stored fried rice actually stays great and doesn’t dry out as much as you might expect because of the oil coating.

Reheating Methods:

• Microwave (Quickest): Place fried rice in a microwave-safe bowl, add 1-2 tablespoons of water or chicken broth, cover with a damp paper towel, and microwave on high for 2-3 minutes, stirring halfway through. The moisture prevents drying out.
• Stovetop (Best Texture): Heat a large skillet over medium-high heat with a small amount of oil. Add the cold fried rice, breaking up any clumps, and stir-fry for 3-5 minutes until heated through. This method actually makes it taste freshly made!
• Oven: Spread fried rice in a baking dish, cover with foil, and heat at 350°F for 15-20 minutes. Less ideal but works for large quantities.

Meal Prep Strategy: Fried rice is fantastic for meal prep! Make a large batch on Sunday and portion it into individual containers for quick weekday lunches or dinners. You can even prep all your ingredients (dice vegetables, cook proteins) in advance, store them separately, and then quickly stir-fry them together when you’re ready to eat.

Food Safety Note: Always refrigerate leftovers within 2 hours of cooking. Rice can harbor bacteria if left at room temperature too long, so prompt refrigeration is important for food safety.

Make-Ahead & Freezer Notes

Fried rice is one of the most freezer-friendly meals, making it perfect for batch cooking and future meals:

Freezing Fried Rice: Fried rice freezes exceptionally well! Let it cool completely to room temperature, then portion into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Lay bags flat for easier stacking. Label with the date and contents. Properly stored, fried rice will keep in the freezer for up to 3 months.

Portioning Tip: Freeze fried rice in individual serving sizes (about 1.5-2 cups each) so you can thaw only what you need. This is perfect for quick solo lunches or dinners without having to defrost a huge batch.

Thawing Methods: The best way to thaw frozen fried rice is to transfer it to the refrigerator the night before you plan to eat it. For quicker thawing, use the defrost setting on your microwave. You can also reheat it directly from frozen—it just takes a few minutes longer.

Reheating Frozen Fried Rice:

• Stovetop: Best method! Heat a skillet with a little oil over medium-high heat. Add the frozen fried rice, breaking it up as it thaws. Stir-fry for 5-7 minutes until completely heated through.
• Microwave: Place frozen fried rice in a microwave-safe bowl, add 2-3 tablespoons of water, cover, and microwave on high for 4-6 minutes, stirring every 2 minutes.

Prep Rice in Advance: If you know you want to make fried rice later in the week, cook plain white rice 1-2 days ahead and refrigerate it uncovered (this helps it dry out). This way, you’ll always have perfect day-old rice ready for fried rice whenever the craving hits!

Freezing Components Separately: For maximum freshness, you can freeze cooked proteins and vegetables separately from the rice, then combine them when reheating. This works especially well if you’re meal prepping multiple varieties of fried rice.

Serving Suggestions

Turn your fried rice into a complete, satisfying meal with these delicious pairings and presentation ideas:

Traditional Asian Pairings:

• Egg drop soup or hot and sour soup as a starter
• Potstickers or dumplings (steamed or pan-fried)
• Spring rolls or egg rolls
• Crab rangoon or wonton strips
• Asian cucumber salad for freshness
• Edamame with sea salt
• Stir-fried vegetables (bok choy, broccoli, or green beans)

Main Dish Additions:

• Orange chicken or General Tso’s chicken
• Teriyaki salmon or grilled fish
• Sweet and sour pork
• Beef and broccoli stir-fry
• Mongolian beef
• Kung Pao shrimp
• Sesame chicken

Make It a Complete Meal: If serving fried rice as a main dish, add plenty of protein directly into the rice (chicken, shrimp, pork, or tofu) and extra vegetables to make it more substantial. Top each serving with a fried egg for an even heartier meal—the runny yolk adds richness and acts as a built-in sauce!

Garnish Ideas:

• Extra sliced green onions
• Toasted sesame seeds
• Crispy fried onions or shallots
• Fresh cilantro leaves
• Lime wedges for squeezing
• Chili oil or sriracha for heat
• Fried wontons strips for crunch

Beverage Pairings:

• Hot jasmine tea or green tea
• Iced green tea with honey
• Asian beer (Tsingtao, Sapporo, or Singha)
• Sake (warm or chilled)
• Plum wine
• Ginger ale or lemon-lime soda
• Fresh watermelon juice

Serving Styles:

• Family-Style: Serve in a large bowl in the center of the table with serving spoons
• Individual Portions: Pack into bowls and garnish each portion separately
• Bento Box: Perfect for packed lunches with separate compartments for sides
• Lettuce Wraps: Serve with butter lettuce leaves for a fun, interactive meal

Restaurant-Style Presentation: Serve in a large, shallow bowl, pack the rice firmly and invert onto a plate for a dome shape, garnish the top with carved vegetables or a decorative green onion curl, and drizzle with a little extra sauce around the plate.

FAQs Section

Can I use freshly cooked rice instead of day-old rice?

While day-old rice is strongly preferred for the best texture, you can use fresh rice in a pinch. The key is removing excess moisture. Spread freshly cooked hot rice in a thin layer on a large baking sheet and refrigerate uncovered for at least 1-2 hours, fluffing it every 30 minutes to help it dry out. The rice needs to be cold and relatively dry before stir-frying, or it will turn mushy. Some cooks also rinse fresh rice in cold water and drain it well before using, though this is less ideal than the refrigeration method.

What’s the best type of rice for fried rice?

Long-grain white rice is the gold standard for fried rice because the grains stay separate and don’t clump together when stir-fried. Jasmine rice is particularly popular because of its subtle fragrance and perfect texture. Medium-grain rice also works but tends to be slightly stickier. Avoid short-grain sushi rice, which is too sticky for fried rice. Brown rice can be used for a healthier version, but note that it has a chewier texture and nuttier flavor that differs from traditional fried rice. Cauliflower rice works for low-carb diets but requires different cooking techniques and timing.

Why does my fried rice turn out mushy?

Mushy fried rice usually happens for one of several reasons: using fresh rice that’s too moist, cooking over too-low heat (causing the rice to steam instead of fry), adding too much soy sauce or liquid, overcrowding the pan, or stirring too frequently without letting the rice develop any texture. To fix this, always use cold day-old rice, cook over high heat, add soy sauce sparingly, use a large enough pan so rice spreads out, and let the rice sit undisturbed for 30-second intervals to develop a slight crust.

Can I make fried rice without eggs?

Absolutely! While eggs are traditional and add protein and richness, they’re completely optional. For a vegan version, simply skip the eggs or substitute with scrambled tofu (crumble extra-firm tofu and season it with a tiny pinch of turmeric for color). You can also use chickpea flour scramble as an egg replacement. The fried rice will still be delicious—just add extra vegetables or protein to make up for the missing eggs. Some regional variations of fried rice don’t include eggs at all, so it’s perfectly authentic to omit them.

How do I get that restaurant “smoky” flavor in my fried rice?

That distinctive flavor is called “wok hei” (breath of the wok) and comes from cooking over extremely high heat in a well-seasoned wok. At home, you can approximate this by: using the highest heat your stove allows, ensuring your wok or skillet is smoking hot before adding ingredients, not overcrowding the pan so ingredients fry rather than steam, and allowing the rice to develop a slight char on the bottom before tossing. A gas stove works better than electric for achieving wok hei because the flame can come up the sides of the wok. Adding a tiny drop of liquid smoke (use sparingly!) can also help recreate that flavor, though it’s not traditional.

Can I add raw vegetables directly to fried rice?

Some vegetables can be added raw and will cook perfectly in the time it takes to stir-fry everything together. These include: frozen peas (no need to thaw), thinly sliced green onions, bean sprouts, and finely diced bell peppers. However, harder vegetables like carrots, broccoli, and cauliflower should be pre-cooked slightly. Dice them very small and stir-fry them for 3-4 minutes before adding the rice, or blanch them in boiling water for 2 minutes first. This ensures they’re tender when the fried rice is done without having to overcook the rice.

What can I do with leftover fried rice?

Leftover fried rice is incredibly versatile! Beyond simply reheating and eating it as-is, you can: stuff it into bell peppers and bake them, use it as filling for egg rolls or spring rolls, make fried rice balls (arancini-style), mix it into an omelet for breakfast, use it as a base for a burrito or wrap, add it to soup for extra heartiness, or top it with a fried egg and make it into a rice bowl. Leftover fried rice keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months, so you’ll have plenty of opportunities to get creative!

Conclusion

And there you have it—everything you need to make the most amazing, restaurant-quality fried rice right in your own kitchen! This recipe proves that you don’t need to order takeout to enjoy perfectly flavored, beautifully textured fried rice. With just a few simple ingredients and the right technique, you can create something truly delicious any night of the week.

The beauty of this easy fried rice recipe is its incredible versatility. It’s the perfect solution for using up leftover rice and vegetables, it’s endlessly customizable to suit your taste preferences and dietary needs, and it comes together so quickly that it’s actually faster than delivery. Plus, once you master the basic technique, you’ll find yourself making fried rice all the time—it’s that good!

I hope this recipe becomes a regular part of your dinner rotation! Whether you’re cooking for your family on a busy weeknight, meal prepping for the week ahead, or looking for a satisfying side dish, this fried rice delivers every single time.

Now it’s your turn to fire up that wok and create some fried rice magic! When you make it, I’d love to hear all about it. What proteins and vegetables did you add? Did you discover any new favorite variations? Drop a comment below and let me know how your fried rice turned out!

Don’t forget to save this recipe to your favorite Pinterest board so you’ll always have it handy when you need a quick, delicious dinner solution! Share it with your friends who love Asian food, and if you make it, snap a photo and tag me on social media—I absolutely love seeing your cooking creations!

Happy cooking, and may your fried rice always be perfectly fluffy, never mushy! 🍚✨