Description
This easy homemade fried rice recipe tastes better than takeout! Made with cold day-old rice, scrambled eggs, crisp vegetables, and savory seasonings, it comes together in just 15 minutes. Perfect as a quick weeknight dinner, side dish, or way to use up leftovers. Customize it with your favorite proteins and vegetables!
Ingredients
Scale
- 4 cups cold, cooked white rice (preferably day-old)
- 3 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup frozen peas
- 4 green onions, sliced (white and green parts separated)
- 3 tablespoons soy sauce (or to taste)
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper (or black pepper)
- Salt to taste
- Optional: 1-2 cups cooked protein (chicken, shrimp, pork, or tofu)
Instructions
- Prepare ingredients: If your rice is clumpy, break it up with your hands or a fork into individual grains. Have all your ingredients prepped and ready to go before you start cooking—stir-frying moves quickly! Dice carrots, mince garlic, slice green onions (keep white and green parts separate), and beat eggs in a small bowl.
- Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil is hot and shimmering, pour in the beaten eggs. Let them sit undisturbed for 20 seconds, then gently scramble with a spatula until just cooked through but still soft, about 1 minute. Transfer eggs to a plate and break them up into small pieces with your spatula. Set aside.
- Cook the aromatics and vegetables: Add another tablespoon of oil to the same wok. Add the minced garlic and white parts of the green onions. Stir-fry for 30 seconds until fragrant but not browned. Add the diced carrots and stir-fry for 2-3 minutes until slightly softened. Add the frozen peas and cook for another minute until heated through.
- Add the rice: Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining tablespoon of oil to the center. Add the cold rice to the wok, breaking up any remaining clumps. Spread the rice out in an even layer and let it sit undisturbed for 30-45 seconds to develop a slight crisp on the bottom. Then toss and stir-fry the rice with the vegetables for 2-3 minutes, breaking up any clumps and ensuring everything is well mixed.
- Season the rice: Drizzle the soy sauce evenly over the rice, then add the sesame oil and white pepper. Toss everything together vigorously for 1-2 minutes until the rice is evenly coated with the seasonings and heated through. The rice should look slightly golden and each grain should be separate and glossy.
- Finish and serve: Add the scrambled eggs back to the wok along with the green parts of the green onions. Toss everything together for 30 seconds to 1 minute until well combined and heated through. Taste and adjust seasoning with more soy sauce or salt if needed. If adding cooked protein like chicken or shrimp, add it now and toss to heat through.
- Serve immediately: Transfer to serving plates or bowls. Garnish with extra sliced green onions if desired. Serve hot and enjoy your restaurant-quality fried rice!
Notes
- Rice is key: Day-old refrigerated rice is essential for the best texture. Fresh rice is too moist and will become mushy.
- High heat: Keep your heat at medium-high to high throughout cooking. This creates that slight char and prevents steaming.
- Don’t overcrowd: If your pan is small or you’re doubling the recipe, cook in batches for the best results.
- Work quickly: Have everything prepped before you start. Stir-frying happens fast!
- Customize freely: This recipe is incredibly flexible. Add any vegetables, proteins, or seasonings you like.
- Soy sauce to taste: Start with 3 tablespoons and add more if desired. Different brands vary in saltiness.
- White pepper: Traditional in Chinese cooking but black pepper works fine too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: About 1.5 cups (1/4 of recipe, without added protein)
- Calories: 345
- Sugar: 3g
- Sodium: 785mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 140mg