Easy Fried Rice Recipe

Fried rice is the ultimate comfort food that turns simple, humble ingredients into a flavor-packed, satisfying meal.

Whether you’re working with leftovers or making it from scratch, this dish is incredibly versatile and comes together quickly.

It’s an excellent way to use up vegetables, proteins, and cold rice from the fridge while delivering big, savory flavor with minimal effort.

Ingredients

• 3 cups cooked jasmine or long grain rice (preferably day-old, chilled)

• 2 tablespoons vegetable oil or sesame oil

• 2 large eggs, beaten

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mixed vegetables (peas, carrots, corn)

• 1/2 cup green onions, chopped

• 1/2 cup cooked protein (optional: chicken, pork, shrimp, or beef), diced or shredded

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional, for extra umami)

• Salt and pepper to taste

• Optional: 1 teaspoon toasted sesame oil for finishing

Instructions

1. Prepare your ingredients

Ensure all ingredients are prepped and ready before you start cooking. Fried rice comes together quickly, so it helps to have everything chopped and measured in advance. Use cold, day-old rice for the best texture—it’s less likely to clump and gives that perfect fried rice chew.

2. Scramble the eggs

Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and cook, stirring gently, until just set. Transfer the scrambled eggs to a plate and set aside.

3. Sauté the aromatics

In the same pan, add the remaining tablespoon of oil. Add chopped onion and cook for 2–3 minutes until translucent. Stir in garlic and cook for another 30 seconds until fragrant.

4. Cook the vegetables and protein

Add the mixed vegetables and cook until warmed through and lightly caramelized. Stir in your protein of choice and cook for another 1–2 minutes, allowing everything to heat evenly.

5. Add the rice

Break up any clumps of rice and add it to the pan. Toss everything together, pressing down lightly to sear the rice for a few seconds before stirring. This gives some grains a slight crispness.

6. Season and combine

Return the scrambled eggs to the pan. Drizzle in the soy sauce and oyster sauce, if using. Toss everything together until evenly coated and heated through. Taste and adjust with salt, pepper, or extra soy sauce as needed.

7. Finish and serve

Turn off the heat and stir in green onions. For added depth, drizzle with a touch of sesame oil just before serving.

Cooking Tips

• Use day-old rice: Freshly cooked rice can be too moist and sticky. Spread cooked rice on a baking sheet and refrigerate for a few hours or overnight to dry it out.

• High heat is key: Cook over medium-high to high heat to get that characteristic “wok hei” (breath of the wok) flavor and slight crisp to the rice.

• Don’t overcrowd the pan: If making a large batch, cook in batches to avoid steaming the rice.

• Add sauce gradually: Start with a small amount of soy and oyster sauce—you can always add more, but you can’t take it out once it’s in.

• Customize: Swap in your favorite veggies or use tofu for a vegetarian version.

Serving Suggestions

• Serve hot as a main dish or side alongside:

  • Grilled teriyaki chicken or sweet and sour pork

  • Egg rolls or spring rolls

  • Stir-fried bok choy or other Asian greens

  • Miso soup or hot and sour soup

• Garnish with:

  • Extra chopped green onions

  • Toasted sesame seeds

  • Chili oil or sriracha for heat

• Pair with pickled vegetables for a tangy contrast

• Turn it into a meal-prep favorite by portioning it into containers for lunch

Fried rice is endlessly adaptable and perfect for weeknights or anytime you’re craving something hearty, quick, and delicious.