Fried Rice Recipe

So you’re standing in your kitchen. You’ve got leftover rice. A couple of eggs. Maybe some veggies hiding in the fridge.

You’re hungry. Not too fancy. Just something quick, savory, maybe a little crispy on the edges.

Enter: egg fried rice.

It’s simple, it’s satisfying, and if done right? It hits all the flavor notes — salty, umami, a touch sweet, with that perfect texture contrast between soft rice and those golden crunchy bits.

This isn’t takeout-level blandness. This is the good stuff. Restaurant vibes, home-style cooking.

And guess what? It takes 15 minutes. No joke.

Let me show you how to make it like a pro, even if it’s your first time.

What You Need – Ingredients & Swaps

Alright, here’s what goes into this classic version. But hey, no need to stress if you don’t have everything exactly. Swap, skip, or tweak — this recipe rolls with it.

Grab:

• 3 tablespoons butter — gives it that rich flavor. If you can’t do dairy, swap with oil.
• 2 eggs — scrambled into soft ribbons. Yep, essential.
• 2 carrots — peeled and diced small. Adds color and crunch.
• 1 small onion — chopped fine so it blends in nicely.
• ½ cup frozen peas — adds freshness. Or skip if you’re not a pea person.
• Garlic — about 3 cloves, minced. Fresh is best. Garlic powder in a pinch.
• Salt and pepper — duh.
• 4 cups cooked rice — and this is important — needs to be chilled! Cold rice = fluffy fried rice. Fresh rice = mushy mess.
• Green onions — sliced thin for that sharp bite and color pop.
• Soy sauce — 3–4 tablespoons. Adds saltiness and depth. Adjust to taste.
• Oyster sauce — optional but recommended. Adds sweetness and richness. Can sub with hoisin or extra soy sauce.
• Sesame oil — a half-teaspoon at the end makes it smell like heaven.

Pro tip: Got chicken, shrimp, or tofu? Toss it in. This dish is a blank canvas.

How to Make Egg Fried Rice – Step by Step

Alright, let’s cook. Don’t overthink it. Just follow these steps and you’ll be golden.

Step 1:

Start with a hot pan. Medium-high heat. Add ½ tablespoon of butter. Once melted, pour in whisked eggs. Let them set a bit, scramble gently, then scoop out onto a plate. Done.

Step 2:

Now add another tablespoon of butter. Toss in carrots, onion, peas, garlic. Sprinkle with salt and pepper. Cook about 5 minutes until tender but still got a little bite.

Step 3:

Turn the heat up to high. Add the rest of the butter — that’s 1 ½ tablespoons. Let it melt fast. Then dump in the cold rice, green onions, soy sauce, oyster sauce (if using). Stir it all together.

Step 4:

Let it fry. Don’t stir constantly. Let it sit a bit so it gets those crispy bits on the bottom. That’s where the magic lives.

Step 5:

Add back in the scrambled eggs. Mix well. Taste. Add more soy sauce if needed. Or a splash of sesame oil at the very end for that nutty aroma.

Step 6:

Done. Boom. Serve warm.

Expert Tips – Because We All Want That Crispy Goodness

Okay, here’s the thing — fried rice looks easy. And it is. But there are a few tricks that separate okay from amazing.

First off — use cold rice. Seriously. Fresh rice is full of moisture. Cold rice is dry. That means when you fry it, each grain stays separate and gets that light crisp.

Second — high heat is your friend. You want things moving fast. Keeps the rice from clumping and helps build flavor.

Third — don’t crowd the pan. If you throw in too much at once, it steams instead of fries. Cook in batches if needed.

Fourth — butter makes it better. Yeah, you could use oil. But butter brings flavor most oils can’t match.

Fifth — let it rest between stirs. Those crispy bits? They form when the rice sits for a sec. So don’t stir nonstop.

And finally — taste before serving. Adjust the soy sauce. Maybe add a dash more sesame oil. Or a sprinkle of chili flakes if you like heat.

Storage – Keep It Good for Later

Let’s say you made a big batch. Or you’re meal prepping. Either way, yes, you can save it.

Refrigerator:
Store in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of water or oil to bring it back to life.

Freezer:
Yes, you can freeze fried rice! Portion it out and freeze for up to 2–3 months. When ready to eat, thaw overnight in the fridge or reheat straight from frozen with a tiny splash of liquid.

Quick reheat tip:
Microwave works fine, but for best results — use a hot pan. Adds back that crispiness.

Pairing Suggestions – What Goes With Fried Rice?

Just about anything. That’s the beauty of it.

Try it with:

• Teriyaki chicken
• Grilled pork chops
• Beef and broccoli stir-fry
• Spring rolls or dumplings
• Wonton soup or miso soup
• On its own with a drizzle of sriracha or chili oil

It’s one of those dishes that plays nice with everyone. Great for dinner, lunch, or late-night snack cravings.

Variations – Make It Your Own

No rules here. Change it up depending on what you’ve got or what you’re craving.

Here are a few ideas:

• Veggie fried rice: Toss in mushrooms, zucchini, bell peppers, or spinach.
• Pineapple fried rice: Sweet + savory combo. Tastes like summer.
• Chicken fried rice: Shred up some grilled or rotisserie chicken.
• Spicy fried rice: Add sriracha, chili garlic sauce, or red pepper flakes.
• Tofu fried rice: Swap egg for crumbled tofu and use tamari instead of soy sauce.
• Brown rice option: Healthier swap. Just know it takes longer to cook and might change the texture a bit.

The point is — this dish adapts. Go wild.

Fried Rice Recipe

This Egg Fried Rice recipe is the ultimate quick and tasty dish that turns simple pantry staples into something seriously satisfying. With fluffy chilled rice, scrambled eggs, crisp veggies, and a punch of flavor from soy sauce and sesame oil, it’s comfort food at its finest.

Vegetarian

Author: Kelsey Perez Cuisine: Asian, Chinese Courses: Dinner, Side Dishes

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 10 Calories: 350 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 tbsp butter (or oil for dairy-free)
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, finely chopped
• ¹⁄₂ cup frozen peas
• 3 cloves garlic, minced (or ½ tsp garlic powder)
• Salt and black pepper, to taste
• 4 cups cooked and chilled rice (short-grain white preferred)
• 3 green 3–4 onions, thinly sliced
• 3 tbsp 3–4 soy sauce (adjust to taste)
• 2 tsp oyster sauce (optional, or substitute with hoisin or extra soy sauce)
• ¹⁄₂ tsp toasted sesame oil

Instructions

1. Heat ½ tablespoon of butter in a large nonstick skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until just cooked through. Remove and set aside.
   Mark as complete
2. Add another tablespoon of butter to the pan. Toss in carrots, onion, peas, and garlic. Season lightly with salt and pepper. Sauté for about 5 minutes until veggies are tender but still crisp.
   Mark as complete
3. Crank the heat up to high. Add the remaining 1 ½ tablespoons of butter. Once melted, add the cold rice, green onions, soy sauce, and oyster sauce (if using). Stir everything together.
   Mark as complete
4. Let the rice cook for about 3 minutes without stirring too much — this helps it crisp up on the bottom. Stir occasionally to keep things moving.
   Mark as complete
5. Return the scrambled eggs to the pan. Mix well so everything gets evenly coated and heated through.
   Mark as complete
6. Remove from heat. Stir in the sesame oil for that final nutty aroma. Taste and adjust seasoning if needed — more soy sauce, a splash more sesame oil, or a bit of pepper.
   Mark as complete
7. Serve warm, or let cool and store in an airtight container.
   Mark as complete

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 12g19%

Sodium 600mg25%

Total Carbohydrate 50g17%

Dietary Fiber 2g8%

Sugars 4g

Protein 10g20%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Egg Fried Rice Recipe, Easy Fried Rice, Quick Dinner Ideas, Asian-Inspired Dish, Leftover Rice Recipe