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.