Skip the takeout and make this simple Fried Rice at home! With soy sauce, toasted rice, vegetables and eggs, it’s delicious on its own or paired with your favorite main dish.
Check out these better-than-takeout recipes next time those pesky cravings strike: Easy Crockpot Teriyaki Chicken, One Pot Chicken Chow Mein Recipe, and Beef Lo Mein!
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I don’t know about you, but I always seem to have leftover rice sitting in the fridge, and this simple Fried Rice is my go-to way to use it up!
Garlic, ginger, soy sauce, and sesame oil give that classic taste, and you can throw in whatever veggies or protein you have lying around.
Perfect as a side or a quick dinner, it’s one of those easy, no-fuss recipes I keep coming back to! (Mostly because the kids always ask, “can you make this one more often?!”)
Why you’ll love this Fried Rice recipe:
- Fridge clean-out meal: Toss in leftover rice, veggies, and any protein you have for a delicious, no-waste dinner!
- Better than takeout: This fried rice is packed with flavor and super easy to make right at home.
- Fast and foolproof: It’s a simple recipe that comes together in minutes, making it perfect for busy weeknights!
Fried Rice Ingredients:
- Oil: A neutral oil like vegetable or canola works best for stir-frying, giving the rice a nice, lightly crisp texture.
- Onion and garlic: Acts as a flavorful base. Fresh garlic will provide the best flavor, but pre-minced works, too! You can swap for onion powder if you want to avoid the chopping.
- Frozen peas and carrots (or mixed vegetables): Toss in whatever veggies you have on hand, or use frozen veggies to make things easy!
- Cooked long-grain rice: Leftover, cold rice works best! It keeps the grains separate and gives you that perfect fried rice texture.
- Low-sodium soy sauce: Adds savory, umami flavor without making the dish too salty. You can always add more if needed.
- Fresh minced ginger: Adds a bit of warmth and brightness.
- Sesame oil: This gives the rice that signature nutty, toasty flavor.
- Eggs: These are scrambled right in the pan and are a must in classic Fried Rice.
How to make Fried Rice:
This Fried Rice recipe is super easy to make and comes together in minutes! For the full list of recipe instructions, check out the recipe card below.
- Sauté the onions. Then, add the frozen peas and carrots, stirring until tender.
- Stir in the cooked rice, pressing it down in the pan to toast slightly.
- Mix soy sauce, garlic, ginger, sesame oil, salt, and pepper, then pour over the rice.
- Push the rice to the edges of the pan and cook the eggs in the center, scrambling until fully cooked.
Quick tips:
- No leftover rice? If you only have fresh rice, spread it on a baking sheet and refrigerate for at least an hour before using.
- Make it crispy: If you like your rice super crispy, let it cook a little longer on each side.
Variations and Substitutions
- Sauce alternatives: Try tamari or coconut aminos instead of soy sauce for a gluten-free option, or add a splash of oyster sauce for extra umami.
- Protein: Add leftover shredded chicken or baked chicken breasts, shrimp, tofu, or even leftover pork for a heartier meal. Cook the protein first, then add it back in at the end.
How to store leftover Fried Rice:
Keep leftover fried rice in an airtight container in the fridge for up to 3 days. If you need to store it longer, pop it in the freezer in individual portions for up to 3 months.
Warm it in a skillet over medium heat with a splash of water or oil to bring back the moisture. You can also microwave it in short bursts until it’s warmed through.
Serving suggestions:
You can serve this on its own or create a whole takeout-style meal by serving it with Sweet and Sour Pork or Teriyaki Chicken! For a more low-effort meal, make some Slow Cooker Mongolian Beef or Crockpot Orange Chicken. Whatever you choose, you can’t go wrong!
Simple Fried Rice Recipe
written by Ashley Fehr
Ingredients
- 2 tablespoons oil
- 1 small onion (finely chopped)
- 1½ cups frozen peas and carrots (or mixed vegetables)
- 3 cups cooked long grain rice
- 1 tablespoon low sodium soy sauce
- 2 cloves garlic (finely minced)
- 1 teaspoon fresh minced ginger
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 large eggs
Instructions
- Heat a large skillet over medium-high heat and add the oil. Add the onion and cook 2-3 minutes until softened.
- Add the frozen vegetables, cook and stir for 3-4 minutes until tender.
- Add the rice and press into a single layer. Let cook for 2 minutes, then stir and press down again. Repeat this process several times until rice is warmed through and slightly toasted.
- Meanwhile, stir together the soy sauce, garlic, ginger, sesame oil, salt and pepper. Reduce heat to medium, pour over rice and stir to coat.
- Push the rice to the edges of the skillet. Add another drizzle of oil to the middle of the skillet and add the eggs, quickly scrambling with a spatula but not mixing with the rice.
- Scramble and cook until cooked through, then stir into the rice and serve.
Notes
Nutrition Information
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