Fried rice is my daughter Kailey’s favorite meal, and we make it all the time.
One pan and 15 minutes is all you need for this easy Fried rice recipe. A handful of veggies, ginger, and garlic are fried with rice, and eggs.
This Fried Rice Is a Family Favorite Because…
- Fried rice is easy to make and a great way to stretch leftovers.
- Ready in under 20 minutes, it’s faster than takeout.
- You need just one pan so clean up is easy!
- Filling and flavorful this can be served as a main dish or a side dish.
Ingredients for Fried Rice
- Rice: Fried rice is best with cold day old long-grain white rice. Leftover rice is drier and won’t overcook, giving the best texture. If you don’t have leftover rice, check the notes of the recipe to use fresh rice. You can make “fried rice” with other grains as well.
- Vegetables: I use frozen peas and carrots (or frozen mixed vegetables) to keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger.
- Eggs: Gently scramble a couple of eggs and stir them into the fried rice.
- Seasonings: Sesame oil adds a delicious nutty flavor, while soy sauce adds a savory flavor and salt.
Variations:
- Customize your recipe by adding cooked shrimp, chicken, beef, pork, bacon, ham, or tofu.
- Add in broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.
- Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!
How to Make Fried Rice
- In a hot pan, cook garlic, ginger, and the whites of the onion.
- Add vegetables and cook until heated through (recipe below).
- Add rice and (optional) protein and cook until rice is crispy and browned.
- Stir in eggs, soy sauce, and sesame oil.
Garnish with green onion before serving.
Tips for the Best Fried Rice
- Fried rice comes together very quickly, so prepare all ingredients before beginning to cook.
- Use cold day-old rice for the best results.
- For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
- If you don’t have day-old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice
Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.
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Fried Rice
This fried rice recipe is a quick and delicious way to use leftover veggies and proteins, and it's ready in minutes for a family-friendly meal.
Equipment
Wok or large skillet
Mixing Bowls
Ingredients
- 1 tablespoon canola oil or peanut oil, divided
- 2 large eggs beaten
- 1 pinch salt and black pepper
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 2 green onions thinly sliced, green and white parts separated
- 1½ cups frozen carrots and peas or frozen mixed vegetables
- 3½ cups cooked long grain rice cold
- 1 cup cooked finely chopped chicken or pork or shrimp (optional)
- 3 tablespoons soy sauce
- ½ teaspoon Toasted Sesame Oil more to taste
Instructions
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Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
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In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
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Add the carrots & peas, and cook until heated and softened.
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Add the rice and chicken or other protein if using. Continue cooking until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often to allow the rice to brown.
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Once browned, stir in the cooked egg, soy sauce, and sesame oil.
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Garnish with the sliced green portions of the green onion.*
Notes
Rice: If you don’t have day-old rice, cook rice according to package directions. Spread the cooked rice on a rimmed baking sheet and cool completely in the freezer (about 30 minutes).
Vegetables: To use fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Any leftover cooked vegetables can be chopped and used in place of peas and carrots.
Toasted sesame seeds can also be added to the green onion garnish.
Nutrition Information
Calories: 233 | Carbohydrates: 31g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 580mg | Potassium: 213mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 3.463IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Main Course, Side Dish
Cuisine American, Asian
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My rice stuck to the pan. otherwise turned out great. How can I prevent it from sticking in the future?
Ensure you’re using day old cold rice. You’ll want to make sure there is a thin layer of oil across the bottom of the pan and that it is hot before adding the rice. Alternatively, a nonstick pan can be used.
Thankyou
I really enjoy making this recipe. I have an EXTREMELY picky boyfriend who was skeptical about trying it when I suggested I’d make it the first time but the aroma of it tickled his taste buds & he loves it!! Pair it with the 30 minute dinner roles & you’ve got a complete meal.
Try it – You’ll like it!!!
Dyann,
Vancouver, BC, Canada
I’m having a lot of trouble saving this recipe and one from yesterday also. It was fine before, but now, you’ve changed it for some reason. Now, it says I have to log in, which I have tried over and over to do and it still won’t let me save. What am I doing wrong?
Hi Steve, if you are not able to log in, please visit this page to reset your password and try again. Thank you
The Fried Rice recipe has not been received. I tried two times.
Are you looking for this recipe to be sent to your email, Susan?
Have not made this yet but wonder if it can also be made with cooked cold brown rice instead of white rice. Have not been eating white rice lately.
This will absolutely work with brown rice or other cold grains.
If I don’t have fresh ginger can o substitute with ground ginger?
Hi Tammy, You can leave the ginger out or use a little bit of dried ginger if you have it. It will change the flavor slightly but still be delicious!
I have made this recipe many times. It’s my go to favorite. It went quite lovely with the Sticky Honey Chicken recipe. I usually make it as plain and simple vegetable fried rice, but, I have also made it with shrimp……Outstanding!!!!
DELISH! Is the optional chicken included in the nutritional information
Yes, the chicken is included in the nutritional information. I am so glad you enjoyed this recipe Debbie!
We are about to get a BIG snow so I am going to make this with the precooked packaged rice and frozen shrimp I have on hand. I only have regular onion, but I think it will be fine!
Just got done making it now to have for dinner later on. Love it.