There is something magical about the sound of rice sizzling in a hot skillet. Growing up, fried rice was one of those comfort foods that always made our kitchen smell irresistible.
My mom would pull out the leftover rice from last night’s dinner, chop up whatever vegetables we had on hand, and with just a few splashes of soy sauce, dinner was transformed into something far greater than the sum of its parts.
This fried rice recipe carries that same spirit of simplicity and comfort, but with a little extra care to make it the best version you’ve ever had.
It’s the dish I turn to when I need something quick but satisfying, whether it’s a busy weeknight, a cozy Saturday lunch, or even a last-minute potluck contribution.
The beauty of fried rice is how versatile it is, you can dress it up with shrimp, keep it simple with just veggies, or add chicken for a hearty meal.
As the grains crisp up in the pan and the soy sauce caramelizes around each bite, you’ll notice the way the garlic and sesame oil fill the kitchen with warmth. It’s not just food; it’s a memory in the making.
And best of all, this recipe is approachable and foolproof, even for beginners. If you’ve ever wondered how to get restaurant-quality fried rice at home, this recipe is your answer.
Fried Rice Recipe
Ingredients
Method
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Pour the beaten eggs into the skillet, scrambling until just set. Remove from the pan and set aside.
- Add the remaining oil to the skillet. Sauté onion until softened, about 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in peas and carrots. Cook until warmed through and slightly tender.
- Add the rice to the skillet, breaking up any clumps with a spatula. Cook for 3–4 minutes, allowing the rice to heat up and lightly crisp. The rice should not be soggy.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well so every grain of rice is coated.
- Add scrambled eggs and protein (if using) back into the skillet. Stir to combine, then toss in green onions.
- Taste and season with salt and pepper as needed. Serve hot, garnished with extra green onions if desired.
About the Recipe
What makes this fried rice stand out is the balance of flavor and texture. The rice turns out perfectly fluffy yet slightly crispy, the vegetables keep their vibrant crunch, and the soy-sesame base brings everything together in a way that tastes both comforting and elevated.
Unlike takeout versions that can sometimes be greasy, this recipe keeps things light while still delivering bold flavor.
This recipe serves about 4, making it perfect for a family dinner or for meal prep that lasts through the week. You can easily double it for a larger crowd or customize it depending on what you have on hand.
Leftover rice works best, which makes it ideal when you’re cooking ahead or repurposing yesterday’s dinner.
Whether you’re cooking for yourself, your family, or friends, this is the kind of dish that adapts to the moment.
It’s equally at home as a quick weekday meal, a comforting side dish to accompany stir-fry or grilled meats, or even as the star of the table when topped with an egg or paired with a crisp salad.
Ingredients
- 4 cups cooked rice (preferably day-old, white or jasmine rice)
- 2 tablespoons vegetable oil (or canola oil)
- 2 large eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix (or fresh diced carrots and peas)
- 3 green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, for extra depth)
- 1 teaspoon sesame oil
- 1 cup cooked protein of choice (optional: chicken, shrimp, pork, or tofu)
- Salt and pepper, to taste
Optional mix-ins: diced bell peppers, corn, broccoli florets, or a sprinkle of chili flakes for heat.
Instructions
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Pour the beaten eggs into the skillet, scrambling until just set. Remove from the pan and set aside.
- Add the remaining oil to the skillet. Sauté onion until softened, about 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in peas and carrots. Cook until warmed through and slightly tender.
- Add the rice to the skillet, breaking up any clumps with a spatula. Cook for 3–4 minutes, allowing the rice to heat up and lightly crisp. The rice should not be soggy.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well so every grain of rice is coated.
- Add scrambled eggs and protein (if using) back into the skillet. Stir to combine, then toss in green onions.
- Taste and season with salt and pepper as needed. Serve hot, garnished with extra green onions if desired.
Tips for Success
The secret to great fried rice is starting with cold, day-old rice. Freshly cooked rice is too soft and tends to clump, but rice that has cooled overnight separates beautifully and crisps up in the pan.
If you don’t have day-old rice, you can spread freshly cooked rice on a baking sheet and chill it in the fridge for at least 30 minutes before cooking.
Another tip is to use a large pan or wok and give the ingredients space to fry rather than steam. A crowded pan will cause the vegetables and rice to release moisture, leaving everything soggy.
High heat and constant movement with your spatula keep the rice fluffy and the vegetables crisp.
Finally, don’t skip the sesame oil. That little drizzle at the end ties everything together with a nutty aroma that feels like true takeout-style fried rice.
Once you smell it, you’ll know exactly why it’s the finishing touch every good fried rice recipe needs.
What Goes Well With It
Fried rice is one of those dishes that shines on its own but also pairs beautifully with a variety of meals. For a cozy lunch, I love serving it with a fried egg on top.
The runny yolk blends into the rice, creating a rich, silky sauce that elevates every bite.
At dinnertime, fried rice makes the perfect sidekick to grilled chicken, teriyaki salmon, or a plate of crispy spring rolls.
The balance of textures and flavors makes for a satisfying spread. And when entertaining, it’s a hit at potlucks and family gatherings because it’s easy to keep warm and serve in big batches.
For a lighter option, pair a bowl of fried rice with a crisp cucumber salad or steamed broccoli. The freshness of the vegetables cuts through the savory richness of the rice, creating a wholesome, balanced meal.
Nutrition & Health Benefits
While fried rice often gets a reputation for being indulgent, this version is surprisingly balanced.
The rice provides a hearty base of energy-giving carbohydrates, while the vegetables add fiber, vitamins, and color to the dish. Each bite delivers a mix of textures and nutrients that make it both satisfying and nourishing.
Adding protein like chicken, shrimp, or tofu makes the dish a complete meal, keeping you full for hours.
Eggs also provide protein along with vitamins B12 and D, while peas and carrots bring antioxidants and a touch of natural sweetness.
Using low-sodium soy sauce helps keep the dish lighter on salt, and sesame oil in small amounts adds healthy fats that are good for your heart.
In the end, this is a dish that feels like comfort food but still provides balance, which makes it a win for family-friendly cooking.
How to Store & Reheat
Fried rice is a champion when it comes to leftovers. Store it in an airtight container in the refrigerator for up to 4 days. It reheats beautifully, making it a great make-ahead meal for busy weeks.
For reheating, a skillet on the stove works best. A quick stir-fry over medium heat brings the rice back to life, especially with a splash of water or soy sauce to loosen it up.
The microwave also works in a pinch, though the rice won’t crisp up the same way.
If you want to freeze fried rice, let it cool completely and portion it into freezer-safe bags or containers.
It will keep for up to 3 months. For convenience, freeze in single-serving portions so you can reheat just what you need for a quick lunch or school lunchbox addition.
Closing Personal Touch
Fried rice has always been more than just a meal in my home. It’s the dish that comes out when we’re gathered around the kitchen table after a long day, the one I make when I want to use up bits and pieces from the fridge, and the one my kids ask for when they need a “comfort dinner.”
There’s something so reassuring about a dish that’s simple enough for a weeknight yet special enough to serve to guests. It’s that mix of ease and flavor that makes this the best fried rice recipe in my book.
Whenever I make it, I can’t help but remember the clatter of pans in my mom’s kitchen and the way we would all lean in, waiting for the first spoonful. I hope it brings the same warmth to your home that it has to mine.
So grab your skillet, a bowl of rice, and a handful of veggies, it’s time to create your own fried rice memories.
