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Fried Rice Recipe

This fried rice recipe is the perfect balance of fluffy grains, crisp vegetables, and savory flavor, just like your favorite takeout but lighter and homemade. It’s quick, versatile, and foolproof, making it ideal for weeknights, meal prep, or family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian, Chinese
Calories: 300
Ingredients Method

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.

Method
 

  1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
  2. Pour the beaten eggs into the skillet, scrambling until just set. Remove from the pan and set aside.
  3. Add the remaining oil to the skillet. Sauté onion until softened, about 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in peas and carrots. Cook until warmed through and slightly tender.
  5. 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.
  6. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well so every grain of rice is coated.
  7. Add scrambled eggs and protein (if using) back into the skillet. Stir to combine, then toss in green onions.
  8. Taste and season with salt and pepper as needed. Serve hot, garnished with extra green onions if desired.