If you’re craving comfort food that’s lightning-fast and absolutely satisfying, Fried Rice is your answer. This beloved classic is one of those magic recipes where humble ingredients come together to create punchy, complex flavor—in under 30 minutes! Fried Rice is delightfully adaptable, with a crisp-tender texture and just the right balance of savory, umami depth. Whether you’re cleaning out the fridge or aiming for a restaurant-style finish, this is a dish you’ll want to make again and again.

Ingredients You’ll Need

The beauty of Fried Rice is that it’s built from simple, everyday staples, but each ingredient earns its place by adding something special—whether it’s flavor, color, or delicious contrast in texture. Don’t overlook the small details; they all work together for maximum taste!

Cooked and cooled white rice: Day-old rice is the golden rule here—it’s drier, which means fluffy grains that won’t turn mushy when you fry them up!
Vegetable oil: Provides a neutral base for high-heat stir-frying and helps achieve that signature sizzle.
Eggs: Add satisfying protein and that lovely, soft scramble that makes every bite more interesting.
Frozen mixed vegetables (carrots, peas, corn): Easy and colorful, they bring sweetness, crunch, and a pop of color with zero prep.
Green onions: Fresh, zippy bite right at the end and gorgeous flecks of green throughout your Fried Rice.
Garlic: A few cloves transform the entire skillet, layering in rich, aromatic flavor from the very start.
Soy sauce: Brings the signature salty, umami punch—don’t skip this essential seasoning!
Oyster sauce (optional): For an extra savory depth and subtle sweetness that makes the dish taste takeout-level delicious.
Sesame oil: Just a touch at the end delivers rich toasted aroma and rounds out the flavors.
Salt and pepper: The classic finishing duo—season to taste for a truly customized bowl.

How to Make Fried Rice

Step 1: Prep Your Ingredients

Before you even switch on the stove, get everything ready—Fried Rice comes together fast! Make sure your rice is cold and separated, veggies are ready to go, eggs are whisked, and sauces are measured out. With everything prepped and within reach, your stir-fry will come together in minutes and nothing will overcook.

Step 2: Scramble the Eggs

Heat one tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Pour in the beaten eggs and let them sit for just a few seconds before stirring gently. Scramble until they’re just barely set—still soft and glossy—then quickly transfer to a plate. This keeps the eggs tender and prevents them from turning rubbery.

Step 3: Sauté Garlic and Veggies

Add your remaining tablespoon of oil to the hot skillet, then toss in the minced garlic. Stir constantly for about 30 seconds, just until it’s fragrant but not browned. As soon as you smell that irresistible aroma, pour in the frozen mixed vegetables. Stir-fry them for 2–3 minutes, letting everything heat through and pick up a bit of that garlicky flavor.

Step 4: Stir-Fry the Rice

Now for the star: add your cooked and cooled rice to the pan. Use a sturdy spatula or wooden spoon to break up any clumps; don’t be shy! Stir-fry for 3–5 minutes, spreading the rice out so it sizzles against the pan. You’ll know it’s ready when some grains turn golden and everything smells a little toasty.

Step 5: Add Sauces and Eggs Back In

Drizzle in the soy sauce, oyster sauce (if you’re using it), and a teaspoon of sesame oil. Toss thoroughly so every grain gets glossy and fragrant. Return the scrambled eggs to the pan, along with the sliced green onions. Give everything a joyful toss to combine, making sure those silky eggs are in every scoop of Fried Rice. Taste, and season with salt and pepper as needed.

How to Serve Fried Rice

Garnishes

Garnishing is your chance to add flair and fresh flavor. Try a shower of extra green onions, a sprinkle of toasted sesame seeds, or even a few drops of chili oil for those who like a spicy kick. If you want classic vibes, a few sprigs of cilantro or thin cucumber slices on the side add lovely visual appeal.

Side Dishes

Fried Rice shines as a main dish, but it’s wonderful with a few thoughtful sides. Serve it with simple steamed broccoli, a cucumber salad, or crispy spring rolls for a full feast. You can also make it the centerpiece alongside stir-fried chicken, tofu, or shrimp—the flavors complement just about anything.

Creative Ways to Present

If you want to have fun with your presentation, try serving Fried Rice in individual bowls, scooping it into hollowed-out bell peppers, or piling it onto a platter with chopsticks and lime wedges on the side. It’s also great as part of a “build-your-own” bar for family or friends: set out bowls of add-ins like diced cooked chicken, extra veggies, and different sauces for everyone to customize their own plate.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Fried Rice, let it cool to room temperature, then transfer it to an airtight container. It will stay fresh in the fridge for up to four days. Just make sure to chill it promptly to keep both flavor and texture at their best.

Freezing

You can absolutely freeze Fried Rice! Once cooled, pack it into freezer-safe containers or zip-top bags and lay them flat to save space. When frozen this way, it keeps beautifully for up to two months. Thaw overnight in the refrigerator or simply reheat from frozen if you’re in a rush.

Reheating

For the best texture, reheat Fried Rice in a skillet over medium heat, adding a splash of water or extra sesame oil to wake up the flavors and prevent dryness. Stir frequently until hot. You can also microwave it in short bursts, stirring in between, for a quick lunch or side.

FAQs

What’s the secret to restaurant-style Fried Rice texture?

The trick is using cold, day-old rice, which is drier and doesn’t clump together. Stir-frying over high heat also helps achieve those irresistible crisp edges!

Can I make Fried Rice with brown rice or other grains?

Absolutely! Brown rice, quinoa, or cauliflower rice can all be tasty alternatives. Just be sure they’re cooked, cooled, and sufficiently dry before using.

What proteins can I add to make it heartier?

Diced cooked chicken, shrimp, ham, or tofu are classic add-ins. Sauté your chosen protein first, then toss it in at the end with the eggs and green onions.

Can I skip the oyster sauce?

Yes, the oyster sauce is optional! If you leave it out, your Fried Rice will still be delicious and savory thanks to the soy sauce and garlic. For a deeper flavor, you can try a dash of hoisin sauce or just a bit more soy sauce.

How do I keep my Fried Rice from getting soggy?

Start with cold, dry rice and make sure your veggies aren’t watery. Stir-fry over high heat so moisture evaporates quickly, and don’t overcrowd the pan.

Final Thoughts

This recipe is proof that a simple bowl of Fried Rice can transform any night into something special—whether you’re making it from scratch or putting leftovers to the best possible use. Give it a try, and don’t be surprised if it becomes your new go-to meal!

Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This easy and delicious fried rice recipe is perfect for using up leftover rice. Packed with vegetables, eggs, and savory flavors, it’s a satisfying meal that comes together in no time.

Ingredients

Scale

Rice:

4 cups cooked and cooled white rice (preferably day-old)

Stir-Fry:

2 tablespoons vegetable oil
2 large eggs (lightly beaten)
1 cup frozen mixed vegetables (carrots, peas, corn)
3 green onions (sliced)
2 garlic cloves (minced)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste

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Instructions

Prepare Ingredients: Heat 1 tablespoon of vegetable oil in a skillet. Scramble eggs, set aside.
Sauté Vegetables: Add remaining oil, sauté garlic, then mix in vegetables.
Add Rice: Stir in cooked rice, fry until crispy.
Season: Add soy sauce, oyster sauce, sesame oil. Mix in eggs and green onions. Season and serve.