Easy Fried Rice

Thomas Ainsworth

This easy fried rice recipe is a beloved classic that's perfect for busy weeknights or transforming leftover rice into something sensational. Inspired by Chinese takeout favorites and home-style Asian cooking, this one-pan dish delivers complex flavor with minimal effort. Soy sauce, sesame oil, and fresh vegetables combine to create harmony in every forkful. It’s endlessly versatile, satisfying, and quicker than delivery!

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 287 kcal

Equipment

Wok or large non-stick skillet
Spatula
Knife and cutting board
Small bowl for eggs

Ingredients

3 cups cooked jasmine rice preferably day-old and chilled for optimal texture
2 tablespoons vegetable oil divided for cooking eggs and stir-frying
2 large eggs lightly beaten
1 cup frozen peas and carrots thawed; fresh peas and diced carrots can be used when in season
3 pieces scallions sliced, white and green parts separated
2 cloves garlic minced
3 tablespoons soy sauce low-sodium preferred
1 teaspoon sesame oil toasted for richer aroma
¼ teaspoon white pepper optional but adds a touch of traditional flavor

Instructions

Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat (about 375°F / 190°C). Pour in the beaten eggs and scramble them until just set. Remove from pan and set aside.
Add remaining 1 tablespoon of oil to the pan. Add white part of scallions and garlic. Sauté for 30–60 seconds, until aromatic but not browned.
Add peas and carrots; stir-fry for 2–3 minutes until tender and heated through.
Add the chilled rice, breaking up any clumps as you stir. Stir-fry for about 3–4 minutes until rice is heated and slightly crispy around the edges.
Return scrambled eggs to the pan, and pour in soy sauce and sesame oil. Toss everything to combine evenly. Cook for another 2 minutes.
Sprinkle with white pepper (if using) and top with green parts of scallions. Stir briefly and serve hot.

Notes

Day-old rice is key—fresh rice will turn mushy. Spread freshly cooked rice on a sheet tray and chill for 30 minutes if needed.
For vegetarian variety, omit eggs and add extra tofu or mushrooms.
Add diced cooked chicken, shrimp, or pork for a heartier meal.

Nutrition

Calories: 287kcalCarbohydrates: 39gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 93mgSodium: 497mgPotassium: 194mgFiber: 2gSugar: 0.2gVitamin A: 3467IUVitamin C: 5mgCalcium: 42mgIron: 1mg

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