Easy Fried Rice
This easy fried rice recipe comes together in just 22 minutes using simple pantry staples and leftover rice. Seasoned with soy sauce, sesame oil, and garlic, it delivers that classic savory, slightly smoky restaurant flavor right at home. Loaded with fluffy scrambled eggs, tender peas and carrots, and fragrant green onions, it's endlessly customizable with any protein or vegetables you have on hand.
Equipment
- Large wok or wide skillet 12-inch or larger; carbon steel wok preferred for best heat distribution
- Wooden spatula or wok spatula For tossing and pressing the rice
- Cutting board
- Sharp knife
- Small mixing bowl For beating eggs
- Measuring spoons
- Rice cooker (optional) For cooking rice from scratch
Ingredients
- 3 cups cooked white rice cold, day-old is best; break up any clumps before frying
- 2 tablespoons vegetable oil divided; or any neutral high-smoke-point oil
- 1 teaspoon sesame oil toasted sesame oil preferred; added at end of cooking
- 3 large eggs lightly beaten
- 1 cup frozen peas and carrots about 150g; thawed and patted dry
- 3 green onions (scallions) thinly sliced; whites and greens separated
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced; optional but recommended
- 3 tablespoons soy sauce or tamari for gluten-free; low-sodium recommended
- 1 tablespoon oyster sauce optional; adds depth and a slight sweetness
- 1/2 teaspoon white pepper or black pepper
- salt to taste; use sparingly as soy sauce is already salty
Instructions
- Break up cold rice to separate the grains, beat eggs in a small bowl, mince garlic and ginger, slice green onions separating whites from greens, and thaw and pat dry the peas and carrots. Measure out soy sauce, oyster sauce, sesame oil, and white pepper and have them ready by the stove.
- Place a large wok or skillet over high heat for 1 to 2 minutes until very hot. Add 1 tablespoon of vegetable oil and swirl to coat the bottom and sides of the pan.
- Pour in the beaten eggs and let them set for 15 seconds, then gently fold and push until just about 80% set. Push them to the side of the pan or remove to a plate temporarily.
- Add the remaining 1 tablespoon of vegetable oil, then add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds, then add peas and carrots and cook for 1 to 2 minutes, tossing frequently.
- Add the cold rice and break up any remaining clumps immediately. Spread it into a single layer and let it cook undisturbed for 30 to 45 seconds, then toss and press again. Repeat for 3 to 4 minutes total until the rice is heated through and golden in spots.
- Drizzle soy sauce and oyster sauce evenly over the rice and toss to coat all grains. Season with white pepper and a pinch of salt, then taste and adjust seasoning as needed.
- Return the scrambled eggs to the pan and break them into smaller pieces as you stir everything together. Drizzle the sesame oil over the top, add the green parts of the scallions, and toss once or twice to combine.
- Remove from heat immediately and transfer to serving bowls. Garnish with extra sliced scallion greens or a drizzle of chili oil if desired, and serve hot.
Notes
- Use cold, day-old rice for the best results. Fresh rice is too moist and will clump and steam instead of fry. Spread leftover rice on a baking sheet and refrigerate overnight.
- If you only have fresh rice, spread it on a baking sheet and refrigerate or freeze it for 30 to 60 minutes before frying to dry it out.
- Cook over high heat the entire time. Medium heat will not achieve the slightly charred, smoky flavor known as wok hei.
- Do not overcrowd the pan. If doubling the recipe, cook in two separate batches to maintain high heat and prevent steaming.
- Add sauces toward the end of frying so they caramelize onto the rice rather than soak in and make it wet.
- Sesame oil should always be added at the very end of cooking. Heat destroys its delicate aroma quickly.
- For a protein boost, add 1 cup of diced cooked chicken, shrimp, or pork along with the vegetables in Step 4.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- To reheat, stir-fry in a hot oiled skillet for 3 to 5 minutes with a splash of soy sauce. Avoid reheating more than once for food safety.
- For a gluten-free version, substitute soy sauce with tamari and skip the oyster sauce or use a gluten-free oyster sauce alternative.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 46gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 680mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 35IUVitamin C: 8mgCalcium: 6mgIron: 10mg
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