Homemade Fried Rice is a quick, delicious, and customizable dish that can be made in under 30 minutes. Packed with veggies, protein, and flavorful seasonings, this easy recipe is perfect for using up leftovers and creating a satisfying meal.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes.
- Versatile: Use your favorite veggies and proteins.
- Great for Leftovers: A fantastic way to repurpose cooked rice.
- Restaurant-Quality: Tastes just like takeout, but better!
- One-Pan Meal: Minimal cleanup required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked, cold rice (preferably day-old)
- Eggs
- Cooked protein (chicken, shrimp, tofu, or pork)
- Mixed vegetables (peas, carrots, bell peppers, etc.)
- Green onions
- Soy sauce
- Sesame oil
- Garlic
- Ginger (optional)
- Vegetable oil
- Salt and pepper
Directions
- Prepare the Ingredients: Chop veggies, slice green onions, and whisk the eggs.
- Scramble the Eggs: Heat oil in a pan, add eggs, and scramble until just set. Remove from the pan.
- Cook the Protein & Veggies: In the same pan, add a little more oil, then cook garlic, ginger, and protein. Stir in the vegetables and cook until tender.
- Add the Rice: Stir in the cold, cooked rice, breaking up any clumps.
- Season & Mix: Add soy sauce, sesame oil, salt, and pepper. Stir everything together and cook for another 2-3 minutes.
- Finish & Serve: Toss in green onions and the scrambled eggs. Mix well and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy Fried Rice: Add chili flakes or Sriracha.
- Pineapple Fried Rice: Toss in diced pineapple for a sweet and savory twist.
- Cauliflower Fried Rice: Use cauliflower rice for a low-carb option.
- Garlic Butter Fried Rice: Stir in garlic butter for extra flavor.
- Kimchi Fried Rice: Mix in chopped kimchi for a tangy kick.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm in a skillet with a little oil over medium heat or microwave with a splash of water.
FAQs
What type of rice is best for fried rice?
Day-old, cold rice works best as it has a firmer texture and prevents mushiness.
Can I make fried rice without eggs?
Yes! Simply omit the eggs or replace them with scrambled tofu for a vegan option.
Can I use fresh rice?
Fresh rice can be used, but make sure to cool it down and spread it out to remove excess moisture.
What protein works best for fried rice?
Chicken, shrimp, pork, tofu, or even beef are all great choices.
Can I use frozen vegetables?
Yes, frozen veggies work well—just thaw them slightly before cooking.
How do I prevent my fried rice from being too soggy?
Use cold rice, don’t add too much sauce, and stir-fry at high heat.
Is fried rice gluten-free?
It can be! Use gluten-free soy sauce or tamari.
What oil should I use for fried rice?
Vegetable oil, canola oil, or sesame oil are great options for flavor and high-heat cooking.
Can I make this in advance?
Yes! Fried rice stores well and reheats easily for meal prep.
What can I serve with fried rice?
Pair it with spring rolls, dumplings, or a simple soup for a complete meal.
Conclusion
Homemade Fried Rice is a simple, delicious, and versatile meal that’s perfect for busy nights. With minimal prep and easy cleanup, this dish delivers takeout flavors right from your kitchen. Try it today and customize it to your taste!
PrintHomemade Fried Rice (Easy!)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian, Chinese-Inspired
Description
A quick and flavorful fried rice recipe made with simple ingredients. Perfect for using up leftover rice and customizable with your favorite add-ins!
Ingredients
- 3 cups cooked, cold rice (day-old rice works best)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 2 eggs, lightly beaten
- 2 tbsp soy sauce (or more to taste)
- 1 tbsp oyster sauce (optional, but adds great flavor)
- 1/2 tsp white pepper (or black pepper)
- 2 green onions, chopped (for garnish)
- 1 tsp sesame seeds (optional)
Instructions
- Prepare the rice – Use cold, day-old rice for the best texture. If using fresh rice, spread it on a baking sheet and chill for 30 minutes.
- Heat oil – In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
- Cook aromatics – Add onions and garlic, sauté for 1-2 minutes until fragrant.
- Add vegetables – Stir in the mixed veggies and cook for another 2 minutes.
- Scramble eggs – Push everything to one side of the pan, add the remaining 1 tbsp oil, and pour in the beaten eggs. Scramble until just set.
- Add rice – Break up the rice with a spatula and stir everything together.
- Season – Add soy sauce, oyster sauce (if using), and white pepper. Stir-fry for another 2-3 minutes.
- Garnish & serve – Remove from heat, stir in green onions, and sprinkle with sesame seeds. Serve hot!
Notes
-
tes
- Use leftover rice! Fresh rice can be too sticky—day-old rice gives the best texture.
- Want extra crispy rice? Let it cook undisturbed for 30 seconds before stirring.
- Make it a meal! Add protein like shrimp, chicken, or tofu.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
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