Sometimes, all you want is a steaming bowl of fried rice that feels like a hug in edible form. You know, the kind that reminds you of lazy Sundays, late-night cravings, or raiding the fridge and somehow whipping up magic.

This isn’t just any fried rice—it’s my go-to, foolproof, “I can’t believe I made this” kind of deal. Whether you’re working with leftover rice or making it fresh, this is the recipe that turns basic grains into something kind of addictive.

Maybe it’s nostalgia, or maybe it’s just the alchemy of rice meeting hot oil and aromatics, but fried rice is one of those dishes that hits all the right notes. It’s easy without being boring, comforting without being heavy, and endlessly customizable.

Got leftover rotisserie chicken? Toss it in. Half a bell pepper in the fridge? Go for it. This recipe is the flexible BFF of weeknight meals—it adapts, forgives, and delivers every single time.

Plus, I’ve done the experimenting (read: multiple chaotic kitchen sessions) so you don’t have to. I’ve figured out the rice situation, the oil temperature, the exact moment to crack that egg.

What you get here is a balanced, beautifully textured, veggie-packed fried rice that doesn’t taste like it came from a bottle of soy sauce. Let’s get into it. I’ve broken down all the secrets—no gatekeeping here.

Category	Details
Yield	2 to 3 servings
Serving Size	1 bowl (approx. 1.5 cups)
Prep Time	5 minutes
Cook Time	20 minutes
Total Time	25 minutes
Calories per Serving	335
Primary Cooking Method	Stir-frying
Diet Type	Vegetarian
Occasion	Weeknight dinner, leftovers

Calories are approximate and may vary depending on exact ingredients used.

Fried Rice Recipe

Recipe by Angela JonesCourse: MainCuisine: AsianDifficulty: Easy

Servings

bowl

Prep time

minutes

Cooking time

minutes

Calories

335

kcal

Let’s talk fried rice—the dish that always delivers, even when your fridge is a graveyard of leftovers and your motivation is at an all-time low. It’s cozy, fast, and tastes like way more effort than it actually requires.

What I love about this version is how it keeps things classic: a balance of lightly toasted rice, crisp-tender veggies, just enough soy and sesame to pop, and an egg scrambled right into the action. The textures hit differently. Crispy bits? Check. Fluffy grains? Also check. This is the one I turn to when I want takeout vibes without the delivery fee.

Ingredients

Base
2 cups cooked white rice (preferably day-old or well-dried fresh rice)
Stir-Fry Essentials
2 tbsp vegetable or canola oil, divided
1 small onion, finely chopped (about 4 oz)
1 medium carrot, peeled and diced small (about 3 oz)
2 scallions, thinly sliced (white and green parts separated)
2 garlic cloves, minced
Seasonings
1 tsp soy sauce
1 tsp toasted sesame oil
Kosher salt and ground white pepper to taste
Add-ins
1 large egg
4 oz frozen peas (no need to thaw)

Directions

Break Up the Rice
Start with rice that’s already cooked and cooled—day-old is best, but freshly made works if you spread it out and cool it under a fan. Gently break up any clumps using your hands or a fork. The goal is to get every grain to stand on its own—no sticky blocks allowed.
Preheat the Wok
Set your wok (or skillet) over high heat. Once it’s hot enough that a drop of water sizzles and evaporates instantly, add ½ tablespoon of oil and swirl to coat the surface.
Fry the Rice in Batches
Add half the rice to the hot wok. Stir constantly with a spatula, pressing down lightly to encourage browning. Cook for about 3 minutes until the grains look golden and a bit crispy on the edges. Transfer to a bowl and repeat with the remaining rice and another ½ tablespoon of oil.
Sauté the Aromatics
Add another ½ tablespoon of oil to the wok. Toss in the chopped onion, diced carrot, the white parts of the scallions, and the minced garlic. Stir-fry for about 1 minute until fragrant and slightly softened.
Reunite the Rice
Bring the cooked rice back into the wok with the veggies. Use your spatula to mix everything thoroughly. Stir-fry for another 1–2 minutes to bring back the heat and marry the flavors.
Season and Sizzle
Drizzle in the soy sauce and sesame oil evenly over the rice. Stir well to coat every grain. Taste and season with salt and a pinch of white pepper. Stir-fry another 30 seconds to lock in the flavors.
Make Room for the Egg
Push all the rice to one side of the wok. Add the last ½ tablespoon of oil to the cleared space. Crack in the egg and sprinkle a tiny bit of salt over it. Scramble it quickly, chopping it up into small pieces as it cooks.
Toss and Incorporate
Once the egg is fully cooked, mix it into the rice and veggie combo. Everything should look evenly combined and vibrant.
Add the Peas
Toss in the frozen peas straight from the freezer. Stir-fry for 1–2 minutes until they’re heated through and bright green. Don’t overcook—you want them to pop.
Final Flip and Serve
Give everything a final toss to make sure it’s evenly distributed and perfectly fried. Top with the green parts of the scallions. Serve immediately while it’s hot and fresh.

Extra Tips

Dry rice quickly: Use a fan to dry freshly cooked rice if you don’t have time to chill it. Spread it on a baking sheet and fan it for 30–60 minutes.
Don’t overcrowd the wok: Cook in batches to avoid steaming your rice and losing that perfect texture.
Boost the umami: A few drops of fish sauce or a pinch of MSG can seriously enhance the flavor.
Stay prepped: Chop, dice, and measure everything before turning on the heat. Fried rice is fast—be ready to keep up!

Equipment List

Flat-bottomed wok or heavy nonstick skillet
Spatula or wok turner
Chopping board
Knife
Mixing bowl
Measuring spoons

Substitution Options

No carrots? Try red bell peppers or even zucchini for a colorful crunch. You can sub the white rice with jasmine or even brown rice if you’re going for more fiber and a nuttier bite—just make sure it’s dry and pre-cooked. Can’t do eggs? A soft tofu scramble works surprisingly well and keeps it vegan. For the sauce, tamari or coconut aminos can stand in for soy if you’re gluten-sensitive. And if peas aren’t your thing, go with edamame or sweet corn. Fried rice is all about flexibility, so don’t be afraid to use what you’ve got!

Make-Ahead Tips

Want to shave off even more cooking time? You totally can. Cook the rice in advance and store it in the fridge, uncovered or loosely wrapped, for up to 3 days. This not only helps the rice dry out perfectly for stir-frying, but also cuts your weeknight workload in half.

You can also chop the veggies and store them in airtight containers up to 24 hours ahead. Even cracking and pre-beating the egg into a jar isn’t overkill if you’re serious about efficiency. With everything prepped, you can go from wok to plate in under 10 minutes—faster than any delivery app can ping you a promo code.

Storage Instructions

Fried rice is the gift that keeps on giving—even the leftovers slap. Store it in an airtight container in the fridge for up to four days. When you’re ready for round two (or three), you can reheat it in the microwave, a skillet, or even the air fryer. Just add a splash of soy sauce or a dab of butter if it looks a little dry.

Want to freeze it? Totally doable. Pop it into a large ziplock bag, press out the air, and flatten it before freezing—this makes it stackable and quick to thaw.

It’ll keep well for up to a month, but ideally, eat it within two weeks for the best texture. To reheat from frozen, let it thaw overnight in the fridge, then follow your usual reheating method. It comes back to life like a champ.

Food Safety

Cool rice quickly: After cooking rice, cool it down rapidly if you’re planning to store it. Spread it out on a tray or plate to avoid bacterial growth.
Refrigerate promptly: Don’t leave cooked rice out for more than an hour. Get it into the fridge once it’s no longer steaming.
Store in airtight containers: This prevents contamination and keeps moisture and smells out.
Reheat thoroughly: Whether using a microwave, stove, or air fryer, make sure the rice is steaming hot all the way through—165°F is the food-safe sweet spot.
Avoid repeated reheating: Only reheat the amount you’ll eat. Repeated cycles increase the risk of foodborne illness.

Serving Suggestions

Fried rice is basically your culinary blank canvas. Want to keep it classic? A sprinkle of toasted sesame seeds or a handful of chopped herbs like cilantro or Thai basil instantly makes it pop. For some texture and freshness, I love serving it alongside a quick cucumber salad or some garlicky sautéed bok choy. Feeling extra? Add grilled shrimp, crispy tofu, or a jammy soft-boiled egg on top and call it a power bowl. You can even take it fusion-style with toppings like kimchi, avocado, or a drizzle of spicy sriracha mayo. Oh, and it’s a meal-prep hero too—portion it into containers, stash them in the fridge, and you’ve got a week of awesome lunches ready to roll.

Final Thoughts

Fried rice isn’t just a dish—it’s a lifestyle. It’s the thing you make when you want something fast but fulfilling, something comforting that also uses up those half-forgotten veggies and leftovers chilling in your fridge.

What makes this version stand out? It’s got just the right balance of flavors and textures, it’s adaptable, and it doesn’t require fancy ingredients or special skills—just a good pan, some day-old rice, and ten minutes of your time.

So the next time hunger strikes and you’re tempted to hit that delivery app, try this instead. Stir-fry your way to something homemade, golden, and way more satisfying. You got this.