This Fried Rice Recipe is better than take out! It’s packed with flavor, comes together in less than 30 minutes, and is completely customizable!
Fried rice is one of my all-time favorites! Why? It’s quick, easy, so yummy, pan fried to crispy perfection, and made is with ingredients you probably already have on hand!
That’s like a win, win, win, win, win!
Fried rice is very forgiving, so use whatever ingredients you have on hand!
- Olive Oil or Butter – for cooking the veggies and scrambling the egg. Use olive oil to keep this dairy free, but you can’t beat the flavor of butter in this recipe!
- Yellow Onion, Carrot, and Frozen Peas – the classic fried rice veggie blend for contrasting textures and flavors.
- Garlic – gives that nutty, garlicky flavor we all know and love.
- Ground Ginger – adds a warm, spicy, and slightly sweet taste.
- Black Pepper and Salt – more or less to taste.
- Eggs – scrambled and cooked into the rice for that classic fried rice flavor! Omit if a vegan dish is desired.
- Rice – cooked and chilled.
- Soy Sauce, Seasoned Rice Vinegar, and Hoisin Sauce – this blend of sauces gives a salty, tangy, and sweet flavor. Vinegar and hoisin aren’t traditional, but I love these additions.
- Chili Garlic Sauce – adds some heat. Do more or less to taste. I like more!
- Sesame Oil – adds a rich, nutty flavor. You just need a drizzle, a little goes a long way.
- Cilantro, Green Onions, Sesame Seeds, and Sriracha – optional for garnish!
How to make
Because it’s so quick and easy, fried rice is a great “oops, I forgot about dinner” recipe!
- Cook onion, carrot, garlic, ginger, and black pepper in a nonstick skillet. Cook until the veggies are tender.
- Push veggies to the side and add in egg. Scramble the egg until it’s cooked to your liking.
- Combine the egg and veggie mixture.
- Stir in rice, soy sauce, vinegar, hoisin, chili garlic sauce, and peas and cook until everything is fully heated then serve and enjoy!
What rice to use
Use cooked and chilled medium or long grain jasmine or white rice for the best results. They’re sturdy enough to not fall apart and also aren’t overly soft, so it won’t clump together and turn to mush when “fried”.
Want a healthier version? Try another type of rice like brown, wild, or even quinoa! PSST – check out this quinoa fried rice recipe!
Is fried rice healthy?
Fried rice is pretty darn healthy! However, since health is relative, adjust the recipe to suit your needs. Sub butter for olive oil, use low sodium soy sauce, or swap the white rice for a more nutrient dense grain.
1 serving of fried rice has about 365 calories, 16 grams of fat, 46 grams of carbs, and 9 grams of protein.
Is fried rice gluten-free?
Fried rice can easily be made gluten-free if desired. Just use a gluten-free soy sauce like Tamari or coconut aminos.
- Use butter. The flavor just can’t be beat!
- Dice your veggies small. You want all the ingredients to be evenly distributed and cooked until tender. Nobody likes an overly crunchy carrot in their rice!
- Use cold/leftover rice.Chilling your rice before cooking it into the rest of your ingredients allows it to dry up a little bit which really gives it that crispy fried rice texture.
- Use high heat. This helps achieve the crispy texture.
- Add protein. Try adding chicken, turkey pork, beef, shrimp, or tofu or check out my pork fried fried rice or turkey fried rice.
- Add more veggies. Any stir-fry veggies will work. Try snow peas, water chestnuts, broccoli, corn, mushrooms, edamame, or bell pepper.
- Use a different base. Try brown rice, quinoa, or even cauliflower rice.
- Make it gluten-free. Use a gluten-free soy sauce like tamari or coconut aminos.
- Make it vegan. Use olive oil and omit the egg! Feel free to add in some crispy tofu for more texture and protein.
- Add pineapple. Give it a hint of fruity sweetness by adding diced pineapple chunks.
What to serve with fried rice
I love this fried rice as-is but I also love bulking up the meal with some other Asian-inspired dishes.
- Asian Salmon and Broccoli
- Healthy Asian Lettuce Wraps
- Honey Sriracha Chicken
- Orange Chicken
- Egg Drop Soup
- Chinese Chicken Salad Wonton Cups
How to store
Store any leftover rice in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 3 months.
To reheat, warm it in a skillet or microwave until heated through.
Equipment for this recipe
- 4 tablespoons olive oil or butter divided
- 1/2 yellow onion diced
- 1/2 cup diced carrot
- 2 cloves garlic minced or pressed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 2 large eggs beaten
- 3 cups leftover unseasoned cooked rice chilled
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons hoisin sauce
- 1/2 tablespoon chili garlic sauce plus more to taste
- 1/2 cup frozen peas
- 1 teaspoon sesame oil
- salt to taste
- cilantro, green onions, sesame seeds, sriracha for garnish, if desired
- Melt 2 tablespoons of butter or heat 2 tablespoons of oil in a large non-stick skillet over medium heat.
- Once melted or heated, add in onion, carrot, garlic, ginger, and black pepper.
- Cook, stirring regularly, until veggies are tender, about 10 minutes.
- Push veggies to the side.
- Add in remaining 2 tablespoons butter/oil, allow to melt or heat, then pour in egg.
- Scramble the egg until cooked to your liking.
- Stir the veggies back into the egg then add in the rice.
- Stir in soy sauce, vinegar, hoisin, chili garlic sauce, and peas.
- Cook until everything is heated through, stirring regularly.
- Drizzle with sesame oil then taste and re-season, if necessary.
- Serve with optional garnishes and enjoy!
*Note: Nutrition information is estimated and varies based on products used.