Got leftover rice? This easy fried rice recipe is the best way to use it up! I mix it with veggies and eggs in this delicious Chinese-inspired dish.
I make this easy fried rice recipe whenever I have leftover rice in the fridge. If you ask me, this Chinese inspired-dish is the best way to use it up. When the dried-out rice is cooked in a hot skillet, it takes on a delicious lightly crispy texture. Mixed with veggies, scrambled eggs, and seasonings like soy sauce and sesame oil, the humble rice becomes an incredibly flavorful side dish or quick meal.
I’m sharing my basic vegetable fried rice recipe at the bottom of this post, but don’t feel like you have to follow it to the letter. One of my favorite things about fried rice is that it’s customizable. Feel free to add whatever veggies you like, or toss in a protein to make it more filling. Find some of my favorite variations below!
Fried Rice Ingredients
Here’s what you’ll need to make this fried rice recipe:
- Rice, of course! Leftover white rice is best here because it’s drier than freshly cooked rice. If you don’t have leftover rice on hand, you can spread freshly cooked rice on a plate or baking sheet. Stick it in the fridge to cool and dry out for an hour before making this recipe.
- White onion, green onions or scallions, and garlic – For savory, oniony flavor.
- Carrots and frozen peas – They give this fried rice a veggie punch. Be sure to finely dice the carrot so that it softens at the same rate as the onion.
- Eggs – You’ll scramble them before mixing them into the rice. Skip them to make this recipe vegan.
- Fresh ginger – I love the refreshing kick it adds to this recipe.
- Soy sauce or tamari – It adds salty, umami flavor to the rice. Use certified gluten-free tamari to make this recipe gluten-free. Feel free to use low-sodium soy sauce or tamari if you’re watching your salt intake. You can always season to taste with more soy sauce or sea salt before serving!
- Toasted sesame oil – For nutty flavor.
- Rice vinegar – It’s not a traditional fried rice ingredient, but I love the brightness it adds to this recipe. It adds a little sweetness too, making it a nice alternative to the oyster sauce that’s often used in fried rice.
- And neutral oil – For cooking the rice, eggs, and veggies! I often use avocado oil, but another neutral oil like vegetable oil would work here too.
Find the complete recipe with measurements below.
How to Make Fried Rice
This fried rice recipe is easy to make! Here’s how it goes:
First, scramble the eggs. Heat 1/2 teaspoon oil in a large skillet over medium heat. Add the eggs (lightly beat them first), then cook for about 1 minute, stirring often, to scramble them. Remove them from the pan and set aside.
- Tip:Â I like to use a nonstick skillet to prevent the eggs and rice from sticking to the pan. Other good options are well-seasoned cast iron or a wok!
Next, cook the veggies. Return the pan to medium heat and add another tablespoon of oil. Add the onion, carrots, and peas and cook until softened, 3 to 5 minutes.
Add another tablespoon of oil to the pan and stir in the garlic, ginger, and white and light green parts of the scallions.
Then, fry the rice. Add it to the pan with the soy sauce and 1 tablespoon of toasted sesame oil. Stir to coat it in the seasonings, then press it into an even layer at the bottom of the pan.
Cook, stirring only occasionally, until the rice is heated through and lightly crisp, 3 to 5 minutes.
- Tip:Â Be careful not to stir too often! The rice needs to make sustained contact with the pan in order to crisp up. If necessary, go up to medium-high heat to help the rice get crisp.
Add the remaining ingredients to the pan—the rest of the sesame oil, the rice vinegar, and scrambled eggs. Stir to combine.
Finally, season to taste and serve! Garnish with the dark green scallion tops before digging in.
Recipe Variations
Want to change it up? Try one of these easy fried rice variations:
- Use a different kind of rice. For a whole grain twist, use leftover brown rice instead of white rice.
- Make kimchi fried rice. Add 1 cup chopped kimchi to the pan with the onion, carrots, and peas. Add 1 tablespoon gochujang to the pan when you add the rice. Reduce the soy sauce to 2 tablespoons, adding more to taste.
- Add extra protein. Mix in some crumbled baked tofu, tempeh, or thawed frozen edamame. Or top your plate with a fried egg!
- Add extra vegetables. I like to cook small broccoli florets or diced bell peppers along with the other veggies.
Let me know what variations you try!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. I often reheat them in the microwave, but you could just as easily rewarm them in a skillet on the stovetop.
What to Serve with Fried Rice
When I need a super quick weeknight dinner, I often enjoy this fried rice on its own. But if you’re in the mood for a larger meal, it pairs nicely with other Asian-inspired dishes! Try serving it with any of these recipes:
Fried Rice
Ingredients
- 2 tablespoons plus ½ teaspoon neutral oil
- 2 large eggs, beaten
- ½ medium white onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions, chopped, dark green tops reserved for garnish
- 4 cups cooked and chilled white rice
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
Instructions
- Heat ½ teaspoon of the oil in a large skillet over medium heat. Add the eggs and cook, stirring often, for about 1 minute to scramble. Remove from the pan and set aside.
- Wipe out the pan and return it to medium heat. Heat another 1 tablespoon of the oil, then add the onion, carrots, and peas. Cook, stirring often, for 3 to 5 minutes, or until softened.
- Add the remaining 1 tablespoon oil to the pan along with the garlic, ginger, and white and light green parts of the scallions. Stir, then add the rice, soy sauce, and 1 tablespoon of the sesame oil. Stir to coat the rice, then press it evenly into the bottom of the pan. Cook, stirring only occasionally, for 3 to 5 minutes, allowing the rice to become lightly crisp and browned from sustained contact with the pan.
- Stir in the remaining ½ tablespoon sesame oil, the rice vinegar, and the scrambled eggs. Season to taste, garnish with the reserved scallion tops, and serve.
