Weeknight kitchens are full of small urgencies—hungry kids, late meetings, and the fridge with leftovers waiting to be rescued—and that is exactly when my simple fried rice recipe easy becomes dinner’s quiet hero, turning yesterday’s rice into a fast, satisfying meal with just a few pantry staples and a hot pan.
Why You’ll Love It
This recipe is built for busy evenings. It cooks fast, uses common ingredients, and cleans up quickly, so you can feed yourself or a small family without fuss, and it tolerates substitutions well if you only have frozen veggies or an extra egg.
Serves 4
Prep Time: 10 minutes |
Cook Time: 10 minutes |
Total Time: 20 minutes
Ingredients
- 3 cups cooked day old white rice, chilled
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup mixed peas and diced carrots, thawed if frozen
- 3 tablespoons soy sauce, low sodium preferred
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional protein 1 cup cooked diced chicken or shrimp
Instructions
- Heat a large nonstick skillet or wok over medium high heat and add 1 tablespoon vegetable oil, swirl to coat.
- Add beaten eggs and scramble quickly until just set, transfer eggs to a plate.
- Add remaining 1 tablespoon oil to the hot pan, add minced garlic and cook 20 to 30 seconds until fragrant.
- Add mixed peas and carrots and stir fry 1 to 2 minutes until heated through.
- Increase heat to high, add chilled rice breaking up any clumps, stir continuously to coat with oil and to heat evenly about 2 to 3 minutes.
- Push rice to the side, add soy sauce and sesame oil over the hot surface, then mix through the rice until evenly colored.
- Return scrambled eggs to the pan, add sliced green onions and optional cooked protein, toss to combine and heat for 1 minute.
- Taste and season with salt and pepper if needed, serve immediately.
Tips & Tricks
- Use day old rice that is cold and separate for the best texture, fresh hot rice can clump and become mushy.
- Keep the pan hot and move the rice quickly to get light browning without steaming.
- Break up rice clumps with your spatula by pressing and tossing, do not smash aggressively.
- Taste before adding more soy sauce since brands vary a lot in saltiness.
- Add delicate garnishes like green onions at the end to keep their color and crunch.
Serving Ideas
- Serve with a simple cucumber salad for a light weeknight meal.
- Offer chili garlic sauce and extra soy sauce at the table for guests to customize.
- Plate alongside steamed broccoli or a quick stir fried greens for more veg.
- Pack into lunch containers for a reheatable midday meal.
Frequently Asked Questions
Can I use brown rice instead of white rice
Yes, use chilled cooked brown rice but expect a firmer texture and slightly longer stir fry time to heat through
How do I prevent soggy fried rice
Use day old chilled rice and high heat, add oil as needed and avoid overcooking the vegetables which release water
Can I make this vegan
Omit the eggs and swap soy sauce and sesame oil as is, add tofu or extra vegetables for protein
Is it okay to use fresh rice
Fresh hot rice can work if you spread it on a tray to cool and dry a little first, but day old rice is more reliable
Fried Rice Recipe Easy
This recipe is built for busy evenings. It cooks fast, uses common ingredients, and cleans up quickly, so you can feed yourself or a small family without fuss, and it tolerates substitutions well if you only have frozen veggies or an extra egg.
Ingredients
- 3 cups cooked day old white rice, chilled
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup mixed peas and diced carrots, thawed if frozen
- 3 tablespoons soy sauce, low sodium preferred
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional protein 1 cup cooked diced chicken or shrimp
Instructions
- Heat a large nonstick skillet or wok over medium high heat and add 1 tablespoon vegetable oil, swirl to coat.
- Add beaten eggs and scramble quickly until just set, transfer eggs to a plate.
- Add remaining 1 tablespoon oil to the hot pan, add minced garlic and cook 20 to 30 seconds until fragrant.
- Add mixed peas and carrots and stir fry 1 to 2 minutes until heated through.
- Increase heat to high, add chilled rice breaking up any clumps, stir continuously to coat with oil and to heat evenly about 2 to 3 minutes.
- Push rice to the side, add soy sauce and sesame oil over the hot surface, then mix through the rice until evenly colored.
- Return scrambled eggs to the pan, add sliced green onions and optional cooked protein, toss to combine and heat for 1 minute.
- Taste and season with salt and pepper if needed, serve immediately.
Conclusion
This easy fried rice fits into real life because it is forgiving, fast, and uses things you likely already have, so it is the kind of recipe you reach for on busy evenings or when you want comfort without a long list of steps, trust the simple method, adjust flavors to your pantry, and you will have a reliable, tasty meal in about 20 minutes.
