I was cleaning out the fridge on a slow Sunday and found a small tub of leftover rice, a couple of tired scallions, and one egg, and that quiet little rescue mission became my favorite quick dinner, which is how I learned the magic of a simple Fried Rice Recipe that feels like a small, satisfying victory on busy nights.
Why You’ll Love It
This version is forgiving and perfect for first time cooks, it turns plain leftover rice into a full meal in about 15 minutes, and everyone at the table can tweak their bowl with soy or chili oil which makes it great for picky eaters and small households alike.
Serves 4
Prep Time: 10 minutes |
Cook Time: 10 minutes |
Total Time: 20 minutes
Ingredients
- 4 cups cooked day old white rice, chilled and separated
- 2 tablespoons neutral oil such as vegetable or canola oil
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots, thawed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce, divided
- 1 teaspoon sesame oil
- 3 scallions, thinly sliced for garnish
- 1/2 teaspoon freshly ground black pepper
- Optional 1 tablespoon oyster sauce for extra savory depth
Instructions
- Heat a large nonstick skillet or wok over medium high heat with 1 tablespoon of the neutral oil, add the beaten eggs and scramble quickly until just set, transfer the eggs to a plate and set aside.
- Add the remaining 1 tablespoon oil to the hot pan, add the chopped onion and cook for 2 minutes until softened, stir in the minced garlic and cook 20 to 30 seconds until fragrant.
- Increase the heat to high, add the chilled rice to the pan, breaking up any clumps with your spatula, spread the rice across the pan so it can warm and sear a little.
- Stir in the thawed peas and carrots, pour 2 tablespoons soy sauce evenly over the rice, toss everything quickly so the rice is evenly seasoned and heated through, cook 3 to 4 minutes until rice has a little color.
- Return the scrambled eggs to the pan, add the sesame oil, the remaining 1 tablespoon soy sauce and black pepper, toss to combine and taste, adjust seasoning with more soy sauce if needed.
- Remove from heat, garnish with sliced scallions and a light sprinkle of sesame seeds if using, serve hot.
Tips & Tricks
- Use day old chilled rice because it separates better and avoids mushy results.
- Keep the pan hot and do quick, confident stirring to get a slight caramelization on the rice.
- Taste and adjust soy sauce at the end so you do not over salt the dish.
- Use a flat spatula to break up rice clumps and scrape the bottom to lift any browned bits for extra flavor.
- If you like a richer finish, drizzle a little more sesame oil at the end rather than while cooking to keep its aroma.
Serving Ideas
- Serve as a quick weeknight main with extra soy sauce and chili oil on the side.
- Offer as part of a casual takeout style dinner with dumplings and steamed greens.
- Pack cold for a work lunch that reheats well in a microwave.
- Plate for a relaxed weekend brunch topped with an extra fried egg.
Frequently Asked Questions
What rice is best for fried rice
Medium or long grain white rice that is cooked then chilled works best because the grains stay separate, you can use jasmine for fragrance but avoid freshly cooked hot rice.
Can I make this gluten free
Yes use tamari or a gluten free soy sauce and check any oyster sauce or swap for a gluten free alternative.
How do I prevent soggy fried rice
Use chilled day old rice, do not overload the pan, and keep the heat high so the rice fries instead of steams.
Can I add shrimp or beef
Yes, cook shrimp or thinly sliced beef first in the pan and set aside, then add back in with the eggs for a protein boost.
Fried Rice Recipe
This version is forgiving and perfect for first time cooks, it turns plain leftover rice into a full meal in about 15 minutes, and everyone at the table can tweak their bowl with soy or chili oil which makes it great for picky eaters and small households alike.
Ingredients
- 4 cups cooked day old white rice, chilled and separated
- 2 tablespoons neutral oil such as vegetable or canola oil
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots, thawed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce, divided
- 1 teaspoon sesame oil
- 3 scallions, thinly sliced for garnish
- 1/2 teaspoon freshly ground black pepper
- Optional 1 tablespoon oyster sauce for extra savory depth
Instructions
- Heat a large nonstick skillet or wok over medium high heat with 1 tablespoon of the neutral oil, add the beaten eggs and scramble quickly until just set, transfer the eggs to a plate and set aside.
- Add the remaining 1 tablespoon oil to the hot pan, add the chopped onion and cook for 2 minutes until softened, stir in the minced garlic and cook 20 to 30 seconds until fragrant.
- Increase the heat to high, add the chilled rice to the pan, breaking up any clumps with your spatula, spread the rice across the pan so it can warm and sear a little.
- Stir in the thawed peas and carrots, pour 2 tablespoons soy sauce evenly over the rice, toss everything quickly so the rice is evenly seasoned and heated through, cook 3 to 4 minutes until rice has a little color.
- Return the scrambled eggs to the pan, add the sesame oil, the remaining 1 tablespoon soy sauce and black pepper, toss to combine and taste, adjust seasoning with more soy sauce if needed.
- Remove from heat, garnish with sliced scallions and a light sprinkle of sesame seeds if using, serve hot.
Conclusion
This straightforward fried rice is an ideal starter recipe for anyone building kitchen confidence, it rescues leftovers, feeds a small family easily, and teaches basic pan control that translates to many other quick meals, trust the simple method, make it your own with favorite add ins, and enjoy how a humble bowl can feel like a small celebration of food and time well spent.
