Fried rice is my daughter Kailey’s favorite meal, and we make it all the time.
One pan and 15 minutes is all you need for this easy Fried rice recipe. A handful of veggies, ginger, and garlic are fried with rice, and eggs.
This Fried Rice Is a Family Favorite Because…
- Fried rice is easy to make and a great way to stretch leftovers.
- Ready in under 20 minutes, it’s faster than takeout.
- You need just one pan so clean up is easy!
- Filling and flavorful this can be served as a main dish or a side dish.
Ingredients for Fried Rice
- Rice: Fried rice is best with cold day old long-grain white rice. Leftover rice is drier and won’t overcook, giving the best texture. If you don’t have leftover rice, check the notes of the recipe to use fresh rice. You can make “fried rice” with other grains as well.
- Vegetables: I use frozen peas and carrots (or frozen mixed vegetables) to keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger.
- Eggs: Gently scramble a couple of eggs and stir them into the fried rice.
- Seasonings: Sesame oil adds a delicious nutty flavor, while soy sauce adds a savory flavor and salt.
Variations:
- Customize your recipe by adding cooked shrimp, chicken, beef, pork, bacon, ham, or tofu.
- Add in broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.
- Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!
How to Make Fried Rice
- In a hot pan, cook garlic, ginger, and the whites of the onion.
- Add vegetables and cook until heated through (recipe below).
- Add rice and (optional) protein and cook until rice is crispy and browned.
- Stir in eggs, soy sauce, and sesame oil.
Garnish with green onion before serving.
Tips for the Best Fried Rice
- Fried rice comes together very quickly, so prepare all ingredients before beginning to cook.
- Use cold day-old rice for the best results.
- For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
- If you don’t have day-old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice
Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.
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Fried Rice
This fried rice recipe is a quick and delicious way to use leftover veggies and proteins, and it's ready in minutes for a family-friendly meal.
Equipment
- Wok or large skillet
Ingredients
- 1 tablespoon canola oil or peanut oil, divided
- 2 large eggs beaten
- 1 pinch salt and black pepper
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 2 green onions thinly sliced, green and white parts separated
- 1½ cups frozen peas and carrots or frozen mixed vegetables
- 3½ cups cooked long grain rice cold
- 1 cup cooked chopped chicken or pork or shrimp, optional
- 3 tablespoons soy sauce
- ½ teaspoon toasted sesame oil more to taste
Instructions
- Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
- In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
- Add the carrots & peas, and cook until heated and softened.
- Add the rice and chicken or other protein if using. Continue cooking until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often to allow the rice to brown.
- Once browned, stir in the cooked egg, soy sauce, and sesame oil.
- Garnish with the sliced green portions of the green onion.*
Notes
Rice: If you don’t have day-old rice, cook rice according to package directions. Spread the cooked rice on a rimmed baking sheet and cool completely in the freezer (about 30 minutes).
Vegetables: To use fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Any leftover cooked vegetables can be chopped and used in place of peas and carrots.
Toasted sesame seeds can also be added to the green onion garnish.
Nutrition Information
Calories: 233 | Carbohydrates: 31g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 580mg | Potassium: 213mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 3.463IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Main Course, Side Dish
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I plan to use snap peas and carrots from the garden do I need to freeze them first or can I put them in after they’ve been washed and cut.
You do not need to freeze them first. Enjoy!
Just want to say that it’s okay to use fresh cooked rice for fried rice. Still taste great!
When cooking eggs, I assume they are chopped up scrambled eggs?
Yes, cooked and chopped scrambled eggs.
What if I don’t have ginger on hand? Anything I can substitute? Have everything else just no ginger.
You can leave the ginger out or use a little bit of dried ginger if you have it. It will change the flavor slightly but still be delicious!
Aw, I love fried rice a lot. Especially, it’s super nice when we can mix many ingredients together.
Tbh, I Just made a big plate yesterday but looking at yours makes me wanna do it again for dinner xD
Let me know how it turns out Natalie!
I am a vegetarian, so this was so easy to make without the meat. I did add some extra soy sauce, and sesame oil, as I really like the flavors! Thanks so much for the recipe!
Love fried rice 1. Can use wild alaskan Pollack don’t have shrimp in the fridge 2. Peas and carrots do have to be frozen
I haven’t tried it but I don’t see why not, almost any protein is great in fried rice! You’ll want to be very gentle when stirring to make sure it doesn’t break apart and add it towareds the end of cooking. :)
This was delicious and quick! I added ground pork and put the frozen peas in after the cooking was done. They thaw but stay firm♡ adding texture.
That sounds yummy! I would love this with ground pork!
Thought maybe you had a different recipe but pretty much just like I make! I would mention to anyone new to cooking with soy sauce, it will burn easily and quickly! I normally don’t add it until I’ve turned off the heat from my pan.
I really like and enjoy looking through the recipes, I will be making several of the dishes, Thank you so much for sharing!
Thank you Tammy! Enjoy!
Want to try this – have some leftover chicken to use up. Just wondered about how much of the chopped chicken to add? Also, do I scramble the egg? And can I use dry ginger or does it have to be fresh? Thank you very much!
I would add about 1 1/2 cups of chicken. I usually just whisk the egg, fry it flat and chop/slice it. If fresh ginger is available, it is definitely the best choice in this recipe. If using dry ginger you will need to reduce the amount you use.
Love fried rice. You are very true when you said you can use whatever rice or quinoa you want and along with your favorite veggies. It’s easy and quick and filling.
Thanks for sharing your recipe for fried rice with us.
Enjoy Sharleen!
Thank you – looks so good
My wife would love this recipe.
My kind of comfort food :D
I love fried rice and can’t wait to make this! Thanks for sharing!
Enjoy Sam!
This looks amazing! Love the flavors and comfort feel to it! :)
I agree, I love anything with garlic and ginger!
I absolutely love fried rice and this looks like a fantastic weeknight meal!
Thank you Rebecca, this is one of our favorite quick weeknight meals!
This recipe will be a hit with my boys. I make a fried rice recipe too but never thought of using day old rice. What a great idea. I will try this soon. Thanks.
Thank you Ali! I hope your boys love it as much as we do!
YUM! Thanks for the fried rice recipe! Looks amazing and I will have to add it to my recipe list for next week. Thanks!!!
Enjoy Becky!
Looks amazing! And as I told you earlier, I have a fried recipe coming up…thankfully it’s different enough than yours is :)
That’s the great thing about fried rice, there are so many yummy ways to make it!