This post may contain affiliate links. Please read our disclosure policy.
This easy fried rice recipe is fast, simple to make, and has tons of savory flavor! No wok is needed, and there’s plenty of vegetables and irresistible bites of scrambled eggs.
Try my Easy Mongolian Chicken or Beef and Broccoli next.
Why you’ll love it
Fried rice is a must whenever I get Chinese takeout, but it’s easy to make at home. Like, shockingly simple. You do need a little forethought because the cooked rice needs to be chilled to get that perfect chewy-crisp texture in good fried rice, but that’s about it for effort!
As written, this homemade fried rice with vegetables makes a fantastic side dish with other Asian-inspired favorites like my Lemon Chicken (Chinese Style). It uses everyday ingredients, and it’s also easily customizable with endless leftover proteins to make it a meal in itself!
What you’ll need
- Butter – it’s the classic choice for even more rich flavor and getting the perfect pan-fried texture
- Peas and carrots – we’re using frozen for convenience. They’re par-cooked and pre-chopped.
- Garlic – savory goodness
- Rice – use your favorite white rice variety (cooked and refrigerated)
- Sauce – we’re using a simple mixture of soy sauce, oyster sauce, and toasted sesame oil (sometimes labeled as “pure”). You’ll easily find them all in the Asian aisle.
- Eggs – they add richness, protein, and texture. It’s the best part!
- Scallions – a pop of freshness
Helpful tips
- It’s very important to use rice that isn’t freshly cooked so it has a chance to dry out and doesn’t clump together and/or end up mushy! I prefer to use day-old cooked white rice, but if you’re in a rush and need to make it on the same day, you can speed up this process by spreading it out on a baking sheet and refrigerating it for as long as possible before using it.
- This stir fried rice recipe goes really fast once you start cooking! Be sure to have all ingredients ready to go.
How to make fried rice
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Whisk the eggs in a prep bowl. Set aside. In a large skillet, heat up two-thirds of the butter. Once hot, add in the peas and carrots. Cook for a few minutes until the water has evaporated.
Stir in the rice, soy sauce, oyster sauce, toasted sesame oil, and garlic. Cook for another couple of minutes, giving it a stir every so often. Move the rice to the side, then add the rest of the butter. Once melted, add the egg mixture, and cook until scrambled.
Sprinkle in the scallions, then toss everything until combined. Remove from the heat. Give it a taste, and add salt & pepper as needed. That’s it!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love making stir fries in my larger Staub cast iron skillet.
- Mix the eggs in a prep bowl with this trusty whisk.
- Here’s my fave measuring cup set. They’re angled, so no need to bend down and eyeball it.
Substitutions and variations
- I recommend adding the oyster sauce for added flavor, but you could leave it out if you really need to. Hoisin sauce can be used as a sub if needed. You can also add in a dash or two of fish sauce for even more flavor.
- If you decide to use fresh vegetables instead of the frozen peas and carrots, be sure to chop them small and cook them a bit longer (the frozen veggies are par-cooked).
- Some fun add-ins to fried rice are Chinese sausage, sautéed shrimp, and leftover cooked beef, pork, tofu, or chicken. You could also change up the veggies (e.g., bean sprouts, onions, green beans, etc.). Even throw in kimchi or pineapples!
What to serve with fried rice
- I highly recommend keeping the bottle of soy sauce on the table so that everyone can add a little extra to suit their tastes if desired.
- Serve this fried rice alongside other takeout-style favorites like my Sesame Chicken, simple Stir Fried Vegetables, popular Teriyaki Chicken Stir Fry, and Ground Beef Lo Mein.
Leftovers and storage
- Refrigerate leftover fried rice promptly in an airtight container, and keep for 3-4 days.
- Add a splash of oil to a skillet and reheat the rice until hot, tossing often. You can also microwave it, and sprinkle on a little water if needed.
- Freeze for up to 3 months, but note that the texture can change.
More Asian-inspired recipes
If you made this egg fried rice, please leave a star rating and review below! I’m excited to hear from you. Or tag me on Instagram with your S&L creations!
Easy Fried Rice
Ingredients
- 3 tablespoons butter divided
- 1 cup frozen peas and carrots no need to thaw, see note
- 4 cloves garlic minced
- 3 cups cold cooked white rice see note
- 1 tablespoon soy sauce + more for serving
- 1 tablespoon oyster sauce
- 1/2 teaspoon toasted sesame oil
- 2 large eggs
- 1/3 cup chopped scallions
- Salt & pepper to taste
Instructions
- In a medium bowl, whisk the eggs together throughly.
- Add 2 tablespoons of the butter to a large skillet (I use my 12" cast iron) over medium-high heat. Once it's melted and the pan is hot, add in the frozen peas and carrots and cook for 2-3 minutes (ensure water has evaporated).
- Stir in the rice, soy sauce, oyster sauce, toasted sesame oil, and garlic, and cook for 2 minutes, stirring occasionally.
- Move the rice to one side of the pan, and add the remaining 1 tablespoon of butter to the empty side of the pan. Once it's melted, add the whisked eggs to that side of the pan. Stir the eggs until scrambled and cooked through (about 1 minute).
- Add the scallions to the pan and stir so the rice and eggs are combined. Take the skillet off the heat, season with salt & pepper as needed, and serve with extra soy sauce if desired.
Notes
- See blog post above for tips if you need to make rice the same day. I prefer to use long grain white rice. To make 3 cups of cooked rice, cook 1 cup of rice.
- You can buy frozen peas and carrots in the frozen produce section of your local grocery store. The carrots are finely chopped and they’re par-cooked.
- Serves 4 as a main course or 6+ as a side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment