Easy Fried Rice

a skillet with fried rice and a wooden spoon

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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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Chinese American

Keyword: fried rice recipe

Servings:

Author: Natasha Bull

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