If you’re craving a quick, flavorful dish that’s better than takeout, this Easy Fried Rice is just the recipe you need! With tender vegetables, fluffy eggs, and perfectly seasoned rice, it comes together in under 30 minutes. Pair it with something bold and saucy like Firecracker Chicken for a complete meal that’s packed with flavor.
Why You’ll Love This Recipe
- Fast and simple – perfect for busy weeknights.
- Better than takeout – you control the flavors and freshness.
- Customizable – swap in your favorite proteins or vegetables.
- Crowd-pleaser – great as a side or main dish.
Tips and Variations
- Use cold rice: Freshly cooked rice can turn mushy. Cook it a day ahead for the best texture.
- Add protein: Toss in diced chicken, shrimp, pork, or tofu to make it a hearty main dish.
- Veggie swaps: Bell peppers, corn, or broccoli can be added in with the carrots and onions.
- Boost the flavor: A splash of oyster sauce or hoisin sauce adds richness and depth.
Serving Ideas
Serve this fried rice alongside Asian-inspired dishes like Honey Garlic Chicken, Fried Shrimp, or even Bang Bang Salmon. It’s also filling enough to enjoy as a standalone meal! Try it with a drizzle of Yum Yum Sauce for a creamy and tangy twist!
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet with a splash of soy sauce or butter to restore flavor and texture.
Easy Fried Rice
Ingredients
- 4 cups long-grain white rice, cooked and cooled
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced
- 1 teaspoon garlic, minced
- ¼ cup (½ stick) unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
- kosher salt, to taste
Instructions
- Heat a large skillet over high heat until very hot, about 2 minutes. Add half of the sesame oil, then pour in the beaten eggs and sprinkle with salt and white pepper. Cook, stirring gently, until large curds form and eggs are just set. Transfer to a plate and cover loosely to keep warm.
- Reduce heat slightly and add the remaining sesame oil to the skillet. Add diced carrots, white onion, and green onions. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Add minced garlic and cook for 1 more minute, just until fragrant.
- Add the cooked and cooled rice to the skillet, breaking up any clumps with a spatula. Stir in the cooked eggs.
- Pour in the melted butter, lemon juice, soy sauce, and frozen peas. Cook, stirring frequently, for 3–5 minutes, or until everything is heated through and evenly combined.
- Season to taste with salt. Serve hot.
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