This flavorful Fried Rice Recipe comes together in 20 minutes or less. It’s easy to make, filled with veggies, loaded with tender eggs, and coated in a delicious sauce.
author’s note
Leftover Rice Sitting in Your Fridge? Make This!
I’m not big into meal prepping, but there is always a big Tupperware of cooked rice (and roasted sweet potatoes) in my fridge. It’s my oldest son’s favorite thing to eat, and it saves the day several times a week when I have an idea for a quick dinner and need a base that works with anything.
But when that rice starts to sit and no one is touching it, it always ends up in this fried rice. I’ve been making this recipe for years, and it’s one of the most common dinners in my house, so I truly can’t believe I’m just now sharing it. And you might think all fried rices taste similar, but this one really stands out. It’s the best fried rice I’ve ever had. Tested, tried, and absolutely true.
Ingredients In This Fried Rice Recipe
| Ingredient | Swaps or Tips |
|---|---|
| Butter & Olive Oil | You can use all of one in a pinch. |
| Eggs | Add an extra egg if you like it very egg-forward. |
| Onion, Garlic & Ginger | Use garlic paste or ginger paste for quicker prep. |
| Frozen Peas, Carrots & Corn | Swap with broccoli, edamame, snap peas, celery, cabbage, or a frozen stir-fry blend. |
| Day-Old Rice | Fresh rice works if you cool it fast on a sheet pan. I like medium to long grain or Jasmine rice. |
| Oyster Sauce & Soy Sauce | Use vegetarian oyster sauce for a veg version. |
| Bouillon Powder & White Pepper | Swap bouillon for a vegetable version. Black pepper works in place of white pepper. |
| Rice Vinegar & Sesame Oil | Apple cider vinegar works as a backup. Toasted sesame oil gives deeper flavor. |
How To Make This Fried Rice Recipe
- Scramble the eggs: Cook until just set, then remove from the pan.
- Sauté onion, garlic, and ginger: Aromatic and flavorful.
- Add frozen veggies: Cook until the water evaporates.
- Stir in the cold rice: Break up any clumps.
- Pour in the sauce: Coat everything evenly.
- Add eggs back in with green onions: Stir and enjoy!
Quick Tip
Can You Make Fried Rice With Fresh Rice? Yes, while leftover is preferred, if using fresh rice, spread it on a sheet pan, let it cool for a few minutes, then chill in the fridge or freezer until ready to use.
Featured Comment
“I’ve made this several times now. It’s the BEST! I’ve been on the lookout for a good fried rice recipe for a long time and this is it. I recommend your followers try it.”
– Maggie
Storage
Let this fried rice recipe cool, then store it in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or oil to bring back the texture. It can also be frozen for up to 2 months, though the veggies soften slightly.
More Easy Weeknight Dinners:
Appetizers
Pizza Sliders Recipe
Dinner
Chicken Chow Mein Recipe
Dinner
Curry Chicken Salad
Dinner
Rotisserie Chicken Tacos
Fried Rice
Video
Equipment
- Large skillet nonstick
Ingredients
- 1 tablespoon unsalted butter
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1/2 tablespoon minced garlic 2 cloves
- 1/2 tablespoon minced fresh ginger 1/2 inch piece
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 2 cups cooked rice from the fridge, see note 1
- 3/4 cup green onions thinly sliced
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon white pepper or black pepper
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil or toasted sesame oil
Instructions
- Start by whisking together all the sauce ingredients except the sesame oil in a small bowl. Set aside until needed. You might want to prep all the veggies too because the cooking goes fast (dice onion, mince garlic, mince ginger).
- Add butter to a large, nonstick skillet over medium-high heat. While butter is melting, add eggs to a small bowl and whisk together. Once butter is melted, pour all the whisked egg mixture into the skillet. Swirl the skillet to get the eggs in one layer, covering the bottom of the pan. Let stand for 30 seconds. Use a silicone spatula to press one side of the eggs to the other side. Tilt the skillet to get any uncooked eggs to fill that section of the pan. Continue to press the eggs gently to the other side of the pan and tilt the pan to move any uncooked eggs to touch the hot skillet. Barely break up the eggs with the spatula, then transfer them to a plate and tent with foil.
- Add the oil to the skillet and increase heat to high. Add diced onion and stir for about 3–4 minutes or until beginning to turn translucent. Add garlic and ginger and stir for about 20 seconds. Add frozen peas, carrots, and corn (no need to thaw). Stir around and cook for about 2–3 minutes or until veggies are defrosted and the excess water has evaporated completely. Add cooked and cold rice and the prepared sauce. Cook for 1 and 1/2 to 2 minutes or until the sauce coats all the ingredients.
- Add the cooked and reserved egg and the green onions. Stir together, taste, season with salt if needed (I usually add a big pinch), and remove from heat. Drizzle the top with sesame oil and enjoy hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- For more heat: Add red pepper flakes or a drizzle of Sriracha.
- For crunch: Sprinkle cashews on top.
- Add meat: Stir in cooked ham or pork, bacon (cook with the veggies), diced rotisserie or leftover chicken.
- Change up the veggies: Cook until thawed and the moisture evaporates. Broccoli, edamame, sugar peas, snap peas, celery, and cabbage all work great.
- Make it vegetarian: Use vegetarian oyster sauce and skip the chicken bouillon powder.
This was delicious and made a great quick lunch. My one year old liked it too!
A big hit with my family! Goes together quick, having it all diced and ready was very good advice.
Yay! So happy to hear this! Thanks Sarah! 🙂
this is very delicious recipe !
Yay! So glad you enjoyed! 🙂
This was easy and SO good. A few thoughts
-I doubled it. We are a family of 4 (3 adult portions and 1 kid) and I have 1 large adult portion left over. My 7 year old had seconds!
-I probably threw about 1 cup more veggies than the recipe called for because I wanted to finish up some frozen veggie bags I had in the freezer.
-I didn’t have rice wine vinegar so I subbed with white wine vinegar.
-REALLY DELICIOUS!
Yay! I’m so glad you enjoyed! Thanks so much for sharing! 🙂
I’ve made this several times now.
It’s the BEST!
I’ve been on the lookout for a good fried rice recipe for a long time and this is it.
I recommend your followers try it.
Thanks so much Maggie! I’m so happy to hear this!