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Fried Rice

This Fried Rice recipe can be ready in 20 minutes or less! It's easy, hearty, packed with veggies, filled with perfectly cooked eggs, and coated with a delicious (simple) sauce.
Course Dinner
Cuisine Chinese
Keyword fried rice, fried rice recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 313kcal
Author Chelsea Lords


  • 1 tablespoon unsalted butter
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 tablespoon minced fresh garlic (~2 cloves)
  • 1/2 tablespoon minced fresh ginger (~1/2 inch piece)
  • 1 cup frozen diced carrots and peas
  • 1/2 cup frozen corn
  • 2 cups cooked day-old rice, from the fridge (Note 1)
  • 3/4 cup green onions, thinly sliced


  • 1 tablespoon oyster sauce
  • 1/2 teaspoon chicken bouillon powder
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil (or toasted sesame oil)


  • SAUCE: Start by whisking together all of the sauce ingredients EXCEPT the sesame oil in a small bowl. Set aside until needed. You might also want to prep all the veggies here now too because the cooking goes FAST (dice onion, mince garlic, mince ginger).
  • EGGS: Add butter to a large nonstick skillet over medium-high heat. While the butter is melting, add all three eggs to a small bowl and whisk together. As soon as the 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 tilting the pan to move any uncooked eggs to touch the hot skillet. Barely break up the eggs with the spatula and then transfer them to a plate and tent with foil.
  • FRIED RICE: Add the oil to the skillet and increase the 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 in the 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 in the cooked and cold rice and then the prepared sauce. Cook for 1 and 1/2 - 2 minutes or until the sauce coats all the ingredients.
  • SERVE: Add in the cooked and reserved egg and the green onions. Stir together, taste and season with salt if needed (I usually add a big pinch) and remove from heat. Drizzle the top with sesame oil and enjoy hot!



Note 1: Rice: If you don't have leftover rice, that's fine! Here's what to do: spread freshly cooked rice out on a sheet pan (lined for quick cleanup) while it's still hot and let it stand for a few minutes. Stick the pan in the fridge (or better, the freezer), until chilled through to use in this recipe.


Serving: 4servings | Calories: 313kcal | Carbohydrates: 36g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 403mg | Potassium: 308mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3802IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg