Fried Rice
This post may contain affiliate links. Read my full disclosure policy. Effortlessly whip up the most deliciously satisfying fried rice with this simple recipe. Not only is it leagues ahead of takeout in terms of freshness, but it’s also super versatile—customize it with any of your favorite add-ins! Fried rice is one of those beloved dishes that seems like a no-brainer at first glance, but there’s a real art to getting it just right. It all starts with the rice—day-old jasmine rice is ideal, thanks to its fragrant aroma and tender, distinct grains. (But I’ve found that pre-cooked microwave jasmine rice is a great shortcut—it makes the recipe easy to throw together without needing to plan ahead.) This easy fried rice recipe is adapted from A Very Chinese Cookbook by Kevin Pang and Jeffrey Pang (America’s Test Kitchen). It’s a budget-friendly, healthy dish that works wonderfully as a vegetarian main course or side dish—and homemade beats takeout every time when it comes to both taste and quality. Feel free to change things up to suit your taste—vegetables like broccoli, mushrooms, or sugar snap peas would all be delicious additions. For protein, try Chinese char siu (or char siu chicken), diced smoked ham, chicken, or shrimp. It’s a great opportunity to get creative or use up those leftovers! “We all loved the recipe and the leftovers are as good if not better than the freshly made dish!” What You’ll Need To Make Fried Rice Eggs: Beaten and scrambled, the eggs add richness, a fluffy texture, and a bit of protein to round out the dish. Green Onions and Garlic: Scallions add a mild onion flavor and a pop of freshness, while garlic brings the savory depth that makes the fried rice so good. Carrots and Frozen Peas: These veggies add color, texture, and sweetness. Cooked Jasmine Rice: Jasmine rice, with its fragrant, slightly sweet aroma, is ideal for making fried rice. Day-old rice is best as it’s drier, ensuring the fried rice doesn’t stick together. Pre-cooked microwave rice straight from the package is a great alternative if you don’t have time to prepare and cool rice in advance. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly. (If you don’t have any jasmine rice, white long grain or brown rice may be substituted.) Soy Sauce: Soy sauce is the primary seasoning, imparting a salty, umami flavor that is quintessential in fried rice. It also adds a bit of color to the dish. Sesame Oil: Adds a nutty and rich flavor. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety. Remember, this oil is strongly flavored—a little goes a long way! Jump to the printable recipe for precise measurements Eggs: Beaten and scrambled, the eggs add richness, a fluffy texture, and a bit of protein to round out the dish. Green Onions and Garlic: Scallions add a mild onion flavor and a pop of freshness, while garlic brings the savory depth that makes the fried rice so good. Carrots and Frozen Peas: These veggies add color, texture, and sweetness. Cooked Jasmine Rice: Jasmine rice, with its fragrant, slightly sweet aroma, is ideal for making fried rice. Day-old rice is best as it’s drier, ensuring the fried rice doesn’t stick together. Pre-cooked microwave rice straight from the package is a great alternative if you don’t have time to prepare and cool rice in advance. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly. (If you don’t have any jasmine rice, white long grain or brown rice may be substituted.) Soy Sauce: Soy sauce is the primary seasoning, imparting a salty, umami flavor that is quintessential in fried rice. It also adds a bit of color to the dish. Sesame Oil: Adds a nutty and rich flavor. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety. Remember, this oil is strongly flavored—a little goes a long way! Jump to the printable recipe for precise measurements Step-by-Step Instructions For Making Fried Rice Step 1: Prep the rice. With damp hands, spread the rice onto the sheet, breaking up any clumps, and let it dry and come to room temp for 30 minutes to an hour. (If you’re short on time, spread the rice on a tray and chill it in the fridge or freezer for 15 to 20 minutes to help it firm up and dry out quickly.) Step 2: Beat and cook the eggs. In a small bowl, beat the eggs with ⅛ teaspoon salt until well combined. Heat 2 teaspoons of oil in a flat-bottomed wok or large nonstick skillet over medium-high until shimmering. (A flat-bottomed wok is great for that slightly smoky “wok hei” flavor, but a nonstick skillet works well too.) Add the eggs and scramble, stirring often, until just cooked, 30 to 60 seconds. Transfer to a large plate. Step 3: Cook the carrots. Add 2 more teaspoons oil to the empty skillet and reduce heat to medium. Add the carrots and another ⅛ teaspoon salt. Cook until softened and lightly browned, about 5 minutes. Transfer the cooked carrots to the plate with the eggs and set aside. Step 4: Cook the aromatics. Add the light green scallions and another tablespoon of oil to the skillet. Cook until they’re fragrant—about 30 seconds. Stir in the garlic and cook for another 30 seconds, just until it smells amazing. Don’t let it brown. Step 4: Stir-fry the rice. Add the rice and stir to combine, then spread it out in an even layer. Sprinkle with pepper and the remaining ½ teaspoon of salt. Cook for a few minutes, stirring often to break up any clumps, until the rice is hot and the grains are nicely separated. Step 5: Mix in the veggies and eggs. Add the peas, cooked eggs and carrots, dark green scallions, soy sauce, and sesame oil to the pan. Continue cooking, stirring, and breaking up the egg as needed until everything is heated through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve. Fried rice keeps nicely in the fridge for up to 3 days. It can also be frozen for up to 2 months. Enjoy! Adding Protein To Fried Rice For cooked protein, warm it up before adding to the rice with the other mix-ins. For raw protein, cook it first in a bit of oil, then set it aside and stir it back in with the rest of the add-ins at the end. This ensures the protein is fully cooked and well-seasoned, and keeps the texture tender rather than overcooked or dry. Video Tutorial More Chinese Recipes You May Like RecipeComments (34)Add Comment Recipe Comments (34) Add Comment Ingredients 4 cups cooked jasmine rice (see note) 3 large eggs ¾ teaspoon salt, divided Vegetable oil, for cooking 1 large carrot, peeled and diced into ¼ pieces 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each) 1 large clove garlic, minced ¼ teaspoon freshly ground black pepper ½ cup frozen peas, thawed 1½ tablespoons soy sauce ¾ teaspoon sesame oil 4 cups cooked jasmine rice (see note) 3 large eggs ¾ teaspoon salt, divided Vegetable oil, for cooking 1 large carrot, peeled and diced into ¼ pieces 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each) 1 large clove garlic, minced ¼ teaspoon freshly ground black pepper ½ cup frozen peas, thawed 1½ tablespoons soy sauce ¾ teaspoon sesame oil Instructions In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined. Line a baking sheet with aluminum foil for easy cleanup. With moistened hands, spread the rice out onto the prepared baking sheet, breaking apart any clumps, and let dry out and come to room temperature for at least 30 minutes or up to an hour. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to large plate. Add 2 teaspoons more vegetable oil to the now-empty skillet and reduce the heat to medium. Add the carrot and ⅛ teaspoon of the salt and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes (be sure they are cooked through). Transfer to plate with the eggs. Add the light green scallions and 1 tablespoon more vegetable oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 3 to 5 minutes longer. Add the peas, egg and carrot mixture, dark green scallions, soy sauce, and sesame oil, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve. Note: Day old rice works best for fried rice. But if you don't have leftover rice ready to go, don't fret! You can easily use store-bought pre-cooked microwave rice packages. I recommend the Veetee brand of jasmine rice, which you can find in the rice section of the supermarket—it works beautifully here. Instead of microwaving it per the package instructions, just treat it as you would day-old rice. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly in the first step before proceeding with the recipe. Make-Ahead/Freezing Instructions: Fried rice can be stored in an airtight container in the refrigerator for up to 3 days; reheat it in a skillet or microwave, adding a little water or oil to refresh the texture. It can also be frozen for up to 2 months. When ready to eat, reheat the frozen fried rice directly in a skillet over medium heat, stirring frequently, until heated through, adding a bit of water or oil if necessary. In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined. Line a baking sheet with aluminum foil for easy cleanup. With moistened hands, spread the rice out onto the prepared baking sheet, breaking apart any clumps, and let dry out and come to room temperature for at least 30 minutes or up to an hour. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to large plate. Add 2 teaspoons more vegetable oil to the now-empty skillet and reduce the heat to medium. Add the carrot and ⅛ teaspoon of the salt and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes (be sure they are cooked through). Transfer to plate with the eggs. Add the light green scallions and 1 tablespoon more vegetable oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 3 to 5 minutes longer. Add the peas, egg and carrot mixture, dark green scallions, soy sauce, and sesame oil, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve. Note: Day old rice works best for fried rice. But if you don't have leftover rice ready to go, don't fret! You can easily use store-bought pre-cooked microwave rice packages. I recommend the Veetee brand of jasmine rice, which you can find in the rice section of the supermarket—it works beautifully here. Instead of microwaving it per the package instructions, just treat it as you would day-old rice. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly in the first step before proceeding with the recipe. Make-Ahead/Freezing Instructions: Fried rice can be stored in an airtight container in the refrigerator for up to 3 days; reheat it in a skillet or microwave, adding a little water or oil to refresh the texture. It can also be frozen for up to 2 months. When ready to eat, reheat the frozen fried rice directly in a skillet over medium heat, stirring frequently, until heated through, adding a bit of water or oil if necessary. Nutrition Information Powered by Per serving (4 servings) Calories: 413 Fat: 15 g Saturated fat: 2 g Carbohydrates: 58 g Sugar: 3 g Fiber: 5 g Protein: 12 g Sodium: 716 mg Cholesterol: 140 mg Per serving (4 servings) Calories: 413 Fat: 15 g Saturated fat: 2 g Carbohydrates: 58 g Sugar: 3 g Fiber: 5 g Protein: 12 g Sodium: 716 mg Cholesterol: 140 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Dairy-FreeDinnerGluten-Free AdaptablePizza, Pasta & VegetarianVegetables & SidesVegetarianAsian Dairy-Free Dinner Gluten-Free Adaptable Pizza, Pasta & Vegetarian Vegetables & Sides Vegetarian Asian