Easy Fried Rice
Turning leftover rice into something absolutely delicious is one of life's simple pleasures. This easy fried rice recipe transforms humble ingredients into a restaurant-quality dish that's ready in just 20 minutes. The secret lies in using cold rice, which gives you those perfect separated grains and slightly crispy edges that make fried rice so irresistible. It's incredibly versatile, budget-friendly, and perfect for clearing out your fridge with whatever vegetables or proteins you have on hand.
Equipment
- Large wok or 12-inch (30cm) skillet with high sides
- Wooden spoon or spatula for stirring
- Small bowl for beating eggs
- Measuring cups and spoons
- Sharp knife and cutting board
- Rice paddle or fork for breaking up cold rice
Ingredients
- 4 cups cold cooked white rice - day-old works best
- 3 tablespoons vegetable oil - divided
- 3 large eggs - lightly beaten
- 1 cup frozen peas and carrots
- 1 medium onion - finely diced (about 1 cup / 150g)
- 3 cloves garlic - minced
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon oyster sauce - optional but highly recommended
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt - or to taste
- 3 green onions - thinly sliced (white and green parts separated)
Instructions
- Break up the cold rice with your hands or a fork to separate any clumps. Prepare all ingredients (chopped, measured, and ready) before starting. Separate the white and green parts of the green onions. Beat the eggs in a small bowl.
- Heat 1 tablespoon vegetable oil in the wok over medium-high heat until shimmering. Pour in the beaten eggs and scramble into small fluffy curds, about 1-2 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the pan. Stir-fry the diced onion and white parts of the green onions for 2-3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Toss in the frozen peas and carrots and stir-fry 2-3 minutes until heated through.
- Increase heat to high and add the remaining tablespoon of oil. Add the cold rice, breaking up clumps. Press down and let sit 1-2 minutes to crisp, then toss and repeat 2-3 times for maximum flavor and crispy bits.
- Drizzle soy sauce around the edges of the pan to caramelize slightly. Add oyster sauce (if using), white pepper, and salt. Toss vigorously for 1-2 minutes until evenly coated. Return scrambled eggs to the pan and break into smaller pieces. Drizzle with toasted sesame oil and give a final toss. Remove from heat.
- Taste and adjust seasoning if needed. Garnish with reserved green parts of the green onions. Serve immediately while hot.
Notes
- Always use cold, day-old rice from the refrigerator for the best separated grains and crispy texture. If using fresh rice, spread on a baking sheet and refrigerate for at least 1 hour.
- Work quickly over high heat and have all ingredients prepped in advance since the cooking process moves fast.
- Don't overcrowd the pan; cook in batches if doubling the recipe to avoid steaming instead of frying.
- Let the rice sit undisturbed on the hot pan surface for 1-2 minutes at a time to develop delicious crispy bits.
- Drizzle soy sauce along the hot pan edges rather than directly on the rice to allow it to caramelize for deeper flavor.
- Use vegetable or canola oil for high-heat frying; reserve toasted sesame oil for finishing to preserve its aroma.
- Customize freely with cooked proteins (chicken, shrimp, pork, beef, tofu) or additional vegetables like broccoli, bell peppers, or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop with a bit of oil to restore crispiness.
- For gluten-free version, use tamari or coconut aminos and check that your oyster sauce is gluten-free.
- This recipe is highly forgiving and perfect for meal prep or using up fridge leftovers.