Description

Easy Fried Rice is a quick, budget-friendly weeknight dinner made with cold cooked rice, fluffy scrambled eggs, vegetables, and a savory soy-sesame sauce.

This simple fried rice recipe is perfect for using leftovers, and it’s endlessly customizable with chicken, shrimp, ham, tofu, or extra veggies.

Pinterest-friendly tip: Save this Easy Fried Rice for later—it’s the best way to turn leftover rice into a fast stir-fry with soy sauce, garlic, sesame oil, peas and carrots, and a classic takeout-style flavor at home.

Ingredients

Scale

3 cups cooked jasmine rice, cold (day-old preferred)
2 tbsp neutral oil (canola/vegetable/avocado), divided
2 large eggs, beaten
1 cup frozen peas and carrots (or mixed veggies)
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil (finish)
1/4 tsp black pepper
Pinch of white pepper (optional)
1 tbsp butter (optional, finish)
Sriracha or chili crisp, for serving (optional)

Instructions

1. Break cold cooked rice apart with clean hands or a fork so the grains separate
2. Stir soy sauce and oyster sauce if using in a small bowl and set near the stove
3. Heat a large skillet or wok over medium-high heat, add 1 teaspoon oil and scramble the eggs into soft curds, then transfer to a plate
4. Add 1 tablespoon oil to the pan, then sauté garlic and ginger if using for 15–20 seconds until fragrant
5. Add frozen peas and carrots and stir-fry 1–2 minutes until hot and bright
6. Add remaining oil and the cold rice, pressing it into the pan for 30 seconds to lightly crisp, then toss and repeat once or twice
7. Pour the sauce around the edges of the pan so it sizzles, then toss to coat the rice evenly
8. Return scrambled eggs to the pan and add the white parts of the green onions, tossing to combine
9. Turn off heat, drizzle with sesame oil, add butter if using, and season with black pepper and white pepper if using
10. Top with green onion greens and serve immediately with chili crisp or sriracha if desired

Notes

Day-old cold rice gives the best texture; fresh rice tends to turn mushy
If using fresh rice, spread it on a tray and chill 20–30 minutes to dry it out
Scramble eggs separately so they stay fluffy and don’t disappear into the rice
Add sauce gradually—too much liquid makes the rice soggy
Let the rice sit against the hot pan briefly to develop toasty, lightly crisp spots
Finish with sesame oil off the heat for best aroma
Butter at the end adds restaurant-style richness and shine
For more protein, add cooked chicken, shrimp, ham, tofu or edamame

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 360
Sugar: 3 g
Sodium: 780 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 105 mg

Keywords: Easy Fried Rice, homemade fried rice, leftover rice recipe, quick stir fry, takeout style fried rice