Fried Rice Recipe

Today I am sharing my favorite Fried Rice Recipe that’s quick, flavorful, and packed with fresh vegetables and tender eggs. With just a few simple ingredients and a hot skillet, you can turn leftover rice into a restaurant-style dish at home. Every bite is full of savory goodness, bright colors, and satisfying texture.

Perfect for busy weeknights or meal prep, this recipe comes together in under 30 minutes and is loved by everyone at the table.

Why You’ll Love This Fried Rice Recipe

This fried rice recipe is quick, flavorful, and perfect for using leftover rice. Packed with fresh vegetables, tender proteins, and savory sauces, it’s a complete meal in one pan. Whether you’re cooking for busy weeknights or meal prepping for the week, this dish comes together in under 30 minutes and satisfies every craving.

Fried Rice Ingredients

• 3 cups cooked and chilled jasmine or long-grain rice
• 2 tablespoons sesame oil
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 1 medium carrot diced small
• 1/2 cup frozen peas
• 3 garlic cloves minced
• 2 large eggs lightly beaten
• 2 tablespoons soy sauce adjust to taste
• 1 tablespoon oyster sauce optional
• 1/2 teaspoon toasted sesame oil
• 2 green onions sliced for garnish
• Salt and black pepper to taste

How To Make Fried Rice

1. Prep Rice: Spread freshly cooked rice on a tray to cool for 5 minutes, or use chilled leftover rice.
2. Cook Veggies: Heat sesame oil and butter in a large skillet or wok over medium-high heat. Add onions and carrots, cooking 3-4 minutes until softened. Stir in peas and garlic, cooking another 1–2 minutes.
3. Add Eggs: Push veggies aside, pour in beaten eggs, and scramble until just cooked. Mix eggs with vegetables.
4. Fry Rice: Add rice to the skillet. Drizzle with soy sauce, oyster sauce (if using), and sesame oil. Stir continuously for 4-5 minutes until heated through and slightly golden.
5. Garnish: Top with sliced green onions and serve immediately.

Add Fresh Green Elements

To brighten your fried rice, add fresh herbs like cilantro or basil, baby spinach, or extra green onions at the end of cooking. This adds flavor, color, and a fresh, vibrant touch.

How to Add an Egg

For fluffy scrambled eggs: clear a space in the center of the skillet, pour in beaten eggs, and allow them to set for 20-30 seconds before stirring gently. This ensures soft, tender pieces that mix perfectly with the ri

What To Serve With Fried Rice:

• Pair with stir-fried vegetables, sweet and sour chicken, or teriyaki tofu for a complete meal.
• Works perfectly as a side dish to dumplings, egg rolls, or grilled meats.

Easy Fried Rice Variations

• Protein Boost: Add cooked chicken, shrimp, or tofu.
• Veggie Lovers: Include bell peppers, corn, zucchini, or bok choy.
• Spicy Kick: Add chili flakes, sriracha, or fresh sliced chili.
• Low Sodium: Use low-sodium soy sauce and skip oyster sauce.

Fried Rice Recipe

Looking for a quick, flavorful meal that everyone will love? This Garlic Veggie Fried Rice is a perfect blend of tender vegetables, scrambled eggs, and fragrant rice, all tossed in a savory sauce. Easy to make in just 30 minutes, it’s a versatile dish that works as a main course or a side for any Asian-inspired meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 5 minutes mins

Total Time 30 minutes mins

Course main dish, Side Dish

Cuisine Asian Fusion

Servings 4 People

Calories 320 kcal

Ingredients

  

• 3 cups cooked and chilled jasmine or long-grain rice
• 2 tablespoons sesame oil
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 1 medium carrot diced small
• 1/2 cup frozen peas
• 3 garlic cloves minced
• 2 large eggs lightly beaten
• 2 tablespoons soy sauce adjust to taste
• 1 tablespoon oyster sauce optional
• 1/2 teaspoon toasted sesame oil
• 2 green onions sliced for garnish
• Salt and black pepper to taste

Instructions

 

• Prep Rice: If using freshly cooked rice, spread it on a baking sheet and let it cool for 5 minutes to prevent clumping. Chilled rice works best.
  
• Cook Veggies: Heat sesame oil and butter in a large skillet or wok over medium-high heat. Add onion and carrot, cooking for 3-4 minutes until softened. Stir in peas and garlic, cooking another 1–2 minutes until fragrant.
  
• Scramble Eggs: Push vegetables to the side of the skillet and pour in beaten eggs. Scramble until just cooked, then mix with vegetables.
  
• Fry Rice: Add rice to the skillet. Drizzle with soy sauce, oyster sauce (if using), and sesame oil. Stir continuously for 4–5 minutes until rice is heated through and slightly golden. Season with salt and pepper to taste.
  
• Garnish & Serve: Top with sliced green onions and serve immediately.
  

Notes

Tips

• Extra Flavor: Add diced cooked chicken, shrimp, or tofu for a protein boost.
• Veggie Swap: Bell peppers, corn, or zucchini work well as alternatives to peas and carrots.
• Crispy Rice: Press the rice against the skillet for 1-2 minutes without stirring to get slightly crispy edges.

 

Nutrition Information

Calories: 320 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 4 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 55 mg | Sodium: 680 mg | Potassium: 250 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2500 IU | Vitamin C: 8 mg | Calcium: 40 mg | Iron: 2 mg

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