Easy Fried Rice Recipe (Better Than Takeout in 25 Minutes!)
This easy fried rice recipe uses leftover rice and simple pantry staples for a quick, flavorful meal in just 25 minutes. Better than takeout and endlessly customizable!
Ingredients
- 4 cups cooked jasmine rice see note: The ideal base for fried rice, its texture improves when slightly dried. Day-old rice works best for separation of grains.
- 3 large eggs: Adds protein and texture; scramble and fold into the rice for a classic fried rice component.
- ¾ teaspoon salt divided: Enhances overall flavor at different cooking stages.
- Vegetable oil for cooking: Provides a neutral fat for frying, allowing the other flavors to shine.
- 1 large carrot peeled and diced into ¼ pieces: Adds sweetness and a bit of crunch for texture contrast.
- 5 scallions light and dark green parts separated and sliced: Light green parts add a sharp flavor to the base; dark greens are used as garnish.
- 1 large clove garlic minced: Infuses the dish with aromatic depth, best added before the rice to bloom the flavor.
- ¼ teaspoon freshly ground black pepper: Balances the flavors with a subtle kick of heat.
- ½ cup frozen peas thawed: Introduces mild sweetness and color. Thaw for quick cooking.
- 1½ tablespoons soy sauce: Provides umami richness and saltiness key for classic fried rice flavor.
- ¾ teaspoon sesame oil: A fragrant oil that adds a toasty aroma; use sparingly to finish the dish.
Instructions
- Step 1: Prepare the Rice and Eggs
- Beat the eggs with ⅛ teaspoon of salt in a small bowl until well combined. Set aside. Spread the cooked rice onto a baking sheet lined with foil. Break any large clumps, letting the rice dry out for 30 minutes to an hour. This prevents sogginess later.
- Step 2: Scramble the Eggs
- Heat 2 teaspoons of vegetable oil in a hot, well-seasoned flat-bottomed wok or large nonstick skillet. Once shimmering, pour in the beaten eggs. Stir quickly to scramble without letting them brown. Cook for just 30 to 60 seconds, then transfer them to a large plate for later.
- Step 3: Cook the Vegetables
- In the same skillet, add another 2 teaspoons of vegetable oil. Stir in the carrots with ⅛ teaspoon salt. Cook over medium heat, stirring frequently, until the carrot becomes tender and lightly browned, about 4 to 5 minutes. Transfer them to the plate with the eggs.
- Step 4: Build the Flavor Base
- Add the light scallion parts and another tablespoon of vegetable oil to the skillet. Cook while stirring constantly until aromatic, about 30 seconds. Immediately add the minced garlic and sauté for an additional 30 seconds, avoiding any browning.
- Step 5: Combine and Finalize
- Stir in the rice, spreading it evenly in the pan. Sprinkle with black pepper and remaining ½ teaspoon salt. Keeping the heat at medium-high, continuously stir and press with a spatula to break up any clumps, cooking until the rice is heated through. Add peas, the scrambled egg mixture, dark scallions, soy sauce, and sesame oil. Stir briskly, breaking the egg into smaller pieces. Once peas are warm, taste and adjust seasoning if needed. Serve immediately.
Notes
- Cold rice is non-negotiable: Freshly cooked rice will steam and clump — use rice that's been refrigerated at least overnight for best results.
- High heat: Medium-high heat at minimum. The pan should be hot before anything goes in — this is what gives fried rice its slightly smoky, toasted flavor.
- Don't skip the sesame oil: Add it at the very end off the heat — it's a finishing oil and burns easily at high temperatures.
- Eggs: Scramble them separately in the pan before adding the rice for the best texture.
- Soy sauce: Start with 1 tablespoon and add more to taste — it's easier to add than to fix over-seasoned rice.
- Add-ins: Leftover chicken, shrimp, diced ham, or edamame all work great here.
- Storage: Keeps in the fridge for up to 3 days. Reheat in a hot skillet for best texture — microwaving makes it soggy.