Name: Restaurant-Style Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups leftover cooked rice (Best if refrigerated overnight; long-grain or jasmine preferred); 2 tablespoons vegetable oil (Neutral oil with a high smoke point); 1 cup mixed vegetables (Carrots, peas, corn; frozen is fine, thawed slightly); 2 each green onions (Chopped, both white and green parts); 2 each eggs (Beaten); 2 tablespoons soy sauce (Use low-sodium if concerned about salt); 1 teaspoon sesame oil (Adds aroma and flavor); to taste salt; to taste pepper

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A quick, craveable weeknight recipe that tastes like takeout: restaurant-style fried rice from leftover rice, a few pantry staples, and less than 15 minutes at the stove. This version uses two cups of day-old rice, mixed veggies, scrambled eggs, and a splash of soy and sesame oil to recreate the slightly smoky, well-seasoned rice you get at a good Chinese restaurant. If you prefer a crispier, hands-off approach, try the air-fryer fried rice adaptation for an easy shortcut.

Table of Contents hide

1 Why you’ll love this dish

2 Step-by-step overview

3 What you’ll need

4 Step-by-step instructions

5 Best ways to enjoy it

6 Storage and reheating tips

7 Pro chef tips

8 Creative twists

9 Common questions

10 Restaurant-Style Fried Rice

Why you’ll love this dish

This fried rice is the perfect bridge between convenience and flavor. It rescues leftover rice, stretches a few ingredients into a full meal, and cooks fast — ideal for busy weeknights or lunchboxes. The eggs add richness, green onions brighten it, and sesame oil provides that signature aroma that makes it feel “restaurant” worthy.

“I was skeptical at first, but this tasted like the fried rice from my favorite takeout place — smoky, savory, and totally satisfying.” — a recent home-cook tester

Beyond being tasty, it’s great for households with picky eaters (you can scoop out veggies), and it’s simple to scale up for a family dinner or down for a single serving.

Step-by-step overview

Before you start: this recipe is a quick stir-fry that depends on high heat and pre-cooked (preferably chilled) rice for the right texture. You’ll sauté vegetables, scramble eggs separately in the skillet, then toss everything together with soy and sesame oils. The whole process takes about 10–12 minutes once the pan is hot. Have all ingredients measured and ready — stir-frying is fast, and mise en place prevents overcooking.

What you’ll need

2 cups leftover cooked rice (best if refrigerated overnight; long-grain or jasmine preferred)
2 tablespoons vegetable oil (neutral oil with a high smoke point)
1 cup mixed vegetables (carrots, peas, corn) — frozen is fine, thawed slightly
2 green onions, chopped (white and green parts)
2 eggs, beaten
2 tablespoons soy sauce (use low-sodium if concerned about salt)
1 teaspoon sesame oil
Salt and pepper to taste

Substitutions/notes:

For gluten-free, use tamari instead of soy sauce.
Swap vegetable oil for peanut or grapeseed oil for extra flavor.
If you only have freshly cooked rice, spread it on a tray and chill to remove moisture (see tips below).

Step-by-step instructions

Heat a large skillet or wok over medium-high heat until hot, then add 2 tablespoons vegetable oil. Swirl to coat.
Add 1 cup mixed vegetables and sauté for 2–3 minutes, stirring, until heated through and slightly tender. If using frozen veggies, cook a touch longer to remove excess moisture.
Push the vegetables to one side of the pan to create a clear surface. Pour the beaten eggs into the empty area and scramble quickly until just set, then break into bite-sized pieces.
Add the 2 cups leftover rice to the skillet. Break up any clumps with your spatula and stir everything together so rice mixes with eggs and vegetables.
Drizzle 2 tablespoons soy sauce and 1 teaspoon sesame oil over the rice. Toss thoroughly so the rice is evenly coated.
Stir in the chopped green onions and season with salt and pepper to taste. Keep the pan over medium-high heat and cook for another 2–3 minutes, stirring occasionally, until the rice is heated through and slightly toasted in spots.
Serve hot straight from the pan.

Cooking safety note: make sure eggs reach a safe temperature when cooked (fully set); avoid serving raw or undercooked eggs.

Best ways to enjoy it

This fried rice can be a side or the main event. Plate it alongside grilled or pan-seared proteins, or serve it with simple pickled cucumbers and a drizzle of chili oil for contrast. For a complete meal, top with sliced grilled chicken or leftover roast, or serve it with steamed dumplings.

Pairing idea: a light Asian-style slaw or hot-and-sour soup balances the richness. For a protein-forward twist, see the high-protein option in this high-protein crispy garlic chicken fried rice recipe for inspiration.

Storage and reheating tips

Refrigerator: Store leftover fried rice in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
Freezer: Freeze in portioned airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat with a teaspoon of oil and a sprinkle of water to restore moisture, stirring frequently. You can also microwave individual portions covered for 1–2 minutes, stirring halfway.
Food safety: rice can harbor Bacillus cereus if left at room temperature too long, so chill promptly and reheat thoroughly.

Pro chef tips

Use day-old rice: refrigeration firms up the grains so they separate and toast instead of turning mushy.
High heat and quick motion: keep the pan hot and stir constantly for that slight char — don’t overload the pan.
Break clumps before adding sauces: loosen clumps with a spatula so soy sauce distributes evenly.
Toast sesame oil: add sesame oil at the end of cooking to preserve its aroma; too much early will burn.
Taste and adjust: soy sauce brings salt and umami; add salt only after tasting because soy may be sufficient.

Small shortcuts: frozen mixed veggies save prep time. Pre-chop green onions and keep beaten eggs ready in a bowl before you heat the pan.

Creative twists

Veg-forward: add thinly sliced bell pepper, shredded cabbage, or mushrooms for more texture.
Protein add-ins: toss in cooked shrimp, diced ham, leftover rotisserie chicken, or crumbled tofu right when you add the rice.
Spicy kick: stir in a teaspoon of sambal oelek or a splash of sriracha when adding soy sauce.
Kimchi fried rice: swap mixed veggies for chopped kimchi and drizzle toasted sesame seeds on top.
Make it special: finish with a squeeze of lime and extra chopped green onion for brightness.

If you want a crunchy, protein-packed take, check out the inspiration behind the high-protein crispy garlic chicken fried rice approach for ideas on adding crisped chicken and bold garlic flavor.

Common questions

Q: Can I use freshly cooked rice?
A: Yes, but spread it on a tray and chill to remove steam and moisture first. Fresh, steaming rice tends to clump and make the dish gummy.

Q: How do I keep the rice from sticking to the pan?
A: Use a hot, well-oiled skillet and don’t overcrowd the pan. Stir regularly and break up clumps early.

Q: Is this recipe gluten-free?
A: Not as written — soy sauce contains gluten. Use tamari or a certified gluten-free soy sauce to make it safe for gluten-free diets.

Q: Can I make this vegetarian or vegan?
A: To make it vegetarian, omit eggs and add extra veggies or tofu. For vegan, also use a plant-based oil and tamari instead of soy sauce if needed.

Q: How long will leftovers keep?
A: In the refrigerator, 3–4 days. Freeze up to 1 month in airtight containers. Reheat thoroughly to at least steaming hot.

Q: Can I double the recipe?
A: Yes — use a heavier, larger skillet or a wok and cook in batches if needed so the rice can fry rather than steam.

If you have any other questions about technique, substitutions, or pairing ideas, ask and I’ll help you adapt this fried rice to your pantry and preferences.