There’s something deeply satisfying about a well-made plate of fried rice: crisp bits of scallion, pockets of savory egg, and rice that’s fluffy without being gummy. This Delicious Fried Rice Recipe is an easy, adaptable weeknight winner that uses leftover rice, pantry staples, and a quick stir for a meal in under 20 minutes. If you ever wanted a reference version to build from — whether you want to keep it vegetarian or add more protein — it’s a great baseline, and you can even compare techniques with an air-fryer version like air fryer fried rice to see which texture you prefer.
Why you’ll love this dish
This fried rice is fast, forgiving, and highly customizable. It’s the kind of recipe that turns leftover fridge odds-and-ends into a cohesive, restaurant-style plate. The magic comes from high heat, quick stirring, and using day-old rice so each grain separates rather than clumping.
“We made this on a hectic weeknight and the family cleaned their plates — simple, flavorful, and no takeout needed.” — home cook review
Perfect for weeknights, potlucks, and meal prep, it’s also budget-friendly and kid-approved. Use it to stretch small amounts of meat or to turn yesterday’s dinner into today’s lunch.
Step-by-step overview
Start by prepping all ingredients because the cooking moves quickly. Cook aromatics first (garlic, onion), then add proteins and vegetables, push them aside and scramble eggs in the pan, add rice and sauces, and finish with sesame oil and green onions. The whole process is a fast toss on high heat; the goal is to get color without overcooking the veggies.
What you’ll need
- 4 cups cooked long-grain rice, chilled (preferably day-old; jasmine or long-grain)
- 2 large eggs, lightly beaten
- 2 tbsp neutral oil (vegetable, canola, or peanut)
- 1 tbsp sesame oil (for finishing)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas and carrots or fresh diced carrots/peas)
- 2–3 scallions, sliced (reserve whites and greens separately)
- 2–3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp oyster sauce or hoisin (optional, adds depth)
- 1/2 tsp sugar (balances soy)
- Salt and freshly ground black pepper, to taste
- 1 cup cooked protein (shrimp, diced chicken, or tofu) — optional
Notes and substitutions: Use low-sodium soy sauce to control salt. For a gluten-free version, use tamari. Swap sesame oil for toasted sesame oil for a stronger finish.
Step-by-step instructions
- Break up chilled rice with your hands or a fork so there are no big clumps. Keep it cold until cooking.
- Heat a large wok or heavy skillet over high heat until very hot. Add neutral oil and swirl.
- Add onion and the white parts of scallion; stir-fry 1–2 minutes until translucent. Add garlic and cook 20–30 seconds until fragrant (don’t burn).
- If using raw protein (like raw chicken or shrimp), push aromatics to the side and add protein to the hot pan. Cook until just done, then mix with aromatics. If using pre-cooked protein, add it later with the vegetables.
- Push everything to one side of the pan. Add a little more oil to the empty side, pour in beaten eggs, scramble quickly until just set, then break up and mix with the rest.
- Add the cold rice in handfuls, spreading it across the pan. Toss constantly to heat through and get slight toasty bits on some grains.
- Drizzle soy sauce, oyster sauce (if using), and sprinkle sugar over the rice. Keep tossing until sauce is evenly distributed. Season with pepper and taste for salt.
- Finish by stirring in sesame oil and the green parts of the scallions. Serve immediately.
Best ways to enjoy it
Serve fried rice straight from the wok onto warm plates. For a balanced meal, pair it with:
- A crisp cucumber salad or quick pickled vegetables to cut richness.
- Steamed or stir-fried greens (bok choy, gai lan, or broccoli).
- Crispy proteins like pan-fried tofu or a simple grilled chicken thigh.
For a restaurant-style presentation, mound rice in the center and garnish with thinly sliced scallions, toasted sesame seeds, and a drizzle of sriracha or chili oil.
Storage and reheating tips
- Refrigeration: Store cooled fried rice in an airtight container for up to 3–4 days.
- Freezing: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating stovetop: Best method is a hot skillet with a teaspoon of oil; add rice and stir-fry until hot, breaking up any cold clumps. Add a splash of water if it seems dry.
- Microwave: Cover loosely and heat in 1-minute bursts, stirring between intervals to ensure even heating. Add a sprinkle of water to bring moisture back.
Food safety note: Don’t leave cooked rice at room temperature for more than 2 hours; Bacillus cereus spores can survive cooking and grow if rice is stored improperly.
Helpful cooking tips
- Use day-old rice: Freshly cooked rice holds too much moisture and will turn mushy. If you must use fresh rice, spread it on a tray to cool and dry for 30–60 minutes.
- High heat and quick motion: A hot pan and continuous tossing create those sought-after toasted grains without overcooking.
- Oil distribution: Add oil in stages — this prevents sticking and helps achieve a slight sear.
- Flavor building: Taste as you go. Soy sauce is salty and liquid, so add in small amounts; finish with sesame oil for aroma, not salt.
- Veg texture: Add harder vegetables (carrots, bell pepper) earlier and quick-cooking ones (peas, scallions) near the end.
Creative twists
- Protein-forward: For a meaty centerpiece, try the high-protein crispy garlic chicken fried rice for another take with bold garlic and extra protein.
- Vegetarian: Omit meat and swap oyster sauce for mushroom sauce; add marinated tofu or tempeh.
- Low-carb: Use riced cauliflower instead of rice; reduce cook time and dry it well first.
- Regional spins: Add kimchi and gochujang for Korean-style kimchi fried rice, or toss in pineapple and curry powder for a Hawaiian-inspired version.
- Egg-free: Skip eggs and add more tofu or edamame for protein.
Common questions
Q: Can I use freshly cooked rice?
A: You can, but fresh rice is often too moist. Spread it on a tray to cool and dry for 30–60 minutes or refrigerate for an hour before stir-frying.
Q: How do I prevent the rice from sticking?
A: Use a very hot, well-oiled wok or skillet and add rice in batches if the pan is crowded. Toss constantly and don’t overload the pan.
Q: Is fried rice safe to reheat?
A: Yes — reheat until steaming hot throughout. Store leftovers in the fridge within two hours of cooking to reduce food-safety risk.
Q: What protein works best?
A: Shrimp, diced chicken, pork, and firm tofu all work well. Pre-cooked or leftover proteins speed up the process and keep the rice from overcooking.
Q: Can I make this gluten-free?
A: Yes — substitute tamari or a certified gluten-free soy sauce and check any oyster or hoisin sauce labels for gluten.
Q: How long does homemade fried rice last in the freezer?
A: Up to 2 months in airtight containers. Thaw overnight before reheating for best texture.
Fried Rice
Ingredients
Main Ingredients
- 4 cups cooked long-grain rice, chilled (preferably day-old; jasmine or long-grain) Use day-old rice for the best texture.
- 2 large eggs, lightly beaten
- 2 tbsp neutral oil (vegetable, canola, or peanut)
- 1 tbsp sesame oil For finishing.
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas and carrots or fresh diced carrots/peas)
- 2-3 scallions, sliced (reserve whites and greens separately)
- 2-3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp oyster sauce or hoisin (optional) Adds depth.
- 1/2 tsp sugar Balances soy.
- Salt and freshly ground black pepper, to taste
- 1 cup cooked protein (shrimp, diced chicken, or tofu) — optional
Instructions
Preparation
- Break up chilled rice with your hands or a fork so there are no big clumps. Keep it cold until cooking.
- Heat a large wok or heavy skillet over high heat until very hot. Add neutral oil and swirl.
- Add onion and the white parts of scallion; stir-fry 1–2 minutes until translucent. Add garlic and cook 20–30 seconds until fragrant (don’t burn).
Cooking
- If using raw protein (like raw chicken or shrimp), push aromatics to the side and add protein to the hot pan. Cook until just done, then mix with aromatics. If using pre-cooked protein, add it later with the vegetables.
- Push everything to one side of the pan. Add a little more oil to the empty side, pour in beaten eggs, scramble quickly until just set, then break up and mix with the rest.
- Add the cold rice in handfuls, spreading it across the pan. Toss constantly to heat through and get slight toasty bits on some grains.
- Drizzle soy sauce, oyster sauce (if using), and sprinkle sugar over the rice. Keep tossing until sauce is evenly distributed. Season with pepper and taste for salt.
- Finish by stirring in sesame oil and the green parts of the scallions. Serve immediately.