This Fried Rice comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Trust me, this recipe is a breeze and a fantastic way to turn whatever you have into a delicious meal that’s full of flavor!
Ingredients You’ll Need for This Fried Rice
Let’s break down everything you’ll need for this fried rice recipe, and I promise, it’s pretty straightforward!
- 2 tablespoons plus ½ teaspoon neutral oil (like canola or vegetable oil, your choice)
- 2 large eggs, beaten (adds a nice fluffiness!)
- ½ medium white onion, chopped (for that sweet, sweet aroma)
- 2 medium carrots, peeled and diced (adds a pop of color and crunch)
- 1 cup frozen peas (easy-peasy and you don’t even have to thaw them!)
- 3 garlic cloves, chopped (let’s get aromatic!)
- 1 tablespoon chopped fresh ginger (a must for that zing!)
- 4 scallions, chopped (reserve those dark green tops for garnish)
- 4 cups cooked and chilled white rice (day-old rice is perfect!)
- 3 tablespoons soy sauce or tamari (depending if you wanna keep it gluten-free)
- 1½ tablespoons toasted sesame oil (because more flavor = more happiness)
- 2 tablespoons rice vinegar (a little tang goes a long way!)
Ingredient Tips
- Rice: Use leftover rice that’s been chilled, as it works best! Freshly cooked rice tends to clump together.
- Veggies: Feel free to toss in any vegetables you have on hand, broccoli, bell peppers, or even some bean sprouts work quite well!
- Protein: If you want to make this a protein-packed dish, add some leftover chicken, shrimp, or tofu, whatever you’ve got!
How to Make This Easy Fried Rice
Ready to get cooking? Let’s dive into the step-by-step instructions for this fantastic fried rice.
Scramble the Eggs :Heat ½ teaspoon of oil in a large skillet over medium heat. Add the beaten eggs and cook, stirring often, for about 1 minute until they’re cooked through. Remove the eggs from the pan and set them aside.
Sauté the Veggies: Wipe out the skillet (we don’t need any egg residue hanging around) and return it to medium heat. Add 1 tablespoon of oil followed by the onion, carrots, and peas. Cook, stirring often for about 3 to 5 minutes or until those onions are translucent and the carrots are slightly softened.
Add Aromatics: Add in the remaining 1 tablespoon of oil, followed by the garlic, ginger, and the white and light green parts of the scallions. Stir everything around until fragrant, oh my gosh, the smells wafting through your kitchen will be heavenly!
Incorporate the Rice: Now, add the cold rice to the pan along with the soy sauce and 1 tablespoon of sesame oil. Stir to coat the rice, and then press it down evenly into the bottom of the pan. Cook, stirring only occasionally, for about 3 to 5 minutes, allowing the rice to get lightly crispy and browned from spending that time on the heat.
Finishing Touches: Stir in the remaining ½ tablespoon of sesame oil, the rice vinegar, and the scrambled eggs. Season with a couple pinches of salt and pepper, garnish with the reserved scallion tops, and serve!
And there you have it! Delicious fried rice ready in a flash!
If you loved this fried rice, be sure to check out my Rice Paper Chips or my Texas Roadhouse Seasoned Rice!
Tips for Success
Quick & Easy
- Perfect for Busy Nights: This fried rice comes together in under 30 minutes. You’ll be sitting down to dinner before you know it!
Customizable
- Use What You Have: The beauty of this dish is how customizable it is, swap in or out ingredients based on what you have at home. Broccoli? Perfect. Random bell pepper? Yes, please.
Meal Prep Friendly
- Cook Once, Eat Twice: This fried rice is the ultimate meal prep recipe! Make a big batch on the weekend and enjoy it for lunches throughout the week. It actually tastes even better as the flavors meld together with time!
Serving and Storage Tips
How to Serve This Fried Rice
- Serve your fried rice hot off the stove! Pair it with a bit of soy sauce on the side, and for those spicy food lovers, maybe some sriracha to kick things up a notch. It’s a hit all around!
Leftovers and Storage
- This fried rice can be kept in the refrigerator for about 3 to 4 days in an airtight container. To heat, just pop it back in a skillet over medium heat or microwave in short bursts, stirring until it’s warmed through.
Freezer Friendly
- Yes! This fried rice is freezer-friendly. Just let it cool completely before transferring it to a freezer-safe bag or container. It can be kept in the freezer for up to a month. It’s super handy for those “I forgot to plan dinner” nights!
So there you have it! A fantastic, fried rice recipe that’s not only comforting but also a breeze to whip up in your own kitchen. The whole family will love it, and let’s be real, that’s the best kind of weeknight dinner. I can’t wait for you to give this a try!
Got any questions, variations, or personal touches you love to add to your fried rice? Let me know in the comments! Happy cooking! And for more recipes, follow us on Pinterest.
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Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy weeknight fried rice recipe that’s customizable and packed with flavor.
Ingredients
- 2 tablespoons plus ½ teaspoon neutral oil (like canola or vegetable oil)
- 2 large eggs, beaten
- ½ medium white onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions, chopped (reserve dark green tops for garnish)
- 4 cups cooked and chilled white rice
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
Instructions
- Heat ½ teaspoon of oil in a large skillet over medium heat. Add the beaten eggs and cook, stirring often, for about 1 minute until they’re cooked through. Remove the eggs from the pan and set them aside.
- Wipe out the skillet and return it to medium heat. Add 1 tablespoon of oil followed by the onion, carrots, and peas. Cook, stirring often for about 3 to 5 minutes or until the onions are translucent and the carrots are slightly softened.
- Add in the remaining 1 tablespoon of oil, followed by the garlic, ginger, and the white and light green parts of the scallions. Stir until fragrant.
- Add the cold rice to the pan along with the soy sauce and 1 tablespoon of sesame oil. Stir to coat the rice, then press it down evenly into the pan. Cook for about 3 to 5 minutes, allowing the rice to get lightly crispy and browned.
- Stir in the remaining ½ tablespoon of sesame oil, the rice vinegar, and the scrambled eggs. Season with salt and pepper, garnish with reserved scallion tops, and serve.
Notes
Serve with soy sauce on the side; it’s freezer-friendly and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg