A quick and versatile dish featuring chilled rice stir-fried with vegetables, eggs, and savory seasonings, offering a delicious way to repurpose leftover rice.

Why You’ll Love This Recipe

Quick & Easy – Ready in just 15 minutes, making it perfect for busy nights.
Versatile – Customize with your favorite proteins and vegetables.
Great for Leftovers – Uses day-old rice for the best texture.
One-Pan Meal – Minimal cleanup required.
Restaurant-Style Flavor – Balanced seasoning with soy sauce, sesame oil, and garlic.

Ingredients

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
Salt and black pepper, to taste
4 cups cooked and chilled rice (preferably short-grain white rice)
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

Directions

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add the whisked eggs and cook until scrambled, stirring occasionally. Remove the eggs and transfer to a separate plate.
In the same skillet, add an additional 1 tablespoon of butter and heat until melted. Add the diced carrots, onion, peas, and minced garlic. Season with a generous pinch of salt and black pepper. Sauté for about 5 minutes, or until the onions and carrots are soft.
Increase the heat to high and add the remaining 1 1/2 tablespoons of butter, stirring until melted. Immediately add the chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir until well combined, and continue sautéing for an additional 3 minutes to fry the rice.
Add the cooked eggs back into the skillet and stir to combine. Remove from heat and drizzle with toasted sesame oil. Stir once more to incorporate.
Taste and season with additional soy sauce, salt, or pepper if needed. Serve warm.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: Approximately 250 kcal per serving

Variations

Protein Boost – Add cooked chicken, shrimp, tofu, or beef for extra protein.
Spicy Kick – Stir in chili flakes, hot sauce, or Sriracha for added heat.
Vegetable Twist – Include bell peppers, mushrooms, corn, or baby spinach for extra nutrients.
Low-Carb Option – Substitute rice with cauliflower rice.
Extra Crunch – Add cashews, peanuts, or sesame seeds for texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Fried rice can be frozen for up to 1 month. Thaw in the fridge before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce. Alternatively, microwave in short bursts, stirring occasionally.

FAQs

Why does my fried rice turn out mushy?

Using freshly cooked rice can make it mushy. Always use chilled, day-old rice for the best texture.

Can I use brown rice instead of white rice?

Yes! Brown rice adds a nuttier flavor and extra fiber.

Do I need a wok to make fried rice?

No, a large skillet works just as well.

Can I make this fried rice without eggs?

Yes, simply omit the eggs or replace them with scrambled tofu for a vegan version.

What vegetables can I add?

You can add bell peppers, corn, mushrooms, spinach, or any other favorites.

How can I make my fried rice taste like takeout?

Use a bit of oyster sauce, sesame oil, and high heat to replicate restaurant-style flavors.

Can I add soy sauce while cooking?

Yes, but add it gradually to prevent the rice from becoming too salty.

What type of rice works best?

Short-grain or medium-grain white rice works best, as it fries well without becoming mushy.

Can I make fried rice in advance?

Yes, it reheats well, making it a great meal prep option.

Is fried rice gluten-free?

It can be! Use gluten-free soy sauce and ensure all other ingredients are gluten-free.

Conclusion

Fried rice is a simple, flavorful dish perfect for using up leftovers and creating a satisfying meal in minutes. Whether you keep it vegetarian or add your favorite proteins, this dish is endlessly adaptable and always delicious!

Best Fried Rice Dish

Author: Chef Clara
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick, versatile dish of chilled rice stir-fried with vegetables, eggs, and savory seasonings—a delicious way to repurpose leftovers!

Ingredients

Scale

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
Salt and black pepper, to taste
4 cups cooked and chilled rice (preferably short-grain white rice)
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

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Instructions

Heat 1/2 tablespoon butter in a large skillet over medium-high heat. Add whisked eggs and scramble until cooked, stirring occasionally. Remove and set aside.
Melt 1 tablespoon butter in the skillet. Add diced carrots, onion, peas, and minced garlic. Season with salt and black pepper. Sauté for about 5 minutes, or until onions and carrots soften.
Turn heat to high and melt remaining 1 1/2 tablespoons butter. Add chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir well and cook for 3 more minutes, allowing the rice to fry.
Return scrambled eggs to the skillet and mix well. Remove from heat and drizzle with toasted sesame oil.
Taste and adjust seasoning if needed. Serve warm.

Notes

Use chilled rice for the best texture—day-old rice is ideal.
Customize with proteins like chicken, shrimp, or tofu.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Want extra flavor? Try adding a dash of fish sauce or a sprinkle of white pepper.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian