It is 6pm. You are tired. Dinner needs to happen fast. This easy fried rice is your secret weapon for those busy evenings.
It turns simple leftovers into a golden, savory feast. Your whole family will love this warm and comforting meal. It is truly better than any takeout you can order. Let’s get cooking!
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is incredibly budget-friendly and uses basic pantry staples. You can have a hot meal on the table in minutes.
It is the perfect way to use up leftover rice from last night. Even picky eaters will ask for seconds of this dish. This recipe is kid-approved and so satisfying every single time.
Simple Method
Making this at home is surprisingly simple and fast. You just need a hot pan and a few minutes. The secret is using cold, day-old rice for the best texture.
This ensures every grain stays separate and firm as it fries. You will feel like a pro in your own kitchen. Even beginners can master this easy fried rice with total confidence.
Ingredients You’ll Need
Most of these items are already waiting in your pantry or freezer.
- 4 cups cooked long-grain white rice (chilled overnight)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 tablespoon toasted sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, thinly sliced (whites and greens separated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon white pepper
Step-by-Step Directions
- Break up the chilled rice into individual grains using clean hands or a spatula to ensure even frying.
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Pour in beaten eggs and scramble until just set, then remove from pan and set aside.
- Wipe the pan and heat the remaining tablespoon of vegetable oil and sesame oil over high heat.
- Add the white parts of the green onions, garlic, and ginger; sauté for 30 seconds until fragrant.
- Add the peas and carrots, stirring for 1 minute.
- Increase heat to maximum and add the rice to the pan.
- Toss and press the rice against the hot surface for 2 to 3 minutes until heated through and slightly toasted.
- Drizzle in the soy sauce, oyster sauce, and white pepper; toss vigorously to coat every grain.
- Fold in the scrambled eggs and the green parts of the onions until combined.
- Serve immediately.
Best Ways to Enjoy It
Serve this immediately while it is piping hot and fragrant. It looks beautiful in a large family-style serving bowl. Pair it with some simple steamed broccoli for a balanced meal.
You could also add crispy spring rolls on the side. Set the table and enjoy a stress-free weeknight dinner together. It is a wonderful way to end a long day.
How to Store Leftovers
Store any leftovers in an airtight container once they cool. They stay fresh in the fridge for up to three days. To reheat, just pop a portion into a hot skillet.
Add a tiny splash of water to keep the grains moist. This makes for a fantastic meal prep lunch for work. It often tastes even better the very next day!
Tips for Best Results
- Use cold rice for the perfect toasted texture.
- Don’t skip the fresh ginger and garlic for deep flavor.
- High heat is your best friend for that smoky taste.
- Break up the rice clumps before you start cooking.
- Use a large pan to avoid crowding the ingredients.
- Add a dash of sriracha if you like a little heat.
- Double the batch for easy lunches all week long.
- Swap in any extra veggies you have in the fridge.
Easy Flavor Ideas
- Add chopped chicken or shrimp for extra protein.
- Swap peas for corn or diced bell peppers.
- Use brown rice for a healthy whole-grain boost.
- Make it gluten-free by using tamari instead of soy sauce.
- Add a drizzle of honey for a subtle sweet touch.
Common Questions
Can I use fresh rice?
It is best to avoid fresh rice for this recipe. Fresh rice is too moist and will turn out mushy. Chilled, day-old rice creates that classic firm texture you want.
Is this recipe freezer friendly?
Yes, this fried rice freezes remarkably well for later. Let it cool completely before placing it in freezer bags. Simply reheat it in a pan when you are ready.
Will my kids eat this?
Most kids absolutely love the mild and savory flavor. You can finely chop the vegetables so they blend right in. It is a great way to hidden veggies into their day.
I hope this cozy recipe brightens your busy weeknights. It is such a joy to share a simple meal with those you love. Give it a try and enjoy every golden bite!
— Lidia
Freakin’ Fantastic Fried Rice
Ingredients
- 4 cups cooked long-grain white rice (chilled overnight)
- 2 tablespoons vegetable oil
- 2 large eggs , beaten
- 1 tablespoon toasted sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, minced
- 3 green onions , thinly sliced (whites and greens separated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon white pepper
Instructions
- Break up the chilled rice into individual grains using clean hands or a spatula to ensure even frying.
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Pour in beaten eggs and scramble until just set, then remove from pan and set aside.
- Wipe the pan and heat the remaining tablespoon of vegetable oil and sesame oil over high heat.
- Add the white parts of the green onions, garlic, and ginger; sauté for 30 seconds until fragrant.
- Add the peas and carrots, stirring for 1 minute.
- Increase heat to maximum and add the rice to the pan.
- Toss and press the rice against the hot surface for 2 to 3 minutes until heated through and slightly toasted.
- Drizzle in the soy sauce, oyster sauce, and white pepper; toss vigorously to coat every grain.
- Fold in the scrambled eggs and the green parts of the onions until combined.
- Serve immediately.
