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Avatar photoJohnson Maya

Easy Fried Rice Recipe (Better Than Takeout)

This easy fried rice recipe delivers bold, savory flavor with fluffy, slightly crisp grains—just like your favorite takeout, but made fresh at home. With simple ingredients and quick prep, it's the perfect weeknight fix.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 3 cups (600g) cold cooked long-grain rice (preferably day-old)
  • 3 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed and drained
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 green onions, sliced (whites and greens separated)
  • 3 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon white pepper
  • Optional: 1 cup cooked chicken, shrimp, or tofu

Equipment

  • Wok or large skillet
  • Spatula
  • Cutting board and knife
  • Mixing bowls

Method
 

  1. fried rice recipe recipeCard1
  2. Prepare all ingredients before cooking (mise en place). Break apart chilled rice gently with fingers to avoid mashing. Heat 1 tablespoon oil in wok or large skillet over high heat.
  3. Add beaten eggs and scramble until soft and slightly runny. Remove and set aside.
  4. Add another tablespoon of oil. Stir-fry garlic, ginger, and white parts of green onions for 15 seconds until fragrant. Add vegetables and stir-fry 1–2 minutes until crisp-tender.
  5. Add remaining oil and cold rice. Fry over high heat for 2–3 minutes, breaking up clumps and letting rice sear slightly between stirs.
  6. Return eggs to wok. Stir in soy sauce, sesame oil, and white pepper. Add optional protein and mix thoroughly. Cook for another 1–2 minutes until everything is hot and well-combined.
  7. Remove from heat, stir in green parts of scallions, and serve immediately.

Nutrition

Calories: 330 | Carbohydrates: 54 | Protein: 10 | Fat: 11 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store in airtight container in the refrigerator for up to 4 days. Reheat in skillet with splash of water or broth to restore texture.
MAKE AHEAD: Chill cooked rice 4–6 hours ahead. Store ingredients separately for freshness.
SUBSTITUTIONS: Use cauliflower rice for low-carb version. Replace soy sauce with tamari (gluten-free) or coconut aminos (lower sodium).
PRO TIPS: Use day-old rice for best texture. Fry in batches if needed to avoid overcrowding. Add ingredients in layers to build depth.
SERVING SUGGESTIONS: Serve hot as a main with grilled protein or as a side to soups and stir-fries.
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