Easy Fried Rice Recipe that’s packed with restaurant-style flavor and ready in just 15 minutes. This dish holds a special place in my heart, inspired by warm memories of family meals and cozy Saturday afternoons. It’s quick, adaptable, and perfect for those busy days when you want comfort on a plate fast. Tried and loved by many, this recipe is sure to become your new favorite.
Ingredients for Fried Rice Cocking
- 4 cups cooked, chilled rice (short or medium grain works best)
- 2 large eggs, beaten
- 2 medium carrots, peeled and diced
- 1 small white onion, finely chopped
- 1/2 cup frozen peas (no need to thaw)
- 3 cloves garlic, minced
- 3 green onions, thinly sliced
- 3 tablespoons unsalted butter, divided
- 3–4 tablespoons soy sauce (low sodium preferred; adjust for regular)
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoon toasted sesame oil
- Salt and black pepper, freshly ground
Feel free to toss in leftover cooked chicken, pork, beef, shrimp, or tofu for a more substantial main dish.
Equipment required for Fried Rice Cocking
- Large nonstick or cast-iron skillet or wok
- Spatula or wooden spoon
- Mixing bowls (for eggs and prepping vegetables)
- Measuring spoons and cups
- Knife and cutting board
Follow this Steps to Make Delicious Fried Rice
1. Scramble the Eggs
Start by melting 1/2 tablespoon of butter in a large, preferably nonstick or cast-iron, skillet over medium-high heat. Pour in the whisked eggs and cook, gently stirring, until just set. Remove eggs to a separate plate for later.
2. Sauté Veggies
Increase heat to high. Melt 1 tablespoon butter, then stir in carrots, white onion, peas, and garlic along with a generous pinch of salt and freshly-cracked black pepper. Stir-fry for about 5 minutes, or until the carrots are just tender and onions have softened.
3. Add Chilled Rice
Push your cooked veggies to one side. Add the remaining 1.5 tablespoons butter to the other side, allowing it to melt. Add the cold rice, green onions, soy sauce, and oyster sauce (if using). Stir well to mix everything thoroughly.
4. Fry for Flavor
Let the rice cook in the hot pan, stirring only every 15-20 seconds. This encourages the rice to brown and crisp at the edges—a key to flavor! After 3-4 minutes, the rice should be piping hot and lightly golden in places.
5. Finish and Season
Return the scrambled eggs to the skillet, breaking them up a bit as you mix. Remove pan from heat and immediately drizzle with toasted sesame oil. Taste and adjust seasoning, adding extra soy sauce, salt, or pepper if needed.
6. Serve
Dish up your homemade fried rice straightaway. Add extra green onions if you like. Leftovers keep well in the fridge for up to 3 days and may be delicious cold or reheated.
Tips & Tricks
- Always use cold, completely chilled rice for the best separated grain texture.
- Butter adds rich flavor and encourages browning better than oil alone.
- Let the rice sit undisturbed in the pan for intervals, promoting crispy edges.
- Toasted sesame oil is a finishing touch—do not cook with it, as it can burn easily and lose aroma.
- Taste and adjust seasoning: Soy sauce salt levels vary by brand.
- Crank up the heat: A hot pan is crucial for that quick fry and lovely, toasty flavor. Too low, and everything steams instead of browns.
- Let the rice rest: Stir-frying isn’t non-stop stirring—let the rice sit undisturbed for brief stretches so it crisps on the bottom. This creates savory golden bits akin to true wok hei.
- Season and taste: Soy sauces vary in saltiness, and palates differ. Go light at first, tasting near the end and adjusting as desired.
Variations/Substitutes
- Chicken Fried Rice: Stir in diced cooked chicken or pull meat from a rotisserie chicken for a shortcut.
- Pork Fried Rice: Use leftover roast pork or pan-fried pork chop, diced.
- Beef Fried Rice: Add steak, ground beef, or even strips of marinated flank steak.
- Shrimp Fried Rice: Quickly sear peeled raw shrimp until pink, then toss in when combining everything.
- Vegetarian Fried Rice: Pile on extra veggies like broccoli, mushrooms, snap peas, bell peppers—stir-fry until just tender.
- Kimchi Fried Rice: Chop kimchi and toss it in for extra tang and spice.
- Pineapple Fried Rice: Add diced fresh pineapple (or well-drained canned) for sweet-salty balance.
- Brown Rice or Quinoa Fried Rice: For whole-grain variation, swap out the white rice.
Pantry Swaps:
No oyster sauce? Double up the soy sauce or add a dash of hoisin or fish sauce. Out of green onions? Use chives, cilantro, or omit.
Nutrition Information in this Food
Nutritional values are approximate and will vary with customizations and portion size.
| Per Serving (1/6th of recipe) | Amount |
|---|---|
| Calories | ~312 |
| Protein | ~8g |
| Fat | ~9g |
| Carbohydrates | ~48g |
| Fiber | ~3g |
| Sodium | ~700mg |
Values increase if you add proteins such as chicken, shrimp, or tofu, or other vegetables.
Serving Suggestions
This fried rice makes a satisfying meal all by itself but can easily round out a feast paired with:
- Egg Drop Soup or Hot & Sour Soup
- Chicken & Broccoli stir-fry
- Moo Shu Pork or Chicken
- Beef & Broccoli
- Thai Basil Chicken
- Simple sautéed greens or cabbage
- Sesame Noodles
Storage & Reheating
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet or microwave until hot, adding a splash of water or extra soy sauce if rice feels dry.
- Do not freeze: Texture may suffer—best enjoyed fresh or within a few days refrigerated.
Also Read: Dirty Rice Recipe (With Video)
Conclusion
Fried rice is more than just a simple dish—it’s a celebration of flexibility, speed, and comforting flavor. With only a few basic ingredients and your favorite add-ins, you can transform leftover rice into a delicious meal that rivals your favorite takeout. Whether you stick to the classic version or experiment with proteins and vegetables, this fried rice recipe proves that a quick, homemade dinner can be both satisfying and endlessly adaptable. Enjoy bringing this staple to your own kitchen table—ready in just 15 minutes, and sure to become a favorite for years to come.
