Easy Fried Rice is the quick, cozy way to get that takeout flavor at home. You’ll love the fluffy rice, the savory sauce, and the little pops of egg and veggies in every bite. This easy weeknight dinner comes together fast, and it’s perfect for using up leftover rice. One pan, big flavor, and way less money than takeout.
Intro
Easy Fried Rice is one of those recipes you’ll keep on repeat because it saves busy nights. It’s warm, comforting, and honestly better than takeout when you use the right trick: cold rice.
Cold, day-old rice stays fluffy and separate, so you get that classic fried rice texture instead of a sticky clump. Trust me, don’t skip that step. Easy Fried Rice also loves add-ins, so it’s a meal prep-friendly, clean-out-the-fridge kind of dinner.
Why You’ll Love This Easy Fried Rice
- Ultimate comfort food: Warm, savory rice that feels cozy and filling.
- Better than restaurant: You control the salt, and the rice stays fluffy.
- Fast weeknight dinner: Done in about 20 minutes if your rice is ready.
- Great for meal prep: Reheats well for lunch without tasting sad.
- Flexible and forgiving: Swap veggies and protein with what you have.
Ingredients for the Best Easy Fried Rice
Base
- Cold cooked white rice (4 cups): The key to fluffy fried rice; cold rice won’t clump like warm rice.
- Sub: cold cooked jasmine or basmati rice.
- Eggs (2 large): Adds protein and that classic fried rice bite.
- Sub: use 3 eggs if you love extra egg.
Veggies and aromatics
- Frozen peas and carrots (1 1/2 cups): Easy color and sweetness without chopping.
- Sub: mixed frozen veggies, diced bell pepper, or chopped broccoli.
- Garlic (2 cloves, minced): Adds that savory, takeout-style smell and flavor.
- Sub: 1 teaspoon garlic powder.
- Green onions (1/2 cup, sliced): Fresh finish and mild onion flavor.
- Sub: chives.
Sauce and fat
- Butter (2 tablespoons): Adds rich flavor that makes it taste restaurant-style.
- Sub: neutral oil if needed.
- Soy sauce (3 to 4 tablespoons): Salty, savory base that coats the rice.
- Tip: low-sodium soy sauce helps you control salt.
- Toasted sesame oil (1 teaspoon): Nutty flavor boost (a little goes a long way).
- Black pepper (1/4 teaspoon): Adds gentle bite.
Optional add-ins
- Cooked chicken pieces, shrimp, or tofu cubes (1 to 2 cups): Turns it into a full meal.
Easy Fried Rice Recipe Step-by-Step
- 1. Scramble the eggs: Heat a large skillet over medium heat and melt 1 tablespoon butter. Pour in beaten eggs and scramble for 1 to 2 minutes, just until set. Slide eggs onto a plate.
- 2. Warm the veggies: Add the remaining butter to the skillet. Add peas and carrots and cook 2 to 3 minutes over medium-high heat until hot. Stir in garlic and cook 30 seconds until fragrant.
- 3. Toast the rice: Add cold rice and break it up with your spatula. Cook 3 to 4 minutes, stirring often, until the rice looks a little drier and starts to toast.
- 4. Sauce and toss: Drizzle in soy sauce and sesame oil. Toss for 1 to 2 minutes until every grain looks glossy and evenly coated.
- 5. Finish and serve: Add eggs back in and toss gently. Stir in green onions and black pepper. If it looks too thick or dry, splash in 1 tablespoon water and toss until silky.
Tips for Perfect Easy Fried Rice
- Use cold rice: Warm rice turns sticky; cold rice stays fluffy and separate.
- Don’t crowd the pan: Crowding traps steam and makes the rice soft.
- Add sauce slowly: Start with 3 tablespoons soy sauce, then taste.
- Keep the heat up: Medium-high heat helps the rice toast instead of steam.
Variations & Substitutions
- Veggie-packed: Add diced bell pepper, corn, or chopped snap peas.
- Spicy: Stir in 1 to 2 teaspoons chili garlic sauce or a pinch of red pepper flakes.
- Pineapple twist: Add 1 cup pineapple chunks for sweet-savory flavor.
- Gluten-free: Use gluten-free soy sauce.
- Lazy shortcut: Use frozen stir-fry veggie mix and pre-cooked rice (chilled if possible).
Storing & Reheating
- Fridge: Store in an airtight container for 4 days.
- Reheat: Warm in a skillet with a splash of water, stirring until hot. Microwave works too—use 30-second bursts and stir.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge, then reheat hot in a skillet.
Serving Suggestions & Pairings
- Serve with dumplings or egg rolls for a takeout-style night.
- Add a simple cucumber salad for crunch.
- Top with extra green onions for a fresh finish.
Reader Review: This tasted exactly like my favorite takeout place, maybe even better. The rice stayed fluffy and the flavor was perfect.
If you make this Easy Fried Rice, leave a rating and comment. What did you add—extra egg, shrimp, or more veggies?
Print
Easy Fried Rice – Best Easy Better-Than-Takeout for Beginners
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
This easy fried rice is better-than-takeout and ready fast—perfect for using leftover rice and cleaning out the fridge.
Ingredients
4 cups cooked rice, cold (day-old is best)
2 tablespoons neutral oil, divided
2 large eggs, beaten
1 cup frozen peas and carrots
1/2 cup diced onion
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons sliced green onions
1/4 teaspoon black pepper
Instructions
Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and scramble; remove to a plate.
Add remaining 1 tablespoon oil. Sauté onion 2 minutes, then add peas/carrots and cook 3 minutes. Add garlic 30 seconds.
Add cold rice and stir-fry 4 to 5 minutes until hot and lightly crisp.
Stir in soy sauce and sesame oil. Add eggs back in and toss.
Top with green onions and pepper.
Notes
Best rice: Cold, dry rice prevents mushy fried rice.
Add-ins: Diced ham, cooked chicken, shrimp, or extra veggies.
Tools: Large skillet or wok.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main/Side
- Method: Stir-fry
- Cuisine: Asian-inspired