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Easy restaurant style fried rice that you can make at home in 20 minutes! The perfect way to use up leftover rice sitting in the fridge.

Cooking fried rice in a skillet.
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Favorite Fried Rice Recipe

One of my favorite ways to use up leftover rice is to make this classic Chinese fried rice. It’s super easy, flavorful and comes together in just 20 minutes. Plus my entire family loves it and can’t get enough! My kids always go back for seconds.

This easy fried recipe is super versatile. Feel free to throw in more vegetables if you’d like. Mushrooms, chopped broccoli and/or bell peppers make a great addition. Or make it a main dish by adding in cooked protein like diced chicken, steak or shrimp. We love to use leftover pork in this ham fried rice!

We love to serve along side of Kung Pao chicken, sweet and sour chicken with homemade egg rolls. It seriously tastes like takeout from a Chinese restaurant, but is better for you, less expensive and can be made in the comfort of your own home. So easy and delicious!

Key Ingredients

Fried rice ingredients on a marble countertop.

Find the full printable recipe with specific measurements below.

  • White rice: Be sure to use cold rice. I prefer a long grain rice like jasmine rice. It prevents it from getting mushy and lumping together in the pan. I typically use leftover rice.
  • Butter: Don’t forget the butter. It makes this fried rice taste so good. There’s a reason those Japanese steak houses use a big slab of butter on their hot skillets.
  • Eggs: For this fried rice I like to use 2 eggs. It’s the perfect amount.
  • Veggies: I’m using onion, peas and carrots. You can use a mixed bag to make it easier. Feel free to add more veggies like mushrooms, chopped broccoli and/or bell peppers. I like to add in whatever I have on hand. This recipe is versatile.
  • Soy Sauce: This is what adds the traditional flavor of fried rice and brings all the flavors together. I prefer to use a low-sodium soy sauce.
  • Sesame oil: Although it’s optional, I love the added flavor that sesame oil gives the dish. It gives it more of that restaurant quality taste.

Variations

Protein. You can add in cooked protein like diced chicken, beef, pork, steak or Kung pao shrimp to make it a meal.
Pineapple. Diced pineapple adds a wonderful sweet flavor. Just mix it in right before serving.
Spice. For some heat, you can mix some sriracha into the fried rice.
Kimchi. You can chop some and toss it in to add a major flavor boost.

How to Make Fried Rice

Showing how to make fried rice in a 4 step collage.
  1. Chill the rice. Store in the fridge until ready to use.
  2. Cook the veggies. Add butter to a large skillet or wok over medium high heat. Add onion and carrots and cook for 2 minutes. Then stir in garlic and peas.
  3. Scramble Eggs. Push veggies to one side and pour the eggs to the skillet. Scramble and then stir together. Then you’ll add in the rice.
  4. Stir together. Gently stir and then add soy sauce and toss to coat. S&P to taste. If desired, add a dash or two of sesame oil. You can top with green onions if you’d like.
Spoonful of fried rice in a skillet.

Recipe FAQ

Do you Cook the Rice Before you Fry it?

Yes, the rice should be cooked prior to frying. However, using cold rice is key. It helps it get crispier in the skillet and prevent any mushiness. I love to make a big batch for a meal a couple of days before and save half for later. Use 1 1/4 cups uncooked rice to make 4 cups of cooked rice for this recipe.

What is the secret to good fried rice?

Use cold rice. I love to prep the rice the day before or early in the morning. As mentioned above, be sure to use a long grain rice. It prevents it from getting mushy and lumping together in the pan. Also, use a wok pan on medium high heat with oil for best results.

Is fried rice healthy?

It is much healthier to make at home using this recipe than buying from a restaurant. I wouldn’t consider it a health food by any means and it does have more calories than a plain rice, but most of the ingredients inside of the dish are whole foods, which I consider good food you.

What gives fried rice it’s flavor?

The flavor comes from the soy sauce and sesame oil. You could also substitute for a fish sauce. Seasoning with salt and pepper will also help bring all the flavors together. Make sure to taste as you go, so you don’t overpower the rice.

Storing

Any leftovers will stay fresh in the refrigerator for up to 3 days. Just make sure to store it in an airtight container with a lid. It will also keep in the freezer for up to 1 month. Let thaw in the fridge overnight, then reheat on the stove or in the microwave until warm.

Fried rice in a white bowl.

Love rice? You’ll also love my Mexican rice, cilantro lime rice and coconut rice.

Favorite Dishes to Serve with Fried Rice

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Spoonful of fried rice in a skillet.

Fried Rice Recipe

5 from 34 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy restaurant style fried rice that you can make at home in 20 minutes! The perfect way to use up leftover rice sitting in the fridge.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients 

  • 4 cups cooked rice , long or short grain
  • 2 Tablespoons butter
  • 2 large eggs , whisked
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ½ cup frozen peas
  • 1-2 teaspoons minced garlic
  • 3 Tablespoons lite soy sauce , more if desired
  • ½ teaspoon sesame oil , or oyster sauce
  • Salt and Pepper , to taste

Instructions

  • Place the cooked rice in the refrigerator to chill until ready to use.
  • Place butter in a large skillet or wok. Add onion and carrots. Cook for 2 minutes. Then stir in garlic and peas. Push to one side and add the eggs to the skillet. Scramble and then stir together. Gently stir in cooked rice.
  • Add soy sauce and sesame oil and toss to coat. Salt and pepper to taste. Serve while warm.

Video


Notes

Additions:
  • Can add more veggies like mushrooms, chopped broccoli and/or bell peppers.
  • To make a meal, add in cooked protein like diced chicken, pork, steak or shrimp.
Storage: Store in an airtight container and keep in fridge for up to 3 days or in freezer for up to 1 month.
Note: 1 1/4 cups of uncooked rice makes 4 cups of cooked rice.
Adapted from All Recipes

Nutrition

Calories: 200kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2012IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: Chinese

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