Fried Rice

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.

This post may contain affiliate links. Read disclosure policy.

Favorite Easy Fried Rice

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. Throw in more vegetables like mushrooms, chopped broccoli or bell peppers. Add pineapple for a pineapple fried rice or turn it into a main dish with cooked protein like chicken, steak, shrimp or make ham fried rice.

We love to serve this along side of Kung Pao chicken or 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.

Key Ingredients

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.

How to Make Fried Rice

To start, make rice and then chill in the fridge. Add butter to a large skillet or wok over medium high heat. Add onion and carrots and cook for 2 minutes.

Stir in garlic and peas.

Push veggies to one side and pour the eggs to the skillet. Scramble and then stir together. Then you’ll add in the rice.

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.

Tips for the Best Fried Rice

• Cold rice. 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.
• Butter. If you have ever had hibachi at a Japanese steakhouse, you will notice they use butter as it adds the best flavor.
• Clumpy rice. Break up the clumps with your hand or a fork to ensure each grain is fried.
• Use both sesame oil and oyster sauce. Oyster sauce does not taste fishy but does add amazing taste! Add at the end not during cooking.

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.

Favorite Dishes to Serve with Fried Rice