Easy Fried Rice

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Fried Rice is a combination of long grained rice, mixture of warm peas, carrots and onions with scrambled eggs mixed all together! You will not be getting take out any longer! 

Have fried rice as an entree or a side dish when serving it! If you love fried rice try these variations of fried rice: Bacon Fried Rice, Shrimp Fried Rice, Ham Fried Rice or Chicken Fried Rice.

Easy fried rice

Easy Fried Rice

I have always loved fried rice. I could probably eat an entire bowl. The great thing about this recipe is that you can add whatever you would like! I have added bacon, chicken, and ham. It is the perfect fried rice base and they say the secret ingredient to get the authentic Chinese taste is sesame oil. Whatever it may be it is fantastic!

I had my entire family over for chinese night. It was a lot of work, but I wanted them to experience my famous sweet and sour chicken. They absolutely loved it and agreed that it tasted straight from a restaurant.

I always serve this amazing fried rice with all of my Chinese dishes. It is easy and goes perfectly as a side!

Ingredients in Fried Rice

  • White long grain rice- Day old and cold rice help to keep it from being mushy.
  • Small white onion  
  • Vegetables- Peas and Carrots.  You can also add in other veggies such as bell pepper, broccoli, cauliflower, asparagus, snow peas and cabbage.
  • Eggs
  • Sesame Oil 
  • Soy Sauce
  • Green Onions- Garnish with adding in sliced green onions right at the end! 

How to make Fried Rice

Preheat Skillet. Turn your skillet to medium high heat and pour sesame oil into the bottom of your skillet and add the onion, peas and carrots. Fry this until they are tender.

Slide the veggies to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the veggies.

Add the rice. Combine it with the veggie and egg mixture. Pour the soy sauce on top and stir until it is heated throughout. Garnish with green onions.

Cooking easy fried rice

veggies and egg cooking

rice and veggie mixture

easy fried rice

Tips for making Fried Rice:

My Chinese sister in law gave me these awesome tips and recipe that I feel make it truly authentic. This is a tried and true family recipe that tastes even better than take out. We love have family gatherings and this is always a favorite recipe to use.

Here are some tips that will make this fried rice simple and easy for you to make. The great thing about this fried rice is made all in one pan. Less clean up for you and more time to sit and enjoy your fried rice as a family.

  1. Cold rice or day old rice is best. This helps to prevent and keep the rice from sticking together and getting mushy. It does not have to be cold, but it is best to have day old rice instead of fresh rice.
  2. Scramble the egg in the same pan. To save on dishes you can just slide the veggies to one side and pour the egg in the other side. Scramble the egg with a spatula and then combine with the vegetables.
  3. Use Jasmine or long grain rice. Using a long grain rice will produce the best results and is most commonly used.
  4. Use Sesame oil. For the authentic flavor this is a MUST! Sesame oil has distinctive nutty aroma that brings the flavors together in this dish.
  5. Soy sauce is your best friend. Little to a lot is all up to you. Don’t be afraid to go wild or stay true to the recipe. You will enjoy the extra flavoring soy sauce has to offer mixed with veggies and rice.
  6. Cook the veggies and egg in the same pan. This is my favorite trick to making this recipe all in one pan. As soon as the veggies are tender just slide them over to the side, pour the eggs onto the other side and scramble. It is as easy as that!

Fried Rice is great for leftovers!

  • Can you reheat Fried Rice? Yes! This is an easy fried rice recipe that is great to double to have left overs for the following day. The best way to reheat fried rice is either on the stove top or in the microwave. You don’t want to reheat fried rice more than once for best results.
  • Can you freeze Fried Rice? Yes! It is best to place cooked fried rice in air tight containers or ziplock bags. When ready to reheat, the microwave is the best option.
  • How long does Fried Rice last? After you cook fried rice, it is best to refrigerate in air tight containers. If it is properly stored, fried rice will usually keep between 5-7 days in the refrigerator.

Is it healthy for you?

This Quinoa Fried Rice or even this Cauliflower “Fried Rice” are both healthier ways to make fried rice. Quinoa and cauliflower fried rice are perfect for making the dish low carb. You will get that same authentic and delicious Chinese flavor. Fried rice on average is about 333 calories in 1 cup. You better have 2!

What to serve with Fried Rice

 

 

easy fried rice

 

Easy Fried rice

4.83 from 113 votes
An easy and delicious fried rice that will go perfectly to any chinese dish!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 8

Ingredients
  

  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion chopped
  • 1 cup frozen peas and carrots thawed
  • 2-3 Tablespoons soy sauce more or less to taste
  • 2 eggs lightly beaten
  • 2 Tbsp chopped green onions optional

Instructions
 

  • Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Video

Notes

*Day old cold rice works best and prevents the rice from being mushy. 
Post Update 8/19

Nutrition

Serves: 8

Calories142kcal (7%)Carbohydrates20g (7%)Protein4g (8%)Fat5g (8%)Saturated Fat1g (5%)Cholesterol41mg (14%)Sodium282mg (12%)Potassium99mg (3%)Fiber1g (4%)Sugar1g (1%)Vitamin A1736IU (35%)Vitamin C3mg (4%)Calcium20mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine Chinese
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

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    1. 5 stars
      I made it again and my husband stated it is the best fried rice he has ever eaten!
      Thanks for the great recipe.

  1. Hi Alyssa,
    I don’t have an instant-pot. This recipe looks delicious… How would I prepare the rice stove top ? Alyssa, I’m clueless girl when it comes to preparing rice which is favorite go to at a Chinese restaurant…
    Ben…

  2. 2 stars
    This is one of the blandest fried rice recipes I’ve seen… Where are the spices? Any aromatics beyond a bit of onion? Why is this made in a frying pan and not a wok?

    This is a fried rice only in the strictest technical sense – it’s a dish that contains rice and the food is being fried…

    1. It’s the blandest recipe? Did you taste it? I haven’t made it yet, but when using soy sauce you really don’t need many other seasonings. Maybe it was made in a frying pan because that’s all she had. I intend on making mine in a regular pan. Not everyone owns a wok.

      Maybe instead of criticism, helpful suggestions. There was really no need to be rude.

      1. Hey Jessica,

        I found a really nice wok at Walmart… I think I paid $25.00 for it, but don’t quote me on that because it may have only been like $20.00… I use it a LOT! Small price to pay for a wok, I’d say… I’ve seen them where they cost $100.00 or more! Yikes, there’s a punch in the pocket book! Right?

  3. 5 stars
    I made this tonight and it was soooo good. I made the rice today and just cooled it down in the fridge. Will for sure be making this again!

  4. This recipe was so yummy. I added cubed Spam and chopped mushrooms. I also used green bell pepper instead of peas and carrots. My husband is already talking about making it again. Thank you for sharing this recipe!

  5. 3 stars
    i have been making chinese stir fry for 30 years and eating it for 50. from chinatowns in la and sf and porland oregon. all these places use peanut oil and a wok not sesame and a frying pan the reult is not the same.certainly not better than take-out. sesame oil is used in marinades for flavor and you can add it to the rice mixture,but it has a low smoking point. never make kung pao in an oven!

    1. 5 stars
      Light Sesame for flavoring but dark sesame is for cooking/frying as it has a higher smoke point and more flavor. I made this yesterday at home for the first time. No more takeout for my wife and I now!

  6. So easy and a family fav! Have been using this recipe for the last year or so.. finally put a comment up. Our taste buds thank you and this busy Mum thanks you for a fast easy and healthy dinner option.

  7. 5 stars
    The best fried rice ever!! The only change I did was a bit less sesame oil (it is too strong for us) but other than that, this is a family FAVORITE!!!!! Thank you!

  8. Stupid delicious! Seriously the sesame oil is key! Thank you for sharing ( I have never left a response…. Never felt the need to. Until now!

  9. I have been making fried rice for quit a while. Always plan the previous day and cook your rice then. It really needs to sit in the fridge overnight. I also use a cheap peice of pork that I cut up into chunks and cook the previous day. . I cook the pork with some olive or cannola oil. So when preparing the Rice. use real butter instead of oil. It fries better and doesn’t stick the rice in the pan, also adds great flavor. I agree to add peas/carrots, onion and scrambled eggs. soy sauce, small amout of sesame oil and whatever spices you want. (sprinkling of Chili powder for heat). Add the meat. At about 3 minutes before removing from the stove top add a small can of drained pinapple chunks and a small can of drained water chestnuts. stir them in and just heat a little. Fantastic and enjoy! Best fried rice I ever made.

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