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

4.85 from 97 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


  • 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


  • 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.



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


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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  1. 5 stars
    This is the best fried rice recipe that I have found and I’m very pleased with it. Thank you! It’s always nice to find a recipe that becomes a keeper!

    1. 5 stars
      This is so quick and easy! I make this all the time and always have cooked white rice on hand because my boyfriend eats it with everything but sometimes it gets boring! I just sautéed some minced garlic first (instead of the onion because I’m not a big fan!) and then added some sliced hot dog (the only meat I had on hand at the time). Sooo yum. Topped off with some sriracha at the end too. It’s so simple yet so tasty thank you for sharing with us!

  2. 5 stars
    I made this Fried Rice and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal

  3. 5 stars
    Thank you for sharing this great recipe, I make this at least once a week, it’s easy, delicious and my go to when I need something quick to make for dinner!

  4. 5 stars
    This was so easy AND delicious. Using the frozen carrots and peas is genius and didn’t compromise the end result (versus using fresh) at all. I found the tips to be very helpful and using just one pan was a bonus. I will definitely be making this again and again. Thanks for the great recipe.

  5. I have been making this fried rice since Chinese food was bought into this country of ours and theres nothing wrong with having this as a main meal especially when one is watching their weight!

    1. Not sure if your question has been answered – did you mean are they cooked before they’re FRIED, or when you buy frozen vegetables at the store, are they cooked before they are frozen? Most veggies are blanched before freezing them, so they are “partially cooked”. Both peas and carrots may be eaten raw, so there is no harm in them not being fully cooked – they just won’t be as soft.

  6. Made this for dinner tonight and it turned out GREAT (never made fried rice until now). I did not put shrimp in it this time but next time I will…so EASY PEASY…LOL

  7. 5 stars
    I made this recipe as is and I thought 2 Tbsp of sesame oil was too much. The flavor was overwhelming to me (personal taste). 2nd time around I reduced to 1 Tbsp sesame oil and added 1 Tbsp vegetable oil. I still had a nice hint of the sesame oil. Added an extra cup of veggies as well. This is a great, easy recipe.

  8. 4 stars
    Just made this free form (no amounts) for 4 people…used 6 eggs, about 2 cups veggies, quite a bit of sesame oil and added a little oyster sauce. Still missing something, but at the same time, still very moreish! We will keep experimenting to see if we can find that elusive missing flavour. Very nice though.

    1. Jen, you may want to try a touch of Powdered ginger. I found that really made it perfect for me! I also added a little bit of fish sauce.

    2. You might try adding a little oyster sauce.if you have not yet, equal to amount of soy sauce or a bit less, and thin the combination with a tablespoon or 2 of chicken broth. Are you scrambling those eggs into the rice before cooking them? It seems like so many to add if you cooked them and then stirred the cut up cooked scrambled eggs into the rice as is normally done. Not that there is anything wrong if you like lots of eggs, just wondered.

  9. For a less healthy more take-out authentic fried rice experience use an oyster sauce that contains MSG. Like Lee Kum Kee brand Oyster Sauce. Just a tablespoon drizzled over then mixed will do the trick. Don’t forget to warn eaters of the MSG, no one likes migraines.

  10. Essential add ins are fresh ginger & garlic ( chopped ) . I took a Cantonese cooking course & they were always added . Mushrooms too Green onions are a nice garnish as well

  11. I made this and added left over rotisserie chicken and a bit of sliced water chestnuts. It was awesome! Vacuum packed leftovers and froze them. Reheated perfectly in the microwave. From now on I will always keep some in the freezer for quick meals. Thanks!

  12. Yummy! First time making fried rice, it was very easy! I accidentally added wayyy too much soy sauce though…. whoops.

  13. 4 stars
    I’m a guy but love to cook.the only i added was the powdered ginger it gives that unique flavor.great recipe.

  14. 5 stars
    Best rice ever!
    Thank you for sharing. I think it’s great to keep it simple and then you can add other ingredients to spice it up a little if you wish.
    Will make it again for sure. (soon) 🙂

  15. 5 stars
    Fantastic fried rice recipe, thank you so much for sharing! Added just a tbsp of oyster sauce for extra umami flavour

  16. 5 stars
    Great easy to make recipe. Didn’t have white onions to garnish so used celery from my garden. I also added ginger with the vegetable. Love the tip of doing the egg at the side of the vegetables to save on dishes.

      1. 5 stars
        Instant rice works great too~! I also use mixed vegetables if I don’t have peas and carrots. I also put pork in our fried rice I cut it in small pieces and take the fat off, then first fry it in the pan.

  17. Are the 3 cups of rice measured after it is cooked, or is it 3 cups of rice that are then cooked to equal more rice?

  18. I use liquid aminos by Bragg’s as a soy sauce substitute and the Vegetable Better than Bullion as added flavor in my fried rice. Delicious and yes it test better thank take out. Love it!

  19. 5 stars
    I’ve made fried rice after many different receipts ,however this is the best fried rice by far. Simple to make and delicious. Thank you.

  20. 5 stars
    Thanks for the tips. Luckily, we had enough sesame oil on hand. I used mushrooms and broccoli for the veggies. We had it as our side with grilled salmon with corn and tomato salsa. The meal is on our must repeat list. Great way to use leftover rice and leftover corn on the cob.

  21. Very nice lunch….threw in cabage, carrots, onion and garlic and cooked up delicious… added some spices at the end with added salt and pepper…..Will definatley make again. Thanks!

  22. SOoooo good. My husband adores rice dishes, I made this with chicken sate last night, easy and delicious. Will be making fried rice more often now.

  23. 4 stars
    This fried rice on my country called “Nasi Goreng” was a very popular culinary recipe….thanks for sharing this recipe…looks like there was plenty variation on how to make fried rice….and this recipe one of them.

  24. This is so good. Made a double recipe for dinner tonight (there are 5 of us) as a side dish and it is all gone! They loved it. Easy to prep and make.

  25. 5 stars
    Best and fast cooked chinese rice..
    To make it lil spicy I added ginger garlic grated with onions. And lil spice sauce in the end..
    Taste best..
    Thanks 😊

  26. 4 stars
    Great recipe. Easy to make and great reheated. Heads up, ALWAYS use day old rice. Fresh rice just turns into a starchy mush.

  27. I’ve been making fried rice for 40 years. First started when I got my first wok at 25 and it came with Madame Wong’s Chinese cookbook, which has become my Bible to Chinese cooking. It can be found online , but no longer is published. It’s wonderful!A few tips that you left out about rice. Always use long grain rice, measure your rice into your pot and before you cook it run cold water over the rice and rinse at least five times and watch all the starch pour out from your rice. You’d be surprised at all that glue!
    Fresh ginger is very overpowering. Sesame seed oil can be overpowering. There is bottled stir fry oil, or use cannola! I’ve never used carrots or peas, instead quickly stir fry first fresh sliced pea pods, lots of sliced green onion, a little bit of fresh (not canned or bagged) bean sprouts. You can add mushrooms, bits of red pepper too. Follow instructions as above, but ALWAYS RINSE YOUR LONG GRAIN RICE 5 TIMES before cooking and ALWAYS refrigerate rice till cold before frying it.

  28. Thanks for featuring this recipe. I’m making Asian inspired pork ribs today (they’ve been marinating in the fridge) and decided to try the fried rice tonight. I was wondering how it would be with brown rice (not as good as white rice). I made brown rice last night to use in the recipe. Just curious as to what your thoughts would be with using brown rice. By the way I love Asian sesame oil! Thanks.

  29. I want to try this recipe but the print is so small I can barely read it. Is there a way to print it in larger print?

  30. 5 stars
    Easy to follow directions and recipe came out delicious. I added sea salt and used a sushi grade cooked white rice. Cut up fresh carrots and frozen peas. Thank you so much!

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