This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This Easy Fried Rice has always been one of the most-loved recipes on my site! I have made different versions, but this classic recipe is the one everyone keeps coming back to because it’s so easy and delicious!
A Reader’s Review
I’m a really picky eater so it’s really hard for me to try new recipes but I gave this one a go because it had so many good reviews. I’m so happy that I did! This fried rice recipe was so simple and easy to do, my husband wants me to make this all the time now. I highly recommend this recipe!
Literally The Best Fried Rice Ever!
- Authentic Flavor: The secret to that classic Chinese takeout taste? Sesame oil! It ties everything together for that rich, nutty flavor.
- One-Pan Wonder: Everything cooks in a single pan, which means less mess and more time to sit back and enjoy the family. Win-win!
- Better Than Takeout: This tried-and-true family favorite beats takeout every time. I even visited my son in college and taught him how to make this recipe so that he could have a decent meal to make himself!
Ingredients Needed
- Cold or Day-Old Rice: Fresh rice gets mushy, so if you can plan ahead, day-old rice will make all the difference!
- Use Jasmine or long grain rice! Short grain? Too sticky. Long grain? Perfect texture. Trust me!
- Soy Sauce! Add a little or add a lot, it’s up to you! Either way, it’s the secret sauce that brings everything together!
How To Make The Best Fried Rice
My Chinese sister-in-law shared some game-changing tips for this recipe, and they make all the difference! Follow this easy recipe to make some PF Chang’s Honey Chicken, and you’ll never go back to takeout again.
- Cook Veggies: Preheat a large skillet or wok to medium heat. Add sesame oil, chopped white onion, and frozen peas and carrots, then cook until tender.
- Cook Eggs: Slide the vegetables to the side and then pour the eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, then you can mix the eggs with the vegetables.
- Add Rice: Add cooked white rice to the veggie and egg mixture, then pour soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
- Enjoy! Top with green onions, if desired, and serve immediately.
How to Store Leftover Fried Rice
- How long does fried rice last? Stored right in an airtight container, it stays fresh for 5–7 days in the fridge.
- Can you reheat it? Yep! Stovetop or microwave works best—just don’t reheat it more than once.
- Can you freeze it? Absolutely! Seal it up in an airtight container or ziplock, throw it in the freezer, and you’re good to go!
What To Serve It With
This dish goes with everything! If you love fried rice, try these variations: Bacon Fried Rice, Shrimp Fried Rice, Ham Fried Rice, or Chicken Fried Rice. Looking for low carb? Try Quinoa and cauliflower fried rice.
Pin this now to find it later
Pin It
Easy Fried Rice
Ingredients
- 3 cups cooked rice *
- 2 tablespoons sesame oil
- 1 cup chopped white onion 1 small onion
- 1 cup frozen peas and carrots
- 2-3 tablespoons soy sauce more or less to taste
- 2 lightly beaten eggs
- 2 tablespoons chopped green onions optional
Instructions
- Preheat a large skillet or wok to medium heat. Add 2 tablespoons sesame oil, 1 cup chopped white onion, and 1 cup frozen peas and carrots. Cook until tender.
- Slide the vegetables to the side and pour 2 lightly beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables.
- Add 3 cups cooked rice * to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
- Top with 2 tablespoons chopped green onions, if desired, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sesame seed oil is a MUST, trust my words, I actually added a bit extra.
Same here! It was delicious but definitely needed a bit more sesame oil and a tad more soy sauce.
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!
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!
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.
This has been my go to recipe for fried rice. So easy and great taste
By day old rice…. what does she mean? Cook it the day before and then reheat in the pan with everything else?
Yes! That is correct. Cooked rice is best for fried rice because it is not as sticky.
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!
Yes, I agree… 1 T sesame oil was enough in my opinion.
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!
I would like to know if it can work if I can add prawns to this recipe. Let me know please.
Yes, that will be perfect! I even have this shrimp fried rice to try: https://therecipecritic.com/better-than-takeout-shrimp-fried-rice/.
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.
This recipe was simple and delicious ?Tonight was the first time I made fried rice and it was a hit! I added ginger and used frozen peas & carrots but followed the recipe as shown. Thank you for sharing!
Needed something quick, easy and I could use my extra veggies with!!!! My kids LOVED this recipe just as much as takeout!!! Thank you.
Ginger is a fantastic addition too.
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!
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?
Thank you for letting me know. We just updated the printable version and it should be larger now. Please let me know if you have any other problems with it.
Going to try this but what’s the recommended serving size? A cup?
Yes, one cup is the serving size.
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.
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.