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Skip the delivery menu because this easy fried rice recipe is a one-pan lifesaver that comes together in under 25 minutes. Packed with savory soy sauce, toasted sesame oil, and tender-crisp vegetables, it delivers that authentic restaurant-style taste without the grease, msg or the wait. It’s the ultimate way to take some pantry staples and leftover rice into a main course the whole family will devour.
Through years of making this recipe, I’ve learned the difference between “okay” homemade fried rice and “restauarnt-quality” rice comes down to one specific variable – moisture control. My early attempts often ended up guyym ybecause I used fresh, hot rice. I’ve found that the absolute non-negotiable secret to this recipe working out is using cold, day-old rice. Chilling the grains allows them to dry out and firm up, making sure every bite it perfecly fulffy rather than a mushy clump.
See the recipe card for full information on ingredients and quantities.
This fried rice is delicious on its own, but pair it with my Sheet Pan Stir Fry or Egg Roll In A Bowl, and suddenly dinner feels like a full-on family feast.
How to Make This Easy Fried Rice
Step 1: Heat the Oil
Heat the oil in a large skillet or wok over medium heat. Add the onion and minced garlic. Sauté for 2-3 minutes until the onions are soft and translucent. This step infuses the oil with flavor before the other ingredients are added.
Step 2: Flash Cook the Vegetables
Toss in the frozen peas and carrots. Cook for another 1-2 minutes, stirring frequently, just until they are partially thawed. You don’t want to overcook them here, as they will continue to cook once the rice is added. 
Step 3: The High-Heat Fry
Increase your heat to medium-high and dump in the cold, cooked rice. This is the “frying” stage. Cook 2-3 minutes, tossing constantly. You want the rice to heat through and get slightly crispy (browned) on the edges.
Step 4: Scramble the Eggs
Push the rice mixture to the outer edges of the pan to create a large empty space in the center. Crack your eggs directly into this hole and scramble them with your spatula until fully cooked. This one-pan method keeps the egg fluffy without requiring a second dirty pan (bonus!)
Step 5: Season and Serve
Once the eggs are set, mix them into the surrounding rice. Stir in the soy sauce and sesame oil. Toss everything together until the rice is evenly coated and takes on that signature golden-brown color. Top with chopped green onions and serve immediately. 
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- The Reheating Trick: Fried rice tends to dry out in the fridge. To restore the texture, add a splash of water or chicken broth (about 1 tablespoon) to the rice before microwaving. This creates steam that re-hydrates the grains without making them soggy.
- Freezer: This recipe freezes beautifully. Let it cool completely, then store in freezer-safe bags for up to 6 months.
More Easy Dinner Ideas You’ll Love
- Dorito Taco Casserole
- Sloppy Joe Casserole
- Crack Chicken Casserole
- Minestrone Soup Recipe
- Beef Stroganoff
Easy Fried Rice (Better Than Takeout)
Ingredients
- 3 cups cooked jasmine rice must be cold – we prefer day old rice
- 1 tablespoon vegetable oil or canola oil
- ¼ large Vidalia onion chopped
- 2 cloves minced garlic
- 1 cup frozen peas and carrots
- 2 large eggs whisked
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce use low sodium if preferred
- 2 stalks Green onion chopped, for garnish
Instructions
- Sauté Aromatics: Preheat oil in a large skillet or wok over medium heat. Add onion and garlic; sauté for 2-3 minutes until soft.3 cups cooked jasmine rice
- Flash-Cook Veggies: Add frozen peas and carrots. Cook for 2 minutes until partially thawed.1 tablespoon vegetable oil, ¼ large Vidalia onion, 2 cloves minced garlic, 1 cup frozen peas and carrots
- Fry the Rice: Increase heat to medium-high. Add the cold rice. Fry for 3 minutes, tossing frequently, until hot and slightly browned on the edges.
- Scramble Eggs: Push rice to the side to create a well in the center. Pour in whisked eggs and scramble until set.2 large eggs
- Season & Serve: Stir eggs into the rice. Add soy sauce and sesame oil; toss until evenly coated. Garnish with green onions.3 tablespoons soy sauce, ½ teaspoon sesame oil
Jenn’s Notes
- Rice Tip: If you don’t have day-old rice, spread fresh hot rice on a baking sheet and freeze for 20 minutes to dry it out.
- Gluten-Free: Swap soy sauce for Tamari or Coconut Aminos.
- Protein: Add cooked chicken, shrimp, or tofu with the peas and carrots.
I just made this for someone else, taking a chance because I’d never fixed it before. I loved it so much I made a batch for us, too.
Cooked this today with the addition of strips of chicken breast, absolutely fabulous.
This recipe was so easy to make and I already had all the ingredients at home. I enjoyed making it and it tastes great! Thanks
Can you leave the egg out of fried rice?
You can, but it will change the consistency.
Do I have to use Jasmine rice? Or will brown rice do just fine?
Better Than Take Out Fried Rice
Tried this for the first time and also first time making fried rice. Used Toasted Sesame Oil, added water chestnuts and leftover shredded pork. My husband could not believe I made this and kept asking! 😘 Thank you! So good !
Hi, Jenn…. Your newletter this week was filled with great recipe ideas… now, I have at least three meals for the rest of the week … Thank you … 🙂
This is sooo delicious and soo quick and easy!! Thanks for sharing!
Fried rice is always one of our go tos. It’s so easy to throw together and tastes so good! love this recipe
Never ordering take out again! This was so easy to make and better than our local restaurant!