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This easy fried rice recipe is on my dinner table at least once a week. Sometimes it’s a side dish, sometimes I add chicken or shrimp and it’s the whole meal. My family calls it better than takeout fried rice, and after nearly a million social shares, I think a lot of families agree.
I’ve made this so many times that I’ve sorted out exactly what works and what doesn’t. The rice type matters more than most recipes will tell you. I ran a side-by-side test with three different kinds, and the results changed how I make this every single time.
Jasmine rice is the answer. I’ll explain why in Why This Recipe Works.
This is my go-to simple fried rice recipe for weeknights because it comes together in about 15 minutes once your rice is ready. You can keep it exactly as written or use it as a base. I also have a cauliflower fried rice version if you want a lighter take on the same idea.
Serving this for dinner? Pair it with homemade egg rolls and you have a full spread that feels like it took way more effort than it did.
Ingredients for Fried Rice
- Day-old jasmine rice: This is the foundation. Cook your rice the night before and spread it on a sheet pan to dry out in the fridge. Day-old jasmine rice has dried out enough that it fries instead of steams.
- Sweet yellow onion: Diced onion goes in first and gets a full minute in the hot oil before the frozen vegetables join it. That minute builds a flavor base that carries through the whole dish.
- Canola oil (divided): You use it in two stages: first to cook the vegetables, then again right before the rice goes in. It handles high heat without burning, which matters here because a screaming-hot pan is what gives the rice its texture.
- Frozen peas and carrots: No thawing needed. They go in from frozen and cook through fast. This is the blend I use every time because it’s consistent and it works. If you want to swap in a different vegetable blend, keep the pieces small so they cook through at the same rate as everything else.
- Eggs: Room temperature eggs scramble faster and more evenly than cold eggs. Scramble them to the side of the pan and let the edges set before you pull them into curds. They’ll finish cooking when everything gets mixed together in the pan.
- Sesame oil: This goes in right before the rice, alongside the second tablespoon of canola oil. It infuses the rice as it fries and gives the whole dish that distinct takeout flavor. Don’t skip it.
- Low-sodium soy sauce: Regular soy sauce can make the whole dish too salty fast, especially in a hot pan where everything concentrates quickly. Low-sodium gives you control without sacrificing flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Easy Fried Rice
Step 1: Prep and dry your rice. The night before, cook your jasmine rice and spread it in a thin, even layer on baking sheet with parchment paper. Refrigerate it uncovered overnight. The surface needs to be dry before it hits the hot pan.
Step 2: Cook the onion, vegetables, and garlic. Add a tablespoon of canola oil to the pan over medium-high heat. Add the diced onion and cook for 1 minute. Add the frozen peas and carrots and the garlic and cook for another 2 to 3 minutes until the onion is translucent, the vegetables have warmed through, and the garlic is fragrant but not brown.
Step 3: Scramble the eggs to the side. Push the vegetables to one side of the pan. Pour the lightly beaten eggs into the open side and let the edges set for 30 to 45 seconds before you start moving them. Scramble until no wet egg remains, then push the eggs to the side with the vegetables.
Step 4: Add both oils and the cold rice. Add the remaining tablespoon of canola oil and the sesame oil to the empty area of the pan. Transfer the chilled jasmine rice on top of the hot oil. Lightly mix the vegetables and eggs into the rice, break up any clumps, and season with salt and black pepper.
Step 5: Fry the rice and listen for the sizzle. Let the rice sit undisturbed for 2 minutes until you hear it sizzle. That sizzle means it’s frying, not steaming. Continue cooking, stirring occasionally to prevent burning, for 7 to 8 minutes total until the rice is lightly fried and heated through completely.
Step 6: Add the soy sauce. Pour the soy sauce over the rice and stir to coat everything evenly. Cook for another 1 to 2 minutes until the soy sauce is fully absorbed. Taste and adjust from here.
Step 7: Garnish and serve. Transfer the fried rice to a serving bowl. Top with sliced green onions and serve immediately.
Storage
- Leftover fried rice keeps in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. Portion it out before freezing so you can pull exactly what you need.
- To reheat from the fridge, use a skillet over medium heat with a small splash of water or broth. This brings it back to the right texture without drying it out.
- The microwave works in a pinch. Cover it with a damp paper towel to keep it from drying out.
More Easy Dinner Recipes
Easy Fried Rice Recipe
Ingredients
- 3 cups day old jasmine rice (cooked according to package directions and chilled overnight)
- 2 tablespoons canola oil divided (1 tablespoon to cook the vegetables and 1 tablespoon to cook the rice)
- ½ cup diced sweet yellow onion
- 1 cup frozen vegetables (peas and carrots combination)
- 2 teaspoons minced garlic
- 2 large eggs lightly beaten (room temperature)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons thinly sliced green onions (garnish)
Instructions
- Prepare the jasmine rice according to package directions (to yield 3 cups total cooked rice). Transfer the rice to a large baking sheet lined with parchment paper. Place into the refrigerator, uncovered, overnight to chill and dry thoroughly before using.3 cups day old jasmine rice
- In a large (12-inch) non-stick skillet over medium-high heat, add 1 tablespoon canola oil. Once the oil is hot, add the onion and cook for 1 minute before adding the frozen vegetables and garlic. Cook for an additional 2-3 minutes or until the onions are translucent, the frozen vegetables have warmed through completely, and the garlic is fragrant.1 tablespoons canola oil, ½ cup diced sweet yellow onion, 1 cup frozen vegetables , 2 teaspoons minced garlic
- Push the cooked vegetables to the side of the skillet, pour the lightly beaten eggs into the clear side of the skillet and allow the eggs to cook and scramble until no wet egg remains. Allowing the eggs to sit undisturbed for 30-45 seconds, or until the edges start to firm, before you start to scramble them, will ensure that the eggs do not stick to the hot skillet. Push the scrambled eggs to the side of the skillet with the cooked vegetables.2 large eggs
- Add the remaining 1 tablespoon canola oil and sesame oil to the clean side of the skillet.1 tablespoons canola oil, 1 teaspoon sesame oil
- Transfer the chilled rice into the skillet on top of the hot oil then lightly mix the vegetables and egg into the rice, being sure to break apart any large lumps of chilled rice. Season the rice with salt and black pepper.1 teaspoon salt, ¼ teaspoon black pepper
- Allow the rice to sit undisturbed in the hot skillet for 2 minutes or until you start to hear the sizzle of the rice frying. This will help to get that signature “fried rice” texture. Continue to cook the rice, stirring occasionally to prevent burning and sticking, for 7-8 minutes or until the rice is lightly fried and heated through completely.
- Pour in the soy sauce, stirring to fully coat the fried rice and cook for an additional 1-2 minutes or until all the soy sauce has been absorbed into the rice.3 tablespoons low-sodium soy sauce
- Transfer the fried rice to a serving bowl and garnish with the sliced green onions before serving.2 tablespoons thinly sliced green onions
Jenn’s Notes
- Reach for a non-stick skillet, not stainless steel. Stainless steel was a disaster in testing, the rice stuck, clumped, and never developed the right texture. Non-stick is what gives the rice room to move and actually fry. A well-seasoned wok works just as well if you have one.
- Listen for the sizzle and then leave it alone. The most common mistake is stirring too much. Press the rice down, let it sit for a full minute, then stir. Constant movement means you’re steaming it instead of frying it, and the texture will never be quite right.
- Forgot to prep your rice the night before? Try this. Spread freshly cooked rice in a thin layer on a sheet pan and slide it into the freezer for 15 to 20 minutes. It’s not quite the same as overnight fridge rice, but it dries the surface out enough to fry properly. It’s the shortcut I reach for when I didn’t plan ahead.
- Cook your protein separately before anything else. If you’re adding chicken or shrimp, cook it in the same pan first, then set it aside. Once the rice is fully cooked, add the protein back in, toss to combine, and serve. Adding raw protein directly to the rice throws off the timing and leads to uneven cooking.
- Frozen pre-cooked jasmine rice is a shortcut that actually works. If you’re short on time, this is the one swap worth making. It needs an extra 3 to 4 minutes in the skillet to cook through, but the final result holds up just as well.
I want your Recipe please that look so Good.
Thank You Jennifer šš¼šš¼šLOOKS SUPER āļøāļø and A GREAT meal too For ADD insšš¼āļøG-dā„ļøBlessš
Iāve made very similar fried rice for many years originally shown āhow toā by my sister-in-law from Hong Kong. At beginning, we brown chopped up bacon. Adds to āyummynessā!
Made this low carb version with califlower rice no carrots or peas cut green beans to pea length came out delicious.
We love cauliflower rice too!
Iāve made it twice with shrimp and scallops and my family loves it.
I fix this quite often. So yummy. My whole family loves it.
It looks and sounds easy. Can’t wait to try it!
Yum!
Love this recipe!
I love Chinese food and fried rice is a favorite! This is a great Homemade recipe. Our take out is still better but for homemade this is amazing! Thanks!!!