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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 want your Recipe please that look so Good.
Thank You Jennifer 👏🏼👍🏼😊LOOKS SUPER ❗️❗️ and A GREAT meal too For ADD ins👍🏼❗️G-d♥️Bless😊
I’ve made very similar fried rice for many years originally shown “how to” by my sister-in-law from Hong Kong. At beginning, we brown chopped up bacon. Adds to “yummyness”!
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!
I’ve 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!!!