Easy Fried Rice Recipe

4.96 from 127 votes

This easy fried rice recipe tastes better than takeout and comes together in 25 minutes. Fluffy jasmine rice, frozen vegetables, eggs, and a splash of soy sauce. Works as a weeknight side or add chicken or shrimp and call it dinner.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Side Dish

Cuisine: Asian

Servings:

Calories: 654kcal

Author: Jennifer Fishkind

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

Video

Notes

Storage:

Leftover fried rice keeps well in an airtight container in the fridge for up to 4 days, and it freezes beautifully for up to 2 months. Portion it out before it goes in the freezer so you can pull exactly what you need without thawing the whole batch.

To reheat from the fridge, a skillet over medium heat with a small splash of water or broth is the move, it brings the texture right back without drying everything out. In a hurry? The microwave works too. Just cover it with a damp paper towel to keep the moisture in.

Tips:

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.

Nutrition