Name: Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Ingredients: 1 /2 tablespoon butter; 2 eggs (whisked); 1 tablespoon canola oil (divided); 1/4 cup yellow onion (minced); 3 green onions (finely sliced, plus more for topping); 1/2 cup carrots (diced or shredded); 1 cup frozen peas (defrosted); 1/2 teaspoon minced garlic (optional); 3 cups leftover COLD rice; 2 tablespoons reduced-sodium soy sauce (divided); 1/2 tablespoon rice wine vinegar; 1/2 teaspoon sesame oil (optional)

Jump to Recipe

Enjoy the flavors of fried rice easily at home using this copycat recipe for vegetable fried rice. Made in just 15 minutes, this fried rice recipe is one of the easiest, tastiest ways to transform leftover rice into a crave-worthy dish!

Veggie Fried Rice in a bowl next to skillet with fried rice

While I love Hunan Beef, Shrimp Lo Mein, and Orange Chicken, one of my favorite things about Chinese take-out is the fried rice. And it happens to be INCREDIBLY easy to make at home.

Reasons to Love This Fried Rice Recipe

15-Minute Recipe. This recipe for fried rice comes together quickly using leftover rice, crisp-tender, veggies, scrambled eggs, and just the right combination of seasonings. It is an incredibly simple, humble dish, that tastes incredible.
Better for You. Homemade Fried Rice is significantly lower in fat and sodium than any takeout version.
Customizable. Because you are making it, YOU get to be in charge. This recipe can be easily modified to become egg-free, dairy-free, and or gluten-free.
Perfect Flavor & Texture. This recipe produces fried rice that is salty, crispy, crunchy, soft, and buttery. Absolutely delicious!
Great use for Leftover Rice. Fried Rice is BEST prepared with leftover, cold rice. This is the perfect time to use up leftover Instant Pot Brown Rice or Instant Pot Jasmine Rice.

Notes on Ingredients & Equipment

Ingredients for Fried Rice labeled on white counter top

Cold Cooked Rice: It is really important you use cooked rice, that has been fully chilled, as this helps the rice fry up properly and not become a starchy, gooey mess. You can use any leftover cooled rice such as Instant Pot Brown Rice or Instant Pot Jasmine Rice.
Vegetables: Traditionally, fried rice is made with white and green onions, carrots, and peas. But do not be afraid to load up on the veggies based on what you have on hand. Some additional ideas would be shredded cabbage, sugar snap peas, or edamame.
Soy Sauce: Soy sauce is critical to really flavor the fried rice, and you need more than you may think. For that reason, be sure to purchase low-sodium soy sauce.
Eggs: Scrambled eggs are traditional in take-out fried rice. However, if you are egg-free, simply omit the eggs.
Garlic: Because garlic flavor makes everything taste so much better!
Oil/Butter: The eggs have the best flavor when scrambled in butter. But the rice and vegetables need to cook longer and at a higher temperature, therefore it is crucial to use an oil that has a high smoking point, such as peanut, avocado, or canola oil.
Rice Wine Vinegar: This may seem like a surprising ingredient, but it really helps to wake up the flavor of the fried rice.
Sesame Oil: To replicate classic fried rice, add a bit of toasted sesame oil at the end. This is optional and it is better to use less than more of this oil, as it has a very strong flavor.
Pan: You don't need a wok, a fancy flat cooktop, or any special pan to make homemade fried rice, a large non-stick or stainless steel skillet works perfectly.

How to Make Fried Rice at Home

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Start with the Eggs

If you are opting to add scrambled eggs to your fried-rice it is best to begin this recipe by cooking whisked eggs a bit of butter and then remove from pan once set.

Scrambled eggs for fried rice in saute pan.

Sauté the Onions and Carrots

Next, you want to soften the onions and carrots by cooking them in the same skillet you scrambled the eggs in. Once softened, add in the garlic and sauté for just 30 seconds or so, using caution to not burn the garlic.

Carrots, onions, and garlic in large saute pan.

Add Cold Rice to Skillet

Once the vegetables are softened, use a spatula to push them to one side of the skillet. Add in the cold rice, peas, sliced green onions, soy sauce, and rice wine vinegar, and cook over high heat, stirring constantly, until the rice has begun to brown and get crispy and is warmed through. This will take 3-5 minutes, depending on the size of your skillet.

Rice with carrots and peas in large skillet.

Finish with Flavor

Right before serving, add in the sesame oil, the cooked eggs, and a bit more soy sauce and mix to incorporate everything.

Fried rice made with brown rice and peas in bowl.

∗ Tips for the Best Fried Rice ∗

While this recipe is incredibly easy to make, there are a few tips that will help you achieve restaurant-quality fried rice at home.

Use COLD Rice. Seriously, if you want to get the crispy bits on the rice, cold rice is a MUST. Rice will get stuck together and get really mushy if you try to fry it if it is hot or warm. This is why this recipe is so great to make when you have leftover rice on hand. If you don't have leftover rice, prepare fresh rice and then spread the cooked rice onto a sheet pan and pop it in the freezer for 15 to 20 minutes, or until the rice is fully chilled.
Season and season again...but don't use SALT. Fried rice is seasoned heavily with soy sauce. And it needs to be added in layers to truly season the fried rice. But because soy sauce is really high in sodium, even the low-sodium brands, do not make the mistake of adding kosher or table salt to your rice or veggies, or you will end up with an overly salty dish.
Work Fast. The beauty of this recipe is that it comes together super, super quickly. But that also means it should not be left unattended, as it can burn very quickly.

Modifications for Fried Rice

Chicken Fried Rice: Sauté small chunks of cubed boneless, skinless chicken breast along with the onions and carrots, until the chicken is fully cooked through. Then proceed with the rest of the recipe.
Shrimp Fried Rice: Have shrimp on hand? Heat a large skillet over high heat. Add in ½ tablespoon of oil and then sauté 8 ounces of small, peeled, deveined shrimp that have their tails removed for 30 seconds per side. Remove from skillet and then sauté eggs and then shrimp. Add cooked shrimp to fried rice right before serving.
Egg-Free Fried Rice: Simply omit the eggs.

Storage Directions

Keep in mind that is not safe to consume leftover refrigerated rice after 4 days. Therefore, if you started this recipe with rice that was older than 24 hours, only store the leftover fried rice for 24-48 hours.

Refrigerate: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days, or within 4 days of making plain rice.
Freeze: Let cool completely and transfer the fried rice to a freezer-safe container and freeze for up to 1 month in the freezer.
Reheat: Reheat from the fridge or straight from the freezer in a skillet over medium-high heat until warmed through.

More Favorite Copycat Take-Out Recipes

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Comments

5 from 12 votes (3 ratings without comment)

Vegetable Fried Rice

Reasons to Love This Fried Rice Recipe

Notes on Ingredients & Equipment