Enjoy Fried Rice at home with this easy 15-minute copycat version of vegetable fried rice.
This vegetable fried rice is one of the easiest, fastest recipes to make at home and the perfect recipe to turn leftover rice into something fabulous!
If you are like me, one of the best things about Chinese Take-Out is the fried rice!
Good news--it happens to be INCREDIBLY easy to make at home. Not to mention, homemade fried rice is a WHOLE lot better for you and you can customize it any way you like!
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, yet the contrast between the textures and flavors is perfection! It is salty, crispy, crunchy, soft, and buttery! Just delicious.
Ingredients for Fried Rice
- Cold Cooked Rice: It is really important you use leftover cooked cold rice, as this helps the rice fry up properly and become a starchy, gooey mess.
- 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 or vegan, 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.
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.
How to Make Fried Rice at Home
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.
- Heat a large skillet over medium heat and add in butter. Heat just until the butter is melted.
- Whisk together the eggs and pour them into the skillet.
- Cook the eggs until just set, scrambling them with a spatula as they cook.
- Remove the eggs from the skillet and set them aside.
- Add a bit of oil to the skillet, then add in the minced onion and carrots.
- Saute until the onion just begins to soften. It is okay if the carrots still retain a crisp texture, but the onions should soften.
- Once the onions are just beginning to soften, add in the garlic and saute for just 30 seconds or so--you do not want to burn the garlic!
- Move the vegetables to one side of the skillet.
- Increase the heat to high and add in a bit more oil.
- Add in the cold rice, peas, sliced green onions, soy sauce, and rice wine vinegar.
- Stir everything together to evenly distribute ingredients.
- Continue to stir 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.
- Right before serving, add in the sesame oil, the cooked eggs, and a bit more soy sauce and mix to incorporate everything.
Modifications for Fried Rice
- Chicken Fried Rice: Saute 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 saute 8 ounces of small, peeled, deveined shrimp that have their tails removed for 30 seconds per side. Remove from skillet and then saute eggs and then shrimp. Add cooked shrimp to fried rice right before serving.
- Egg-Free Fried Rice: Simply omit the eggs.
Storage Directions
Fried rice can be stored in the fridge for 3 days. However, leftover rice is not safe to consume after than 4 days, so if you started this recipe with rice that was older than 24 hours, only store the leftover fried rice for 24-48 hours.
The best way to reheat fried rice is to heat up a skillet you made your fried rice recipe in and then saute the leftover fried rice quickly on high heat for 2-3 minutes until heated through.
Serving Suggestions
Serve this Easy Veggie Fried Rice with additional sliced green onions, hot sauce, and additional soy sauce on the side.
While perfect served alone, I love to pair this fried rice with Baked Egg Rolls, Spring Rolls, or Vegetable Potstickers for a fun take-out fake-out meal. It also makes a great side dish for Stir-Fried Chicken and Bok Choy or Instant Pot Mongolian Beef.
More Simple Copycat Take-Out Recipes
If you tried this recipe for Homemade Fried Rice, I would love for you to leave a review below!
Fried Rice
Ingredients
- 1 /2 tablespoon butter
- 2 eggs whisked
- 1 tablespoon canola oil divided
- ¼ cup yellow onion minced
- 3 green onions finely sliced, plus more for topping
- ½ cup carrots diced or shredded
- 1 cup frozen peas defrosted
- ½ teaspoon minced garlic optional
- 3 cups leftover COLD rice
- 2 tablespoons reduced-sodium soy sauce divided
- ½ tablespoon rice wine vinegar
- ½ teaspoon sesame oil optional
Instructions
- Heat a large non-stick or stainless steel skillet over medium heat and add in butter. Heat just until butter is melted.
- Whisk together eggs and add to melted butter. Cook the eggs, stirring often, to form scrambled eggs. Once eggs are just set, after about 1-2 minutes, remove from skillet and place onto a plate.
- Add in the oil to the skillet, then add in the minced onion and carrots. Saute, stirring frequently for 3 minutes, or until the onion just begins to soften.
- Add in the garlic and just saute until fragrant--about 15-30 seconds. DO NOT BURN THE GARLIC.
- Move the vegetables to one side of the skillet. Increase the heat to high and add in the remaining ½ tablespoon canola oil. Heat for 10-15 seconds and then add in the cold rice, peas, sliced green onions, 1 tablespoon of the soy sauce, and rice wine vinegar. Stir everything together to evenly distribute ingredients. Continue to stir 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.
- Turn off heat and add in remaining 1 tablespoon soy sauce, cooked eggs, and sesame oil, if using, and mix to combine.
- Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.
Notes
- Be sure to use cold rice--leftover rice works best.
- If you don't have canola, peanut, or avocado oil, vegetable oil will work.
- If you need this to be dairy-free, simply saute the eggs in canola oil OR nonstick-cooking spray.
- Omit the garlic if you don't care for it.
- Omit the eggs and butter for a Vegan-Friendly Dish.
- Feel free to add any vegetables you like. I often add in shredded cabbage, sugar snap peas, and edamame.
- Fried rice can be stored in the fridge for 3 days. The best way to reheat fried rice is to heat up a skillet you made your fried rice recipe in and then saute the leftover fried rice quickly on high heat for 2-3 minutes until heated through. Note: If the rice that you started this recipe with was older than 24 hours, only store the leftover fried rice for 24-48 hours.
summer
For the white rice, should I use long grain (traditional Chinese rice) vs short gain (stickier Japanese rice)?
Kristen Chidsey
Either works for this recipe, but personally, I prefer long grain.