This easy fried rice is my go-to recipe when I want something quick, flavorful, and satisfying. It’s inspired by classic restaurant-style fried rice but made right at home with simple ingredients. I love how versatile it is—perfect for using up leftover rice and vegetables. It gets its rich taste from butter, a mix of sauces, and perfectly scrambled eggs. Whether I make it as a main dish or serve it as a side, it’s always a hit and ready in just 15 minutes.

Why You’ll Love This Recipe

I love this fried rice recipe because it’s fast, adaptable, and incredibly tasty. I can customize it based on what I have in the fridge, and it’s a great way to repurpose leftover rice. The texture comes out perfect—lightly crispy from the pan, yet soft inside. The flavor is savory with a hint of sweetness and depth from the oyster sauce. It’s a one-pan meal that works for lunch, dinner, or even meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter, divided (I use one tablespoon to scramble the eggs and the other to sauté the vegetables and rice)

• 3 large eggs, beaten (I whisk them in a bowl before cooking for fluffy, soft curds)

• 2 medium carrots, peeled and finely diced (they add color and sweetness)

• 1 small yellow onion, peeled and diced (for a slightly sharp, aromatic base)

• 3 garlic cloves, minced (fresh garlic gives a punch of flavor)

• 1 cup frozen green peas, thawed (I thaw them by running under warm water)

• 4 cups cooked white or brown rice, chilled (day-old rice works best—it’s drier and fries better)

• 3 tablespoons low-sodium soy sauce (for savory umami without overwhelming saltiness)

• 2 tablespoons oyster sauce (adds depth and a mild sweetness)

• 1 teaspoon toasted sesame oil (for a rich, nutty finish)

• 2 green onions, sliced thin (optional garnish, adds freshness and crunch)

Directions

1. I start by heating 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once it’s melted, I add the beaten eggs and scramble them gently until they’re fully cooked. Then I transfer the eggs to a plate and set them aside.

2. In the same pan, I add the remaining tablespoon of butter. I sauté the diced carrots and onion until they’re soft—about 3 to 4 minutes. Then I stir in the minced garlic and cook for another 30 seconds to a minute until fragrant.

3. Next, I add the chilled rice and thawed peas to the pan. I break apart any clumps of rice and sauté everything together for about 3 to 4 minutes, allowing the rice to get slightly crispy.

4. I return the scrambled eggs to the pan, gently mixing them in with the rice and vegetables.

5. Then I pour in the soy sauce, oyster sauce, and sesame oil. I toss everything together and cook for another 1 to 2 minutes until everything is heated through and evenly coated with sauce.

6. Finally, I remove the pan from heat and garnish the fried rice with sliced green onions if I have them on hand.

Servings And Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• I sometimes swap the white rice for brown rice or even quinoa when I want a healthier twist.

• To make it a full meal, I add protein like diced chicken, shrimp, or tofu. I cook the protein first, set it aside, and then stir it in at the end.

• For extra flavor, I mix in a bit of chili sauce or sriracha if I want some heat.

• I’ve also added chopped kimchi or pineapple chunks for bold or sweet variations.

• When I want a veggie-heavy version, I throw in broccoli florets, bell peppers, or even spinach during the sautéing step.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• To freeze, I spread the fried rice flat in a zip-top freezer bag, press out the air, and freeze it for up to 3 months.

• When reheating from the fridge, I usually warm it in a skillet over medium heat with a splash of water or soy sauce to prevent dryness. A microwave works fine too.

• If frozen, I thaw it overnight in the fridge, then reheat in a skillet or microwave until hot all the way through.

FAQs

What Type Of Rice Works Best For Fried Rice?

I find that long grain rice like jasmine or basmati works best. It’s less sticky and keeps the grains separate, which is perfect for stir-frying.

Can I Use Fresh Rice Instead Of Chilled Rice?

Fresh rice tends to be too moist and can get mushy when fried. I always use day-old, chilled rice for the best texture. If I’m in a hurry, I spread hot rice on a baking sheet and chill it in the fridge for 20–30 minutes.

Can I Make This Recipe Without Eggs?

Yes, I can easily skip the eggs or replace them with a tofu scramble or more vegetables. The dish will still be delicious and satisfying.

What Can I Use Instead Of Oyster Sauce?

If I don’t have oyster sauce, I sometimes use hoisin sauce or a mix of soy sauce with a tiny bit of sugar and cornstarch to mimic the richness.

Is This Fried Rice Gluten-Free?

Not by default, but I make it gluten-free by using tamari or gluten-free soy sauce and checking that all sauces and ingredients are labeled gluten-free.

Conclusion

This fried rice recipe is a staple in my kitchen because it’s fast, flavorful, and endlessly customizable. Whether I make it as a side dish or load it up with protein and veggies for a full meal, it never disappoints. It’s perfect for busy weeknights, and I love how it turns simple ingredients into something that tastes better than takeout. Once I tried it, it quickly became a regular on my weekly meal rotation.