This easy fried rice recipe is a perfect go-to dish for a quick dinner or to transform leftovers into something delicious. With cold cooked rice, a few pantry staples, and some simple vegetables, you’ll have a savory, satisfying dish in minutes.

Why You’ll Love This Recipe

A fast and flavorful weeknight meal.
Uses up leftover rice and ingredients you likely already have.
Fully customizable—add any protein or vegetables you love.
Everything cooks in one pan for easy cleanup.
Ready in under 20 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cloves garlic, minced
2 medium scallions, sliced (white and green parts separated)
2 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup frozen peas and carrots (do not thaw)
4 cups cold cooked brown or white rice, preferably medium grain
1 tablespoon soy sauce or tamari
1 1/2 teaspoons kosher salt, plus more as needed
3/4 teaspoon ground white pepper, plus more as needed
2 large eggs
3/4 teaspoon toasted sesame oil

Directions

Heat 2 tablespoons of vegetable oil in a large wok or nonstick pan over medium-high heat. Add garlic, scallion whites, and frozen peas and carrots. Stir-fry for about 2 minutes until vegetables are thawed and fragrant.
Add the rice, breaking up any clumps with your fingers. Stir in soy sauce, salt, and white pepper. Toss everything together.
Push the rice mixture to one side of the pan. Add the remaining 1 teaspoon of vegetable oil and crack the eggs into the empty side. Scramble until just set.
Fold the scrambled eggs into the rice mixture. Drizzle with toasted sesame oil and toss to combine.
Taste and adjust seasoning if needed. Garnish with the scallion greens and serve hot.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes
Total Time: 15 to 20 minutes

Variations

Add protein: Try cooked shrimp, diced chicken, tofu, or Chinese sausage.
Switch up the sauce: Add oyster sauce, hoisin sauce, or a splash of fish sauce.
Make it spicy: Stir in chili oil, Sriracha, or red pepper flakes.
Use different veggies: Bell peppers, mushrooms, snap peas, or baby corn work well.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 1 month.
To reheat: Warm in a skillet over medium heat or microwave until heated through.

FAQs

What type of rice is best for fried rice?

Day-old, medium-grain white or brown rice works best. The rice should be dry and not sticky.

Can I use freshly cooked rice?

Yes, but let it cool and dry out by spreading it thin on a baking sheet and refrigerating it for at least an hour.

Is it okay to use different vegetables?

Absolutely! Use whatever you have—fresh or frozen. Just ensure they’re cooked before adding the rice.

Can I make it vegetarian?

Yes, simply omit any meat and keep it egg-based or add tofu or tempeh for protein.

What oils are best to use?

Neutral oils like vegetable, canola, or peanut oil are ideal. Finish with sesame oil for flavor.

Can I double the recipe?

Yes, but use a very large pan or work in batches to prevent steaming the rice.

What if I don’t have white pepper?

You can substitute black pepper, though the flavor profile will be slightly different.

How can I add more umami?

Add a teaspoon of oyster sauce or a splash of soy sauce for extra savory depth.

Can I add cheese?

While not traditional, a bit of grated cheese can add a creamy element, especially for kids.

Is this gluten-free?

Use tamari or a certified gluten-free soy sauce to make it gluten-free.

Conclusion

This easy fried rice recipe is a go-to for busy days or when you’re working with leftovers. It’s fast, versatile, and delicious—perfect as a main dish or a flavorful side. Make it your own with your favorite ingredients, and you’ll find yourself coming back to it time and again.