Fried Rice Recipe
Fried Rice is the ultimate way to turn simple ingredients into something flavorful, satisfying, and better than takeout.
Cooked rice, tender chicken, scrambled eggs, and crisp vegetables come together with soy sauce and sesame oil for a dish that’s packed with texture and umami.
Whether you’re making it as a quick dinner or a way to use up leftovers, this recipe is a go-to for an easy, homemade meal that delivers big flavor.
Fried Rice Recipe Highlights
- Better Than Takeout Flavor at Home
- Quick and Easy 30-Minute Meal
- Perfect for Using Up Leftovers
- Customizable with Your Favorite Ingredients
- One-Pan Recipe for Simple Cleanup
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
RICE – I use jasmine rice because it’s fragrant and has the perfect balance of softness and structure for fried rice. Day-old rice works best since it’s drier and fries up without turning mushy. If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for about 30 minutes to dry it out. Basmati also works well, while brown rice gives a chewier texture.
EGGS – Scrambling the eggs separately keeps them soft and fluffy instead of overcooking in the rice. If you prefer, you can cook them first, then chop them up and mix them in at the end.
CHICKEN – Leftover grilled, roasted, or rotisserie chicken all work great here. If starting with raw chicken, cook it separately before adding it to the fried rice so it stays tender.
FROZEN PEAS AND CARROTS – These add color, sweetness, and texture with no chopping required. Fresh vegetables work too, but they take longer to cook, so give them a head start in the pan.
GREEN ONIONS – The white parts add a mild onion flavor when sautéed with the vegetables, while the green tops make the perfect fresh garnish.
SOY SAUCE – I use reduced-sodium soy sauce to keep the salt level balanced, but regular soy sauce works too—just start with a little and adjust to taste. If you want a gluten-free option, tamari is a good swap.
OIL – A high-heat oil like avocado, canola, or vegetable oil is best because it won’t burn or overpower the flavors. Toasted sesame oil is added at the end for its deep, nutty flavor, which gives fried rice that signature takeout-style taste.
How To Make Fried Rice
Please check the printable recipe card below for more detailed instructions.
- Scramble the eggs in butter, then transfer to a plate.
- Sauté the vegetables and garlic in oil until tender, then set aside.
- Fry the rice with soy sauce over medium-high heat until slightly crispy.
- Stir in the chicken, sesame oil, eggs, and vegetables, cooking until heated through.
- Garnish with green onion tops and serve.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. When you’re ready to enjoy them again, they’ll reheat beautifully.
FREEZE – If you want to save extras, portion the fried rice into containers and freeze for up to three months. Thaw it overnight in the fridge so it reheats evenly.
REHEAT – Warm it in a pan over medium heat with a splash of oil to bring back that crispy texture. If you’re in a hurry, microwave it with a damp paper towel over the top to keep it from drying out.
MAKE AHEAD – Cooking the rice ahead and letting it chill gives you the best texture for fried rice. Prepping the vegetables and using pre-cooked chicken also makes this even faster when it’s time to cook.
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Serving Suggestions
CUCUMBER SALAD – I like pairing this with fried rice because its crisp, refreshing bite balances the warm, savory flavors. A light or creamy version both work, depending on what you’re in the mood for.
GARLIC GREEN BEANS – Quick and full of flavor, these add just the right amount of freshness and a little crunch. If you love a simple side with bold taste, this is a great choice.
EGG DROP SOUP – This is my favorite soup to serve with fried rice because it’s light, comforting, and easy to make. It’s also perfect if you want something warm and soothing without making another big dish.
ROASTED ASPARAGUS – You might also like this if you want something a little heartier. The slightly charred edges and tender texture pair well with the savory flavors of the rice.
Recipe Success Tips
COOK OVER HIGH HEAT – Medium-high to high heat is what gives fried rice that crisp, takeout-style texture. If the pan isn’t hot enough, the rice will steam instead of fry.
USE DAY-OLD RICE – Fresh rice is too soft and sticky, so it won’t fry properly. If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for at least 30 minutes to dry it out.
LET IT SIT BEFORE STIRRING – Resist the urge to stir constantly! Letting the rice sit in the pan for a minute creates those crispy edges that make fried rice so good.
ADD PROTEIN LAST – Since the chicken is already cooked, toss it in at the end so it heats through without drying out. This keeps the texture tender and juicy.
TASTE AND ADJUST – Soy sauce adds salt, but you might want a little extra seasoning. Give it a quick taste before serving and adjust with more soy sauce, sesame oil, or even a pinch of salt if needed.
Commonly Asked Questions
What kind of oil should I use for fried rice?
A neutral, high-heat oil like avocado, canola, vegetable, or extra light olive oil is best. These oils let the ingredients shine without overpowering the dish.
Can I make fried rice without eggs?
Yes, you can leave out the eggs or replace them with extra vegetables or tofu for added texture. A splash of soy sauce and a pinch of salt can help balance the flavors if you’re skipping eggs.
How do I keep fried rice from getting soggy?
Use cold, day-old rice and cook over medium-high heat, letting the rice sit undisturbed for a minute before stirring. Too much liquid or stirring too often can make it mushy instead of crisp.
Can I add other proteins besides chicken?
Absolutely! Shrimp, beef, pork, tofu, or even bacon work well, and you can mix in whatever you have on hand. Just be sure to cook or reheat the protein separately before adding it to the rice.
More Easy and Delicious Rice Dishes
Fried Rice
Ingredients
- 3 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoon vegetable oil divided
- 1 cup frozen peas and carrots
- 4 stalks green onions sliced and divided into greens and whites
- 2 cloves garlic minced
- 4 cups cooked Jasmine rice see notes
- 3 tablespoons soy sauce reduced-sodium
- 1 cup chicken cooked, chopped into bite-sized pieces
- 1 teaspoon toasted sesame oil
Instructions
- In a small bowl, whisk the eggs
- Melt the butter in a large frying pan or wok over medium heat.
- Add the whisked eggs, scramble them until just cooked through. Transfer the scrambled eggs to a dish and set aside.
- Heat 1 tablespoon cooking oil over medium heat. Then add the peas and carrots and whites (bottom halves) of the green onions. Sauté until tender for about 5 minutes.
- Add the garlic to the pan and sauté for 30 more seconds. Transfer the vegetables to the bowl with the eggs and set them aside.
- Heat the remaining tablespoon of oil over medium-high heat. Add the rice and soy sauce to the pan and fry for 3-4 minutes, stirring occasionally, until the edges are slightly crispy, but the rice is still tender inside.
- Add the chicken, sesame oil, cooked eggs and vegetables to the pan and cook for 2-3 minutes more until heated through.
- Garnish with the sliced green onions (tops) and serve with additional soy sauce, salt, and pepper if desired.
Notes
Rice
Medium-long grain rice works best in fried rice. My favorite to use is jasmine or basmati. You can use any cooked rice you’d like, even brown rice, but the flavor and texture will vary.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.