This fried rice delivers everything you want from the classic Chinese take-out version: a fluffy yet crispy texture, a harmonious blend of eggs and vegetables, and an ideal balance of savory, aromatic flavors. That’s why it’s a family favorite!

Why You’ll Love This Fried Rice Recipe

Fried rice is the quintessential “leftovers” stir-fry, where you can toss in whatever veggies or proteins are lingering in your fridge. And while there are countless ways to make fried rice, this version is what I whip up time and again. It reminds me of my favorite Chinese takeout, but making it at home somehow makes it taste a thousand times better. Plus, it pairs beautifully with dishes like egg drop soup, kung pao chicken, Mongolian beef or chicken stir-fry for the ultimate Chinese-inspired dinner. Here’s what else you’ll love about this recipe:

• It’s quick and easy. After prepping a few veggies, this dish comes together perfectly in about 20 minutes.
• It has just the right amount of flavor. Soy sauce, sesame oil, ginger and garlic create the perfect balance of rich, savory, and aromatic notes.
• You can customize it. Once you’ve nailed this classic egg fried rice, you can bring in other protein options to make it a heartier meal. I’ll give more examples below!

Easy Fried Rice Ingredients

• Rice: Day-old, cooked long-grain rice, such as jasmine or basmati, works best. Its drier texture makes it less sticky and ideal for achieving that fluffy, slightly crispy consistency.
• Vegetables: This classic version includes a mix of onion, carrot, green onion, garlic, ginger, and frozen peas for a vibrant and flavorful base.
• Eggs: Three eggs provide the perfect balance between protein and vegetables. Though you can always add another egg or two if you prefer more protein.
• Sauces & Seasonings: A combination of tamari soy sauce, toasted sesame oil, salt, and ground white pepper delivers the savory, umami-packed flavor we all love.

Find the printable recipe with measurements below.

How To Make Fried Rice

Sauté the veggies. Heat the oil in a wok or large pan over medium-high heat. Add the onion, carrot, and white parts of the green onion, and sauté for 2 to 3 minutes. Then, add the garlic and ginger, and stir for another 30 seconds.

Cook the eggs. Push the veggies to the side of the pan, add a splash more oil if needed, then pour the eggs into the empty side of the wok. Use your spatula to stir and soft scramble the eggs.

Add the peas and rice. While the eggs are still a bit soft, add the frozen peas and rice to the pan and stir for another 2 to 3 minutes, until warmed through.

Add flavoring. Add the soy sauce, sesame oil, salt, white pepper, and green parts of the green onions. Stir it all together until combined and you’re done!

Fried Rice Variations

• Add more protein. Whether it’s shrimp fried rice, chicken fried rice, or Chinese sausage fried rice, always cook the protein separately before adding it to the fried rice.
• Make it vegetable-heavy. Load the fried rice with extra vegetables like bell peppers, zucchini, mushrooms, baby corn, or even diced kimchi. And if you want to go extra veggie-heavy, you could even swap the rice for cauliflower rice to make cauliflower fried rice.
• Add more flavor. Two great ways to enhance the taste are using butter for a richer flavor, smoother finish or adding MSG for a more savory, meaty-packed flavor. I personally don’t love MSG, but I know it’s commonly used in Chinese restaurants.

More Rice Side Dish Recipes

• Cauliflower Rice: A great low-carb substitute.
• Cilantro Lime Rice: The best rice for Mexican-inspired meals!
• Mexican Rice: This rich tomato rice is sure to impress.