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Review PostHomemade Fried Rice (Easy!)
Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
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If you’ve ever wondered what makes the fried rice from your local takeout so irresistibly good, wonder no more — I’m about to let you in on the secrets. This recipe delivers golden, flavor-packed fried rice with those deliciously caramelized edges. Fluffy scrambled eggs add a boost of protein, while peas and carrots provide pops of color and sweetness. A sprinkle of green onions finishes it off with a touch of freshness. It’s quick, easy, and guaranteed to satisfy your craving for that takeout classic!
Check out the fried rice recipe that has been pinned over a million times on Pinterest!
Ingredients Overview
These ingredients are all you need for a quick and satisfying fried rice — let’s get started.
Base
- Cooked rice
Oils & Sauces
- Vegetable oil
- Sesame oil
- Soy sauce
Produce
- Garlic
- Onion
- Green onions
- Frozen peas and carrots
Protein
- Eggs
Variations
Fried rice has roots in Chinese cuisine but has many variations worldwide. Here are some of our favorites:
Picking the Right Rice for Fried Rice
1. Choose Medium-Grain or Long-Grain Rice
Medium-grain varieties, such as jasmine rice, are ideal for fried rice. They have the perfect balance of stickiness and fluffiness, allowing the grains to remain separate yet cohesive. Jasmine rice, in particular, has a subtle fragrance that complements the flavors of fried rice.
Long-grain rice varieties like basmati or standard long-grain white rice are also excellent choices. They are less sticky and produce a lighter, fluffier fried rice where the grains remain distinct. This helps avoid clumping and creates a drier texture.
AVOID Short-Grain Rice
Short-grain rice, such as sushi rice or sticky rice, tends to be too starchy and sticky for fried rice. The grains clump together, which can result in a mushy texture rather than the desired fluffiness.
2. Use Day-Old or Chilled Rice
Why Day-Old Rice Works Best
Freshly cooked rice has too much moisture, which can lead to a soggy, mushy dish when fried. Day-old rice, which has been refrigerated overnight, allows the grains to firm up and dry out, preventing excess moisture during cooking.
Tips for Using Fresh Rice
If you don’t have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least an hour. This will help dry it out quickly.
3. Use the Right Oil
When making fried rice, opt for oils with a high smoke point that can withstand the high heat required for frying. Good choices include vegetable oil, canola oil, peanut oil, or avocado oil, as these remain stable at high temperatures and have a neutral flavor that won’t overpower the dish.
Avoid oils with low smoke points, such as olive oil or butter, as they can burn quickly and impart an undesirable taste.
How to Make
Rice Preparation Tips
- Rinsing your rice before cooking removes excess surface starch, which helps prevent clumping. Rinse the rice under cold water until the water runs clear.
- Use the right amount of water to cook your rice properly.
- Slightly undercook your rice so the grains remain firm and don’t break down when frying.
- After cooking, let the rice cool down completely before refrigerating it. Spread it out on a tray to ensure even cooling and to prevent clumps from forming.
Four Easy Steps to Perfect Fried Rice
With these four simple steps, you’ll have a flavorful, better-than-takeout dish ready in no time. Here’s how to do it:
- Heat oil in a skillet over medium heat. Sauté chopped onion and garlic until soft. Add peas and carrots; cook until thawed.
- Increase heat to medium-high. Stir in cooked rice and fry until lightly browned.
- Push rice aside, crack eggs into the center, scramble until cooked, then mix into the rice.
- Add soy sauce and sesame oil; stir to coat. Garnish with green onions and serve hot.
How to Serve
Enhance your homemade fried rice with these complementary dishes:
Chicken Dishes – Serve with saucy, flavorful chicken dishes like honey chicken, sesame chicken, or orange chicken. They’re the perfect complement to the savory rice and are sure to satisfy your craving for classic Chinese-American flavors.
Egg Rolls – Pair with a favorite like homemade egg rolls for a fun takeout-style meal at home. These crispy, savory bites are always a hit with the whole family.
Fresh Salad – Add balance with a light and refreshing side like a cucumber salad. The crisp veggies and tangy dressing add a fresh twist.
The following recipes are also wonderful accompaniments:
MORE RICE RECIPES
Storing Homemade Fried Rice
IN THE FRIDGE: You can store leftover rice in an airtight container once cooled and put them in the fridge for three to four days.
IN THE FREEZER: For extended storage, place the fried rice in freezer-safe bags or containers. Press out excess air before sealing. Frozen fried rice can last for up to three months.
REHEATING:
- Microwave: Sprinkle a little water on the rice, cover loosely, and microwave in 1-minute intervals, stirring in between.
- Stovetop: Heat a pan over medium heat with a splash of oil or water, stirring until the rice is heated through.
This classic takeout fried rice recipe takes less than 30 minutes to prepare, which is perfect for busy weeknights and can be upgraded in lots of different ways. It works perfectly with Chinese food dishes as well as being an easy and filling light meal on its own.
Easy Fried Rice FAQs
What type of pan should I use to fry rice?
A carbon steel wok is the best choice for fried rice due to its high heat tolerance and sloped sides for easy tossing. If you don’t have one, a cast-iron skillet or large stainless steel skillet works well, just be sure to preheat thoroughly and use high heat.
How can I prevent my fried rice from sticking to the pan?
Ensure your pan is preheated and use enough oil to coat the surface. Using day-old rice helps, as it’s less sticky than freshly cooked rice.
More Recipes You’ll Love
Best Fried Rice Recipe
Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 3 cups rice, cooked
- 1 tablespoon vegetable oil
- ¼ large Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 cup peas and carrots, frozen
- 2 large eggs
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce
- green onions
- cilantro, optional
Instructions
- In a large skillet or wok, preheat vegetable oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
- Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
- Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
- Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
- Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
- Top with chopped green onions and/or cilantro, optional.
Video
Notes
- White or brown rice can also be used in this recipe. Just keep in mind that brown rice takes about 30 minutes longer than white rice to cook.
Nutrition
Calories: 612kcal | Carbohydrates: 118g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 826mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3459IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Hannah Griffin says
This really is better than takeout and my kids love it!
Rae says
I love homemade fried rice with chicken stir-fry
Tin Lopez says
Very delicious! I will recommend it to my friends!
Vonnie says
Does T equal teaspoon or tablespoon?
Layne Henderson says
Hi, Vonnie – tablespoon! We hope you enjoy!
Kim~madeinaday says
Definitely looks better than takeout! Yum! Thanks for the recipe! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
treena says
No lie this actually is better than take out fried rice. I added chicken to ours and it was a great meal!
Sandy says
This is the best fried recipe I have ever found. I fixed if a week ago and am fixing it again tonight. The only change I made to it was adding fresh ginger and adding hoisin sauce and fish sauce to the sauce. Absolutely great recipe.
Treena says
Wonderful recipe. I added chicken and corn and the whole family were quite happy with dinner.
Layne Kangas says
We absolutely LOVE this fried rice – it’s SO easy to make and has the best flavor. I also like adding extra eggs, chicken or beef and it’s so yummy!
Carllene says
What if yout don’t have sesame seed oil
Layne Kangas says
Most light oils will work (light olive, peanut, canola, sunflower as a substitution! Enjoy 🙂
Ashley says
How does the raw chicken and rice cook in only 3 minutes ?
Layne Kangas says
Hi, Ashley – there isn’t actually any chicken in this recipe. You could definitely add cooked chicken or beef to this recipe if you’d like, it’s very yummy that way! Enjoy 🙂
Rhonda says
Made this tonight following the recipe exactly as written. For someone that doesn’t cook much, I found it to be incredibly easy and it was delicious! I have lunch for the next 2 days😉 Thanks for sharing the recipe with us!
Caroline says
My daughter and I made this in 10 minutes with things we found in the refrigerator. So fun, easy, delicious, and economical! We sprinkled it with nutritional yeast and used Bragg’s amino acids. Thanks!
Colleen says
The easiest recipe to follow! Made it with jasmine rice also. Love it better than white rice for sure!
Vicky says
Best fried rice ever! The rice is better before you begin if it’s a little dried out.
Lisa says
Delicious and easy
Marla says
Hi! Any chance there is a substitution for sesame oil? Or would it matter too much if I just leave that out? Thank you.
Layne Kangas says
Yes, you could use olive oil instead if you don’t have sesame oil on hand. Enjoy 🙂
Martha Culp says
Best fried rice I’ve ever had!!!! Thank you for sharing this recipe!!
Gwen says
Yum. I made this recipe tonight. My husband and I really enjoyed it. And so easy to make!
Hayley says
Hi, I need some clarification on “3 cups of cooked rice”.. as in, do I cook 1.5 cups of (uncooked) rice first (which doubles in size when cooked), or do I cook 3 cups of rice (and end up with like 25000 cups of rice)?
Layne Kangas says
You need to use three cups of cooked rice for the recipe, so you would need to follow the directions on the box to make sure of the ratio you need to use to get that. Enjoy!
Hayley says
Thanks 😊
Barb Pist says
I made this for the first time tonight and oh my goodness is it delicious!! I used ingredients that I had on hand – brown basmati rice, frozen corn and broccoli – and added cubed chicken and loved it! Can’t wait to try with jasmine rice, peas and carrots like the recipe states. The sauce is perfect and delicious. Didn’t take too long to prepare even with adding the chicken, which I cooked while the rice was cooking then just added the onion and garlic to the chicken – worked great!
Reta says
We loved this recipe! I added a bag of frozen stir fry veggies, chunks of rotisserie chicken and shrimp. This will be our go to instead of carry out fried rice. Thanks for sharing!
Sheridan says
We made this according to the recipe. Served with roast pork smothered in rhubarb chutney. The fried rice was a perfect side dish, although I plan to eat the leftovers cold in the morning!
Margaret says
This was very easy to make and really good! I had a stir fry chicken I was making to go with the rice, so needless to say, I didn’t add the chicken. I used shredded carrots because I already had them, and added frozen peas which I always have on hand. I did chop up the shredded carrots into smaller pieces. It was perfect!
Valerie says
Delicious!
Keywalk says
Absolutely delicious. Yea it taste just like takeout. Easy to recreate Chinese fried rice with few ingredients. I used long grain rice, seasoned my chicken with S%P, garlic powder and ginger. My family devoured it.
Peg says
Absolutely amazing! We love this rice! We have it about once a week!
Justin says
Is that one cup each of carrots and 1 cup of peas? Or 1 cup mixture of peas/carrots
Layne Kangas says
It’s one cup of the mix. You could always add more if you want – there is no wrong way to do it! 🙂 Enjoy!!
Chris & Jamie Brackney says
AHHH MAZING! Thank you!
Char says
Loved this recipe. Thank you so much. It was easy and I used it to stuff roasted acorn squash
Traci Arkle says
Can you freeze this recipe?
Layne Kangas says
Yes!
Natalie J says
Family Favorite! The recipe was right on! I suggest garlic teriyaki sauce opposed to or in addition to the soy sauce. We love garlic in our house.
Susan says
I had basic long grain white rice which I used. I did not have sesame oil. However I added a few pats of butter at the end and this dish was fantastic. My family loved this rice. I don’t think I’ll ever be able to order fried rice from our local NYC restaurant!
Mojoblogs says
This is perfect! Better than takeouts and you can make it more healthy by adding other ingredients of your choice. Thanks for sharing you awesome recipe.
Samantha says
hi, so what you mean is topping with the green onions and cilantro is optional? we don’t have to top with anything? Thank you
Layne Kangas says
You don’t have to top with anything if you don’t want to – but the green onions and cilantro were a suggestion if you’d like to add them. Enjoy 🙂
Samantha says
hello, looks yummy! I found some sweet onions, are sweet onions the same as vidalia onions?
Layne Kangas says
They are very similar, so you can use sweet onions in this recipe! Enjoy 🙂
Samantha says
Hi, this recipe mentions jasmine rice…I don’t have that I only have sushi rice. Can I use that instead? Also can I substitute extra virgin olive oil for vegetable oil? Also instead of frozen peas and carrots can I use a mixture of frozen peas and fresh carrots?
Thank you so much.
Layne Kangas says
I haven’t used sushi rice before, so I can’t say for sure how well it will turn out! You can substitute EVOO for the veggie oil. Yes, you can use the mix as well. Enjoy 🙂
Samantha says
Hi, this recipe mentions jasmine rice…I don’t have that I only have sushi rice. Can I use that instead? Also can I substitute extra virgin olive oil for vegetable oil? Also instead of frozen peas and carrots can I use a mixture of frozen peas and fresh carrots?
Thank you!
Rena says
This fried rice really was better than take out! Highly recommend this. Thanks for the recipe!
Pam says
How do you add the meat to this recipe? Do you cook separately in another sauce or do you cook in pan with rice?(chicken or beef)
Layne Kangas says
Yes, I cook separately and then add whatever meat we are having in! Enjoy 🙂
Donna says
This recipe is THE BOMB!!! Not too heavy on the soy sauce and the rest is hard to fault. It was just perfect. One ting I did differently is that I cooked my rice with about 3 cloves of minced garlic in about 2 tbsp. butter. The end result was more garlic, which we love. Next time I might add a touch of fresh ginger. ☺️
Sharon C says
I’ve never used jasmine rice. Does it have a different flavor than long grain white rice?
Layne Kangas says
Jasmine rice is long-grain, has a sweet, nutty flavor, and has a delicious smell. You can substitute another type of rice in this recipe just fine, however! I’ve made it with brown and white rice before. Enjoy 🙂
Sharon C says
I made this for dinner tonight and It tasted ok. I realized i forgot to buy the sesame oil. I’m Not sure how much that changed things. I think if I make it again I’ll remove the rice from the pan before cooking the egg then add the rice back in. I used my wok and made the hole for the egg but my rice kept sliding down I to the egg which resulted in egg coated rice. LOL
Gail. Orriskn says
I had leftover chicken,rice and a Broccoli,carrot,cauliflower mix and was looking for a fried rice recipe. I’ll admit,I almost didn’t try this one because I don’t like food blogs and lengthy recipes….I like quick and to the point. So I basically skipped right to the recipe and made it. It was very good,simple,easy and delicious. I will make again!
Randi says
Love this recipe!
Every time I attempt fried rice, my rice in the end becomes mushy and muddled, and sometimes a big sticky mess. How can I prevent this?!
Layne Kangas says
It’s best to use cold, leftover rice instead of cooking the rice fresh right before making fried rice. If you are making rice specifically for this, I would suggest making the rice first and putting it in the fridge for a couple of hours before proceeding with the fried rice. Enjoy! 🙂
Jen says
This was a simple and tasty recipe. I eyeballed my ingredients and only wished I had added some fresh ginger for the added flavor. Delicious!
Ellie says
So easy and family loves it! I add extra veggies and use coconut aminos instead of soy.
Angkhana says
Turned out great! Family loved it and it was super easy!
Tammy Henson says
I loved this recipe. I didn’t have peas or carrots on hand so I added canned corn and it was delicious. It was super easy and I’ll definitely be making this again.
Tonya says
We love this recipe! For protein add chicken. Yummm.
Gloria says
One of the best meals!!!!!
Megan says
I made this today, but loaded up on the veggies (broccoli, red pepper, zucchini, and carrots) and it was fantastic! I made it with fresh rice and found that it was kind of mushy when hot, but when we let on leftovers cool it was the perfect fried rice consistency. This was a easy recipe and didn’t require me to go to the store. Thank you!
Kathy says
Very tasty, and I loved the crunch of the green onions on top! I served it with a little additional soy sauce.
Katie says
Great recipe! I love ginger so I added some along with black pepper and it gave it a little kick. Love it!
Erin says
This is the best fried rice recipe I’ve ever made! I posted it on my IG story and have tons of people asking for it!
Karht says
Very good and very easy. Added some pork and had pork fried rice.
Nancy Lilly says
Love this recipe and so does my family. So easy to make!
Patti B. says
Love this recipe. Tastes great! Added some chicken. Perfect!
Armand says
I made this tonight with Basmati rice!
It was a HUGE hit at dinner time!
Thank you so much!!!
Pat says
Making this for the 2nd time my whole family loves it & it’s so easy@
Debby says
I tried this last night and amazing! Used a bunch of green onions (saving some for garnish) because out of Vidalia onions, and did add a few more peas and carrots but delicious!! And Easy!!
Debby says
I tried this last night and amazing! Used a bunch of green onions (saving some for garnish) because out of Vidalia onions, and did add a few more peas and carrots but delicious!!
Family of 5 says
Most recipes I use online are mediocre at best. Everyone has different tastes so some recipes you will have to adjust to meet your preference. This recipe is perfect the way it is and I have used it several times. The only suggestion I would make is to use kikoman soy sauce. Its a little sweeter than authentic asian style soy sauces. The only addition I would add is a meat of your choice. I have used shrimp and chicken. Both are great with this recipe.
Idalia says
I tried this for the first time a few weeks ago and my family loved it. I doubled the recipe and my husband and daughters said that this is the best fried rice ever. They even had seconds. He said it tasted better than the Chinese restaurant. I want to make some tonight, but I forgot to save it or print it. I was panicking. Yes it’s that good. After searching the internet for over 30 minutes, I found it. Yay. Heading to cook now! Thank you so much for sharing this recipe with us!!
vicki says
loved this recipe!..easy to make and it was delicious. we will definitely keep this to make again. i used Basmati rice and avocado oil in place of sesame oil, still tasted great. hubby wanted more.
Katie says
I’m making this for supper but I only have fresh broccoli and carrots to use for vegetables. Can you suggest how long they may need to cook and at that point I should add them to the recipe? Thanks!
Layne Kangas says
You could steam the broccoli and carrots for a few minutes before adding. The carrots will probably take more time than the broccoli. I wouldn’t get them fully tender so that they don’t overcook when you add to the fried rice. Enjoy!
Shannon says
Family loved this. Added red, yellow and orange peppers. Of all the fried rice recipes we have tried the family liked this one the best. Thank you!
Robert says
Made the fried rice today for our dinner not much left everyone loved it awesome recipe thanks
Linda says
I added chicken to it and it was good.
Juliane says
Wonderful instructions with lots of room for improvising with alternatives. I didn’t have peas/carrots, so used 1/2 cup leftover steak with 3 mushrooms chopped into small pieces, 1 cup chopped frozen bokchoy, 1/2 cup corn and 1/2 cup green pepper. The best part was the combination of soya sauce and sesame oil. Yummy and more than enough to serve two adults with four more portions set aside in the freezer for future use.
Luella says
I served it with sweet and sour meat balls.
Family enjoyed it.
it was very good
Sarah says
Brilliant recipe and so easy to follow! Did this with Crispy Asian Chicken with Sticky Sauce and they went down a treat!!
Thank you for sharing this.
sue says
really good!!
sue says
really good!!
sue says
really good!!
Keith says
I Used this recipe as a guide to compliment leftover Chinese food. I used the vegetables I had at hand such as fresh green beans and mushrooms. The leftovers had broccoli, onions, and carrots. In addition to the soy and sesame oil I used some spicy chili crisp to give it a slight kick. It turned out well and my wife was pleased which makes everything worthwhile.
Linda says
Quick and easy and tastes delicious 😋
Sonia says
Added bean sprouts and shrimp and it was deeeeelicious!
Kelly says
So easy and yummy! I added chicken and used bachmans Japanese bbq sauce instead of soy and sesame oil. So good!!!
Melissa says
This came out better than any restaurant
Denise says
Easy to make and delicious. Will definitely be making this again.
Lynnmp says
Very good added small corns
Made the jasmine rice day earlier
Definitely will make again
Jack says
Probably didn’t follow the steps exactly and made several substitutions, but its a flexible recipe. Rough amounts are correct and times are about right. Works well with a little cooking sense. I’m sure following word for word would be good too.
Isabel says
Made this tonight. It was delicious. We all enjoyed enjoyed it. Thank you.
Kathi says
My favorite fried rice recipe. We always use our leftover white rice when we order Chinese to make this. Easy and delicious!
Karen says
I love this recipe and have made it several times.
Hayley Brown says
Made this today with some leftover sticky white rice – super simple and turned out delicious!
Sue Wendt says
This was simply delicious!!! And easy to make.
JMeeks says
Easy and delicious! Just as good as any restaurant fried rice!
Sherri says
I made this twice now. Really love it. Thanks for the recipe–
Lori says
Super easy, fast and really good.
Peggy Counts says
I always look forward to and print your many recipes! Thanks for sharing them, they are delicious! Appreciate it!
Karen Clapham says
So easy to make and sooo Good!!
Deborah Yokoi says
My favorite fried rice
Jamie Cowan says
Yum!!!!!!
Ree says
Delicious! I added chicken and my husband loved it.
Dj says
Really good!!
Thank you
Ladydi says
Very good thank you 😊
Christal W says
just made.it.and.its.bomb!!!
Kat Lofts says
Delish! And super easy to make.
Patricia E. Demers says
Great recipe! I used precooked rice and added shrimp and more soy sauce and oyster sauce.
Dorothy says
Awesome fried rice recipe, will be my go to recipe going forward. Highly recommend.
J says
Awesome recipe! Thank you for sharing!
Mandy says
This was so good! I made it as a side and followed the recipe exactly! You definitely can play with veggies. I will be making this again and adding chicken as a main dish! I think this would be a good side to bring to a holiday!!!!
Morgan says
SO good! Will absolutely be making again!!
HyRy0818 says
Great recipe.
Pete says
Made this tonight for dinner with some egg rolls and it was amazing. Thanks will be making it again with some seafood.
Lola Agard says
Excellent recipe Followed it exactly except for using already cooked chicken strips which I chopped up and added.
Lisa says
So easy and delicious. I browned up cubed boneless chicken thighs in it.
Lisa says
Delish! I added sautéed cubed boneless chicken thighs and some broccoli. So good.
Jamie says
Amazing!! I didn’t have peas or carrots, or onion… but I substituted about 3Tbsp minced onion and omitted the veggies and this still came out absolutely perfect. Best fried rice I’ve ever made, by a landslide. Even the picky kids agreed. Thanks for the great recipe!
Keba Watson says
Very Satisfied with Recipe instructions 😋 can’t wait to try it next week with my occupational Therapist I do a tramtic brain injury that I survived from so by this being a simple Recipe I LOVE IT THANKS!!! YOURS TRULY KEBA WATSON!!