Why You’ll Love this Perfect Fried Rice
If you’ve been searching for a fried rice recipe that’s both foolproof and delicious, you’re in the right place. This recipe transforms day-old rice into something magical in just minutes—perfect for those evenings when you’re staring at leftovers wondering what to make.
I love how versatile this dish is. Don’t have carrots? Use whatever veggies are hiding in your crisper drawer.
The combination of olive and sesame oil gives it depth that most home-cooked versions lack. And those scrambled eggs? They create little pockets of protein that make this a complete meal.
Trust me, it’s better than takeout.
What Ingredients are in Perfect Fried Rice?
The beauty of fried rice lies in its simplicity and how it transforms humble ingredients into something absolutely crave-worthy. This recipe uses cold leftover rice as its foundation—a vital detail that helps achieve that perfect texture we all love in restaurant-style fried rice. When the grains have had time to dry out a bit in the refrigerator, they separate beautifully during cooking instead of clumping together into a mushy mess.
- 2-3 cups cold leftover cooked rice
- 3 tablespoons oil (a mix of extra virgin olive oil and sesame oil)
- 2 eggs, beaten
- 2 garlic cloves, finely chopped
- 1 carrot, grated
- 1/2 red bell pepper, finely chopped
- 6 scallions, finely chopped
- 1/2 cup frozen peas
- 1/3 cup soy sauce
Don’t worry if you don’t have exactly these veggies on hand—that’s the charm of fried rice. It’s wonderfully adaptable to whatever ingredients you have lurking in your refrigerator.
The sesame oil might seem like a small addition, but trust me, it provides that authentic Asian flavor that makes all the difference. And if you’re feeling adventurous, you can easily add protein like shrimp or cubed chicken to make it a more substantial meal.
Just cook the meat separately first, then add it back with the peas and soy sauce for a delicious one-pan dinner that rivals your favorite takeout.
How to Make this Perfect Fried Rice
Making restaurant-quality fried rice at home is surprisingly simple when you understand the process. If you’re starting with fresh rice instead of leftovers, here’s a clever trick—spread your 2-3 cups of cooked rice on a cookie sheet while you prep the other ingredients. This quick-cooling method helps dry out the grains, mimicking day-old rice that’s perfect for frying. Trust me, this little step makes all the difference between fluffy, distinct grains and a gummy mess.
Begin by heating a large non-stick skillet over high heat and adding about half of your 3 tablespoons of oil mixture to the center. Pour in your 2 beaten eggs and quickly scramble them, then push them to the edges of the pan.
Now add the remaining oil to the center and toss in your aromatics—2 finely chopped garlic cloves, 1 grated carrot, 1/2 finely chopped red bell pepper, and 6 chopped scallions. Quick-fry these veggies for about 2 minutes until they’re fragrant and starting to soften. The kitchen smells incredible at this point, with that garlicky, savory aroma that makes everyone suddenly appear asking what’s for dinner.
Next comes the main event—add your cold rice to the pan, combining it with the colorful vegetables, then incorporate those scrambled eggs from the edges. Let everything fry together for about 3 minutes, stirring occasionally to get some of those delicious crispy bits.
For the final touch, add 1/2 cup of frozen peas (no need to thaw) and 1/3 cup of soy sauce, then continue frying for another minute until everything is hot and well-combined. Want to make it a complete meal? Consider adding already-cooked shrimp or cubed chicken when you add the peas and soy sauce.
The whole process takes less than 10 minutes once your ingredients are prepped, which might be faster than delivery from your local Chinese restaurant.
Perfect Fried Rice Substitutions and Variations
Although this classic fried rice recipe is delicious as written, you can easily adapt it to match whatever ingredients you have on hand.
I often swap in diced ham or leftover rotisserie chicken when I’m craving a meaty version. No scallions? Try diced onions instead.
For a vegetarian twist, I’ll toss in extra veggies like mushrooms, broccoli florets, or snap peas. Sometimes I go wild and add pineapple chunks for a sweet-savory balance.
Can’t do soy sauce? Try coconut aminos.
The beauty of fried rice is its flexibility. Trust me, your fridge leftovers are just waiting for their second act.
What to Serve with Perfect Fried Rice
Pairing options for your perfect fried rice are practically endless, turning this humble dish into a complete meal.
I love serving it with crispy spring rolls or pot stickers for that authentic takeout experience at home. A simple cucumber salad with rice vinegar dressing adds a revitalizing crunch that balances the savory rice.
For protein lovers, teriyaki salmon or honey garlic chicken makes an excellent companion.
When I’m craving something soupy, egg drop or hot and sour soup works wonders.
Need something green? Stir-fried bok choy or garlicky green beans round out the meal beautifully.
Final Thoughts
Homemade fried rice has become my ultimate go-to meal whenever I’m facing a fridge full of odds and ends.
There’s something deeply satisfying about transforming yesterday’s plain rice into tonight’s star attraction. I’ve made this recipe countless times, sometimes following it precisely, other times throwing in whatever vegetables are threatening to wilt in my crisper drawer.
The beauty of fried rice is its versatility.
Don’t have peas? Use corn. No bell peppers? Try zucchini instead. The technique matters more than strict adherence to ingredients. Master this basic formula, and you’ll never waste leftover rice again.
Perfect Fried Rice
Ingredients
Equipment
Method
- Heat a large non-stick skillet over high heat. Add about half of the oil mixture to the center of the pan.
- Pour in the beaten eggs and quickly scramble them, then push them to the edges of the pan.
- Add the remaining oil to the center of the pan and add the chopped garlic, grated carrot, chopped red bell pepper, and chopped scallions. Stir-fry for about 2 minutes until fragrant and starting to soften.
- Add the cold rice to the pan, combining it with the vegetables, then incorporate the scrambled eggs from the edges. Fry together for about 3 minutes, stirring occasionally to create some crispy bits.
- Add the frozen peas and soy sauce, then continue frying for another minute until everything is hot and well-combined.
- Serve immediately while hot and enjoy your homemade fried rice.
