Fried Rice Recipe

This easy vegetable fried rice recipe is better than takeout! It only takes 20 minutes to make the best fried rice recipe that’s flavorful, healthy and loaded with eggs and veggies!

Fried rice is my husband’s favorite takeout menu item. So naturally, I decided it was time that we perfected the art of making homemade fried rice, so that we could enjoy it with our favorite Asian-inspired meals (like this cashew chicken stir fry or this crispy tofu stir fry in peanut sauce) without needing to order takeout!

This is seriously the best fried rice recipe you’ll ever try! Sesame and peanut oils give it that authentic takeout flavor, plus it’s easy to make in 20 minutes with just a handful of ingredients! 

Fried Rice Recipe: Ingredients & Substitutions 

I don’ really recommend making any substitutions in this fried rice recipe, as I feel like I tweaked it to perfection! However, as aways we’ll discuss some possibilities! 

• Rice. Using cold, day-old, rice is absolutely critical to making the best homemade fried rice ever. If you’re planning to make this recipe, cook the rice a day a head of time and store it in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious! 
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds an important depth of flavor to this egg fried rice recipe, but if you have a peanut allergy in your household you can easily substitute canola oil or more sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works! 
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them, although I think they are an important component of authentic fried rice!
• Peas. I recommend using thawed, frozen peas! Avoid canned peas! 
• Soy Sauce. Both regular and low-sodium soy sauce work excellently in this vegetable fried rice.
• Powdered Ginger.  Feel free to use fresh minced ginger instead of powdered if you keep it on hand. 
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary!

How to make Fried Rice

This egg fried rice recipe is very easy to make, and comes together in 20 minutes! Let’s walk through the steps together and don’t forget to watch the video!

Cook the eggs

The first step in making the best fried rice is to cook the eggs in a little sesame oil. Cooking them in sesame oil with a pinch of sea salt adds so much flavor to the eggs and makes them really shine in the dish.

Beat eggs with a pinch of sea salt then spread evenly into one thin, round layer in a non-stick pan with sesame oil. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.

Cook the Carrots & Onions

Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).

Add oil & rice

Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables. Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

To make rice for the fried rice:

If you are making a fresh batch of rice (not using leftovers) to make this fried rice recipe, you will need to make the rice at least 1 day before making this recipe! Here’s how to do it: 

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator.
7. Store in the refrigerator overnight, then use the chilled rice in this recipe.

Add Peas, Eggs & Spices

Add peas, soy sauce and ginger, stir to combine. Carefully add the egg and gently stir it into the mixture. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.

Serve!

Once the vegetable fried rice is nice and golden brown, it’s time to enjoy the fruits of your labor! You could serve it all by itself as a main dish, or add some protein (see below for suggestions)! It is also the perfect side to just about any Asian inspired meal! Here are some suggestions: 

• Add some crispy tofu and make it a full meal!
• Serve it alongside this Cashew Chicken Stir Fry (one of my personal favorites)!
• Make the filling for these Asian Chicken Lettuce Wraps  and serve it on top of this fried rice for a delicious combination!
• This Crispy Baked Tofu with Peanut Sauce tastes amazing served with this fried rice recipe too!
• Who doesn’t love some healthy sweet and sour meatballs? YUM!

Store

Store this fried rice in an airtight container in the refrigerator for up to 1 week. 

FAQs about Fried Rice

Here are some commonly asked questions about this fried rice recipe. 

What kind of rice is used to make fried rice?

The most important criteria for the rice used in to make this vegetable fried rice is that it is chilled completely. I have made it with many different types of rice, here are our favorites. 

• short or long grain white rice
• brown rice
• jasmine white rice 
• basmati rice 

Can you freeze fried rice?

Yes! you can freeze this fried rice in an airtight container for up to 2 months. 

Can you make fried rice with freshly cooked rice?

Using cold, day-old, dried-out rice is important for the perfect texture (e.g. not mushy). However, if you are short on time and need to make rice to use in this fried rice recipe the same day, here’s how I recommend going about it: 

After cooking, spread the warm rice onto a large baking sheet and place it in the refrigerator or freezer. This will allow the moisture to evaporate and the rice to chill enough to use with decent results!

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Homemade Fried Rice Recipe

This easy vegetable fried rice recipe is better than takeout! It only takes 20 minutes to make the best fried rice recipe that's flavorful, healthy and loaded with eggs and veggies!

Course Main Course, Side Dish

Cuisine asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Laura

Ingredients

• 4 cups white rice at least a day old chilled in the refrigerator.*
• 4 TBS sesame oil divided
• 1 TBS peanut oil
• 1 tsp minced garlic
• ½ cup diced onion
• 1 cup chopped carrots
• ½ cup frozen peas
• 2 TBS soy sauce
• ¼ tsp ginger
• 2 eggs
• pinch of sea salt
• 1 tsp sesame oil
• Green onions to garnish

US Customary - Metric

Instructions

• Cook the eggs:
• Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
• Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
• Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
• Flip and cook and additional 2 minutes until the egg is cooked.
• Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
• Make the friend rice:
• Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
• Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
• Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
• Add peas, soy sauce and ginger, stir to combine.
• Carefully add the egg and gently stir it into the mixture.
• Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
• Serve immediately and garnish with green onions.

Video

Notes

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator.
   Store in the refrigerator overnight, then use the chilled rice in this recipe.

Ingredient substitutions 

• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. If you have a peanut allergy in your household you can substitute canola oil or more sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic can be substituted for minced.
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works! 
• Carrots.  Use fresh, diced carrots for the best results! If you don't prefer carrots you can omit or substitute another vegetable.
• Peas. I recommend using thawed, frozen peas! Avoid canned peas! 
• Soy Sauce. either low-sodium or regular soy sauce work well. So do coconut aminos.
• Powdered Ginger.  Fresh minced ginger can be used instead of powdered.
• Eggs. These can simply be omitted if you have an egg allergy.

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