Fried Rice

Light, savory, and packed with flavor—this classic fried rice is the ultimate way to transform leftover rice into a fast, satisfying meal. With fluffy jasmine grains wok-tossed in soy and oyster sauces, colorful vegetables, tender scrambled eggs, and a hint of sesame oil, it’s restaurant-quality comfort food ready in under 20 minutes. Perfect as a side or a main dish!

Why You’ll Love This Recipe

This isn’t just another way to use leftovers—it’s a kitchen game-changer. Inspired by Chinese-American takeout and traditional wok cooking, this version skips the takeout menu and delivers bold umami, perfect texture, and maximum flavor with minimal effort. The secret? Day-old rice—it fries up light and separate instead of mushy.

Perfect for:

• Using up leftover rice and veggies
• Quick weeknight dinners and lunchbox meals
• Fans of takeout, ramen bowls, or one-pan meals
• Customizing with your favorite proteins

Ingredients

For the Base & Eggs

• 3 cups (540g) cooked jasmine rice, chilled (preferably day-old)
• 2 tbsp vegetable oil (divided)
• 3 large eggs, beaten
• Salt and freshly ground black pepper, to taste

For the Aromatics & Veggies

• 1 small onion, finely diced (~½ cup)
• 2 cloves garlic, minced
• 1 cup (150g) mixed vegetables (frozen peas, carrots, corn—thawed if needed)

For the Signature Sauce

• 3 tbsp soy sauce (low-sodium preferred)
• 1 tbsp oyster sauce (for rich depth)
• 1 tsp sesame oil (toasted, for aroma)

For Finishing Touches

• 2 green onions, thinly sliced (white and green parts separated)

• 1 cup diced cooked chicken, shrimp, or tofu
• ½ tsp ginger, minced
• Dash of white pepper or chili oil

Step-by-Step Instructions

1. Prep Ahead: Use Cold Rice

• For best results, use chilled, day-old rice—it dries out slightly and fries better than fresh.
• Break up clumps with your fingers before cooking.

2. Scramble the Eggs

In a large skillet or wok over medium-high heat:

• Heat 1 tbsp vegetable oil until shimmering.
• Add beaten eggs and scramble gently until soft curds form.
• Remove from pan and set aside.

3. Sauté Aromatics & Vegetables

In the same pan, add remaining 1 tbsp oil.

• Add diced onion and sauté 2–3 minutes, until translucent.
• Stir in minced garlic and cook 30 seconds, until fragrant.
• Add mixed vegetables and cook 3–4 minutes, stirring often, until tender-crisp.

4. Fry the Rice

• Add cold rice to the pan.
• Use a spatula to break up any lumps and press down lightly.
• Stir-fry 3–4 minutes, tossing frequently, until rice is heated through and slightly toasted.

5. Add Sauces & Flavor

• Pour in soy sauce, oyster sauce, and sesame oil.
• Toss everything together until rice is evenly coated and golden.

6. Combine Everything

• Return scrambled eggs to the pan.
• Add sliced green onions (reserve some greens for garnish).
• Stir gently to combine.
• Season with salt and pepper to taste.

7. Serve Hot & Delicious

• Transfer to a serving bowl or plate.
• Garnish with extra green onion slices.

Serve as:

• A standalone meal
• With dumplings, egg rolls, or spring rolls
• Alongside teriyaki chicken or grilled fish

You Must Know

• Use cold, day-old rice —fresh rice turns sticky and gummy.
• High heat = flavor —don’t cook low and slow; you want that “wok hei” (breath of the wok).
• Don’t overcrowd the pan —stir-frying needs space for even browning.
• Tastes better the next day? Reheats beautifully in a hot skillet.
• Freezer-friendly? Best fresh—but freeze base without eggs.

Storage Tips

• Store cooled fried rice in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat, stirring often. Microwave works but may soften edges.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in a large wok or platter.
• Great for potlucks—bring the whole batch!
• Double the recipe and freeze half for future ease.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Chinese cuisine and adapted worldwide, fried rice celebrates how resourceful cooks turn simple ingredients—leftover rice, eggs, vegetables, and soy—into something deeply satisfying. Found at home kitchens, street vendors, and creative homes alike, it honors the joy of zero waste and big flavor.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or work in batches.
• Want more protein? Add diced ham, shrimp, or crispy tofu.
• Make ahead: Chop ingredients 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use fresh rice?
A: Only if cooled completely. Spread warm rice on a tray and refrigerate 30 mins before using.

Q: Why did my rice turn out soggy?
A: Likely too much sauce or not enough heat. Use cold rice and stir-fry quickly.

Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying oyster sauce labels.

Q: Can I make it in a slow cooker?
A: Not ideal—but reheat leftovers on LOW with a splash of water.

Q: Can I air fry it?
A: Not the whole batch—but reheat individual portions at 375°F for 6–8 mins.

Allergy Information

Contains: eggs, wheat (in soy/oyster sauce).
Gluten-free option: Use certified GF sauces.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 320
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 5g
• Protein: 9g
• Sodium: 880mg

This fried rice doesn’t shout. It sizzles loudly, fragrant and inviting, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with silence, but with rice, resourcefulness, and someone who says, “Let’s make it together.”