If you have ever grabbed fried rice from a Chinese restaurant or a late-night spot and thought, "Why doesn't mine taste like this?" This recipe is your answer. Using leftover rice from last night, high heat, and a few simple techniques, you'll get great results with this Easy Fried Rice Recipe every time.
When my boys were teenagers, that meant I had to make a lot of food to fill them up. Add a house full of friends, and suddenly I needed a full-on feast. More often than not, that meal included my Easy Fried Rice Recipe, smothered in Yum Yum sauce, and many times, we turned it into full-on Steak and Shrimp Hibachi. To this day, my boys still request this dish because it holds so many core memories of fun and laughter.
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Why you will love this recipe
- Simple Ingredients - With easy-to-find ingredients, you can feel like you are at your favorite Chinese take-out any time.
- Authentic Flavor - I have tested this recipe 100's of times, making it a dish that is requested often.
- Better than take-out - Feels like you are at a restaurant without having to leave your house! And it saves you money!
- One pan wonder - A win-win here, saving on clean-up!
★★★★★
"Fried Rice is a comfort food for me, and this was spot on. Exactly what I was craving."
- Luke
What is Fried Rice?
Fried Rice is a versatile dish that originated in China. It consists of cooked rice that is stir-fried in a wok or, in this case, on a griddle. It is usually mixed with eggs, vegetables, meat, or seafood. This is a staple in many Asian cuisines.
Tim's Tip: Using day-old rice or leftover rice is best, because cold rice dries out slightly and will help prevent mushy fried rice.
Ingredients
- Day Old Rice - Last night's rice is now officially promoted to star ingredient
- Eggs - fluffy and bring everything together
- Butter - Rich, melty goodness that adds instant comfort
- Onion - Sweet, soft, and full of savory depth
- Garlic - Bold, fragrant, and impossible to skip
- Peas and Carrots - Classic pop of color and sweetness
- Scallions - Fresh, crisp, and the perfect finishing touch
- Smoked Soy Sauce - Deep, savory umami with a smoky edge
- Sesame Oil - Toasty, nutty aroma that seals the deal
- Sesame Seeds - Tiny crunch with big flavor payoff
- Avocado Oil - Clean, high-heat oil made for stir-frying
- Salt and Pepper - Simple seasoning that lets everything shine
Scroll down to the recipe card for exact amounts
How to make Easy Fried Rice
Below are the step-by-step instructions for making Easy Fried Rice on the griddle. Don't have a griddle? Don't fret! Grab a couple large skillets or a wok and follow the same steps below.
- Prep the veggies by dicing the onions and scallions and mincing the garlic.
- Heat the flat top to medium heat and add a drizzle of avocado oil, and cook onions on one side until soft and slightly golden.
- Break up the day old rice using your hands. Add a little more avocado oil to the griddle and spread out the day-old rice into a thin layer and let it cook undisturbed until it forms a light crust. Then flip and crisp the other side.
- Combine onions, garlic and rice together.
- Cook peas and carrots to the side with a small splash of oil. Cook until warmed through and mix into the rice.
- Scramble the eggs separately on a clean spot of the flat top. Chop and scramble into bite-sized pieces, then mix into the rice.
- Quick sauté the garlic with a touch of oil for about 60 seconds (just until fragrant, careful not to let it burn). Mix it into the rice.
- Season and finish by adding butter and tossing until melted. Drizzle in smoked soy sauce and sesame oil. Toss until evenly coated.
- Top and serve by finishing with sesame seeds and scallion greens. Serve hot for results.
Made this recipe? Let me know!
Substitutions and Variations
- Rice - You can swap for brown rice, quinoa, or even cauliflower rice for a low-carb option.
- Sauces & Flavor - If you lack soy sauce, you can use coconut aminos, oyster sauce, or fish sauce.
- Vegetables - Have fun here, you can add or swap to use diced bell peppers, zucchini, corn, or chopped asparagus. The options are endless.
- Kimchi Fried Rice - Incorporate some kimchi and gochujang for a tangy, spicy taste.
- Add your favorite protein - I love Pork Fried Rice or Shrimp and Steak to complete this one pan meal!
Expert Tips
- Use day-old rice or leftover rice whenever possible - Cold rice dries out slightly, which prevents mushy rice and helps to create the individual grains.
- Don't touch the rice too soon - Let it sit until a crust forms, helping to create the fried rice crunch.
- Give yourself plenty of room - A flat-top or large wok gives you room to stir-fry properly
- Types of Rice to use - Jasmine rice (what I used for this recipe), long-grain rice, or even brown rice all work
- Season in layers - A pinch of salt early, soy sauce at the end. You want flavor in every bite, not just on the surface.
What to serve with Fried Rice
Turning fried rice into a complete meal was a common occurrence at our home! I would play with different dishes to add to or turn them into full-on Hibachi
- Stir-Fried Veggies - Broccoli, bok choy, or snap peas keep things fresh
- Egg Rolls or Spring Rolls - Crispy, crunchy, and always a hit
- Buffalo Chicken Egg Rolls - these are a bold, crispy side that everyone will love
- Teriyaki Chicken or Steak - Simple protein that soaks up all that flavor
- Spicy Chili Oil or Sriracha - for heat lovers at the table
- Yum Yum sauce is a favorite at our house
Storing Leftovers
Refrigerating
- Store cooled fried rice in an airtight container for up to 4 days.
Freezing
- Freeze portions flat for quick reheating later.
Reheating
- Reheat in a skillet on a higher heat with a little oil to bring the rice grains back to life.
Frequently Asked Questions
High heat, soy sauce, and properly dried day-old rice create that classic golden fried rice color you see in Chinese restaurants.
You can, but cold rice or day-old rice gives much better results and prevents rice clumps.
Jasmine rice and long grain rice are ideal, but brown rice also works if it's fully cooked.
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Rice Cooker - Makes perfectly cooked rice that's ideal for day-old frying
- Flat Top or Wok - High heat and wide space for crispy, restaurant-style fried rice
- Smoked Soy Sauce - Adds deep umami and subtle smoky flavor
- Whisk - Quickly beats eggs to make them smooth and fluffy
- Knife - For fast, clean prep of veggies and aromatics
More asian Favorites
- Classic Pork Egg Rolls
- Yum Yum Sauce
- Slow Cooker Filipino Kare Kare (Beef Stew with Peanut Sauce)
- Smoked Ahi Tuna Poke Bowl
Video of Recipe
Recipe
Fried Rice
Equipment
- Rice Cooker
- Flat Top or Griddle
Ingredients
- 8 Cups White Rice day old is best
- 2 Eggs
- 3 tablespoon Butter
- ½ Onion yellow or white
- 4 Cloves Garlic
- 1 Cup Peas and Carrots frozen mixed
- Avocado Oil
- Salt & Pepper to taste
Finish Ingredients
- Sesame Seeds
- 1½ teaspoon Sesame Oil
- 4 tablespoon Smoked Soy Sauce
- 3 Scallions green only for topping
Instructions
- Prep the veggies by dicing the onions and scallions and mincing the garlic.
- Heat the flat top to medium heat and add a drizzle of avocado oil, and cook onions on one side until soft and slightly golden.
- Break up the day old rice using your hands. Add a little more avocado oil to the griddle and spread out the day-old rice into a thin layer and let it cook undisturbed until it forms a light crust. Then flip and crisp the other side.
- Combine onions, garlic and rice together.
- Cook peas and carrots to the side with a small splash of oil. Cook until warmed through and mix into the rice.
- Scramble the eggs separately on a clean spot of the flat top. Chop and scramble into bite-sized pieces, then mix into the rice.
- Quick sauté the garlic with a touch of oil for about 60 seconds (just until fragrant, careful not to let it burn). Mix it into the rice.
- Season and finish by adding butter and tossing until melted. Drizzle in smoked soy sauce and sesame oil. Toss until evenly coated.
- Top and serve by finishing with sesame seeds and scallion greens. Serve hot for results.
Video
Notes
- Use day-old rice or leftover rice whenever possible - Cold rice dries out slightly, which prevents mushy rice and helps to create the individual grains.
- Don't touch the rice too soon - Let it sit until a crust forms, helping to create the fried rice crunch.
- Give yourself plenty of room - A flat-top or large wok gives you room to stir-fry properly
- Types of Rice to use - Jasmine rice (what I used for this recipe), long-grain rice, or even brown rice all work
- Season in layers - A pinch of salt early, soy sauce at the end. You want flavor in every bite, not just on the surface.
Chef Tim Clowers says
This is my families go to restaurant style of Fried Rice that I make for them as often as possible.
Angie says
Sooooo good! I always hesitate to make fried rice, not anymore! Thank you for this easy recipe that is delish!
CookitwithTim says
I am so glad that you loved it! It is our favorite for sure.