Name: Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 3 cups cold cooked white rice (preferably jasmine or long grain); 2 tablespoons butter; 2 eggs, lightly beaten; 1 small onion, diced; 1 medium carrot, peeled and diced; ½ cup frozen peas; 2 cloves garlic, minced; 3 tablespoons low-sodium soy sauce; 1 teaspoon sesame oil (optional); Salt and pepper, to taste; Chopped green onions, for garnish (optional)

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Fried rice is one of my all-time favorite ways to turn leftover rice into something exciting and satisfying. It’s quick, full of flavor, and incredibly adaptable—perfect as a side dish or a full meal with just a few extra ingredients. With buttery grains, crisp veggies, and savory soy sauce, every bite hits that takeout-style comfort I crave.

Why You’ll Love This Recipe

I love this fried rice because it’s fast, flexible, and delicious. It only takes about 20 minutes to make and uses ingredients I already have in the fridge. Whether I serve it plain or mix in proteins like shrimp or chicken, it always tastes like something special. Plus, it’s way more budget-friendly and healthier than ordering out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cold cooked white rice (preferably long grain or jasmine)
butter
eggs
onion
carrots
peas
garlic
low-sodium soy sauce
sesame oil (optional, but recommended)
salt and pepper to taste

Directions

Cook the Aromatics
I start by heating butter in a large skillet or wok over medium-high heat. I add diced onion and carrots, sautéing for about 2 minutes until the onions soften.
Add Peas and Garlic
Next, I stir in peas and minced garlic, letting them cook for another minute so the garlic becomes fragrant.
Scramble the Eggs
I push the vegetables to one side of the pan, crack in the eggs, and scramble them quickly. Once cooked, I stir the eggs into the veggies.
Add the Rice
I break up the cold rice with my hands or a fork to avoid clumps. Then I add it to the pan and stir everything together, letting it fry for a few minutes to heat through and crisp slightly.
Season and Finish
I pour in the soy sauce and drizzle a bit of sesame oil if I’m using it. Then I toss everything together until well coated and season with salt and pepper to taste. I often top it with chopped green onions before serving.

Servings and timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I make this recipe different every time depending on what’s in the fridge. Sometimes I add diced ham, leftover rotisserie chicken, or shrimp to make it a full meal. When I want something sweet and savory, I toss in pineapple at the end. If I’m in the mood for heat, a swirl of sriracha or a few chili flakes does the trick. I’ve even stirred in chopped kimchi for a bold twist.

Storage/Reheating

Leftover fried rice keeps well in an airtight container in the fridge for up to 3 days. I reheat it in a skillet over medium heat with a splash of water or broth to keep it moist. It also freezes great—just cool it completely, then store in freezer bags for up to a month. I thaw overnight in the fridge before reheating.

FAQs

Why does the rice need to be cold?

Cold rice fries better and holds its shape. Warm rice can get mushy and stick together in the pan.

Can I make this vegetarian?

Absolutely. I skip the meat and use veggie broth or a splash of soy sauce for extra flavor. The eggs and veggies make it filling enough.

What’s the best oil to use?

I love using butter for flavor, but sesame oil adds that signature fried rice aroma. You can also use vegetable or avocado oil for high-heat cooking.

Can I use brown rice?

Yes, I’ve made this with brown rice and it works great. It has a slightly nuttier taste and more texture.

How do I prevent clumpy rice?

I always break it up with my hands before cooking. If it’s really stuck together, I spread it out on a tray and let it air out for a few minutes first.

Conclusion

This fried rice is one of those go-to recipes I keep in rotation because it’s fast, satisfying, and endlessly adaptable. It’s the kind of dish I can make with whatever’s in the fridge and still end up with something that tastes like takeout. Whether I serve it as a side or a main, it always delivers on flavor and comfort.