Classic Fried Rice Recipe – Easy & Delicious

Let’s make some freakin’ fried rice, people! This isn’t your takeout-clone recipe; this is my throw-it-all-in-and-hope-for-the-best-but-it-always-works fried rice. You’re gonna love it, I promise!
Classic Fried Rice Recipe – Easy & Delicious

Okay, so, this fried rice? It’s basically a weekly event at my house. My husband, bless his heart, could probably eat it every single day. And my kids? Forget mac and cheese, they ask for this. The other night, I made a double batch, and Liam (my youngest) tried to hide the leftovers in his closet so he could have it for breakfast. Caught him red-handed, but honestly? I get it. I may or may not have had cold fried rice for breakfast myself once or twice. Don’t judge. It’s just that good!

Why You’ll Love This Classic Fried Rice Recipe – Easy & Delicious

• It’s faster than ordering takeout. And cheaper! Hello, grocery budget!
• You can literally throw in whatever veggies you have wilting in the crisper drawer. Seriously, it’s a fridge clean-out miracle.
• My kids actually EAT IT. Like, without complaining. That alone is worth the price of admission.
• It’s SO customizable. Sweet? Savory? Spicy? You control the destiny!
• Leftovers (if there are any) are bomb.com. Seriously, cold fried rice is a legit snack. Don’t @ me.

How to Make It

Alright, listen up, because this is less of a “recipe” and more of a “vibe.” First, you gotta get your rice cooked. Day-old rice is best, but who plans ahead? Not me! If you’re using fresh, just spread it out on a baking sheet to cool down a bit, so it doesn’t get all mushy in the pan.

Now, heat up some oil in a big ol’ pan or wok. Get it nice and hot – you want that sizzle when you throw stuff in. Scramble your eggs in there, then set ’em aside. Don’t overcook ’em! Nobody likes rubbery eggs.

Next, toss in your veggies. Onions, carrots, peas… whatever you got! Cook ’em until they’re tender-ish, but still have a little bite. Now, for the good stuff! Add your rice, soy sauce (or tamari if you’re GF!), sesame oil, and that little bit of brown sugar. Stir it all up, making sure everything’s coated in that delicious sauce.

Finally, throw those eggs back in, add any protein you want (chicken, shrimp, tofu, WHATEVER!), and stir it all together. Taste it and add more soy sauce or sugar if you need to. Boom! Fried rice magic.

Ingredient Notes

• Cooked Rice: Day-old is best! It’s drier and won’t clump up. If you’re using fresh, spread it on a baking sheet to cool off. I’ve totally used instant rice in a pinch, don’t tell anyone.
• Soy Sauce: This is the flavor bomb! I usually use low-sodium, but if you’re a salt fiend, go wild. If you need gluten-free, tamari is your best friend!
• Sesame Oil: Don’t skip this! It gives it that authentic fried rice flavor. A little goes a long way. One time, I accidentally poured in way too much, and it tasted like straight-up sesame. Not my finest moment.
• Brown Sugar: Adds a touch of sweetness to balance the saltiness. You can use regular sugar or even honey if you’re feeling fancy. Or if you’re out of brown sugar like I usually am.
• Eggs: Don’t overcook these! Scramble them lightly and set aside. Rubber eggs are sad eggs.
• Veggies: Seriously, anything goes! Onions, carrots, peas, bell peppers, broccoli… use what you have. I’ve even thrown in leftover roasted veggies before.
• Protein (Optional): Chicken, shrimp, tofu, pork… whatever floats your boat. Or just skip it and keep it veggie!

Recipe Steps:

1. Cook rice a day ahead or spread fresh rice to cool.
2. Heat oil in a large pan or wok.
3. Scramble eggs and set aside.
4. Cook chopped vegetables until tender.
5. Add rice, soy sauce, sesame oil, and brown sugar. Stir well.
6. Return eggs to pan, adding protein if desired.
7. Stir everything together and taste, adjusting seasoning if needed.

What to Serve It With

Honestly? Fried rice is a meal in itself! But if you’re feeling fancy, you could serve it with:

• Spring rolls
• Egg drop soup
• Some kind of stir-fried protein, like Kung Pao chicken
• Just eat it straight from the pan with a fork. No judgment here.

Tips & Mistakes

• Don’t overcrowd the pan! If you’re making a big batch, cook it in two batches to keep everything nice and crispy.
• Use a hot pan! You want that sizzle to prevent the rice from getting mushy.
• Don’t be afraid to experiment with different veggies and proteins!
• If your rice is sticking to the pan, add a little more oil.
• I once tried to make this with quinoa instead of rice. It was… not good. Just stick with the rice.

Storage Tips

Store any leftover fried rice in an airtight container in the fridge. It’ll keep for about 3-4 days. Reheat it in the microwave or in a pan on the stove. And yes, you can totally eat it cold straight from the fridge. It’s surprisingly delicious that way. Especially for breakfast. I’m not even kidding.

Variations and Substitutions

• Spicy Fried Rice: Add a little sriracha or chili garlic sauce for a kick! I once accidentally used WAY too much sriracha and my kids were crying. Learn from my mistakes.
• Pineapple Fried Rice: Throw in some chunks of pineapple for a sweet and savory twist. SO good!
• Vegetarian Fried Rice: Skip the meat and add extra veggies like mushrooms, spinach, or bok choy.
• Soy Sauce Substitute: Use tamari for gluten-free or coconut aminos for a soy-free option.
• Sugar Substitute: Use honey or maple syrup instead of brown sugar. I’ve even used agave nectar once when I was out of everything else.

Frequently Asked Questions

Classic Fried Rice Recipe - Easy & Delicious

This is a classic fried rice recipe that is both easy and delicious, perfect for a quick weeknight dinner or an impressive side dish.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked white rice preferably day-old
• ▢ 3 tablespoons soy sauce more or less to taste
• ▢ 1 tablespoon sesame oil
• ▢ 2 tablespoons vegetable oil
• ▢ 2 cloves garlic, minced
• ▢ 1 cup frozen peas and carrots thawed
• ▢ 3 large eggs beaten
• ▢ 4 stalks green onions sliced
• ▢ 1 medium yellow onion diced
• ▢ 0.5 teaspoon black pepper fresh ground

Instructions

Preparation Steps

• Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the diced onion and sauté until translucent.
• Add the garlic and cook for another minute until fragrant.
• Push the sautéed onions and garlic to one side of the skillet, then pour in the beaten eggs. Stir frequently until fully cooked.
• Add the remaining tablespoon of vegetable oil, and then add the cooked rice, green onions, peas, and carrots to the skillet. Stir to combine all ingredients.
• Pour in the soy sauce and sesame oil. Stir well to combine and ensure the rice is evenly coated with the sauce.
• Season with black pepper to taste and serve immediately.

Notes

This fried rice is perfect as a main meal or a side dish. For a heartier version, you can add cooked chicken, shrimp, or ham.