Easy Fried Rice Recipe – Downshiftology

This fried rice delivers everything you want from the classic Chinese take-out version: a fluffy yet crispy texture, a harmonious blend of eggs and vegetables, and an ideal balance of savory, aromatic flavors. That’s why it’s a family favorite!

A bowl of fried rice. — *Photo: Gayle McLeod*

Why You’ll Love This Fried Rice Recipe

Fried rice is the quintessential “leftovers” stir-fry, where you can toss in whatever veggies or proteins are lingering in your fridge. And while there are countless ways to make fried rice, this version is what I whip up time and again. It reminds me of my favorite Chinese takeout, but making it at home somehow makes it taste a thousand times better. Plus, it pairs beautifully with dishes like egg drop soup, kung pao chicken, Mongolian beef or chicken stir-fry for the ultimate Chinese-inspired dinner. Here’s what else you’ll love about this recipe:

It’s quick and easy. After prepping a few veggies, this dish comes together perfectly in about 20 minutes.
It has just the right amount of flavor. Soy sauce, sesame oil, ginger and garlic create the perfect balance of rich, savory, and aromatic notes.
You can customize it. Once you’ve nailed this classic egg fried rice, you can bring in other protein options to make it a heartier meal. I’ll give more examples below!

Easy Fried Rice Ingredients

Rice: Day-old, cooked long-grain rice, such as jasmine or basmati, works best. Its drier texture makes it less sticky and ideal for achieving that fluffy, slightly crispy consistency.
Vegetables: This classic version includes a mix of onion, carrot, green onion, garlic, ginger, and frozen peas for a vibrant and flavorful base.
Eggs: Three eggs provide the perfect balance between protein and vegetables. Though you can always add another egg or two if you prefer more protein.
Sauces & Seasonings: A combination of tamari soy sauce, toasted sesame oil, salt, and ground white pepper delivers the savory, umami-packed flavor we all love.

Find the printable recipe with measurements below.

How To Make Fried Rice

Sauté the veggies. Heat the oil in a wok or large pan over medium-high heat. Add the onion, carrot, and white parts of the green onion, and sauté for 2 to 3 minutes. Then, add the garlic and ginger, and stir for another 30 seconds.

Cook the eggs. Push the veggies to the side of the pan, add a splash more oil if needed, then pour the eggs into the empty side of the wok. Use your spatula to stir and soft scramble the eggs.

Add the peas and rice. While the eggs are still a bit soft, add the frozen peas and rice to the pan and stir for another 2 to 3 minutes, until warmed through.

Add flavoring. Add the soy sauce, sesame oil, salt, white pepper, and green parts of the green onions. Stir it all together until combined and you’re done!

Fried Rice Variations

Add more protein. Whether it’s shrimp fried rice, chicken fried rice, or Chinese sausage fried rice, always cook the protein separately before adding it to the fried rice.
Make it vegetable-heavy. Load the fried rice with extra vegetables like bell peppers, zucchini, mushrooms, baby corn, or even diced kimchi. And if you want to go extra veggie-heavy, you could even swap the rice for cauliflower rice to make cauliflower fried rice.
Add more flavor. Two great ways to enhance the taste are using butter for a richer flavor, smoother finish or adding MSG for a more savory, meaty-packed flavor. I personally don’t love MSG, but I know it’s commonly used in Chinese restaurants.

More Rice Side Dish Recipes

If you make this fried rice recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

The perfect Chinese-style fried rice recipe! It’s fluffy yet crispy, a delicious blend of eggs and vegetables, and flavored just right. Watch the video below to see how I make this in my kitchen!

Sauté the veggies. Heat the oil in a wok or large pan over medium-high heat. Add the onion, carrot, and white parts of the green onion, and sauté for 2 to 3 minutes. Add the garlic and ginger, and stir for another 30 seconds.
Cook the eggs. Push the veggies to the side of the pan, add a splash more oil if needed, then pour the eggs into the empty side of the wok. Use your spatula to stir and soft scramble the eggs.
Add the peas and rice. While the eggs are still a bit soft, add the frozen peas and rice to the pan and stir together for another 2 to 3 minutes, until warmed through.
Add flavoring. Add the soy sauce, sesame oil, salt, and pepper, and green parts of the green onions. Stir it all together.
Serve. You can serve the fried rice by the spoonful or place it into small bowls that you invert onto a plate for pretty presentation. Watch the video above to see how I do it!

You can swap in a frozen veggie blend of carrots and peas (or carrots, peas, and corn), instead of dicing a fresh carrot. Just add about 1½ to 2 cups of frozen mixed veggies instead of the 1 cup of frozen peas.
If adding cooked protein to the rice, add it in after step 4 (where you add the sauces and seasonings).
Storage Tips:
- To store in the fridge: Allow the fried rice to cool to room temperature before storing it in an airtight container. This prevents moisture buildup, which can lead to sogginess. It will stay fresh for up to 3 to 4 days.
- To freeze for later: I love freezing fried rice as a meal prep option. Portion it into smaller servings and store it in freezer-safe bags or containers. It can be frozen for up to 2 to 3 months. When ready to eat, thaw it in the fridge overnight and reheat thoroughly.
- For reheating: To reheat, you can either use the microwave or a large pan or wok. If using a pan, add a splash of water or a little oil before stir-frying again. If using the microwave, cover the rice with a damp paper towel to keep it moist.

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Recipe testing fried rice in a wok in the kitchen.

Behind The Scenes

I can’t believe it’s taken me this many years to get a classic fried rice on the website! Normally my recipes go through many rounds of tests, but as I’ve made this recipe a gazillion times with numerous variations (like my shrimp fried rice or cauliflower fried rice), I really just need to sit my bum in front of the computer and write up the step-by-step instructions. Done and done!