Fried Rice Recipe

Fried rice has been a culinary staple since as early as the Sui Dynasty (589–618 CE) in China. The fundamental reason for the continued popularity and universality of this meal boils down to two things: its versatility and the fact that people nearly always prepare too much rice.

Fried rice is a quick and tasty way to repurpose leftovers into something delectable!

Though we frequently think of certain components as customary (eggs, garlic) the only thing you need to make fried rice is heat, rice, and oil. Anything else you add is up to you. Before you cook a batch though, read our instructions for preparing fried rice.

Sesame oil > any other oil.

Once you buy sesame oil (yes, you do need another oil), you’ll want to use it in everything. It’s got a rich toasty, nutty flavor. But be careful: A little bit goes a long way.

Cold, Leftover rice is key.

Using leftover rice is the reason why so many fried rice recipes ask for it Cold, drained rice cooks faster and crispier than freshly cooked rice. In order to satisfy your hunger for fried rice without waiting for the rice to cool in the fridge, lay freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.

Do I need to scramble my eggs separately or can I do it all in one pan?

Cooking the veggies before adding the eggs and getting them scrambled is a great way to get the rice started. However, be cautious. This method has the potential to severely overcook eggs.

What other flavor goes into fried rice?

Aside from sesame oil, we stir in minced garlic, soy sauce, and ginger.

Can I add other ingredients?

Absolutely! As we said, fried rice is endlessly adaptable. Fry up some bacon and toss in some kimchi and you’ve got an unreal Bacon Kimchi Fried Rice. Or, add some diced pineapple for a sweet twist on the classic.

What about protein?

Absolutely! Fried rice goes well with everything. Chicken and pork are classic but we love less typical proteins that quick up fast like squid or black beans!

What’s another fun hack?

The addition of golden raisins to plain fried rice is one of our favourite ways to jazz it up. Separating your egg yolks and whites is the simplest method to accomplish this. Fried whites should be added to the mixture, which includes rice and egg yolks. Alternatively, you may follow the instructions below but reduce the amount of soy sauce to 1 tbsp. This will give your rice a beautiful golden hue and a little more taste.

Made this?

Let us know how it went in the comment section below!

This recipe’s introduction was amended on 7/21/20 to offer further information on the meal. The title of the recipe has also been updated.


3 tbsp. sesame oil, divided
3 large eggs
Kosher salt
2 carrots, diced
3 green onions, thinly sliced, white and green parts divided
3 cloves garlic, minced
1 tbsp. peeled and minced ginger (from a 1″ piece)
4 c. cooked long grain rice (preferably leftover)
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce


  1. Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
  2. Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
  3. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
  4. Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.


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