The BEST Fried Rice

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

the-best-fried-riceVegetable Fried Rice has to be one of my all time favorite dishes. I love making Chinese food at home and fried rice is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef.

It all starts off with cold day old rice. If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

easy-fried-riceNext, I add lots of veggies to this rice. For flavor I add soy sauce and oyster sauce. I like to add sriracha to my fried rice for extra spice.

This fried rice takes just 20 minutes to throw together. Fried rice is a good way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my shrimp fried rice.


The BEST Fried Rice

  • 4.7
  • 7 reviews
Prep time:
Cook time:
Total time:
Serves: 4
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!


  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired


  1. Heat 1 tablespoon of butter into a large skillet.
  2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of butter into the pan.
  4. Add carrots and onion to the pan and cook until tender, 3-4 minutes.
  5. Stir in garlic and cook for an additional minute.
  6. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  8. Serve immediately with green onions for garnish, if desired.
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    • Hi Gae,

      Yes I like to use butter in my fried rice. You can also use oil it is personal preference.



  • Jacquie Cook

    What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from.
    Also, what is the best way to store Ginger so it stays fresh?
    Please email me your response, if you are able. Thanks!!

    • Susan

      Sun luck pure sesame oil
      Kikkoman soy sauce
      Sun luck oyster sauce

  • Kendra

    What kind of pan did you use for this?I used a large pot and it took forever for the rice to brown..other than that delish!! I will make this again!

    • Hi Kendra,

      I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.



  • Jo

    Followed the recipe to the letter and it ended up so dark it was almost black :/

    • Hi Jo,

      I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.



  • Divina

    I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

  • Linda McArthur

    This is absolutely the best fried rice ever! Better than in a restaurant!

  • Angelina

    If you do not have oyster sauce can you leave it out or is there a subtitute you could use instead?

    • Hi Angelina,

      You can always leave it out or add a bit of hoisin sauce if you prefer.



  • I used your recipie and prepared this teppanyaki style on my Blackstone Giddle. Was a winner and will be served at our son’s birthday party in two weeks!

  • Katie

    Wasn’t crazy about the taste of the oyster sauce. I think next time I’ll substitute hoisin or plum sauce.

  • So I tried it tonight, came out good. I used at least twice the oyster sauce, otherwise I only tasted the soy sauce, and a bit of Worcester sauce. Some chicken cooked in minced garlic, and some sweet union cut long placed in the pan almost as the pan is leaving the heat. Really enjoyed, and a great presentation!

  • JoEllyn

    This was good! Added 1 stalk of diced celery with the other vegetables and cooked the rice a little longer toward the end so it got browner. Other than that, followed the recipe exactly.

  • Ana

    Cooking the eggs first worked perfectly. I’ve added at the end in the past and it always turned out a big mess. Also, cooled rice did the trick too. Made a rice cooker and then spread out on a cookie sheet for about an hour in the fridge, perfect texture! I did’t follow recipe exactly but it was a great guide.

  • SteelerGal4Life

    Turned out great. Left out eggs and peas. I hate them both. 😊 Used frozen veggie mix. So 😋

  • Elaine Culver

    I cook only for myself. Could I make the whole recipe and freeze portions?