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-rice

Vegetable 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-rice

Next, 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.

vegetable-fried-rice

The BEST Fried Rice

4.7 from 136 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

Ingredients

  • 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

Instructions

  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.
Nutrition Facts
The BEST Fried Rice
Amount Per Serving
Calories 379 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 138mg46%
Sodium 767mg33%
Potassium 302mg9%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 5g6%
Protein 12g24%
Vitamin A 5726IU115%
Vitamin C 19mg23%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: Beef Fried Rice, Chinese, Easy Weeknight Dinner, Take out recipes, The BEST Fried RIce

 

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Comments - page 1/9

        • Sharon C

          I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use ???.

          • Snorlax

            There is an objective better option and you know it, Sharon

        • sharon lynn

          Gae was rude. WRONG choice of words and no tact. Great recipe with the BUTTER!

    • Shafina

      Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

    • Amanda

      Respect the animals. Why use butter if you can use a healthy substitute like avocado oil or whatever u wish.

      • Jonathan SoRelle

        So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

        • Tanya

          You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?

          • Takei Noyo

            Jesus Christ, shut the hell up. Cows don’t suffer from butter bwing made from their milk. Don’t bother responding. I don’t listen to food fascists who don’t understand anything. Some people are limited by what is available locally or just by their means. We can’t all afford $14 for 6oz of avocado oil. Locally sourced butter from grass-fed, open range, fat, happy cows is reasonably priced and absolutely beautiful, especially salted.

        • Thad

          Right. My favorite animal is steak. Yum!

          Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.

          • Pete

            Steak is a GREAT choice, and BUTTER is s wonderful topping, Just saying as it is server that in some of the best Steak Restaurants, No meanness just pot stirring

      • m.oron

        THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

    • Lindsay

      All you had to say was that you could substitute a fat/oil that didn’t trigger you

        • Irene

          What the heck is going on here? A yummy recipe is posted to share and you all go berserk! Stay on subject. Thank you, Kelly. I have ALS and my husband is always looking for easy, delicious dishes.

  • 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

    • Jackie

      Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

      • Mimi

        What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

      • julie Scherbarth

        I had a lot of fresh ginger to use before it became rotten/moldy so I grated it, chopped it into a container and covered it with olive oil and put it in my refrig. in a covered container. Its keeping wonderful.

    • Home2Cook

      Jacquie, you can order any brand and type of Asian sauces, spices and condiments on Amazon if you can’t find them locally. I know what you mean about sesame oil, it’s and acquired taste that kind of grows on you. 🙂 Start by using the tiniest bit and the work up to more slowly, or you can just chuck it and make the recipes that call for it with an oil you do like and sauces that are pleasing to your palette.

    • Christine

      I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

      • Seraphine Formedi

        Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

    • Tanya

      It’s good but a touch sweet. Oyster sauce is sweeter than fish sauce. Unless you like sweet, I would use fish sauce.
      I’ve never used butter in fried rice but I tried it. Really didn”t taste any different that other oils.

  • 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.

      Thanks!

      Kelley

  • Jo

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

  • 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?

      • Tiffany

        I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

    • Alisha Moore

      Fresh Fruit of course being number 1 next to frozen goods aside them can goods will always be the worst…. ? Especially when U had the best…. #FreshFruit Gotta try it. And pleases know 2 not burn it so that it will work 4 U along with ur taste buds ?

    • Thad

      Because using peas that are already thawed out will turn to mush. Same with the rice if you use it right after it is cooked.

  • 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.

    • Simon

      There’s plenty of salt in Soy/Oyster sauce, so that’s taken care of.

      I used ginger (from a jar of fresh minced that lives in the fridge), diced ham and peppers added while the onions were cooking and my boys devoured it very eagerly. I did add a little black pepper too, and sesame seeds rather than oil. Normally I’d eat it with sweet chilli sauce but didn’t have any, so a bit of Tabasco had to suffice, and the boys are mortally afraid of anything hot and spicy.

  • 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?

  • Suzieq

    I made this and I thought it was absolutely amazing. I loved it. Very easy and very tasty. I would make it again and add meat or shrimp.

  • Julie

    Making tonight.

    Thanks Kelley … and everyone who commented for that extra motivation!

  • Oswald

    Loved it. The butter makes all the difference. Added garlic chicken chucks and a bit of grated ginger and it was a hit with everyone