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

4.72 from 119 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.

 

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Comments - page 2/8

  • Elain Jones

    It sounds great I’m going to try it hope it come out good as it sounds thank you I’m going to try it out to night

  • nitrous

    very nice recipe. a lot of fried rice success comes from “how” you put it all together.
    I was surprised to see that you don’t really need to stick exactly to the recipe but themes are important. I agree – I would leave the butter out!

    It’s a great basic recipe -give it a try!

  • Katie

    Made this tonight just as recipe suggested. It is by far the best fried rice I’ve made at home. I did add shrimp in the end. So good!!

  • Janet

    Great recipe, especially as to the order each ingredient should be cooked. I added sliced mushrooms, cabbage and leftover grilled steak. Also sprinkled on chopped roasted almonds at the end. Delish!

  • James Singleton

    Ive made this rice twice. You dont need a wok as i have a cast iron braiser. Every bit as good and fluffy as a Chinese restaraunt at a fraction of the price. Its become a standard in my house.

  • Amy

    I love this recipe! It’s a great go-to when I haven’t been to the grocery store and I just use whatever leftover veggies I have in the freezer and fridge. I’ve also made it with quinoa when I was out of brown rice and used rice vinegar instead of oyster sauce.

  • Brett Jones

    Sounds delicious and nutritious and easily put together try adding a touch of grated ginger for extra flavour

  • Lulu Biggs

    Is it normal to be gassy after eating fried rice? I cooked this to a tee and have ridiculously farted everywhere I go especially when bending over, very embarrassing. Possible food allergy?

  • Norma

    This recipe was pretty good. We did serve it with General Tso’s. I used pre-rinsed jasmine rice made the day before and refrigerated. The rice remained separated.

  • Nancy Albea

    Absolutely delicious!!! This will be a frequent dish on our table. Thanks so much for sharing!

  • Stan Holloway

    I love any recipe that includes butter…this fried rice was incredible…

  • Catherine

    It turned out great. Did add chicken and shrimp and a few more veggies everyone loved it .

  • I love this recipe. My brother is a vegetarian so I make this for the whole family and add cooked bbq pork on the side for us meat eaters. Add couple of egg rolls and it is complete meal.

  • Kimberly

    I have a Vietnamese friend that also uses frozen green beans that have thawed. She cuts them in half. This is spot on and delicious! So glad you started off with cold rice! That one small step truly makes a big difference!

    • Jess

      So glad you said this! I had everything cut up and ready to go but forgot about the handful of green beans I had in the back of the fridge. They’ll be going into the rice now, too. Thanks, Kimberly! Kelley, I LOVE an easy recipe I can adapt for the meat eaters and the vegetarians in my family. This one’s a fave, and I see it being a good one for my daughter to take away to university for a cheap, easy and nutritious option.

  • Nora

    Cooked this recipe last night and it was yummy. Forgot the butter and eggs but I’ll definitely put them in next time!