Best Fried Rice Recipe | Simple and Flavourful Rice Dish

Best Fried Rice Recipe That’s Quick, Easy, and Delicious

After trying countless variations, I finally landed on the Best Fried Rice Recipe, which reminds me of the kind you get from a good takeout spot. My earlier versions always came out mushy because I used fresh rice straight out of the pot. The turning point was learning to use cold, day-old rice and high heat for that slightly smoky flavor and perfect texture.

This recipe is for anyone who wants flavorful, customizable fried rice ideal for quick weeknight meals, meal prep, or as a side to Asian-inspired dishes.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 310

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, separated into loose grains
• 2 TBSP vegetable oil
• 2 eggs lightly beaten
• 2 garlic cloves minced
• 1 small onion diced
• 1 cup peas and carrots frozen mix works fine
• 3 tbsp soy sauce
• 1 TBSP oyster sauce optional, for depth.
• 1 tsp sesame oil
• 3 green onions sliced
• Salt & black pepper to taste

Optional add-ons: chicken, shrimp, beef, or tofu

Method

 

1. Prepare rice. Loosen day-old rice with your hands or a fork to separate clumps.
2. Scramble eggs. Heat 1 tbsp oil in a wok or skillet. Cook eggs until set, then set aside.
3. Cook aromatics. Add the remaining oil, then garlic and onion. Stir-fry for 1 minute.
4. Add the veggies. Toss in the peas and carrots. Cook for 2-3 minutes.
5. Add rice. Stir in rice, frying on high heat until heated through.
6. Season. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Toss well.
7. Combine. Return eggs, mix thoroughly, and stir in green onions.
8. Serve hot. Garnish with extra onions if desired.

Video

Notes

Lesson learned: Fresh rice clumps like day-old rice fries better.

Eggs: Cooking separately keeps them fluffy instead of mushy.

Garlic: Don’t burn it; 30 seconds on high heat is enough.

Veggies: Use whatever’s on hand. Bell peppers, mushrooms, or zucchini all work.

Tips & Tricks

• High heat: A hot wok creates that smoky “wok hei” flavor.
• Extra texture: Let rice sit for 1–2 minutes undisturbed for crispy bits.
• Protein upgrade: Add shrimp, chicken, or tofu to make it a main dish.
• Healthier swap: Use brown rice or cauliflower rice.
• Meal prep: Stores well in the fridge for 2–3 days.

Serving Suggestions

• Main dish: Enjoy on its own with chili sauce or sriracha.
• Side dish: Pairs perfectly with stir-fried chicken, dumplings, or teriyaki chicken.
• Lunchbox: Easy to pack and reheat.
• Family meal: Double the recipe and serve it buffet-style.
• Casual dinner: Pair with sour soup for comfort.

Nutrition (per serving, without protein add-ins)

• Calories: ~310
• Protein: 9 g
• Carbs: 46 g
• Fat: 10 g
• Fiber: 3 g