This easy fried rice uses butter, chopped onion, carrots, peas, and eggs to turn leftover rice into a hot side dish or light meal in about 20 minutes.
Everything goes in one skillet, and the only real rule is to start with cold, day old rice so the grains stay separate. Soy sauce and a little sesame oil add the savory finish, and you can toss in whatever vegetables or leftover protein you have on hand.
Table of Contents
Why This Easy Fried Rice Recipe Works
Cold rice has had time to firm up, so each grain fries separately instead of clumping together. If you only have fresh rice, spread it on a tray and chill it first.
The vegetables are cut small and cooked just briefly, so they stay colorful and slightly crisp. Frozen peas go in near the end because they only need a minute to heat through.
Cooking the eggs on one side of the pan keeps the cleanup to a single skillet, and stirring them into the rice at the end breaks them into soft, small pieces.
Ingredients for Easy Fried Rice
- 4 cups cooked long or short grain rice, chilled (day old works well)
- 2 tbsp unsalted butter
- 2 large eggs, whisked
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 2 tsp minced garlic (about 2 cloves)
- 3 tbsp low sodium soy sauce
- 1/2 tsp toasted sesame oil
- 1/4 tsp black pepper
- Sliced green onions or sesame seeds, for topping
Cooked rice. Long grain, medium grain, or short grain all work as long as the rice is cold. Rub it with your fingers to break up clumps before it goes in the pan.
Butter. Butter gives the rice a mild, rich flavor. Use medium heat so it does not brown too fast, and add a splash of oil if you want to fry at higher heat.
Eggs. Whisk them well so the yolks and whites mix evenly, which helps them cook in small pieces.
Onion, carrots, and peas. Chop the carrots small, about 1/4 inch, so they soften in the same 2 minutes as the onion. Peas can go in straight from the freezer.
Garlic. Added with the peas, it cooks for only a minute, so it stays sweet rather than bitter.
Soy sauce and sesame oil. Low sodium soy sauce provides the salt. Sesame oil is strong, so a small amount is enough.
How to Make Easy Fried Rice
1. Chill the rice. Make sure the rice is cold and clump free. If it was cooked today, spread it on a baking sheet and refrigerate it for at least 1 hour.
2. Melt the butter. Heat a large skillet or wok over medium heat and add the butter until it melts and foams.
3. Cook the vegetables. Add the onion and carrots and cook for about 2 minutes, stirring often, until the onion starts to soften.
4. Add garlic and peas. Stir in the garlic and frozen peas and cook for 1 more minute.
5. Cook the eggs. Push the vegetables to one side of the skillet, pour the eggs into the empty side, and scramble for about 1 minute until set. Mix them with the vegetables.
6. Add the rice. Add the cold rice, turn the heat up slightly, and stir for 2 to 3 minutes until it is hot throughout.
7. Season and serve. Drizzle in the soy sauce and sesame oil, toss to coat, add the pepper, and serve warm.
How to Serve Easy Fried Rice
Serve the rice hot, topped with sliced green onions or sesame seeds. It makes a fast side for air fryer honey garlic salmon, air fryer broccoli with Parmesan, or air fryer asparagus. For a bigger dinner, set it next to Amish meatloaf to round out the table.
How to Store and Reheat Easy Fried Rice
Cool the rice quickly and refrigerate it within 2 hours in a covered container. It keeps for 3 to 4 days. Reheat in a skillet or the microwave until steaming hot and 165 degrees F, adding a splash of water if it looks dry. Leftover rice should never sit at room temperature for long, so chill it promptly.
Tips and Variations for Easy Fried Rice
Use cold rice. Rice that has chilled overnight fries ideal because the surface has dried out.
Keep the pieces small. Small, even pieces cook quickly and spread through the rice.
Do not overcrowd. Use a 12 inch skillet and cook in two batches if you double the recipe.
Add protein. Diced cooked chicken, ham, or shrimp can go in with the rice.
Add vegetables. Corn, diced bell pepper, or broccoli are good swaps for peas and carrots.
Add more protein. The recipe is meatless as written. Add tofu or an extra egg for more protein.
Replace the butter. Use 2 tbsp neutral oil for a dairy free version with a higher heat tolerance.
Chill and store rice safely. The University of California Cooperative Extension food safety update covers handling cooked rice and leftovers safely.
Frequently Asked Questions About Easy Fried Rice
How long does easy fried rice last in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it until steaming hot throughout.
Can I make easy fried rice with fresh rice?
Fresh rice is too moist, so spread it on a baking sheet and chill it for at least 1 hour first. Day old rice gives the ideal texture.
Can I make easy fried rice without eggs?
Yes. Leave the eggs out and add a handful of extra vegetables or cubed tofu. The soy sauce keeps the flavor savory.
Can I use frozen mixed vegetables?
Yes. A cup of frozen peas and carrots can replace the chopped carrots and peas. Add them straight from the freezer.
What can I use in place of sesame oil?
Leave it out, or finish with a small splash of extra soy sauce. Oyster sauce is also a good substitute for depth.
Easy Fried Rice
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked rice Cold, day old rice works well.
- 2 tbsp unsalted butter
- 2 large eggs Whisked.
- ½ cup onion Chopped.
- ½ cup carrots Chopped small.
- ½ cup frozen peas
- 2 tsp garlic Minced, about 2 cloves.
- 3 tbsp low sodium soy sauce
- ½ tsp toasted sesame oil
- ¼ tsp black pepper
Instructions
Cooking
- Use cold rice. Break up any clumps. If the rice is freshly cooked, chill it on a tray for at least 1 hour.
- Melt butter. Heat the butter in a large skillet over medium heat until foamy.
- Soften vegetables. Cook the onion and carrots about 2 minutes.
- Add garlic and peas. Stir in the garlic and peas and cook 1 minute.
- Scramble eggs. Move the vegetables aside, scramble the eggs about 1 minute, then mix everything together.
- Add rice and sauce. Stir in the rice for 2 to 3 minutes until hot, then add the soy sauce, sesame oil, and pepper. Serve warm.
