Recipes

Simple Fried Rice

Ever craved that perfect balance of crispy-yet-tender rice with savory bits of egg and vegetables? This simple fried rice recipe delivers restaurant-quality results right in your own kitchen, and it comes together in less time than delivery would take!

Simple Fried Rice

The secret to truly exceptional fried rice lies in using day-old rice (which has had time to dry out slightly) and cooking techniques that create those signature toasty, caramelized flavors. With just a handful of pantry staples and about 25 minutes, you’ll transform humble ingredients into a crave-worthy dish that’s infinitely customizable. No fancy equipment needed—just a good pan and a hungry appetite.

Simple Fried Rice

Ingredients

Simple Fried Rice

For the base:

  • 2 cups cooked white rice (12 ounces; 350g)
  • 2 tablespoons (30ml) vegetable or canola oil, divided
  • 1 small onion, finely chopped (4 ounces; 115g)
  • 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
  • 2 scallions, thinly sliced (1 ounce; 30g)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 5g)

For the seasonings:

  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt and ground white pepper

For the finish:

  • 1 large egg
  • 4 ounces (115g) frozen peas
Simple Fried Rice

Steps

Simple Fried Rice
  1. Prepare the rice: If using day-old rice, transfer to a medium bowl and break up with your hands into individual grains before proceeding. This prevents clumping and ensures each grain gets evenly toasted. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking—you’ll see wisps of smoke rising from the surface. Add half of the rice and cook, stirring and tossing constantly, until rice is pale brown and toasted with a lightly chewy texture, about 3 minutes. Look for a slight color change and listen for a gentle crackling sound. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
  2. Create the flavor base: Return all toasted rice to wok and press it up the sides, leaving a space in the middle—this creates a “well” for cooking aromatics. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. You’ll know they’re ready when the garlic becomes aromatic and the onions turn translucent at the edges. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat evenly. Season to taste with salt and white pepper—start with 1/4 teaspoon of each and adjust as needed.
  3. Incorporate the egg: Push rice to side of wok and add remaining 1/2 tablespoon (7ml) oil. Break egg into oil and season with a little salt (about 1/8 teaspoon). Use a spatula to scramble egg, breaking it up into small bits as it cooks—this should take about 30-45 seconds. The egg is done when it’s fully set but still moist. Toss egg and rice together until evenly distributed.
  4. Finish the dish: Add frozen peas (no need to thaw first) and continue to toss and stir until peas are thawed and every grain of rice is separate, about 1-2 minutes. The residual heat from the rice will quickly warm the peas. The dish is ready when the peas are bright green and heated through. Serve immediately for the best texture and flavor.
Simple Fried Rice

Smart Swaps

  • Use brown rice instead of white for added fiber and nutrients (may need 1-2 minutes longer cooking time)
  • Swap in 2 tablespoons minced ginger for garlic for a different aromatic profile
  • Replace peas with 4 ounces of corn kernels or edamame for variation
  • Try 1 tablespoon oyster sauce instead of soy sauce for richer umami flavor

Make It Diabetes-Friendly

  • Use 1 cup cauliflower rice mixed with 1 cup regular rice to reduce carbs by approximately 15g per serving
  • Increase vegetables to 6 ounces total while maintaining the same amount of rice
  • Add 4 ounces of diced chicken breast or tofu for protein, which helps moderate blood sugar response
  • Serve with a side of kimchi or pickled vegetables—the acidity helps reduce glycemic impact

Pro Tips

  • Rice refrigerated for 24-48 hours works best—the drying process is essential for that perfect texture
  • Use a carbon steel wok if possible—the high sides make tossing easier and prevent ingredients from escaping
  • Keep everything moving constantly to prevent burning and ensure even cooking
  • For restaurant-style presentation, pack rice into a small bowl and invert onto the serving plate

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