Easy Homemade Fried Rice Recipe

Ingredients

• 2 largeeggs, lightly beaten
• 70 g (5 tablespoons), dividedunsalted butter
• 300 g (2 cups)frozen peas and carrots
• to tastekosher salt and freshly ground black pepper
• 1/2 mediumyellow onion, diced
• 1 tablespoonminced garlic
• 600 g (4 cups)cooked white rice, chilled in the fridge; long-grain rice recommended
• 6scallions, thinly sliced on the bias, plus more for garnish
• 60 ml (1/4 cup)soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 5 ml (1 teaspoon)toasted sesame oil

Instructions

1. 1

   Scramble the eggs

   Melt 28 g (2 tablespoons) of butter in a large, deep skillet over medium heat. When it is sizzling, add the beaten eggs and stir until just scrambled. Transfer them to a clean plate.

2. 2

   Cook the vegetables

   Add another 28 g (2 tablespoons) of butter to the skillet, followed by the frozen peas and carrots. Stir and cook for 1–2 minutes, then season with salt and pepper to taste. Add the onion and cook for about 3–4 minutes, until tender and translucent. Stir in the garlic and cook for 1–2 minutes, until fragrant.

3. 3

   Fry the rice

   Add the remaining 14 g (1 tablespoon) of butter, the chilled cooked rice, scallions, soy sauce, oyster sauce, and sesame oil to the skillet. Toss carefully until evenly combined, then cook for about 3–4 minutes, letting the rice toast and fry in the pan.

4. 4

   Add the eggs

   Return the reserved scrambled eggs to the skillet and toss them through the rice. Taste and add more salt or pepper if desired.

5. 5

   Serve immediately

   Garnish with extra sliced scallions and serve straight away, either on its own or alongside a main dish.

What is fried rice?

Fried rice is a familiar dish across many Asian cuisines, with countless regional and household versions. It makes use of cooked rice stir-fried with other ingredients and seasonings.

This version pairs long-grain rice with eggs, peas and carrots, onion, scallions, soy sauce, oyster sauce, and sesame oil. Chilled rice and a hot skillet help the grains fry rather than turn soft and clumpy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 7g protein, 46g carbs, 12g fat.

Most of the carbohydrates come from the white rice, while butter and sesame oil contribute much of the fat. Eggs, rice, peas, and carrots provide the protein, though this remains a rice-led dish. Pair a serving with a protein-rich main and extra vegetables for a more balanced plate.

Why use chilled rice?

Chilled rice is less moist and easier to separate than freshly cooked rice, so it is better suited to frying. Break up any compacted clumps before adding it to the pan.

Dry potatoes: not applicable here; instead, focus on the rice. If you are cooking rice from scratch, cool it before making this dish.

Build flavour in stages

Eggs first: scrambling them separately keeps them tender and makes it easier to distribute them through the finished rice.

Vegetables next: the peas and carrots get a brief head start, while the onion cooks until tender. Add the garlic afterwards so it has time to become fragrant without cooking through the whole vegetable stage.

Get the texture right

Use a large, deep skillet and toss the rice carefully so it mixes evenly with the vegetables and sauces. Let it sit against the hot pan long enough to toast for the stated 3–4 minutes.

The rice should be hot throughout, with distinct grains rather than a wet, mashed texture. Add the eggs back at the end to fold them in without overworking them.

Balance the seasonings

Soy sauce and oyster sauce bring savoury, salty flavour, while toasted sesame oil adds a fragrant finish. Taste after mixing in the eggs before adding extra salt, since the sauces already season the rice.

Scallions are used in the pan and as a garnish, bringing a fresh, mild onion flavour. Slice them thinly on the bias as directed.

Serve it your way

This rice can stand alone as a simple meal or be served alongside a main dish. It works particularly well with other savoury, Asian-inspired dishes.

For a fuller plate, pair it with a protein and add extra vegetables if you have them. Serve as soon as it is cooked for the best texture.

Recipe notes & tips

• Use rice that has been chilled in the fridge so the grains are easier to fry separately.
• Break up any clumps in the cold rice before adding it to the skillet.
• Keep the eggs on a plate while the vegetables and rice cook, then fold them in at the end.
• Taste before adding extra salt because soy sauce and oyster sauce are already savoury.
• Slice the scallions thinly so they mix easily into the rice and make a neat garnish.

Variations

• Add chicken: stir in cooked chicken when you add the rice so it heats through.
• Use different vegetables: swap the peas and carrots for another frozen vegetable mix.
• Make it vegetarian: use a vegetarian oyster-style sauce in place of oyster sauce.
• Add a little heat: serve with chilli sauce at the table.
• Use brown rice: substitute cooked, chilled brown rice for the white rice.

Common mistakes to avoid

• Using warm rice: it can turn soft and clumpy; chill the cooked rice before frying.
• Adding the eggs too early: they can become overcooked; scramble them separately and return them at the end.
• Crowding the skillet: the ingredients may not fry evenly; use a large, deep skillet as directed.
• Over-seasoning: the sauces bring plenty of savoury flavour; taste before adding more salt.
• Skipping the final fry: the rice needs about 3–4 minutes in the skillet to toast and heat through.

How to store

Refrigerate leftovers in a sealed container and use within 3–4 days. Reheat until steaming hot in a skillet, stirring regularly, or in a microwave, adding a small splash of water if the rice seems dry.

Frequently asked questions