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Classic Fried Rice

A close-up of a white bowl filled with delicious fried rice, featuring scrambled eggs, peas, carrots, and green onions.

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Learn to make flavorful fried rice with separated grains, just like your favorite Chinese takeout. This recipe uses day-old rice and simple ingredients for a quick and satisfying meal.

Ingredients

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  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas and corn
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces (optional)
  • 3 cups cooked day-old rice
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove from skillet and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced onion and carrots and stir-fry for 2-3 minutes until slightly softened.
  3. Add the frozen peas and corn and minced garlic. Stir-fry for another minute until fragrant.
  4. If using chicken, add it to the skillet and cook until browned and cooked through, about 5-7 minutes.
  5. Add the cooked day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and slightly toast.
  6. Pour the soy sauce and sesame oil over the rice mixture. Stir well to combine and ensure the rice is evenly coated.
  7. Return the scrambled eggs to the skillet. Add the sliced green onions. Stir everything together for 1-2 minutes until well combined and heated through.
  8. Serve immediately.

Notes

  • Using day-old rice is key to achieving the right texture. Freshly cooked rice is too moist and will result in gummy fried rice.
  • For a vegetarian version, omit the chicken and add extra vegetables like broccoli florets or bell peppers.
  • Adjust the amount of soy sauce to your preference.

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