This easy fried rice is quick to prepare, packed with savory flavor, and full of vegetables and tender scrambled egg bites. No wok required—just a skillet and pantry staples.
Try my Easy Mongolian Chicken or Beef and Broccoli for more simple weeknight dinners.
Why you’ll love it
Fried rice is a staple of takeout meals, but it’s surprisingly easy to make at home. The only planning required is chilling the cooked rice so it achieves that ideal chewy-crisp texture instead of becoming mushy. With that small step, the rest comes together quickly.
This vegetable fried rice is a versatile side for Asian-inspired mains like Lemon Chicken (Chinese Style). It uses common ingredients and is simple to adapt—add leftover meats, tofu, or shrimp to turn it into a complete meal.
What you’ll need
- Butter – adds richness and helps achieve a nice pan-fried texture.
- Peas and carrots – frozen for convenience; they’re par-cooked and pre-chopped.
- Garlic – for savory depth.
- Rice – use cooked white rice that has been chilled for best results.
- Sauce – a simple mix of soy sauce, oyster sauce, and toasted sesame oil for balanced umami.
- Eggs – scrambled in the pan to add protein and silky texture.
- Scallions – for a fresh finish.
Helpful tips
- Use rice that isn’t freshly cooked so the grains can dry slightly and separate. Day-old rice is best. If you must cook rice the same day, spread it on a baking sheet and chill it in the fridge to remove moisture before frying.
- Fried rice cooks fast once you start, so have all ingredients prepped and within reach.
How to make fried rice
This overview highlights the key steps. Full ingredients and instructions are in the recipe card below.
Whisk the eggs in a bowl and set aside. Heat two-thirds of the butter in a large skillet over medium-high heat. Add the frozen peas and carrots and cook until any excess water has evaporated.
Add the cold rice, soy sauce, oyster sauce, toasted sesame oil, and garlic. Cook for a couple of minutes, stirring occasionally to break up any clumps. Push the rice to one side of the pan, add the remaining butter to the empty side, then pour in the whisked eggs. Scramble the eggs until just set.
Toss in the scallions and combine everything. Remove from heat, taste, and season with salt and pepper as needed. Serve immediately, with extra soy sauce on the side if desired.
Tools for this recipe
Essential tools are a large skillet or cast-iron pan and a whisk or prep bowl for the eggs.
- A 12″ cast iron or large nonstick skillet works well for even cooking.
- A small bowl and whisk for beating the eggs.
- A spatula to move and scramble the eggs in the pan.
Substitutions and variations
- Oyster sauce adds depth, but you can omit it or substitute hoisin if needed. A splash of fish sauce can also boost umami.
- If using fresh vegetables instead of frozen peas and carrots, chop them finely and cook a bit longer to ensure tenderness.
- Add-ins: Chinese sausage, sautéed shrimp, or leftover cooked chicken, beef, pork, or tofu make great additions. Swap or add vegetables like bean sprouts, onions, or green beans, or try kimchi or pineapple for a twist.
What to serve with fried rice
- Keep soy sauce at the table so everyone can season to taste.
- Serve as a side with favorites like Sesame Chicken, Stir Fried Vegetables, Teriyaki Chicken Stir Fry, or Ground Beef Lo Mein for a full takeout-style meal at home.
Leftovers and storage
- Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Reheat in a skillet with a splash of oil until hot, stirring frequently. You can microwave portions, sprinkling a little water over the rice to restore moisture if needed.
- Freeze for up to 3 months, though texture may change slightly after freezing.
More Asian-inspired recipes
- Honey Chicken (Asian Style)
- Easy Bang Bang Sauce
- Firecracker Chicken
- Vietnamese Peanut Sauce
- Easy Chicken Stir Fry
If you try this egg fried rice, please leave a star rating and a review below. I’d love to see your versions—tag me on Instagram with your S&L creations!
Easy Fried Rice
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Ingredients
- 2 large eggs
- 3 tablespoons butter divided
- 1 cup frozen peas and carrots no need to thaw
- 3 cups cold cooked white rice see note
- 1 tablespoon soy sauce + more for serving
- 1 tablespoon oyster sauce
- 1/2 teaspoon toasted sesame oil
- 4 cloves garlic minced
- 1/3 cup chopped scallions
- Salt & pepper to taste
Instructions
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In a medium bowl, whisk the eggs until combined.
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Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the frozen peas and carrots and cook 2–3 minutes until any water has evaporated.
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Stir in the rice, soy sauce, oyster sauce, toasted sesame oil, and garlic. Cook about 2 minutes, stirring occasionally.
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Push the rice to one side. Add the remaining 1 tablespoon butter to the empty side, then pour in the whisked eggs. Scramble until cooked through, about 1 minute.
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Add scallions and toss to combine. Remove from heat, season with salt and pepper as needed, and serve with extra soy sauce if desired.
Notes
- See notes above for same-day rice tips. Long-grain white rice is preferred. To yield about 3 cups cooked rice, start with 1 cup uncooked.
- Frozen peas and carrots are available in the frozen produce section; the carrots are finely chopped and par-cooked.
- Serves 4 as a main or 6+ as a side.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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