Name: Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 teaspoons sesame oil; ½ medium onion (chopped); 2 medium carrots (chopped); ½ red bell pepper (chopped); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 cloves garlic (minced); 1 cup frozen peas; 4 cups cooked white rice (fully cooled); ¼ cup low-sodium soy sauce; 3 large eggs; Chopped green onion (optional, for topping); Sriracha (optional, for topping)

Fried rice is one of my favorite classic takeout dishes, and it’s so easy to make right from the comfort of my own home. With just 10 simple ingredients, I can have tasty egg fried rice on the table in just 25 minutes. I loaded it up with plenty of veggies, eggs, and soy sauce for a rich and flavorful meal. It doesn’t get much easier than this!

overhead view of fried rice in a pan with a wooden spoon.

Egg Fried Rice Recipe

I love making chicken fried rice, but sometimes I want something a little less heavy. This fried rice recipe with eggs is the perfect side dish for a takeout-inspired meal with General Tso’s chicken, but it can also make for a lighter main course, too. I mix fluffy scrambled eggs into a glorious blend of leftover white rice, veggies, and savory soy sauce. This dish has it all–protein, veggies, and starch. My kids love takeout night, and I love how easy this egg fried rice is to make!

How to Store and Reheat

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments, stirring in between, until warmed through.

How to Freeze

Freeze egg fried rice in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

three-quarters view of a serving of fried rice on a white plate with chopsticks.

Notes and Tips

I recommend cooking the rice a day ahead (or the morning of) if possible so it has plenty of time to cool down and dry out. Day-old rice creates the best texture.
To quickly cool cooked white rice, spread it out in an even layer on a metal baking sheet and place it in the refrigerator for 15-30 minutes or in the freezer for 10-15 minutes.
To save time, you can use 1 cup of frozen mixed vegetables in place of the onion, carrots, pepper, and peas. I like to add them to the pan straight from frozen. The peas may turn out slightly mushier this way, though, since they are being added early.
Try to scramble the eggs mostly by themselves before folding them into the rice so they stay in larger, fluffier pieces. If you mix them in too early, they will turn out fine and almost “disappear” into the rice.

How to Make Fried Rice Step by Step

Sauté the Veggies: Add 2 teaspoons of sesame oil to a large skillet set over medium heat. Add in ½ of a medium chopped onion, 2 medium chopped carrots, and ½ of a chopped red bell pepper. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Cook for a few minutes until softened.

diced veggies in a pan with a wooden spoon.

Add the Rice: Add in 2 minced cloves of garlic and cook for another minute. Add in 1 cup of frozen peas, 4 cups of cooked white rice, and ¼ cup of low-sodium soy sauce. Cook for a few minutes until heated through.

cooked rice and peas added to diced veggies in a pan with a wooden spoon.

Scramble the Eggs: Make a large well in the middle of the skillet. Add a bit of oil or cooking spray to the exposed portion of the pan. Crack 3 large eggs in the well, and scramble the eggs. It’s okay if the eggs mix into the rice when scrambling.

scrambled eggs in the center of a pan with rice and veggies.

Garnish and Serve: Season fried rice with salt and pepper or add more soy sauce to taste. Top with chopped green onion and a drizzle of sriracha, if desired.