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EASY FRIED RICE centered hero view, clean and uncluttered
Yesica Andrews

Easy Fried Rice Recipe Perfect for Busy Weeknights

This easy fried rice is a perfect quick rice recipe that fits seamlessly into any easy dinner plan. Ideal for weeknight meal rotations or a family dinner, it combines simple stir fry techniques with fresh ingredients to create a flavorful, satisfying dish in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons plus ½ teaspoon neutral oil
  • 2 large eggs, beaten
  • ½ medium white onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 cup frozen peas
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 4 scallions, chopped, dark green tops reserved for garnish
  • 4 cups cooked and chilled white rice
  • 3 tablespoons soy sauce or tamari
  • 1½ tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar

Method
 

  1. Heat ½ teaspoon of neutral oil in a large skillet over medium heat. Pour in the beaten eggs and gently stir to scramble, cooking for about a minute. Remove the eggs and set them aside.
  2. Clean the skillet lightly and return it to the stove at medium heat. Add 1 tablespoon of oil, then toss in the chopped onion, diced carrots, and peas. Cook these, stirring regularly, until they soften, about 3 to 5 minutes.
  3. Pour in the final tablespoon of oil along with the garlic, ginger, and the white and light green parts of the scallions. Stir briefly to combine. Add the chilled rice, soy sauce, and 1 tablespoon of sesame oil next. Mix everything to evenly coat the rice, then spread it flat in the pan. Let it cook mostly undisturbed for 3 to 5 minutes so the bottom can get a bit crispy and browned.
  4. Finish by mixing in the remaining ½ tablespoon sesame oil, rice vinegar, and the cooked scrambled eggs. Taste and adjust seasoning if necessary. Garnish with the reserved dark green scallion tops, then serve hot.

Notes

  • For best texture, use day-old rice or chill freshly cooked rice for at least 1 hour before cooking. This helps the rice grains stay separate while frying.