Fried Rice Recipe

I’ve spent years perfecting my fried rice technique, and I’ll share what separates restaurant-quality results from soggy disappointments. The secret isn’t just in the ingredients—it’s in understanding why day-old rice matters and how proper heat control transforms simple components into something extraordinary. Most home cooks make three critical mistakes that I’ll help you avoid, starting with the foundation that makes everything else possible.

Recipe

I’m going to make a bold statement here: this is the fried rice recipe that will make you forget about takeout forever, and I mean that with every fiber of my being! After perfecting this recipe through countless late-night cooking sessions and family dinners, I can tell you with absolute certainty that this version hits every single note you want in perfect fried rice.

The secret lies in using day-old rice that’s been chilled in the fridge—it creates those individual, fluffy grains that don’t clump together, while my technique of scrambling the eggs separately guarantees they stay silky and don’t disappear into the mix.

What makes this recipe truly special is the flavor layering: a splash of sesame oil at the end that fills your kitchen with that irresistible nutty aroma, soy sauce that’s perfectly balanced so it’s savory without being salty, and fresh scallions that add just the right pop of color and bite.

Every forkful delivers this incredible contrast of textures—tender rice, crisp vegetables, and those gorgeous golden egg ribbons—while the flavors meld together in this comforting, satisfying way that makes you understand why fried rice is beloved worldwide.

The best part? This recipe is incredibly forgiving and adaptable, so whether you’re a complete beginner or you’ve been intimidated by fried rice in the past, you’re going to nail this one and probably find yourself making it on repeat.

Ingredients

The secret to restaurant-quality fried rice isn’t just technique—it’s using the RIGHT ingredients that each bring something essential to the table. Cold, day-old rice is absolutely non-negotiable (fresh rice turns mushy and clumpy), while the right oil creates that signature “wok hei” flavor that separates amateur attempts from the real deal. Here’s everything you need to build layers of flavor and texture that’ll make this dish unforgettable.

Base Ingredients:

• 3 cups cooked jasmine or long-grain white rice, refrigerated overnight – This is THE secret! Day-old rice has lost moisture, preventing mushiness. Jasmine rice gives the best texture, but any long-grain works.
• 3 tablespoons neutral oil with high smoke point – Vegetable, canola, or peanut oil are perfect. Olive oil burns too easily for the high heat you need.

Protein Powerhouse:

• 2-3 large eggs, beaten – These create fluffy, golden ribbons throughout. Room temperature eggs scramble more evenly.
• 1 cup cooked protein of choice – Leftover roasted chicken, shrimp, char siu pork, or even firm tofu work beautifully. Pre-cooked is key since everything moves fast.

Aromatics (The Flavor Foundation):

• 3 cloves garlic, minced – Fresh only! Jarred garlic burns too quickly and tastes flat.
• 1 tablespoon fresh ginger, grated – This adds that authentic restaurant zing. Ground ginger won’t cut it here.
• 3-4 green onions, white and green parts separated – Whites go in early for sweetness, greens finish for fresh bite.

Vegetables & Texture:

• 1 cup frozen peas and carrots – Frozen vegetables are actually BETTER here—they don’t release excess water and maintain perfect texture.
• 2 tablespoons soy sauce – Use low-sodium to control saltiness. Dark soy adds color, light soy adds flavor.
• 1 teaspoon sesame oil – Just a drizzle at the end transforms everything. More isn’t better—it can overpower.

Game-Changing Optional Additions:

• 1 teaspoon oyster sauce – This adds incredible umami depth that makes people wonder what your secret is.
• Pinch of white pepper – More authentic than black pepper and adds subtle heat without overpowering.

How to Make the Best Quick Restaurant-Style Fried Rice

• Prep your rice ahead of time

Using day-old rice is the secret to restaurant-quality fried rice. Fresh rice contains too much moisture and will turn mushy when stir-fried. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours, or pop it in the freezer for 30 minutes to dry it out.

Break up any clumps with your fingers before cooking.

• Get all ingredients ready before heating the pan

Fried rice cooks lightning-fast, so have everything chopped, measured, and within arm’s reach. Beat your eggs in a small bowl, dice your vegetables uniformly (about ¼-inch pieces), and have your sauces ready to pour.

This mise en place approach prevents you from scrambling while your rice burns in the pan.

• Heat your pan until it’s smoking hot****

Use a large skillet or wok over high heat until you see wisps of smoke rising. This intense heat creates the coveted “wok hei” flavor that makes restaurant fried rice taste so distinctive.

A properly heated pan also prevents ingredients from sticking and guarantees quick cooking that preserves texture.

• Cook the eggs first and set aside****

Add a tablespoon of oil to your hot pan, then pour in beaten eggs. Let them set for 10-15 seconds before gently scrambling with a spatula. Remove them while they’re still slightly soft since they’ll finish cooking when you add them back later.

This technique keeps your eggs fluffy rather than rubbery.

• Stir-fry aromatics until fragrant****

Add garlic, ginger, and the white parts of green onions to the pan with a bit more oil. Stir constantly for 30-60 seconds until fragrant but not browned.

These aromatics form the flavor base of your fried rice, so don’t skip this step or let them burn.

• Add vegetables in order of cooking time

Start with harder vegetables like carrots and bell peppers, cooking for 1-2 minutes before adding softer ones like peas or corn. This staged approach guarantees everything finishes cooking at the same time.

Frozen vegetables work perfectly here—no need to thaw them first.

• Break up the rice as you add it

Add the cold rice to the pan and immediately start breaking up clumps with your spatula. Press and toss the rice against the hot pan surface, allowing each grain to get coated with oil and develop a slight char.

This takes 3-4 minutes of active stirring and pressing.

• Create space for the sauce****

Push all the rice to one side of the pan and add your sauce mixture (soy sauce, sesame oil, and any other seasonings) to the empty space. Let it bubble and reduce for 10-15 seconds before tossing everything together.

This technique prevents the sauce from making your rice soggy while guaranteeing even distribution.

• Fold in eggs and final touches****

Return the scrambled eggs to the pan along with any delicate ingredients like bean sprouts or the green parts of scallions. Gently fold everything together for 30-60 seconds just to heat through.

Taste and adjust seasoning with more soy sauce or a pinch of salt if needed.

• Serve immediately while hot****

Fried rice is best enjoyed straight from the pan while it’s still steaming. Garnish with extra green onions, sesame seeds, or a drizzle of chili oil if desired.

Leftover fried rice can be stored in the refrigerator for up to 3 days, but it’s never quite as good as when it’s fresh and hot.

Chef Tips

Mastering fried rice goes beyond following basic steps—it’s about understanding the subtle techniques that separate good from extraordinary.

I’ve learned that proper knife skills guarantee uniform cooking, while precise heat control prevents burning.

Don’t overcrowd your pan, and always use day-old rice. These fundamentals will transform your home cooking into restaurant-quality results.

Nutrition

Fried rice provides a balanced combination of carbohydrates, protein, and vegetables in one dish. The nutritional content can vary depending on the specific ingredients and cooking methods used.

What You’ll Love About This Recipe

This fried rice recipe brings together everything you want in a quick, satisfying meal that tastes way better than takeout. You’ll find yourself making it again and again because it’s so simple, yet the flavors are absolutely incredible.

Perfect for using up leftovers – Got some day-old rice sitting in your fridge? That’s actually the secret to the best fried rice, and you can toss in any vegetables or proteins you have on hand.

Ready in just 15 minutes – From start to finish, this recipe comes together faster than you can get food delivered. It’s perfect for busy weeknights when you need something delicious and quick.

Customizable to your taste – Whether you like it spicy, mild, loaded with vegetables, or packed with protein, this recipe adapts to whatever you’re craving or whatever’s in your kitchen.

Recipe Card

This classic fried rice recipe transforms leftover rice into a flavorful, satisfying meal that’s perfect for busy weeknights or when you need to use up ingredients in your refrigerator. The key to perfect fried rice lies in using day-old rice that has dried out slightly, allowing each grain to separate and absorb the savory flavors without becoming mushy.

Ingredients:

• 3 cups cooked rice, preferably day-old and refrigerated
• 3 large eggs, beaten
• 3 tablespoons vegetable oil, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until fully cooked. Remove eggs and set aside.
2. Add remaining 2 tablespoons of oil to the same pan. Add diced onion and cook for 2-3 minutes until softened.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Add frozen mixed vegetables and stir-fry for 2-3 minutes until heated through.
5. Add the day-old rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
6. Return scrambled eggs to the pan and mix gently.
7. Add soy sauce, oyster sauce, and sesame oil. Stir everything together for 1-2 minutes.
8. Remove from heat and garnish with chopped green onions. Season with salt and pepper to taste.

Notes:

Day-old rice is essential for the best texture. Freshly cooked rice will become mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 1 hour before using. You can customize this recipe by adding protein like diced ham, chicken, shrimp, or tofu.

Equipment:

Large wok or heavy-bottomed skillet, spatula or wooden spoon

Prep Time: 10 minutes

Cooking Time: 12 minutes

Cuisine: Asian

Serving: 4 servings