Description

This easy homemade fried rice is flavorful, fast, and packed with veggies, scrambled eggs, and your choice of protein. Made with leftover rice, soy sauce, and sesame oil, it’s the perfect quick-fix meal you’ll want to make again and again. Better than takeout and ready in minutes!

Ingredients

3 cups cooked and cooled rice (preferably day-old)
2 tablespoons vegetable oil or sesame oil, divided
2 large eggs, beaten
1 cup frozen mixed vegetables (like peas, carrots, and corn)
3 green onions, chopped (separate white and green parts)
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional, for depth)
1 teaspoon sesame oil (optional, for flavor boost)
Salt and pepper, to taste

Optional add-ins: cooked chicken, shrimp, tofu, or pork

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Instructions

Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add beaten eggs and scramble until just cooked. Remove from pan and set aside.
Add remaining oil to the skillet. Stir in the white parts of green onions, garlic, and frozen vegetables. Cook for 2–3 minutes until veggies are soft.
Add the rice: Break up any clumps and stir well to combine with the veggies.
Add soy sauce and oyster sauce: Stir-fry for 3–4 minutes until everything is heated through and evenly coated. Return scrambled eggs to the pan and mix well.
Finish with sesame oil and green parts of the green onions. Stir and remove from heat.
Serve hot with extra soy sauce or sriracha on the side!

Notes

Cold, day-old rice works best for the perfect texture—less sticky and easier to fry.
Add protein like diced chicken, shrimp, or tofu for a heartier meal.
Want it spicy? Add a dash of chili garlic sauce or sriracha while cooking.