Fried Rice

Introduction

Fried Rice is one of those magical dishes that feels like a treat but is secretly the easiest thing to make. I remember the first time I learned to make fried rice—it wasn’t from a cookbook or a fancy chef, but from my college roommate, who swore it was the only way to survive finals week without spending a fortune. He’d toss together leftover rice, eggs, and whatever veggies we had in the fridge, and in less than 20 minutes, we’d have a meal that could rival takeout.

The beauty of fried rice is its versatility. You can keep it simple—just like this version with carrots, peas, onions, and eggs—or jazz it up with chicken, shrimp, or even tofu. The trick? Cold rice, a hot pan, and a little love. And if you’re into creamy comfort food after a savory dish, check out this Creamy Mushroom Soup Recipe—it’s the perfect pairing on a cool evening.

Ingredients

• 3 tablespoons butter, divided

• 2 large eggs, whisked

• 2 medium carrots, peeled and diced

• 1 small white onion, diced

• 1/2 cup frozen peas

• 3 cloves garlic, minced

• 4 cups cooked white rice (preferably cold, day-old rice works best)

• 3 tablespoons soy sauce (or to taste)

• 1 teaspoon sesame oil (optional)

• Salt and pepper, to taste

• Green onions, chopped (for garnish)

Directions

1. Prep the rice: If using freshly cooked rice, spread it on a baking sheet to cool completely. Day-old rice is ideal.

2. Cook the eggs: Melt 1 tablespoon of butter in a large skillet or wok over medium heat. Add the whisked eggs, scramble until just set, then transfer to a plate.

3. Sauté veggies: Add another tablespoon of butter to the pan. Stir in carrots, onion, and peas, cooking for about 4 minutes until softened. Add garlic and cook for 1 minute more.

4. Add rice: Increase the heat to medium-high, add the remaining butter, then stir in the rice. Break up any clumps with a spatula.

5. Season: Drizzle soy sauce and sesame oil (if using) over the rice. Stir well to coat every grain.

6. Combine: Add the scrambled eggs back into the pan, breaking them up into small pieces. Stir to combine everything evenly.

7. Serve: Garnish with green onions and enjoy hot.

Tips & Variations

• Protein boost: Add diced chicken, shrimp, or beef for extra heartiness.

• Veggie swap: Use bell peppers, corn, or broccoli if that’s what you have on hand.

• Spicy kick: Toss in some chili flakes or sriracha.

• Flavor enhancer: A splash of oyster sauce can give fried rice an extra umami punch—just like the richness you get from this Garlic Parmesan Cheeseburger Bombs flavor profile.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.

• Reheat: Use a skillet over medium heat for best texture—avoid microwaving if possible.

Time & Yield

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Servings: 4

Tools Used

• Large skillet or wok

• Wooden spatula

• Measuring spoons

• Cutting board

• Chef’s knife

Why Fried Rice is the Ultimate Weeknight Meal

Fried Rice checks every box for a quick, satisfying dinner. It’s budget-friendly, adaptable, and packs flavor in every bite. Whether you stick to the classic veggie and egg version or experiment with proteins and sauces, you’ll never get bored.

Tips for Making the Best Fried Rice at Home

The secret to the best Fried Rice lies in the temperature and texture: cold rice, high heat, and constant stirring. Let the rice toast slightly for that signature restaurant-style taste. And remember, a hot wok isn’t just for stir-fries—it’s your best friend here.

Final Thoughts

Whenever I make Fried Rice, it reminds me that great food doesn’t have to be complicated. A handful of simple ingredients, a bit of technique, and 20 minutes is all it takes to whip up a dish that makes you feel like you just ordered from your favorite takeout spot. And for more flavorful ideas, I often browse AllRecipes to spark inspiration for my next kitchen adventure.

TINSUF RECIPES

Fried Rice

Quick and flavorful fried rice made with carrots, peas, onions, and eggs—ready in just 20 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• 3 tbsp butter divided
• 2 large eggs whisked
• 2 medium carrots peeled & diced
• 1 small white onion diced
• 1/2 cup frozen peas
• 3 cloves garlic minced
• 4 cups cooked white rice cold
• 3 tbsp soy sauce
• 1 tsp sesame oil optional
• Salt & pepper to taste
• Green onions chopped

Equipment

• Equipment
• Large skillet or wok
• Wooden spatula
• Measuring spoons
• - Cutting board
• Chef’s knife

Method

 

1. Instructions:
2. Melt 1 tbsp butter in skillet over medium heat. Add eggs, scramble, and set aside.
3. Add 1 tbsp butter; cook carrots, onion, peas until soft. Stir in garlic.
4. Add remaining butter and rice; stir to break clumps.
5. Season with soy sauce and sesame oil.
6. Return eggs to pan; stir to combine.
7. Garnish with green onions and serve hot.

Notes

Notes:

Use day-old rice for the best texture.

Add any protein or extra veggies you like.