Mouthwatering Homemade Fried Rice

Featured in 30-Minute Meals for Busy Weeknights.

This homemade fried rice knocks takeout versions out of the park. Crafted with overnight rice, crisp veggies, and fluffy eggs, it's seasoned to perfection and comes together fast. Works great as your main meal or on the side!

Ranah
Updated on Mon, 30 Jun 2025 20:27:01 GMT
A close-up view of fried rice mixed with green peas, diced carrots, and scrambled eggs served in a dark bowl. Pin it
A close-up view of fried rice mixed with green peas, diced carrots, and scrambled eggs served in a dark bowl. | tastycoock.com

This stir-fried rice brings the authentic tastes of my neighborhood takeout joint straight to my home. My children actually squabble over who gets the remaining bits every single time. The trick lies in nailing that sweet spot between soft beef, bright veggies and those tiny explosions of sesame taste scattered throughout. Believe me, after sampling this take, you'll forget about delivery menus. And guess what? Most of the stuff you need is probably sitting in your pantry already.

The Ultimate Easy Fried Rice

I found this dish when trying to finish off some extra rice from our weekend meal. These days it's the comfort food my family asks for constantly. What gets me excited about homemade fried rice is throwing in whatever vegetables are left in my crisper drawer. Sometimes I grab my well-used wok, other nights just my reliable frying pan. Either way, we're eating in under 15 minutes.

Everything Needed For Delicious Fried Rice

  • Cooked Rice: 3 cups of day-old rice does wonders here. I often cook more rice than needed just for this purpose. Jasmine or long-grain varieties give that ideal bounce we want.
  • Vegetables: ½ cup chopped carrots, ½ cup peas, ¼ cup green onions. I'll toss in spare mushrooms or bell peppers if they're around.
  • Eggs: 2 large eggs transform everything. They create this smooth richness that ties all flavors together.
  • Soy Sauce: 2 tablespoons reduced-sodium soy sauce. This creates all that deep umami goodness.
  • Sesame Oil: 1 tablespoon for that incredible nutty smell that wafts through my house.
  • Garlic: 2 cloves finely chopped garlic because honestly, what dish doesn't need garlic?
  • Salt and Pepper: Add to your preference. You know what tastes good to you.
  • Cooking Oil: 2 tablespoons canola or vegetable oil to get the pan properly heated.
  • Optional: Leftover chicken or quick shrimp makes a nice protein boost.

Prepping Your Ingredients

My trick for hassle-free cooking is setting up everything before turning on the stove. I slice all vegetables first, whisk eggs in a small cup and pour out my sauces. My grandma showed me this approach and it makes cooking way smoother. Nothing's worse than hunting for ingredients with one hand while watching your garlic burn with the other.

Starting With Perfect Pasta

The pasta bit is really basic but totally crucial. I cook my bowtie pasta in heavily salted water until it's perfectly done. That salt isn't just for taste it's what makes your pasta blend amazingly with the beef afterward. After draining, I put it aside while focusing on making everything else just right.

A close-up view of a bowl of fried rice mixed with green peas and scrambled eggs. Pin it
A close-up view of a bowl of fried rice mixed with green peas and scrambled eggs. | tastycoock.com

Cooking Your Veggies Perfectly

I begin by heating my large skillet with some oil until it's sizzling. The garlic goes in first for just about 60 seconds until my house smells fantastic. Then come the carrots and peas. I enjoy seeing their colors pop as they cook. It only needs a few minutes but this part really brings out their natural sweetness.

Creating Flavorful Beef

Here comes the fun part. I throw the ground beef straight into that same pan with all those awesome vegetable flavors already there. I crumble it while cooking until it forms small chunks. Once completely browned, I pour off the excess grease because soggy rice isn't appealing. A dash of salt and pepper here really lifts everything up.

Mixing Everything Together

This is when things get exciting. I dump my cooked rice directly into the pan with that yummy beef and those perfectly cooked vegetables. I keep mixing and breaking any rice clumps I spot. Let everything hang together for a bit. The rice needs time to absorb all those fantastic flavors we've created.

Adding The Flavor Boosters

Now for my key ingredients soy sauce and sesame oil. I splash them over everything so each grain of rice gets coated. My family loves that deep savory kick, so I might add extra soy sauce. Just keep tasting until it hits your sweet spot.

The Last Special Addition

Next I mix in those fluffy scrambled eggs I cooked earlier. They make the whole dish so creamy and tasty. A final sprinkle of seasonings and one more gentle stir pulls it all together. By this point my kitchen smells so good I bet my neighbors wish they had dinner invitations.

A close-up view of a bowl of fried rice mixed with diced carrots, peas, and scrambled egg. Pin it
A close-up view of a bowl of fried rice mixed with diced carrots, peas, and scrambled egg. | tastycoock.com

Ready To Enjoy

Fill your favorite bowl with a generous portion while it's hot and steamy. I love adding fresh green onions on top for that nice color splash. Sometimes I'll serve a simple salad alongside it but honestly this meal stands perfectly fine on its own.

My Cooking Tips

Want to know why this turns out great every time? Always use rice that's sat overnight it truly matters. Don't pack too much in your pan or you'll end up with mushy rice. Keep your burner set high for maximum flavor. And start with less soy sauce you can always pour more later.

Storing For Later

If you've got some left, stick it in a container and pop it in your fridge. It'll stay fresh about 3 days. When you want round two, warm it in the microwave with a tiny bit of water or heat it in a skillet. It's actually perfect for those crazy weeknights.

Cook Extra For Future Meals

I often prepare twice as much just to freeze some for those super busy days. It stays good in the freezer for up to a month. Just let it thaw in your fridge overnight. A quick warm-up in a pan with a bit of oil and dinner's done. Your tomorrow self will be thankful.

A close-up view of a bowl of fried rice mixed with peas, diced carrots, and scrambled eggs. Pin it
A close-up view of a bowl of fried rice mixed with peas, diced carrots, and scrambled eggs. | tastycoock.com

Frequently Asked Questions

→ Why should I use day-old rice?

Leftover rice works wonders because it's firmer and contains less moisture than freshly cooked rice. The individual grains don't clump together during cooking, giving you that authentic restaurant feel.

→ Can I add other ingredients to this recipe?

Absolutely! This dish welcomes changes. Try adding cooked chicken bits, peeled shrimp, diced tofu, or whatever veggies you have on hand to make it your own creation.

→ How long can I store leftover fried rice?

Your leftover fried rice will stay good in the fridge for about 3 days. If you want to keep it longer, just pop it in the freezer where it'll last up to a month.

→ What's the best oil to use for fried rice?

Go for canola or vegetable oil since they can handle high heat without smoking. These plain oils don't overpower the dish, letting all your other flavors stand out.

→ Can I make this recipe vegetarian?

The recipe's already vegetarian with the eggs included. To make it totally plant-based, just leave out the eggs and toss in some extra tofu or vegetables instead.

Conclusion

An incredible DIY fried rice that makes restaurant versions pale in comparison. Overnight rice gives you the ideal consistency, while crisp veggies and eggs boost both nutrition and taste. It's fast to throw together and can be tweaked endless ways.

Superior Homemade Fried Rice

A speedy homestyle fried rice packed with veggies and eggs, seasoned just right with soy sauce and toasted sesame oil. Done in only 22 minutes!

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes


Difficulty: Easy

Cuisine: Oriental

Yield: 4 Servings (4 bowls)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 3 cups day-old chilled rice (either Jasmine or long-grain).
02 1 cup carrots and peas mixture.
03 2 big eggs.
04 2 tablespoons soy sauce.
05 1 tablespoon sesame oil.
06 2 cloves garlic, peeled.
07 2 tablespoons cooking oil.
08 2 scallions.
09 Salt and pepper as needed.

Instructions

Step 01

Prepare everything first. Break rice chunks and chop your veggies.

Step 02

Warm up oil in a sizzling pan and fry whisked eggs till barely firm.

Step 03

Fry chopped garlic till aromatic, then toss in carrots and peas.

Step 04

Throw rice into the pan and smash lumps while mixing.

Step 05

Drizzle soy sauce and sesame oil, sprinkle salt and pepper.

Step 06

Fold in your fried eggs and scatter scallions on top.

Notes

  1. Leftover rice works better than fresh.
  2. Toss in some chicken, seafood or tofu if you want.
  3. Good for 3 days in your fridge or 1 month when frozen.

Tools You'll Need

  • Big frying pan or wok.
  • Flat turner.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g