Description

This easy homemade fried rice is a quick and delicious way to use up leftover rice and veggies. It comes together in under 30 minutes and tastes even better than takeout. Customize it with your favorite proteins or keep it vegetarian—either way, it’s a weeknight winner!

Ingredients

3 cups cooked white rice (preferably day-old, cold)
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
1/2 cup chopped onion
2-3 tablespoons soy sauce (to taste)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 green onions, sliced
Salt and pepper, to taste

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Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped onion and cook for 2–3 minutes until softened.
Push the onion to the side, pour in the beaten eggs, and scramble until fully cooked.
Add the remaining tablespoon of oil, then stir in the cold rice, breaking up any clumps.
Toss in the peas and carrots, and stir everything together to heat through.
Pour in soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat all the ingredients.
Cook for another 3–4 minutes, stirring often, until everything is hot and evenly mixed.
Remove from heat, stir in green onions, and season with salt and pepper to taste.
Serve hot and enjoy!

Notes

Cold, leftover rice works best for fried rice—it gives that signature texture.
You can add cooked chicken, shrimp, or tofu to make it a full meal.
Adjust sauces to taste depending on your salt preference.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 8g
Cholesterol: 90mg