This simple Fried Rice uses basic pantry items and a quick method to deliver steady results. It cooks fast and suits weeknight dinners or meal prep for busy cooks. The recipe uses common vegetables, egg, soy, and cold rice for the best texture. It works well for beginners and yields a reliable, slightly crisp grain and balanced flavor. Try it next to a fried chicken or pickle snack for an easy full meal like the linked recipe.
Why You’ll Love This Recipe
The dish balances savory soy, soft egg, and crisp vegetables for clear texture and bright flavor. The rice gets lightly crisp edges while staying tender inside.
The method uses cold rice, high heat, and simple seasoning to prevent sogginess and ensure even browning. Stir-frying in a hot pan yields consistent, repeatable results.
For more simple pairings, try an air fryer fried pickle for a snack. For a heartier meal, consider an air fryer buttermilk fried chicken for a main course.
Ingredients You’ll Need
Use these basics for clear, repeatable results.
- Cooked rice: Cold, day-old rice gives the best texture and keeps grains separate.
- Egg: Adds richness and protein when scrambled and folded in.
- Butter: Provides a rich, savory finish and helps carry flavor.
- Soy sauce: Adds salt and umami to the rice.
- Oil: A neutral oil for high-heat stir-frying and quick browning.
- Carrots: Diced or shredded for color and mild sweetness.
- Peas: Add quick-cooking green color and texture.
- Onion: Mild diced onion softens and adds savory depth.
- Scallions: Thinly sliced for fresh, sharp garnish.
- Salt and pepper: To adjust final seasoning and balance taste.
Measurements are listed in the recipe card.
How to Make This Fried Rice
This method is quick and reliable. Work in stages for even cooking.
- Chill the rice: Cook rice, spread it to cool, and chill until cold. Cold rice resists clumping and fries evenly.
- Mix butter and soy: Combine softened butter and soy sauce in a small bowl until smooth. This gives a glossy, savory coating.
- Scramble the egg: Heat a skillet, scramble the egg until fully set, then transfer to a plate. Keep it broken into bite-sized pieces.
- Cook the vegetables: Sauté carrots, peas, and onion in the same skillet until tender, about three to five minutes. Use medium heat for even cooking.
- Fry the rice: Add oil and the cold rice to high heat. Stir and press occasionally until warmed and slightly crispy at the edges.
- Finish and combine: Pour the butter-soy mix over rice, toss to coat, then fold in vegetables and scrambled egg. Taste and adjust seasoning before serving.
Tips for Success
Follow these tips for consistent results.
- Use cold rice: Day-old rice fries without becoming mushy.
- High heat: A hot pan creates crisp edges and prevents steaming.
- Cook in batches: Avoid overcrowding to keep the pan hot.
- Season at the end: Taste before adding salt to avoid over-salting.
- Prep ingredients first: Have everything ready to move quickly while stir-frying.
Consistent technique delivers the same reliable texture and flavor every time.
Equipment Needed
- Large skillet or wok
- Spatula or wooden spoon
- Mixing bowl
- Cutting board
- Chef’s knife
- Measuring spoons
- Plate for cooked egg
Variations
- Chicken Fried: Add cooked diced chicken for extra protein.
- Vegetarian: Use extra vegetables and tamari in place of soy sauce.
- Low-sodium: Use low-sodium soy and reduce added salt.
- Spicy: Add chili paste or sriracha for heat.
- Seafood: Stir in cooked shrimp at the end for a seafood option.
Serving Suggestions
- Steamed greens: Serve with quickly steamed bok choy for contrast.
- Pickled side: A crisp pickle adds bright acidity and texture.
- Egg on top: Add a fried egg for a richer plate.
- Dipping sauce: Offer extra soy or chili oil at the table.
- Protein: Pair with grilled chicken for a complete meal.
FAQs About This Recipe
These answers cover storage, reheating, and simple swaps.
How long does this keep in the fridge?
Store in an airtight container for up to four days. Cool the rice before sealing to reduce condensation. Reheat portions thoroughly until steaming hot. Discard if you notice off smells or odd texture after storage.
Can I freeze cooked fried rice?
Yes. Freeze in meal-sized portions for up to three months. Thaw overnight in the fridge before reheating for best texture. Reheat gently on the stove or in a microwave, adding a splash of water or oil to restore moisture.
What is the best way to reheat fried rice?
Reheat in a hot skillet with a little oil, stirring until hot throughout. Use medium-high heat and cook quickly to restore crisp bits. For microwave reheating, cover and heat in short intervals, stirring between cycles.
What can I substitute for soy sauce?
Use tamari for gluten-free needs or coconut aminos for lower sodium. Fish sauce adds depth but use less. Adjust amounts to taste and add small salt if needed to reach the right balance.
Is this recipe hard for beginners?
No. The steps are simple and repeatable. Prep ingredients before cooking and use a hot pan. With basic knife and stovetop skills, beginners can make this successfully.
Conclusion
For a tested, easy recipe and another approach to fried rice, see Favorite Fried Rice! | Gimme Some Oven.
Fried Rice
Ingredients
Method
- Chill the rice by spreading cooked rice to cool before chilling until cold.
- In a small bowl, mix softened butter and soy sauce until smooth.
- Heat a skillet, scramble the eggs until fully set, then transfer to a plate, keeping it in bite-sized pieces.
- Sauté carrots, peas, and onion in the same skillet until tender, about three to five minutes over medium heat.
- Add oil and cold rice to high heat. Stir and press occasionally until warmed and slightly crispy at the edges.
- Pour the butter-soy mixture over rice, toss to coat, then fold in vegetables and scrambled eggs. Taste and adjust seasoning before serving.
