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Easy Fried Rice

This fried rice recipe only takes 15 minutes to cook and tastes just like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Chinese
Servings 8 people
Calories 3468.1 kcal

Equipment

  • 1 Wok or Large Skillet Essential for high-heat cooking and achieving an authentic 'wok hei' flavor.
  • 1 Small Saucepan For blanching the carrots and peas.
  • 1 Colander For draining blanched vegetables efficiently.
  • 1 Wok Spatula or Sturdy Spatula For quick stirring, scrambling eggs, and breaking up rice clumps.
  • 1 Cutting Board and Knife For preparing carrots and garlic.

Ingredients
  

Main

  • ⅔ cup chopped baby carrots
  • ½ cup frozen green peas
  • 2 tablespoons vegetable oil
  • 1 clove garlic minced, or to taste (Optional)
  • 2 large eggs
  • 3 cups leftover cooked and chilled white rice
  • 1 tablespoon soy sauce or more to taste
  • 2 teaspoons sesame oil or to taste

Instructions
 

  • Assemble ingredients. Dotdash Meredith Food Studios
  • Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios
  • Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Dotdash Meredith Food Studios
  • Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving restaurant-quality fried rice hinges on a few crucial details. Always use day-old, chilled rice; its lower moisture content prevents mushiness and allows for individual grains to develop that coveted crispy-chewy texture. Cook on high heat to sear ingredients quickly and impart 'wok hei' – the distinctive smoky aroma. When adding eggs, scramble them swiftly in a cleared section of the hot wok, ensuring they cook through yet remain tender before integrating with other components. Adjust soy sauce and sesame oil to your preference; a final drizzle of quality sesame oil provides a significant aromatic lift.