I just made the Best Fried Rice Recipe that turns leftover rice into a plate of savory, crisp-veggie perfection I’m already plotting to make again tomorrow.

Jump to Recipe

I am obsessed with this Loaded Fried Rice. I love how day-old cooked white rice (jasmine is best) turns into something crazy savory.

I adore the way soy sauce punches through and makes every bite addictive. It’s not pretty, and I like it that way.

But it eats like a real meal that came from somewhere smarter than my brain at 8pm. Leftover Rice Recipes are my lazy weapon of choice when the week chews me up.

I keep coming back for the contrasts of crunch and soft, the hits of salt, and the simple satisfaction and total flavor overload.

Ingredients

Print Recipe (No Advertisments)

Day-old rice, cold and separated — it fries up dry and not mushy.
Vegetable oil, neutral and hot — lets everything crisp without flavor drama.
Sesame oil, for flavor — adds that toasty, nutty whisper you’ll notice.
Eggs, beaten — give silky pockets and bind the rice a little.
Soy sauce — salty backbone that actually makes the rice sing.
Oyster sauce — basically deep, savory sweetness that feels fancy without fuss.
Yellow onion, diced — soft sweetness and little crunchy bits as it cooks.
Garlic, minced — bright punch, don’t skip it unless you hate life.
Ginger, grated — fresh zing that cuts through the richness nicely.
Peas and carrots mix — pops of color and sweet veggie texture.
Carrot, diced — crunchy sweet bite if you’re skipping the frozen mix.
Green onions, sliced — white gives bite, green gives fresh finish.
Cooked protein, chopped — makes it a meal, adds chew and comfort.
Salt and pepper — tweak to taste, simple but important for balance.
Sugar, a pinch — softens salty edges and ties it together.
Sesame seeds — tiny toasty crunch, looks cute on top.
Chili sauce or sriracha — optional heat if you like it spicy.

Ingredient Quantities

4 cups day-old cooked white rice, cold and separated (jasmine is best)

2 to 3 tablespoons vegetable oil (or canola)

1 tablespoon sesame oil, for flavor

2 large eggs, beaten

3 tablespoons soy sauce, low sodium if you prefer

1 tablespoon oyster sauce (optional but highly recommended)

1 small yellow onion, finely diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated or minced

1 cup frozen peas and carrots mix, thawed

1 medium carrot, diced small (if not using mix)

3 green onions, sliced (white and green parts separated)

1 to 1 1/2 cups cooked protein, chopped (chicken, shrimp, pork or tofu, optional)

Salt and black pepper, to taste

1/2 teaspoon sugar (helps balance flavors, optional)

Sesame seeds for garnish (optional)

Chili sauce or sriracha, to serve (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat a large wok or heavy skillet over high heat until very hot, add 2 to 3 tablespoons vegetable oil and swirl to coat, if your pan isnt screaming hot the rice will steam not fry.

2. Add the beaten eggs, swirl to scramble quickly, cook until just set, break into chunks and remove to a plate, leaving a little oil in the pan.

3. Add the white parts of the sliced green onions, diced yellow onion, minced garlic and grated ginger, stir-fry 30 to 45 seconds until fragrant but not burned.

4. Toss in the thawed peas and carrots mix plus the extra diced carrot if using, stir a minute so veggies start to soften but stay crisp.

5. If using cooked protein, add it now to heat through, stir constantly so everything gets a bit of color.

6. Crank heat to high, add the cold, separated day-old rice in handfuls, break up any clumps with your spatula, spread it out and let it sit for 20 to 30 seconds before stirring so you get some toasted bits.

7. Return the scrambled eggs to the pan, pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce, sprinkle 1/2 teaspoon sugar if you want, toss quickly so rice is evenly coated, taste and add salt and black pepper as needed.

8. Drizzle 1 tablespoon sesame oil over everything at the end for flavor, mix in the green parts of the sliced green onions, toss once more.

9. Finish with a sprinkle of sesame seeds and a big crack of black pepper, serve hot with chili sauce or sriracha on the side for anyone who wants heat.

Equipment Needed

1. Large wok or heavy skillet (needs to get screaming hot)
2. High heat stove or burner and a trivet or heat-proof surface for resting things
3. Large flexible spatula or wok spatula to break up rice and stir fry
4. Mixing bowl and fork or chopsticks for beating eggs
5. Chef knife and cutting board for onions, carrots, protein and green onions
6. Measuring spoons and a tablespoon for oils, sauces and sesame oil
7. Plate or shallow bowl for holding cooked eggs and finished rice before serving

FAQ

Q: Can I use fresh rice instead of day old rice?

A: You can, but fresh rice is usually too moist and clumps. If you must use fresh, spread it on a tray to cool and dry for at least 30 minutes or pop it in the fridge for 15 to 20 minutes so the grains separate better.

Q: My rice keeps sticking to the pan. What am I doing wrong?

A: Probably not enough oil or the pan isn't hot enough. Heat the pan until it's really hot, add vegetable oil and swirl, then add rice and press lightly before stirring. Use a nonstick pan or well seasoned wok if you have one.

Q: Do I have to use oyster sauce and sesame oil?

A: No, they are optional but really add depth. Sesame oil is just for flavor so use a little, a little goes a long way. If you dont do oyster sauce, add a splash more soy and a pinch of sugar or a dash of fish sauce if you like.

Q: How do I keep the veggies from getting soggy?

A: Cook them quick and hot. Add harder veggies like carrots first, give them a minute, then add peas and green onions near the end so they stay bright and have some bite.

Q: Can I make this ahead and reheat?

A: Yes. Store in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a tiny bit of oil so it gets that fresh fried texture again. Microwave works in a pinch but it gets softer.

Q: How do I get that restaurant "wok hei" flavor at home?

A: Use high heat, don’t overcrowd the pan, and cook in batches if needed. Adding a splash of soy and a little oyster sauce toward the end, and a small drizzle of sesame oil right before serving helps mimic the taste. Also using a mix of oils like vegetable for cooking and sesame for flavor helps.

Freakin’ Fantastic Fried Rice Recipe Substitutions and Variations

4 cups day-old cooked white rice: swap with day-old brown rice for nuttier flavor and chew, or use cooled quinoa for a protein boost, or try finely chopped cauliflower for a low-carb version (cook it quick so it doesnt go soggy).
2 to 3 tablespoons vegetable oil: use avocado oil for a cleaner taste and higher smoke point, or light olive oil if thats what you have, or a knob of butter for a richer, slightly caramelized finish.
3 tablespoons soy sauce: sub tamari for gluten-free but same salty depth, or coconut aminos if you want lower sodium and a touch of sweetness; fish sauce works in tiny amounts to add umami if you dont have oyster sauce.
1 to 1 1/2 cups cooked protein: swap chicken for shrimp or thin-sliced pork, use firm tofu (pan-fried) or tempeh for vegetarian protein, or toss in shelled edamame for quick plant-based protein.

Pro Tips

1) Get the rice really dry and loose before you start. If it clumps up, zap it in the microwave for 30 seconds and fluff with a fork, or spread it on a tray in the fridge for an hour. Dry grains = actual fried texture, not mush.

2) Make your pan or wok screaming hot, use a high smoke point oil, and dont crowd the pan. Work in batches if needed. Let the rice sit undisturbed for 20 to 30 seconds after you spread it so little toasted bits form.

3) Cook the eggs and delicate aromatics separately. Scramble the eggs quick and pull them out, then stir fry onions/garlic/ginger only until fragrant. Burnt garlic ruins everything, so keep it moving and on high heat.

4) Finish, dont cook, with sesame oil and green parts of the scallion. Add soy and oyster sauce while tossing on high so everything gets coated, but reserve the toasted sesame oil for right at the end for the best flavor punch.

Freakin’ Fantastic Fried Rice Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made the Best Fried Rice Recipe that turns leftover rice into a plate of savory, crisp-veggie perfection I’m already plotting to make again tomorrow.

Servings

servings

Calories

513

kcal

Equipment: 1. Large wok or heavy skillet (needs to get screaming hot)
2. High heat stove or burner and a trivet or heat-proof surface for resting things
3. Large flexible spatula or wok spatula to break up rice and stir fry
4. Mixing bowl and fork or chopsticks for beating eggs
5. Chef knife and cutting board for onions, carrots, protein and green onions
6. Measuring spoons and a tablespoon for oils, sauces and sesame oil
7. Plate or shallow bowl for holding cooked eggs and finished rice before serving

Ingredients

4 cups day-old cooked white rice, cold and separated (jasmine is best)
2 to 3 tablespoons vegetable oil (or canola)
1 tablespoon sesame oil, for flavor
2 large eggs, beaten
3 tablespoons soy sauce, low sodium if you prefer
1 tablespoon oyster sauce (optional but highly recommended)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or minced
1 cup frozen peas and carrots mix, thawed
1 medium carrot, diced small (if not using mix)
3 green onions, sliced (white and green parts separated)
1 to 1 1/2 cups cooked protein, chopped (chicken, shrimp, pork or tofu, optional)
Salt and black pepper, to taste
1/2 teaspoon sugar (helps balance flavors, optional)
Sesame seeds for garnish (optional)
Chili sauce or sriracha, to serve (optional)

Directions

Heat a large wok or heavy skillet over high heat until very hot, add 2 to 3 tablespoons vegetable oil and swirl to coat, if your pan isnt screaming hot the rice will steam not fry.
Add the beaten eggs, swirl to scramble quickly, cook until just set, break into chunks and remove to a plate, leaving a little oil in the pan.
Add the white parts of the sliced green onions, diced yellow onion, minced garlic and grated ginger, stir-fry 30 to 45 seconds until fragrant but not burned.
Toss in the thawed peas and carrots mix plus the extra diced carrot if using, stir a minute so veggies start to soften but stay crisp.
If using cooked protein, add it now to heat through, stir constantly so everything gets a bit of color.
Crank heat to high, add the cold, separated day-old rice in handfuls, break up any clumps with your spatula, spread it out and let it sit for 20 to 30 seconds before stirring so you get some toasted bits.
Return the scrambled eggs to the pan, pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce, sprinkle 1/2 teaspoon sugar if you want, toss quickly so rice is evenly coated, taste and add salt and black pepper as needed.
Drizzle 1 tablespoon sesame oil over everything at the end for flavor, mix in the green parts of the sliced green onions, toss once more.
Finish with a sprinkle of sesame seeds and a big crack of black pepper, serve hot with chili sauce or sriracha on the side for anyone who wants heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.