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Skip the restaurant takeout and try making fried rice at home. Flavorful Homemade Fried Rice is ready in under 30 minutes!

Homemade Fried Rice is a staple side dish when making Asian food, and this recipe is quick, easy, and delicious. Serve it up with some Teriyaki Chicken or Moo Goo Gai Pan for a delicious dinner menu!

A white plate filled with homemade fried rice with a pair of chopsticks.

Who loves Asian food?

My family loves Asian food! We make it all the time, and we have so many favorites at this point, including Sesame Chicken and General Tso’s.

We also like to make all the sides that are common with Asian food, including Egg Rolls, Cream Cheese Wontons, and Chicken Lettuce Wraps

One of the recipes my little sister makes for family gatherings is Egg Fried Rice. It is a favorite of ours, and I finally tried making it recently only to find out how easy and delicious it is.

Homemade Fried Rice tastes like it came straight from the restaurant and yet it’s SO simple.

White rice in a cup for making homemade fried rice.

How to make fried rice

I love that this Homemade Fried Rice can be made with white rice or brown rice, but we think the brown rice tastes just as good and has added health benefits.

PREP. Heat oil in a large skillet or wok over medium-high heat.

VEGGIES. Add peas and carrots and minced garlic. Cook, stirring, until tender, 8–10 minutes. Lower the heat to medium-low and push the mixture off to one side.

EGGS. Pour eggs on the other side of the skillet and cook, stirring, until scrambled.

COMBINE + ENJOY! Add rice and soy sauce. Mix everything together and cook until heated through.

Close up of a spoon scooping homemade fried rice.

Secrets for perfect fried rice

Fresh, properly cooked rice is sticky and should clump together. This is especially helpful when using chopsticks! However, when making this Best Fried Rice Recipe, the grains should be separated to fry evenly.

Cold rice. The secret is to use cold rice. Cold Rice instantly begins to fry when it hits the hot pan leaving it with a crisp outside and a warm inside, whereas freshly cooked rice can become soggy.

Since cold rice is best for this recipe, I would suggest making a double batch of rice whenever possible. Day-old rice is perfect for this recipe. Freeze cooked rice to be used later.

Rice grain. Medium-grain rice absorbs more moisture than long-grain rice. This dish requires less moisture, so I recommend using long-grain basmati rice or jasmine rice.

Brown rice tends to be a little chewier than white rice, but either is a great option. 

Recipe Tips

Sauce. When adding sauces, less is more. Start with a small amount and taste. If needed, continue adding small amounts until the desired flavor and texture are achieved. Oyster sauce is a delicious and common addition to fried rice. 

Oil vs butter. There seem to be two opposing camps when it comes to fried rice, those who use oil and those who use butter. Neither is wrong, it’s just a matter of preference.

Oil has a high smoking point allowing the pan to get very hot before adding the ingredients. Butter has a lower smoking point, but adds great flavor. In either case, do not add too much to avoid greasy rice.

  • Oils like sesame oil, avocado oil, macadamia oil, canola oil, and peanut oil all work. Just be aware that the different types will alter the flavor.
  • Butter. Use unsalted butter as soy sauce already adds salt to the dish. Heat the butter over medium-high heat to avoid smoking and burning.  

Pan. Use a large frying pan or wok that provides ample space to fry the dish in a thin even layer. If the fried rice ingredients are too thick, then it won’t cook at the same rate which can cause some portions to be mushy while others portions are overcooked. 

Veggies. When chopping the vegetables, try to make them equal sizes so that they cook at the same rate.

Variations. This Fried Rice Recipe is perfect as is, but to make them your own:

  • Add shrimp, tofu, chicken, pork, beef, or bacon bits.
  • Use cauliflower rice as a low-carb substitute.
  • Veggies: chopped bell peppers, baby spinach, chopped bok choy, or broccoli florets.
A white plate filled with homemade fried rice and a pair of chopsticks.

Storing Info

STORE. Leftover Fried Rice can be kept in an airtight container in the fridge for 5-7 days.

FREEZE for up to 6 months. Reheat in the microwave or stove top.

Asian entrees to serve with rice:

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4.97 from 33 votes

Homemade Fried Rice Recipe

By: Lil’ Luna
Skip the restaurant takeout and try making fried rice at home. Flavorful Homemade Fried Rice is ready in under 30 minutes!
Servings: 6
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

  • 3 tablespoons sesame oil
  • 1 cup frozen peas and carrots thawed
  • 2 teaspoons minced garlic
  • 2 eggs slightly beaten
  • 3 cups cooked brown rice or cooked instant white rice
  • ¼ cup soy sauce
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Instructions 

  • Heat oil in a large skillet or wok over medium-high heat.
  • Add peas and carrots and minced garlic. Cook, stirring, until tender, 8–10 minutes.
  • Lower the heat to medium-low and push the mixture off to one side.
  • Pour eggs on the other side of the skillet and cook, stirring, until scrambled. Add rice and soy sauce. Mix everything together and cook until heated through.

Video

Notes

Variations: Add more of your favorite veggies in Step 2 along with the peas and carrots for added flavor. For added protein, you can also add any cooked meat or seafood, such as shrimp, pork, bacon, or chicken, when adding the rice and soy sauce.

Nutrition

Serving: 1g, Calories: 199kcal, Carbohydrates: 24g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 562mg, Potassium: 122mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 79IU, Vitamin C: 0.3mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Chinese
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




69 Comments

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      Thank you!! I’d love to know if you give this recipe a try..it’s one of our favorites!!

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