Name: Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups cooked white rice (preferably day-old); 2 tablespoons vegetable oil; 2 large eggs, beaten; 1 cup mixed vegetables (peas, carrots, corn); ½ cup diced onion; 2 cloves garlic, minced; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, sliced; Salt and pepper to taste

When Fried Rice Became My Kitchen MVP (Or: Why I Love This Stuff)

So, fried rice. My absolute weeknight hero. Seriously, it's like kitchen magic for all those random leftovers. I remember the first time I made it by myself, I was probably 12, home alone (well, my brother was technically there, but does he count if he's only interested in video games and not eating until he smells food?). Anyway, I burnt the first batch so badly it could've doubled as charcoal, but the second go? Not half bad! To this day, whenever I'm stumped for dinner, fried rice just shows up like, "hey, throw whatever you've got at me." You ever just cook to use up what’s in your fridge before it starts giving you the side-eye? This is that recipe. Oh, and if you have a cat, good luck keeping it off the counter while you chop the green onions (mine thinks it's a treat just for her, I swear).

Why I Keep Coming Back to This (And Maybe You Will Too)

I make this when I’m tired, hungry, and not in the mood for fancy. Like, after work when the idea of washing three pans feels like a personal attack. My family goes a bit wild for this because, well, it’s basically edible happiness and you can swap in whatever’s lurking in your fridge—last time it was leftover roast chicken and peas. (Though, my son claims it's not real fried rice unless there’s some kind of mystery meat in there. He says bacon, but honestly, anything works.)

Confession: For the longest time, I used to end up with soggy, sad rice, but I finally figured out (after way too many tries) that leftover rice is the way to go. Fresh rice just turns into mush, no matter how optimistic I am. Oh! If you’re anything like me, you’ll find yourself sneaking bites straight out of the pan “just to check”—completely normal.

What You’ll Need (But Totally Flexible)

About 3 cups cooked rice (leftover is best; if you only have fresh, spread it on a tray and cool it for a bit)
2 eggs, lightly beaten (unless you’re out, then just skip or throw in some tofu!)
1 cup mixed veggies (peas, carrots, corn…I just grab that frozen bag, but sometimes fresh snap peas if I’m feeling fancy)
2 green onions, sliced (or a handful of chives – my neighbor insists on dill, but…eh)
2–3 tablespoons soy sauce (I’ve used tamari in a pinch; my grandma always swore by Kikkoman, but honestly, use what you’ve got)
1 tablespoon oil (I usually grab canola, but sesame oil adds a nice touch if you want to get a bit extra)
Optional: diced ham, leftover chicken, bacon bits, or tofu cubes

How I Actually Make It (With a Few Detours)

First, heat the oil in your biggest frying pan or wok (or whatever you’ve got—it’ll work). Get it nice and hot, but not so much it starts smoking; I learned that the hard way once.
Toss in the eggs and scramble like you mean it. Once they’re just set, scoop them out and set aside. I used to skip this step but, actually, it keeps the eggs fluffy. Who knew?
Add another splash of oil if your pan looks dry, then dump in the veggies. Give ‘em a minute or two, until they look bright and cheery.
Now, add the rice. Break up any clumps with your spoon—don’t be shy. This is where it usually looks like a bit of a mess, but don’t panic. I promise it comes together.
Pour over the soy sauce, toss everything like you’re on one of those cooking shows, and let the rice sizzle for a bit. This is when I always sneak a taste. You know, for science.
Return the eggs to the pan, add your green onions (or whatever you’re using), and gently mix it all up. Don’t overthink it. Done!

Notes from My Many, Many Tries

If you forget to cook your rice earlier, spreading fresh rice on a baking sheet and sticking it in the fridge for 20 minutes actually works shockingly well.
Soy sauce is a personal thing. Some folks like it salty, others mild. Start with less, taste, then add more if you want. (I always end up adding more.)
If you want a little kick, toss in a pinch of chili flakes or a swirl of Sriracha. Not for everyone, but, you know, live a little.

I Tried These (Some Worked, Some...Not So Much)

Pineapple: Weirdly good! Sweet and savory, but my brother called it "tropical confusion." Still, I liked it.
Curry powder: Delicious, though it turned the rice yellow. Not everyone at my table was a fan.
Quinoa: Um, don’t bother. I thought it was going to be super healthy but it just tasted like sadness and grass. Live and learn.

What If You Don’t Have a Wok?

I always say a wok is great, but honestly, a regular ol’ frying pan works just fine. Once, when I was away at uni, I made this in a saucepan and it was...well, edible. So don’t stress about the gear.

How to Store Leftovers (If You Even Have Any)

Just pop it in an airtight container and stash in the fridge. Should keep for 2–3 days, but honestly, in my house it never lasts more than a day! If you do have leftovers, I think it actually tastes better the next day—something about the flavors just hanging out together.

How We Like to Serve It

I love a big bowl, maybe with a splash more soy sauce and a fried egg on top (runny yolk is just perfection, trust me). Or sometimes, we eat it right out of the pan in front of the TV. Not fancy, super cozy.

Things I’ve Learned The Hard Way (Pro Tips...Sort of)

Let the rice sit in the pan a bit so it gets some crispy bits! I once tried rushing this step and regretted it because it turned out kinda blah.
Don’t drown it in soy sauce right away. Actually, I find it works better if you add a little, taste, then add more. (You can always add, but you can’t take away...my salty disaster of 2019 taught me this.)

Fried Rice FAQs (Because People Actually Ask Me This)

Can I use brown rice? Yep! Tastes a bit nuttier, maybe slightly chewier. I like it for variety, though my kids say it's "too healthy."
What about using day old takeout rice? Oh, for sure! In fact, it’s almost better—less sticky. (Just watch out for any weird flavors from the restaurant!)
Do I need to use MSG? Not at all! Some folks swear by it, but I never bother. And my family’s still happy.
Gluten-free? Absolutely—just grab gluten-free soy sauce. Tamari is what I use when my friend with celiac comes over (here’s a link if you’re curious: Serious Eats discusses soy sauces).
Any good side dish ideas? I’m partial to a quick cucumber salad or even a bowl of miso soup. If you want more ideas, Just One Cookbook gives great pairings.
How do I get those smoky flavors like at restaurants? Honestly, commercial burners are a whole different beast, but cooking over high heat and letting the rice sit for a bit helps. Or, you know, just enjoy the homey version!

Oh, and if you get really into home-style Asian cooking, I can’t recommend the Woks of Life blog enough—so many ideas, and they just make everything feel doable.

Anyway, don’t overthink it—fried rice is more about vibes than rules. Now go raid your fridge and see what magic you can stir up!

Fried Rice: A Home Cook's Chatty, Real-World Guide

When Fried Rice Became My Kitchen MVP (Or: Why I Love This Stuff)

Why I Keep Coming Back to This (And Maybe You Will Too)

What You’ll Need (But Totally Flexible)

How I Actually Make It (With a Few Detours)

Notes from My Many, Many Tries

I Tried These (Some Worked, Some...Not So Much)

What If You Don’t Have a Wok?

How to Store Leftovers (If You Even Have Any)

How We Like to Serve It

Things I’ve Learned The Hard Way (Pro Tips...Sort of)

Fried Rice FAQs (Because People Actually Ask Me This)

Fried Rice

Ingredients

Instructions

Approximate Information for One Serving

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