Fried Rice

A basic yet yummy recipe for better-than-restaurant fried rice and faster than take-out too!


This is my go-to recipe when I’m craving fried rice and once you try it you might not order it again!  The rice isn’t sticky or “smokey” if that makes sense…  And it’s a good base to make chicken fried rice, pork fried rice, pineapple fried rice, shrimp fried rice… you get the idea.  We’ll eat this as a meal itself because it’s that good – but you can definitely use it as a side to other take-out style food too, like my Slow Cooker Chicken & Broccoli or serve it with egg rolls, crab rangoons or as a follow-up to a good Egg Drop Soup.

The cooking time does not include the time for the rice to cook and cool, and you’ll want to use rice that has been sitting out for a while, trust me 🙂

Fried Rice

  • 3 cups cooked white rice
  • 2 tbsp oil (canola or vegetable)
  • 1 tsp sesame oil
  • 1 medium onion, chopped
  • 2 eggs
  • ¼ tsp soy sauce
  • 1 cup frozen peas
  • 1 bunch of green onions, chopped
  • ¼ cup soy sauce
  1. Heat both oils in wok* or large saucepan over medium-high heat until oil begins to ripple.
  2. Add onions and fry until dark brown – about 5 minutes, stirring constantly.  Push onions off to the side.
  3. Beat the eggs with ¼ tsp soy sauce and drizzle into oil.
  4. Keeping heat on medium-high, scramble the eggs breaking them into small pieces until slightly brown.
  5. Stir in frozen peas and green onion, and heat until peas are tender – about 5 minutes, stirring constantly.
  6. Mix in the rice and soy sauce, frying until rice is coated and heated through.

Recipe Notes:

  • Use rice that has been cooked and cooled at least an hour before frying otherwise it’ll be mushy.  I like to cook my rice in the morning then just let it sit on the stove all day to cool off, or cook it when I get home and spread it out on a large plate to cool off for an hour while I get my workout in 🙂
  • I like to use Jasmine Rice.  It’s less sticky than regular long grain white rice so each grain gets coated nicely.
  • If you don’t like the taste of sesame oil, omit and increase the other oil by 1 tsp.
  • If you want to add meat, make sure that it’s cooked first before adding.  If you want to use pineapple, fresh is the best, but if using canned, make sure you drain the can and spread the pineapple out on paper towel to let out some of the extra liquid.  A small can of Tidbits is all you’ll need.
  • I like to drizzle mine with Sriracha and my hubby and daughter like to use sweet & sour sauce.
  • This is the wok I use and I’ve had it for probably 10 years now!  Calphalon 13″ Wok

Prep Time:  5 minutes     Cooking Time:  15 minutes     Servings:  4

Estimated Calories per Serving based on 4 servings:  310.


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