Fried rice is a quick, savory dish made by stir-frying cooked rice with vegetables, seasonings and often egg or another protein. This version uses chilled rice for separate, lightly crisp grains and makes four portions; its nutrition depends on the rice, oil and add-ins you choose.
Ingredients
- 3 cups (about 450 g) cold, cooked long-grain rice, preferably refrigerated overnight
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil, divided
- 2 large eggs (about 100 g), lightly beaten
- 1 cup (130 g) frozen peas and diced carrots, thawed and patted dry
- 2 scallions (about 30 g), thinly sliced, white and green parts separated
- 2 cloves garlic (about 6 g), finely chopped
- 2 tablespoons (30 ml) reduced-sodium soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon (1 g) ground black pepper
- 1 teaspoon (5 ml) rice vinegar, optional
Instructions
- Prepare the rice. Break up any clumps of cold rice with clean fingers or a fork. If using freshly cooked rice, spread it in a thin layer on a clean, rimmed tray and refrigerate until cold; do not leave cooked rice at room temperature for more than 2 hours. Keep the vegetables, beaten eggs and seasonings close to the stove, since cooking moves quickly.
- Scramble the eggs. Heat a large wok or skillet over medium-high heat. Add about 1 teaspoon of the neutral oil, pour in the eggs and stir until just set, with no liquid egg remaining. Transfer to a clean plate. Egg dishes should reach 160°F (71°C); the USDA FSIS safe minimum applies, so check with a food thermometer if needed.
- Cook the vegetables and aromatics. Add the remaining oil to the hot pan. Stir-fry the peas and carrots with the scallion whites for 2 minutes, then add the garlic and cook for about 30 seconds, stirring constantly so it does not burn.
- Fry the rice. Add the rice and spread it across the pan. Stir-fry for 3–4 minutes, pressing apart clumps and turning the rice so it heats evenly. If your pan is small, cook in two batches; crowding traps steam and makes the rice soft instead of lightly toasted.
- Season and finish. Pour the soy sauce around the hot pan’s edge, then toss it through the rice. Add the cooked egg, sesame oil, pepper and optional rice vinegar. Stir-fry for another 1–2 minutes, until steaming hot throughout. Fold in most of the scallion greens and serve promptly.
Tips
- Use cold, dry rice. Refrigerated rice is easier to separate and fries without turning mushy. Spread newly cooked rice out to cool quickly, and refrigerate it within 2 hours.
- Control the heat and batch size. A hot pan and a single layer help evaporate moisture. If the rice is steaming heavily or sticking, reduce the batch rather than adding extra oil.
- Adjust salt thoughtfully. Reduced-sodium soy sauce still contributes sodium. Taste before adding more; coconut aminos can substitute, though they are sweeter and taste less like soy sauce.
- Make the meal more filling if desired. Add cooked chicken, shrimp or tofu, but avoid overloading the pan. Keep raw ingredients separate from ready-to-eat foods and cook additions safely before mixing them in.
Serving Suggestions
Serve fried rice hot as a main dish or alongside stir-fried greens, steamed broccoli, or a simple cucumber salad. A small amount of chili crisp or sliced fresh chile can add heat; offer it at the table so diners can choose their preferred level. For extra freshness, finish with additional scallion greens and a squeeze of lime.
This recipe makes four moderate side-dish portions or about two generous main-course portions. For a more substantial meal, pair it with a separate protein or increase the vegetables without adding much extra oil. The nutrition changes with portion size and ingredients, so treat any calorie or nutrient estimate as specific to the exact products and amounts used.
Variations
- Chicken fried rice: Stir in 1 cup (140 g) diced, fully cooked chicken during the final step. If cooking raw chicken for this recipe, cook it separately until a food thermometer reads 165°F (74°C), the USDA FSIS safe minimum for poultry, before adding it to the rice.
- Shrimp fried rice: Cook peeled shrimp separately in the pan until opaque and at least 145°F (63°C) at the thickest part, as measured with a thermometer. Set aside and fold in at the end.
- Vegetarian or vegan: For vegetarian fried rice, use the recipe as written. To make it vegan, omit the eggs and add ½ cup (75 g) diced firm tofu, browned separately; check that the soy sauce and any optional condiments suit your needs.
- Brown-rice version: Substitute 3 cups (about 450 g) cold cooked brown rice. Its grains are chewier, so break up clumps carefully and allow an extra minute or two in the pan if needed.
- Lower-sodium adjustment: Start with 1 tablespoon (15 ml) soy sauce and add more only after tasting. The result will be milder, but scallions, garlic, pepper and vinegar still provide flavor.
Storage and Reheating
Refrigerate leftover fried rice in a shallow, covered container within 2 hours of cooking. Use it within 3–4 days, and discard it if it has been left out longer than 2 hours (or 1 hour when the temperature is above 90°F / 32°C). Cooked rice needs prompt chilling; do not leave it sitting in the warm pan or on the counter.
Reheat only the portion you plan to eat, using a skillet with a splash of water or a microwave-safe covered dish. Stir during reheating so it warms evenly, and check that leftovers reach 165°F (74°C) throughout, the USDA FSIS reheating target. Avoid repeatedly cooling and reheating the same batch. Freeze portions promptly if you will not use them within four days; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How many calories are in fried rice?
There is no single reliable number: calories vary with serving size, oil, rice type, egg and optional meat. For an accurate estimate, enter the exact quantities and product labels you used into a nutrition calculator, then divide the total by the number of portions served.
Is fried rice high in sodium?
It can be, particularly when generous amounts of soy sauce or salty add-ins are used. This recipe uses reduced-sodium soy sauce, but the amount in a serving still depends on the brand and portion. Use less sauce and add more only after tasting.
Can I make fried rice with freshly cooked rice?
Yes, but hot, moist rice is more likely to clump and become soft. Spread it in a shallow layer, cool it promptly in the refrigerator, and fry it once cold. Do not cool cooked rice at room temperature for an extended period.
Why is my fried rice mushy?
Common causes include wet or warm rice, an overcrowded pan, or too much sauce. Use cold rice, pat thawed vegetables dry, heat the pan well, and cook in batches when necessary so moisture can escape.
Can I leave out the egg?
Yes. Omit it for egg-free fried rice, or use browned tofu or extra vegetables instead. If you have an egg allergy, check seasoning labels and prevent cross-contact with utensils and cookware.
Can I use leftover takeout rice?
Yes, if it was refrigerated promptly and has been kept cold. Reheat it thoroughly with the other ingredients until the entire dish reaches 165°F (74°C). Do not use rice that sat at room temperature for more than 2 hours.
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