Fried Rice Video: Easy Stovetop Recipe

This fried rice is a quick Chinese-inspired dish of chilled rice stir-fried with vegetables, egg, soy sauce, and a little sesame oil. The method works best with cold, separate grains and a hot pan, making a satisfying meal from simple ingredients; versions vary by region and household, so adjust the vegetables and seasonings to taste.

Ingredients

4 cups cold, cooked long-grain rice (about 600 g), preferably chilled overnight
2 tablespoons neutral oil, such as canola or peanut oil (30 ml), divided
2 large eggs (about 100 g), lightly beaten
1 cup frozen peas and diced carrots (150 g), thawed and patted dry
3 scallions (about 30 g), thinly sliced, white and green parts separated
2 cloves garlic (about 6 g), finely chopped
2 tablespoons regular soy sauce (30 ml), plus more to taste
1 teaspoon toasted sesame oil (5 ml)
¼ teaspoon ground white pepper (about 0.5 g), or black pepper
1 tablespoon water (15 ml), if needed to loosen the rice

Instructions

Prepare the rice. Break up cold rice clumps with clean fingers or a fork. Keep the grains as separate as possible. If using freshly cooked rice, spread it in a thin layer on a clean tray and refrigerate until thoroughly cool; do not leave cooked rice at room temperature for more than 2 hours. Cold, dry rice fries more evenly than warm, moist rice.
Scramble the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat until hot. Add 1 teaspoon of the neutral oil (5 ml), then pour in the beaten eggs. Stir for 30–60 seconds, just until set into soft curds. Transfer to a plate. Egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum; check with a food thermometer if the eggs are not fully set.
Cook the vegetables and aromatics. Add the remaining oil to the pan. Add the peas and carrots and stir-fry for 2–3 minutes, until hot and any surface moisture has evaporated. Add the scallion whites and garlic; stir for about 30 seconds, just until fragrant. Keep the garlic moving so it does not scorch.
Fry the rice. Add the cold rice and spread it across the pan. Stir, toss, and press apart clumps for 3–4 minutes, letting the rice contact the hot pan between tosses. If it seems too dry to separate, sprinkle in the tablespoon of water. Avoid adding extra liquid, which can make the rice soggy.
Season and finish. Pour the soy sauce around the edge of the pan so it sizzles, then toss thoroughly. Return the eggs to the pan and add the sesame oil, white pepper, and scallion greens. Stir-fry for 1–2 minutes, until everything is evenly hot. Taste and add a little more soy sauce if needed, then serve promptly.

Tips

Use properly chilled rice. Day-old rice is convenient, but rice cooked earlier the same day works if cooled promptly and refrigerated. Freshly cooked rice holds more steam and is more likely to turn sticky.
Cook in batches if the pan is small. Crowding traps steam and cools the pan. For a skillet under 12 inches (30 cm), fry the rice in two batches and combine them to season.
Season gradually. Soy sauces differ in saltiness. Start with the measured amount, taste at the end, and add more only if needed. Reduced-sodium soy sauce is an easy substitute, though the result will taste less salty.
Handle rice safely. Refrigerate cooked rice within 2 hours, ideally in shallow containers so it cools quickly. Rice left at room temperature longer than 2 hours should be discarded; reheating does not reliably make improperly stored rice safe.

Serving Suggestions

Serve fried rice hot as a main dish in bowls or as a side with stir-fried vegetables, tofu, or a simple soup. Add sliced cucumber or steamed greens for a fresh contrast. For a more substantial meal, pair it with cooked chicken, shrimp, or tofu; cook any added meat or seafood separately, verify its safe temperature with a food thermometer, and combine it with the rice near the end.

Variations

Chicken fried rice: Stir-fry 8 ounces (225 g) of small, boneless chicken pieces in a little oil before cooking the vegetables. Cook poultry to 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer; transfer it to a plate and return it with the eggs.

Shrimp fried rice: Cook 8 ounces (225 g) peeled, deveined shrimp in the hot pan until opaque and 145°F (63°C), then set aside and add back at the finish. Shrimp size affects cooking time, so use a thermometer rather than relying only on appearance.

Vegetarian or vegan: For vegetarian fried rice, replace the eggs with 6 ounces (170 g) crumbled firm tofu, browned in the pan. For a vegan version, use tofu and check that the soy sauce and any extra seasonings are plant-based.

More heat or different vegetables: Add ½–1 teaspoon chili crisp or chili oil at the end, or stir in finely chopped bell pepper, corn, or cabbage with the peas and carrots. Traditional Chinese light soy sauce is suitable; tamari can replace it, though its flavor and saltiness vary by brand.

Storage and Reheating

Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. For longer storage, freeze in meal-size portions for up to 2 months for best quality; thaw in the refrigerator, not on the counter.

Reheat only the portion you plan to eat, in a skillet over medium heat with a teaspoon of water or oil, stirring until steaming throughout. Microwave in a covered, microwave-safe dish, stirring halfway through. In either case, leftovers should reach 165°F (74°C), the USDA FSIS reheating temperature, checked with a food thermometer. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Can I make fried rice with freshly cooked rice?
Yes, but cool it quickly first. Spread it in a thin layer on a tray and refrigerate until cold, then break up the clumps. Rice that is warm or wet is more prone to sticking together in the pan.

What kind of rice is best?
Long-grain rice, such as jasmine, gives a light, separate texture. Medium-grain rice also works but may be softer and stickier. Brown rice is a good whole-grain alternative; use the same cooked volume and ensure it is cold before frying.

Why did my fried rice turn mushy?
The rice may have been warm, freshly moist, or crowded in the pan. Use chilled rice, a large hot cooking surface, and cook in batches if necessary. Add sauces in measured amounts rather than pouring in extra liquid.

Can I make this without a wok?
Yes. A large, heavy skillet works well. Heat it thoroughly and keep the ingredients moving, but avoid filling it so much that the rice steams instead of frying.

Can I prepare the ingredients ahead?
Yes. Cook and chill the rice, thaw and dry the vegetables, and chop the aromatics in advance. Keep everything covered in the refrigerator and fry the dish shortly before serving; do not leave cooked rice out while preparing other ingredients.

Is this recipe gluten-free?
Not as written, because regular soy sauce usually contains wheat. Use certified gluten-free tamari or gluten-free soy sauce, and check labels on all seasonings and add-ins.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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