Quick Skillet Easy Fried Rice Recipe: Weeknight Wonder (Print Version)

Whip up this Easy Fried Rice Recipe in a flash! Perfect for busy weeknights, it’s packed with flavor and uses up those leftover rice bits.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian adaptable, Gluten-free adaptable

# Ingredients:

→ Base & Protein

01 - 4 cups cooked day-old rice, chilled
02 - 2 large eggs, whisked
03 - 2 tbsp neutral cooking oil (vegetable, canola)

→ Veggies & Aromatics

04 - 1/2 cup diced carrots (small dice)
05 - 1/2 cup frozen peas
06 - 1/2 white onion, finely diced
07 - 3 cloves garlic, minced

→ Flavor Boosters

08 - 3-4 tbsp soy sauce (low sodium preferred)
09 - 1 tsp toasted sesame oil
10 - 1/4 tsp white pepper

→ Garnish

11 - 2 green onions (scallions), chopped

# Instructions:

01 - First things first, get everything chopped and ready. This is called 'mise en place' and it's honestly the most important step for any stir-fry, especially this Easy Fried Rice Recipe. Dice your onion and carrots small, mince your garlic, and have your peas ready. Whisk your eggs in a small bowl. Seriously, once things start cooking, it moves fast, and you don't want to be scrambling for ingredients. I once forgot to chop my garlic and was frantically chopping while the onions were burning. Oops!
02 - Heat a tablespoon of oil in your largest non-stick skillet or wok over medium-high heat. Once it's shimmering, pour in your whisked eggs. Let them set for a moment, then scramble them with your spatula until they're just cooked through but still soft. Don't overcook them! Remove the scrambled eggs from the pan and set them aside. I always make sure they're not fully browned; that soft, fluffy texture is what we're aiming for in this Easy Fried Rice Recipe.
03 - Add another tablespoon of oil to the pan. Toss in your diced onions and carrots. Stir-fry for about 2-3 minutes until the onions are translucent and the carrots are starting to soften. Then, add your minced garlic and peas. Stir-fry for another minute until fragrant. Oh, the smell here is just heavenly! Don't let the garlic burn; that's a mistake I've made too many times, and burnt garlic is just bitter. Keep things moving!
04 - Now for the star of the show! Add your cold, day-old rice to the pan. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, pressing the rice against the hot pan to get some of those lovely crispy bits. This is where the magic happens for a truly authentic <strong>Easy Fried Rice Recipe</strong>. You want to hear that sizzle! If it seems too dry, a tiny bit more oil won't hurt.
05 - Pour the soy sauce evenly over the rice. Sprinkle in the white pepper. Add the scrambled eggs back into the pan. Stir everything together until the soy sauce is fully incorporated and the rice is coated. This step is all about making sure every grain of rice gets some of that delicious flavor. Sometimes I add a tiny splash more soy sauce if it looks a little pale, but go easy, you can always add more at the table!
06 - Remove the pan from the heat. Drizzle in the toasted sesame oil and stir well. Finally, stir in most of your chopped green onions, reserving some for garnish. Give it a final taste test – this is your chance to adjust seasoning. The finished Easy Fried Rice Recipe should look vibrant, smell nutty and savory, and each grain of rice should be distinct and flavorful. Serve it up immediately!

# Notes:

01 - Always use cold, day-old rice for the best texture; fresh rice gets mushy.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat in a pan for best results.
03 - Try adding a dash of fish sauce for an extra layer of savory depth, it's a secret weapon!
04 - Serve with a fried egg on top for an extra indulgent touch, it's my favorite way!

# Tools You'll Need:

01 - Large non-stick skillet or wok
02 - spatula
03 - cutting board
04 - knife
05 - small bowl

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 10g
Total Carbohydrate: 55g
Protein: 12g

Back