This Easy Fried Rice Recipe is so easy and packed with flavor and totally adaptable. Add chicken, steak, shrimp, pork, or veggies if you want to turn this into an easy dinner recipe. This fried rice is a favorite in my house!
This is the Best Easy Fried Recipe Ever!
I LOVE an easy dinner idea, and this fried rice recipe fits the bill. Fried Rice is a huge favorite with my kids, and gives me the chance to sneak in veggies and protein to make sure they’re getting a well rounded meal. This recipe is really all about making it your own, which I love, and I great way to use up leftovers! Honestly you can throw just about any type of protein and vegetables in to make it perfect for picky eaters. Or make this as a side dish with your favorite chicken recipe! Either way, it’s a great skillet recipe to make on busy nights.
How to Make EASY Fried Rice
There are a few tricks to making this perfect, but trust me it’s not ‘tricky’.
- Use day old rice. Now, you don’t HAVE to use day old rice, but it just works better. It gives the rice a little time to dry out slightly, giving your rice the perfect texture. Don’t worry if you haven’t planned ahead tough, you can use same-day rice, but make sure to let it sit for a bit after cooking at least 1-2 hours… or even better, chill it while it’s resting. This will aid in evaporating some of the excess moisture.
- Make sure to use a large skillet to give yourself enough room…and make sure the skillet it hot!
- Have all your ingredients measured out before you start your rice. This makes the process a little bit easier!
The sky is the limit with what you can add in. Like I mentioned earlier, it’s a fantastic recipe to use to clean out your refrigerator and use up leftovers. Here are some ideas of things to add in:
- 2 cups cooked chicken/pork/steak/shrimp/sausage
- Any assortment of vegetables, which can be raw, frozen, or pre-cooked!
- 2 tablespoons of Oyster Sauce or Hoisin Sauce
- A few splashes of Worcestershire Sauce or Fish Sauce
What type of Rice Do You Use in Fried Rice?
Great question!! I always use Jasmine Rice, because it’s a longer, sturdy rice that doesn’t fall apart, or clump up when you’re making fried rice! Shorter grain rice tends to be softer and stickier.
Basmati Rice is also a good choice. And certainly you can use either white or brown rice too, that’s completely up to you!
What Can I Serve This With?
This is a great meal to serve on its own OR as a side dish! Here are a few recipes on my site that would pair perfectly with Fried Rice!
Looking for more Skillet Recipes? Try these:Print
An easy favorite in our house! You can easily add cooked chicken or shrimp as well!
- 1/4 cup soy sauce
- 1/4 teaspoon ground ginger
- 2 teaspoons sesame oil
- 1 teaspoon chili paste
- 4 tablespoons butter, divided
- 1 cup chopped carrots
- 1/2 cup chopped scallions
- 1 cup frozen peas
- 1 teaspoon minced garlic
- 3 eggs, whisked
- 4 cups cooked rice (day old is best)
- In a small bowl, whisk together the soy sauce, ginger, sesame oil, and chili paste. Set aside.
- Melt 2 tablespoons of butter into a large skillet over medium heat, add the carrots and cook for 5 minutes, or until they are softened slightly. Add in the scallions, peas, and garlic, and cook for an additional 2-3 minutes until peas are warmed. Remove the vegetables from the pan and place in a bowl.
- With the pan still on medium heat, melt the remaining 2 tablespoons of butter into the skillet. Add the eggs to the pan and cook until scrambled. Transfer the eggs into the same bowl as the vegetables.
- Turn the pan up to high heat. Add the rice into the pan, and cook for one minute, stirring to break up any clumps. Add in the reserved soy sauce mixture and stir to coat. Add the vegetables and egg back into the pan and stir to combine, cooking for 3-4 minutes, or until the rice is warmed through.
- Serve warm.
You can add in another form of protein along with or in place of the egg, like cooked chicken or shrimp.
Once rice is finished cooking, feel free to add another splash of soy sauce, or more chili paste to suit your own taste.
Day old rice is best for this recipe because it is slightly chewier texture which works perfectly for fried rice.
- Serving Size: 1 cup
- Calories: 472
- Sugar: 4.7 g
- Sodium: 560.1 mg
- Fat: 18 g
- Carbohydrates: 63.9 g
- Protein: 12.6 g
- Cholesterol: 170 mg
Keywords: fried rice, rice, recipe, cookies and cups, dinner, asian, skillet recipe
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