Easy Fried Rice

Ingredients & Substitutions

Here I explain the best ingredients for my easy fried rice recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Olive Oil – I usually fry everything in light olive oil because it’s what I have on hand, but avocado oil or refined sesame oil work too. Some people use sesame oil to fry, but I save toasted sesame oil for the end — it adds flavor but burns fast.
• Frozen Veggies – I go for frozen peas and carrots to keep things easy, but fresh veggies work too if you’ve got the time.
• Garlic – I always add fresh garlic for the best flavor. You can swap in 1 teaspoon jarred garlic or even 1/4 teaspoon garlic powder if needed.
• Eggs – These add protein and that classic egg fried rice vibe.
• Cooked Rice – Day-old rice is best because it holds its shape, but I’ve used fresh in a pinch. Jasmine, long grain rice, or even brown rice all work great.
• Butter – Just a few tablespoons add so much flavor and richness. I use unsalted butter to control the amount of salt.
• Toasted Sesame Oil – Totally optional, but I like to drizzle a little in at the end for that classic nutty flavor. It adds so much depth, even in small amounts!
• Coconut Aminos – This is my go-to soy sauce alternative. It’s a little sweeter, soy-free, and still gives that rich, savory flavor. Low-sodium soy sauce works too if that’s what you’ve got.
• Green Onions – Optional, but I love sprinkling chopped scallions on top for color and flavor right before serving.
• Sea Salt & Black Pepper

How To Make Fried Rice

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the veggies. Heat oil in a large skillet and add the peas and carrots. Sauté until they’re soft.
2. Add garlic. Turn the heat down and stir in the garlic (if using) until it smells amazing.
3. Scramble the eggs. Push the veggies to the side, crack in the eggs, and scramble them right in the pan.

3. Mix it all together. Add the rice, butter, and coconut aminos or soy sauce. Stir it all up and cook until heated through.
4. Finish and serve. Drizzle in sesame oil (if using), season to taste, and toss. I like to garnish it with green onions.

Serving Ideas

This easy fried rice is super versatile — it’s the perfect side to pair with any of my Asian recipes, and here are a few of my favorite combos:

• Chicken – I usually pair it with teriyaki, hibachi, honey sriracha chicken, or Szechuan chicken. It goes with pretty much any Asian-style chicken dish.
• Beef or pork – It’s great next to Hunan beef, crispy pork belly, or even my popular egg roll in a bowl.
• Keep it vegetarian – Sometimes I just pile on stir fried veggies and call it dinner.
• Add a salad – I like serving it with something fresh like smashed cucumber salad, kani salad, or my new fresh Asian salad.

Recipe Variations

Want to mix it up? Here are some of my favorite ways to change up this fried rice and make it your own:

• Add some protein. I love tossing in chicken, pork chops, shrimp — even leftover pepper steak if I have some. Just cook it first, set it aside, and stir it back in at the end.
• Make it cauliflower fried rice. When I want something lighter, I swap the rice for cauliflower rice. I’ve got a go-to version for that too (and even a cauliflower chicken fried rice!).
• Switch up the veggies. I mix in whatever I have in the fridge — bell peppers, mushrooms, cabbage, broccoli, or snow peas all work great.
• Make it spicy. A little sriracha or a pinch of red pepper flakes adds a nice kick. I adjust the heat depending on who I’m feeding.
• Top it with an egg. If I’m serving this as a main dish, I love adding a coddled egg on top. The runny yolk takes it to another level.