Restaurant Style Fried Rice

This homemade fried rice is better than takeout—fluffy, flavorful, and loaded with colorful veggies, soft-scrambled eggs, and that golden, slightly crisp finish. Perfect for using up leftover rice and fridge odds and ends, this version brings classic Chinese flavors right to your stovetop in under 30 minutes. It’s easy, satisfying, and endlessly customizable. Plus, it pairs beautifully with dishes like egg drop soup, kung pao chicken, Mongolian beef or chicken stir-fry for the ultimate Chinese-inspired dinner. 

Ingredients

• Main Ingredients:
  • 3 cups day-old, cooked long-grain rice (jasmine or basmati)
  • 2 tablespoons avocado oil (or other high-heat oil)
  • ½ yellow onion, diced
  • 1 carrot, peeled and diced
  • 3 green onions, sliced (whites and greens separated)
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 large eggs
  • 1 cup frozen peas
• Sauce & Seasoning:
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon ground white pepper (or black pepper)
  • Salt, to taste

Instructions

Step 1: Sauté the Vegetables

• In a wok or large pan, heat the oil over medium-high heat
• Add the diced onion, carrot, and white parts of the green onions
• Sauté for 2 to 3 minutes until they begin to soften
• Add garlic and ginger, and stir for 30 seconds until fragrant

Step 2: Scramble the Eggs

• Push the vegetables to one side of the pan and add a bit more oil if needed
• Pour the eggs into the empty side and soft scramble with a spatula until just set

Step 3: Add the Rice and Peas

• While the eggs are still slightly soft, add the frozen peas and day-old rice to the pan
• Stir everything together and cook for another 2 to 3 minutes until the rice is hot and fluffy

Step 4: Add Seasoning

• Drizzle in the soy sauce, sesame oil, and season with salt and white pepper
• Stir until the rice is evenly coated and steaming hot

Step 5: Finish and Serve

• Sprinkle in the green parts of the green onions, give everything one last toss, and serve hot

FAQs

1. Can I use freshly cooked rice?
   You can, but it may result in a softer, stickier texture. Try to spread it out on a sheet to cool and dry a bit before frying.
2. Is tamari the same as soy sauce?
   Tamari is a gluten-free alternative to soy sauce with a slightly richer flavor. Either one works for this recipe.
3. Can I freeze leftover fried rice?
   Yes! Let it cool completely, then store it in an airtight container or freezer bag for up to 2 months. Reheat in a pan or microwave.
4. What’s the best oil for fried rice?
   Use a high-heat oil like avocado oil, peanut oil, or even vegetable oil. Sesame oil is only added for flavor at the end.

Print Pin

Homemade Fried Rice Recipe

By: Alicia Thompson

This homemade fried rice is better than takeout—fluffy, flavorful, and loaded with colorful veggies, soft-scrambled eggs, and that golden, slightly crisp finish. Perfect for using up leftover rice and fridge odds and ends, this version brings classic Chinese flavors right to your stovetop in under 30 minutes. It’s easy, satisfying, and endlessly customizable. Plus, it pairs beautifully with dishes like egg drop soup, kung pao chicken, Mongolian beef or chicken stir-fry for the ultimate Chinese-inspired dinner. 

Prep Time :5 minutes mins

Cook Time :20 minutes mins

Total Time :25 minutes mins

Servings :4

Ingredients

Main Ingredients:

• 3 cups day-old cooked long-grain rice (jasmine or basmati)
• 2 tablespoons avocado oil or other high-heat oil
• ½ yellow onion diced
• 1 carrot peeled and diced
• 3 green onions sliced (whites and greens separated)
• 3 garlic cloves minced
• 1 teaspoon grated fresh ginger
• 3 large eggs
• 1 cup frozen peas

Sauce & Seasoning:

• 2 tablespoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• ¼ teaspoon ground white pepper or black pepper
• Salt to taste

Instructions

Step 1: Sauté the Vegetables

• In a wok or large pan, heat the oil over medium-high heat
• Add the diced onion, carrot, and white parts of the green onions
• Sauté for 2 to 3 minutes until they begin to soften
• Add garlic and ginger, and stir for 30 seconds until fragrant

Step 2: Scramble the Eggs

• Push the vegetables to one side of the pan and add a bit more oil if needed
• Pour the eggs into the empty side and soft scramble with a spatula until just set

Step 3: Add the Rice and Peas

• While the eggs are still slightly soft, add the frozen peas and day-old rice to the pan
• Stir everything together and cook for another 2 to 3 minutes until the rice is hot and fluffy

Step 4: Add Seasoning

• Drizzle in the soy sauce, sesame oil, and season with salt and white pepper
• Stir until the rice is evenly coated and steaming hot

Step 5: Finish and Serve

• Sprinkle in the green parts of the green onions, give everything one last toss, and serve hot