Fried Rice is something I make when I open the fridge, stare into it for a solid minute, and realize I have leftovers but zero motivation. This is my go-to meal for nights when I want something comforting, fast, and forgiving. Fried rice doesn’t judge. It just asks that you don’t use fresh rice and that you keep the pan hot.

The first time I tried making fried rice, I used freshly cooked rice. Big mistake. Everything clumped together and turned into what I can only describe as rice glue. Still edible. Still disappointing. Once I learned the day-old rice rule, everything changed.

Now this recipe is on repeat. It’s flexible, it’s fast, and it always feels like a small win at the end of a long day.

Table of Contents

Why I Keep Making This Dish (The Real Reasons)

Leftover Friendly: It exists to save rice from going to waste.
Fast Satisfaction: Dinner in under 20 minutes feels like cheating.
One-Pan Life: Fewer dishes means future-me is happier.
Hard to Ruin: Even when it’s messy, it still tastes good.
Customizable Mood: Bacon today, veggies tomorrow.
Better Than Takeout: Hot, fresh, and no delivery fee.
Comfort Food Energy: Familiar, warm, and reliable.

Tips I Learned the Hard Way

Day-Old Rice Only: Fresh rice turns gluey fast.
Hot Pan Matters: Fried rice needs heat, not patience.
Don’t Crowd the Pan: Too much at once makes it steam.
Cook Eggs Fully: No soft scramble here.
Frozen Veggies Are Fine: No thawing required.
Light Soy Sauce Wins: Keeps the rice looking clean.
Oil First, Flavor Second: Dry pans lead to sadness.

Variations You Can Mess Around With

No Bacon Version: Skip it or use ham.
Veggie Heavy: Add extra vegetables and call it balance.
Spicy Mood: Toss in chili flakes or hot sauce.
Protein Swap: Chicken, shrimp, or tofu all work.
Dark Soy Option: Deeper color, stronger flavor.
No Alcohol: Follow the sauce adjustment notes.
Extra Egg: Because eggs make everything better.

How To Make The Best Fried Rice?

Ingredients

2 tablespoons oil
1/2 onion, finely chopped
2 garlic cloves, minced
120 g (4 oz) bacon, chopped (optional, or use ham)
1 to 1 1/2 cups diced vegetables, frozen or fresh
2 cups packed cooked day-old white rice (refrigerated or thawed from frozen)
3 eggs, whisked
3/4 cup green onions (scallions), sliced

For Sauce

1 tablespoon Chinese cooking wine (or Mirin, cooking sake, or dry sherry)
1 tablespoon oyster sauce
1 tablespoon light or all-purpose soy sauce
1 teaspoon sesame oil (optional)
1/4 teaspoon white pepper

Instructions

Step 1:
Heat about 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until the pan is hot and lightly smoking.

Step 2:
Add the onion, garlic, and bacon. Cook for about 1 1/2 minutes, stirring often, until the bacon turns lightly golden.

Step 3:
Add the vegetables straight from frozen if needed. Cook for about 2 minutes until defrosted and any water cooks off.

Step 4:
Add the rice and all the sauce ingredients. Toss everything together and cook for about 1 1/2 minutes until the liquid evaporates and the rice is evenly coated.

Step 5:
Push the rice to one side of the pan. Add about 1/2 tablespoon of oil into the empty space. Tilt the pan so the heat focuses there, then pour in the eggs. Scramble fully until cooked through.

Step 6:
Add the green onions, stir everything together, remove from heat, and serve immediately.

Easy Fried Rice Recipe

This Fried Rice recipe is quick, reliable, and adaptable to whatever you have on hand.

With cold rice, a hot pan, and a simple sauce, you get classic fried rice flavor that works for busy weeknights or last-minute meals. It’s practical, comforting, and always a good idea.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2

Calories: 522

Ingredients Method Notes