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Simple and Delicious Fried Rice

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 -6
Author: Emily Clifton


  • 6 cups cold cooked rice, (leftover from the day before or refrigerated for at least 2 hours)
  • 2 tablespoons canola or other neutral oil
  • 3 cloves garlic minced
  • 2 teaspoons ginger grated (about a 1 inch piece)
  • 1 medium onion coarsely chopped (about 1/2 cup)
  • 1 medium carrot finely chopped
  • 1 cup chopped pre-cooked or leftover chicken pork, shrimp, Chinese sausage or tofu (optional)
  • 3/4 cup frozen peas defrosted
  • 5 medium scallions sliced thin (about 1/2 cup)
  • Kosher salt
  • Black pepper
  • 3 eggs beaten lightly
  • 1/4 cup oyster sauce* for veg and vegan version, use sweet soy or hoisin
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for garnish)
  • Sliced chili like Jalapeño, (for garnish)


  • In small bowl combine oyster sauce, sesame oil and soy sauce; set aside. If using Chinese sausage or any raw meat or shrimp, cook it first in a little bit of oil. Once it’s just cooked through, remove it and set aside. If using pre-cooked leftovers, just chop them into bite-sized pieces and set-aside.
  • Break up large clumps of rice and separate the grains with your fingers.
  • Preheat a 14-inch wok or 12-inch skillet over medium-high heat for about 1 minute. Add 1 tablespoon of the the oil and heat until it starts to shimmer. Add onion and carrots and cook until tender, about 4-5 minutes. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the meat or tofu (if using) and the peas, followed by the rice, stirring and tossing between each addition. Break up any clumps with a spoon. Cook until the rice is hot and starting to crisp a bit, 3-4 minutes.
  • Push all the ingredients to the sides of the pan, making a circle in the middle and add the rest of the oil and the eggs. Scramble until they are just cooked through but not dry, about 1 1/2 to 2 minutes. Stir to combine with the rest of the ingredients.
  • Add the sauces, scallions and salt and pepper to taste. Divide among plates and garnish with sesame seeds and sliced chili, if using. Serve immediately.
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