Can I Use Freshly Cooked Rice?

One of the most common questions. Technically, yes — you can use fresh rice, but... the result won’t be ideal. Rice straight from the pot is moist and soft, so instead of fluffy, slightly crispy fried rice, you get a sticky mass. That’s why the best fried rice recipe always recommends using rice cooked the day before and well chilled.

Oils with a high smoke point are great for fried rice: canola, sunflower, or avocado oil. You can also add a bit of sesame oil at the end for flavor. Avoid olive oil — it has a low smoke point and can alter the taste.

How to Avoid Mushy Rice?

The key is high heat and fast stir-frying. Make sure the pan is well-heated, don’t overload it with ingredients, and stir vigorously. That’s what gives the perfect texture we love in a good fried rice recipe.

Can Fried Rice Be Frozen?

Absolutely! After cooling, transfer the rice to an airtight container and freeze. This gives you a ready quick meal for later. Thaw best in a pan to keep the crispiness

Homemade Fried Rice Recipe: Easy & Tasty Guide

Description

This homemade fried rice recipe is a quick, flavorful, and versatile meal that’s perfect for using up leftover rice. Featuring a colorful mix of vegetables, fluffy scrambled eggs, and savory soy sauce, it comes together in just 20 minutes. Ideal for a busy weeknight or meal prep, this easy fried rice recipe is fully customizable with your favorite add-ins like tofu, chicken, or shrimp.

Ingredients

Scale

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons canola oil
2 large eggs, lightly beaten
1 cup frozen peas and carrots mix
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
3 green onions, sliced
Salt and pepper to taste

Instructions

Prepare all ingredients by chopping vegetables and ensuring rice is pre-cooked and chilled.
Heat 1 tablespoon of canola oil in a skillet over medium-high heat. Add the eggs and scramble until just set. Remove and set aside.
Add the remaining oil to the skillet and sauté onion, peas, carrots, and garlic for 2-3 minutes until tender.
Increase heat to high, add the rice, and stir well, breaking up any clumps. Fry for 3-4 minutes until heated through and slightly crispy.
Return the scrambled eggs to the skillet, stir in soy sauce and sesame oil, and mix everything well for 1-2 minutes. Season with salt and pepper.
Garnish with sliced green onions and serve hot.

Notes

Use rice that has been chilled overnight for the best texture.
To make it vegan, replace the eggs with scrambled tofu.
Add your choice of protein like cooked chicken, shrimp, or tofu for extra nutrition.
Try adding a splash of oyster sauce for a richer flavor.

Prep Time: PT10M
Cook Time: PT10M
Category: Dinner
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 320 kcal
Sugar: 3g
Sodium: 620mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 9g
Cholesterol: 90mg

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