Quick and Easy 30-Minute Fried Rice
Craving takeout but don’t want to leave the house? This easy fried rice recipe is ready in just 30 minutes—and tastes even better than your favorite restaurant version!
When it comes to quick and satisfying meals, nothing beats a big bowl of homemade fried rice! It’s flavorful, comforting, and comes together in just minutes with simple ingredients you probably already have in your kitchen. Perfect as a weeknight dinner, a quick lunch, or even a side dish, this fried rice recipe is one you’ll find yourself making again and again.
This fried rice is my go-to when I’m craving something warm, savory, and a little bit nostalgic. It’s the perfect balance of tender veggies, fluffy scrambled eggs, and buttery rice with just the right splash of soy sauce for that classic takeout-style flavor.
Plus, it’s ridiculously easy to make—just sauté, scramble, stir, and serve!
Want to make the best fried rice? I’ve got all the tips to help you get that golden, slightly crisp texture and restaurant-quality flavor right at home. And the best part? You can easily customize it with your favorite mix-ins to make it your own.
Why You’ll Love This Recipe
- Simple ingredients, big flavor! You don’t need anything fancy to make this taste amazing.
- Quick and easy. Ready in under 30 minutes, perfect for busy nights.
- Family-friendly. Everyone loves it, and you can adjust it to suit picky eaters.
Ingredients Needed
This flavorful fried rice looks and tastes like takeout, but it’s made with simple, everyday ingredients you likely already have on hand. Here’s what you’ll need. Be sure to check the recipe card below for exact amounts and step-by-step instructions.
- Vegetable oil – Any neutral oil works here.
- Onion – Makes the fried rice taste like classic takeout.
- Carrots – Dice them small so they cook evenly.
- Frozen peas – No need to thaw! They cook quickly and add a pop of freshness.
- Eggs – Lightly beaten and scrambled right in the pan.
- Cooked white rice – Day-old rice works best since it’s drier.
- Butter – The secret ingredient that makes this fried rice rich and flavorful.
- Soy sauce – Adds saltiness and that umami flavor everyone loves. Adjust to taste.
- Salt and pepper – Season lightly at the end if needed.
How to Make Fried Rice
Don’t worry about the cooking—this fried rice is easier than it looks and comes together in just a few simple steps. You’ll find the full printable instructions in the recipe card below.
- Prep. Dice your onion and carrots so they’re ready to go. Beat your eggs in a small bowl.
- Cook the veggies. Heat a large frying pan or wok over medium heat. Add vegetable oil, onion, and carrots. Sauté until tender.
- Add peas. Stir in the peas straight from frozen—no need to thaw.
- Scramble the eggs. Push the veggies to one side of the pan. Pour the beaten eggs onto the other side and scramble until cooked through. Mix them into the vegetables.
- Add rice. Stir in the cooked rice, breaking up any clumps as you go.
- Butter + fry. Cut butter into small chunks and stir into the rice. Let the rice fry for a few minutes, stirring occasionally so it gets that delicious, slightly crispy texture.
- Season. Add soy sauce to taste, then season with salt and pepper if needed.
Tips for Success
- Best rice tip: Day-old rice works best because it’s drier and fries up nicely without clumping.
- Don’t overdo the soy sauce. Add gradually and taste as you go—it’s easy to add more, but hard to take away!
- Customize it. Toss in chicken, shrimp, or ham for extra protein. You can also add other veggies like corn, bell peppers, or broccoli.
- Butter is the secret. That little bit of butter adds richness and flavor you don’t always get from takeout.
Serving Suggestions
This fried rice is versatile enough to serve as a main dish or a side. Enjoy it on its own for a quick and satisfying weeknight dinner, or pair it with favorites like grilled chicken, teriyaki beef, or stir-fried shrimp for a complete meal.
It also pairs perfectly with egg rolls or dumplings for a full takeout-at-home experience. For a little extra flair, top it with sliced green onions or a sprinkle of sesame seeds before serving.
How to Store
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave.
- Freezer: Freeze cooled fried rice in portions for up to 2 months. Reheat straight from frozen in a pan with a splash of oil or water.
Recipe FAQs
Can I make this ahead of time? Yes! Fried rice actually tastes even better the next day. Just reheat before serving.
Can I use brown rice instead of white? Absolutely! It gives the dish a slightly nutty flavor and a bit more texture.
Do I need a wok to make fried rice? Nope! A large skillet or frying pan works just fine.
And that’s it! This fried rice recipe is the no-stress comfort food that tastes like takeout but is made right at home. Whether you’re whipping it up for a quick dinner, a side dish, or even meal prep, it’s sure to be a family favorite.
More Tasty Side Dishes
Fried Rice
Ingredients
- 2 tablespoons vegetable oil
- ½ cup onion diced
- ½ cup carrots diced
- ½ cup frozen peas no need to thaw
- 2 eggs lightly beaten
- 3 cups cooked white rice day-old rice works best
- 2 tablespoons butter
- Soy sauce to taste
- Salt and pepper to taste
Instructions
- Heat a large frying pan or wok over medium heat. Add vegetable oil, onion, and carrots. Sauté until the carrots and onions are tender.
- Add the peas and stir well.
- Push the vegetables to one side of the pan, then pour the beaten eggs onto the other side. Scramble until fully cooked, then mix into the vegetables.
- Add the rice and stir to combine.
- Cut butter into small chunks and stir into the rice. Let the rice fry for a few minutes, stirring occasionally.
- Add soy sauce to taste and stir well.
- Season with salt and pepper, if desired.
Notes
- Rice Tip: Day-old rice gives the best texture—it fries up without clumping.
- Customize: Add chicken, shrimp, or ham for extra protein. Try swapping in other veggies like corn, bell peppers, or broccoli.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
