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​A bowl of homemade 25-minute fried rice made with cold jasmine rice, scrambled eggs, green peas, diced carrots, and chopped green onions.

Easy 25-Minute Fried Rice

Easy homemade fried rice made with chilled rice, eggs, frozen vegetables, and a savory soy sauce mixture. Ready in about 25 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: dinner, Main Course
Cuisine: Asian / Chinese-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon oyster sauce optional
  • ¼ teaspoon black pepper
For the Fried Rice
  • 3 cups cold cooked jasmine or long-grain white rice
  • 1 tablespoon butter, divided
  • 1 tablespoon vegetable oil
  • 3 garlic cloves minced
  • 1 medium yellow onion diced
  • 1 cup frozen peas and carrots
  • 3 large eggs lightly beaten
  • 3 green onions chopped

Equipment

  • Large Wok or Skillet
  • Small Mixing Bowl
  • Spatula

Method
 

  1. Mix the sauce: Whisk together the soy sauce, sesame oil, oyster sauce if using, and black pepper in a small bowl.
  2. Scramble the eggs: Melt ½ tablespoon butter in a large skillet over medium heat. Scramble the eggs until fully cooked, then transfer to a plate.
  3. Cook the vegetables: Add the remaining butter and vegetable oil. Cook the onion and garlic for 2–3 minutes. Add the frozen peas and carrots and cook for another 2–3 minutes.
  4. Fry the rice: Add the chilled rice, breaking up any clumps. Pour the sauce over the rice and stir-fry for 4–5 minutes, until heated through.
  5. Finish and serve: Return the eggs to the skillet, add the green onions, and toss for about 1 minute. Serve hot.

Notes

  • Use properly chilled rice for the best texture.
  • If the skillet is crowded, fry the rice in batches.
  • Omit the oyster sauce for a different flavor profile or use a suitable vegetarian alternative.
  • Refrigerate leftovers within two hours, keep at 40°F (4°C) or below, and use within 3–4 days.