Go Back

Easy Chinese Fried Rice - Quick, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cold, day-old cooked rice (jasmine or long-grain preferred)
  • 2 tablespoons neutral oil (canola, vegetable, or peanut)
  • 2 large eggs, lightly beaten with a pinch of salt
  • 3 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, and corn), thawed if frozen
  • 4 scallions, thinly sliced (separate white and green parts)
  • 2–3 tablespoons soy sauce, to taste
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper (or black pepper)
  • Salt, to taste
  • Optional protein: 1 cup cooked and diced chicken, shrimp, ham, or tofu

Method
 

  1. Prep the rice: Break up any clumps with your hands or a fork so the grains are loose. This helps the rice fry evenly.
  2. Heat your pan: Set a large skillet or wok over medium-high heat. Add 1 teaspoon of oil and swirl to coat.
  3. Scramble the eggs: Pour in the beaten eggs. Stir gently until just set, then transfer to a plate. Don’t overcook.
  4. Sauté aromatics: Add 1 tablespoon of oil. Add garlic and the white parts of the scallions. Stir-fry for 20–30 seconds until fragrant.
  5. Cook the vegetables: Add the mixed vegetables. Stir-fry for 2–3 minutes until heated through and lightly charred in spots.
  6. Fry the rice: Add the rice and remaining oil. Spread it out and let it sit for 20–30 seconds before stirring. Repeat a few times to get toasty edges.
  7. Season: Add soy sauce, oyster sauce (if using), and white pepper. Toss well so every grain is coated. Taste and adjust salt or soy as needed.
  8. Add protein and egg: Stir in your cooked protein, if using, and the scrambled eggs. Break the egg into bite-sized pieces as you mix.
  9. Finish: Turn off the heat. Drizzle with sesame oil and add the green parts of the scallions. Toss and serve hot.