The BEST Fried Rice Recipe, quick and easy with all of the restaurant-worthy flavor you love without leaving your kitchen.
Wondering what to pair with The Best Fried Rice? Try with this Honey Sesame Chicken, or Sheet Pan Sweet Fire Chicken, or Instant Pot Honey Teriyaki Chicken.
I can honestly say this is the first weekend in a long time that I’m actually not happy to see. I don’t really have anything against this weekend itself, it’s just that I start school on Monday. And really, this past month off from homework and 10-page papers and 4-inch thick textbooks has been nothing short of glorious.
But this is my last weekend of freedom. You guys. What should I do with my last two days of freedom??
The only reason I am actually looking forward to starting school on Monday is that this is my last semester.
WOAH.
I’ve just gotta say that again. This is my LAST semester! I can’t tell you how excited that makes me. Four months from now I’ll have a health science degree under my belt and a whole lot more time to dedicate to cooking, photographing, blogging…
repeat, repeat, repeat.
Now this fried rice. I have big plans for all the new recipes I’ll be sharing to go with this easy, BEST-EVER fried rice. My secret? Chili powder. It doesn’t make the rice spicy, so don’t worry about that. But it does give the rice a flavor kick that you will want, wait…need. You need it. This rice is so good I end up eating it straight from the pan with a spoon.
Don’t judge. You will too friends, you will too.
What people are saying about The BEST Fried Rice
“I’ve made fried rice a hundred times and this is by far the best I’ve made. I would have never thought to use chili powder but it is essential. This was awesome, thanks!” – Lisa
“Delicious and I made it exactly as the recipe. I added a little dash of soy to my on dish, but good without.” – PKay
Hungry for more? Try my Shrimp Fried Rice or 20 Minute Pork Fried Rice next!
The Best Fried Rice
Ingredients
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg - whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger - (optional)
- 3 green onions - diced
Instructions
- Add veggies and oil to a large pan or skillet and saute for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions. Serve warm with your favorite Asian dishes. (Click [url:1]HERE[/url] for all of my better-than-takeout recipes)
Best fried rice RECIPE hands down and so simple.
Yessss!!! SO glad you enjoyed this recipe!
Made this for a side with our chicken toNight. Its amazing! With using low sodium sou sauce, i did need to add a touch if sAlt. I did add extra garlic And onion powder. Oh and i didnt have green onion so I SUBSTITUTED for regular onion. Yum!!
Thank you for your input, Val!
I mAde this last night and my hubby saiD it was the best fried rice I’d ever made. There were no leftovers. Im definitely adding this to our regular dinner rotation! Thanks!
Hubby approved! Alright!! 😉 Glad to hear that you two loved this recipe! Thanks, Alexia
EXCELLENT!easy to make
Thanks for the feedback, Richard!
I just made this to go with my asian salmon. Its delicious! I was a little worried about adding the cHilli as my 1 and 3 year old will also be eating it but it wasnt hot for them at all and made for the perfect flavour. ThAnk you!
Great job, Victoria! Sounds like you did an awesome job!! You definitely had me hooked when you said asian salmon 😉 Thanks for your feedback!
Hello! I stinking love this recipe, i use it all the time. But wanted to let you know your “takeout” link in the Recipe isn’t showing correctly! Thanks for givIng me a great sunday lunch!
Thanks for the heads up, Makayla! Excited to hear that you love and use this recipe often!
So many pop ups! Ill never go To this site again.
I’ve made this recipe multiple times and on occasion have substituted with different vegetables depending on what I have in my fridge. It is always delicious and super easy to make!
Thanks for your awesome feedback, Jessica!! I am excited to hear that you have made this multiple times! 🙂
Excellent base recipe. The chili powder is a great idea. I only use about 1/2 to e/4 tsp, but it makes a difference. I’ve been making fried rice a king time, and this is a good recipe. For me, the Asian flavor requires cabbage or bok choy and sesame oil. If I need a quick meal, I buy coleslaw mix, which is just chopped cabbage and carrots.easy! Or I finally slice my own and add chopped or matchstick carrots. Saute some diced chicken sprinkled with a bit of garlic powder, onion powder, black pepper and a few drops of sesame oil to make this a one dish quick meal!
Gina- great thinking with the coleslaw! Thanks for sharing your input!
Turned out delicious. Thanks for the receipe
Glad that you loved it!
Turned out delicious.
Hi Tiffany I tried your egg fried rice recipe. Both my daughter’s loved it ,I enjoyed it too. I tweaked it a little by adding a teaspoon and a half of brown sugar and 2 teaspoons if rice wine vinegar . Thanks for sharing the recipe
Hi Sarala- So happy to hear that you and your girls both loved this rice!! Your idea of adding brown sugar and rice wine vinegar sound great! I am going to try that next time- thanks for sharing!
Fried rice is the best way to use our leftovers xD and it’s also my favourite dishes all the time.
I have cooked almost the same as you did. It’s so good!
Happy to hear you liked this fried rice!
Very good recipe! I used to make fried rice a LOT and eventually didn’t need to follow a recipe. but its been a while since I made it, so I looked up your recipe for proportions of the basic ingredients. Followed your recipe pretty closely, but only used 1/2 the powdered ginger and chili powder. Also added some shredded cabbage (about a half a bag of coleslaw mix) and plenty of diced carrots. Trying to bulk up the veggies in our diet! Shredded cabbage is perfect for that Because it really shrinks up when cooked and kind of ‘hides’ in there from the prying eyes of boys who might otherwise eat around their veggies. I really liked the addition of the chili powder! It doesn’t taste like chili powder in this dish. It adds something, though, and I will always use it from now ON! A splash of rice wine and a few drops of sesame oil stirred into the soy sauce before stirring into the rice adds a bit more authenticity to the dish. But if you’re new to Chinese cooking, follow this recipe and you won’t be sorry. Easily becomes a quick weeknight main dish by adding diced fresh chicken OR frozen, pre-grilled chicken pieces several brands make now. Thanks for the chili powder idea! I don’t know how you thought of that but it takes the flavor up a notch! For the doubters, it didn’t make it spicy in the least.
Great ideas with the additions of the veggies! I am all for hiding those things from my young children! 😉 So happy to hear that you loved the flavor of this dish!! Thanks for sharing, Gina!
looks good, can this be made into a freezer meal? if so how long would it last in freezer.
You could make this into a freezer meal. I would suggest that you maybe add a few dashes of soy sauce to moisten it up when reheating! It should last 2-3 weeks if its sealed really tightly!