Easy Flavor-Packed Quick Fried Rice Recipe 5-Minute Homemade Perfect Meal
A quick and easy fried rice recipe that comes together in under 10 minutes, using simple ingredients to create a flavorful and comforting meal perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 3 cups day-old cooked rice (about 600g)
- 2 tablespoons vegetable oil (canola or peanut oil recommended)
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 3 stalks green onions, chopped (use both white and green parts)
- 1 cup frozen peas and carrots (can substitute fresh if in season)
- 3 tablespoons soy sauce (Kikkoman recommended)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
- Optional add-ins: diced cooked chicken, shrimp, or tofu
Instructions
- Prep your ingredients: chop garlic and green onions, measure soy sauce and oils, and thaw peas and carrots if frozen (about 5 minutes).
- Heat the pan: place wok or skillet over medium-high heat and add 1 tablespoon vegetable oil; heat for 1-2 minutes until hot but not smoking.
- Cook the eggs: pour in beaten eggs, swirl to create a thin omelet, cook about 1 minute, break into small pieces with spatula, remove and set aside.
- Sauté garlic and white parts of green onions: add remaining oil, stir-fry for about 30 seconds until fragrant without burning garlic.
- Add peas and carrots: cook for 2-3 minutes until tender but still bright in color.
- Stir-fry the rice: add cold rice, break up clumps with spatula, stir-fry for 3-4 minutes, pressing rice against pan to get slight toasty bits.
- Season: drizzle soy sauce and oyster sauce over rice, stir well to coat evenly.
- Return eggs: toss cooked egg pieces back in and stir to combine.
- Finish with sesame oil and green parts of green onions: remove from heat, drizzle toasted sesame oil, sprinkle chopped green onions, stir once more.
- Taste and adjust seasoning with salt and pepper if needed, then serve immediately.
Notes
Use cold, day-old rice for best texture to avoid mushiness. Keep pan hot to get a slight sear on the rice. For vegan version, skip eggs and oyster sauce, use mushroom sauce or extra soy sauce instead. Avoid overcrowding the pan; cook in batches if needed. Leftovers can be stored in fridge up to 3 days or frozen up to 2 months.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 320
- Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: fried rice, quick meal, easy recipe, stir-fry, weeknight dinner, leftover rice, family meal, comfort food