Every family makes their own unique version of fried rice, a classic Chinese dish. When I was growing up, my parents always made fried rice the day after we had a big dinner. Leftovers like braised pork belly, shrimp stir-fry, and even steamed dumplings would get chopped up and transformed into the most amazing fried rice. That’s because the best thing about fried rice is that it’s so customizable!

This recipe gives the bones for a delicious, classic fried rice, yet it’s also a great starting point to making a variation of your own.

Why you’ll love it

Key ingredients in Fried Rice

Helpful swaps

What to serve with Fried Rice

Fried Rice

Makes about 5 cups; serves 4

3 cloves garlic

2 medium scallions

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 cup frozen peas and carrots (do not thaw)

4 cups cold cooked brown or white rice (see Recipe Notes), preferably medium grain

1 tablespoon soy sauce or tamari

1 1/2 teaspoons kosher salt, plus more as needed

3/4 teaspoon ground white pepper, plus more as needed

2 large eggs

3/4 teaspoon toasted sesame oil

1. Mince three garlic cloves. Thinly slice two medium scallions crosswise on a slight diagonal, keeping the white parts separate from the light and dark green parts.

2. Heat 2 tablespoons of the vegetable oil in a large wok or nonstick frying pan over medium-high heat until shimmering. Add the garlic, scallion whites, and 1 cup frozen peas and carrots. Stir-fry until the carrots and peas are thawed, about 2 minutes.

3. Add 4 cups cold cooked rice, breaking up any clumps of rice with your fingers as you add it in. Toss to combine with the peas and carrots. Add 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper. Stir to combine.

4. Push the fried rice to one side of the pan. Add the remaining 1 teaspoon vegetable oil to the now-empty side of the pan, then crack two large eggs into the oil. Scramble into fluffy curds until almost set.

5. Turn off the heat and stir the eggs into the fried rice, breaking up any large pieces of egg. Drizzle with 3/4 teaspoon toasted sesame oil and toss to combine. Taste and season with more kosher salt and white pepper as needed. Garnish with the reserved scallion greens.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.