My mom’s fried rice is a classic, takeout-style stir-fry with generous pieces of egg, carrots, peas, scallions and baby shrimp. Prep 5 minutes, cook 14 minutes, total 19 minutes. Best with leftover rice, though freshly cooked rice works in a pinch.
Table of contents
- Reader Tested & Approved!
- Why This Recipe Is The Best
- Tips for Best Results
- How to Make Fried Rice (Step by Step)
- Don’t have leftover rice?
- The best variety to use
- How to Serve It
- Ingredient Variations to Try
- Recipe FAQ and Tips:
Fried rice is one of those comforting dishes I grew up with and one of the first recipes my mom taught me. It’s straightforward to make, but the best results come from getting the proportions right so each bite has a balance of rice, egg, vegetables and protein.
You can keep it simple for a quick weeknight meal or add more protein and vegetables to make it a full dinner. Leftover rice is ideal because it’s drier and fries up without clumping, but fresh rice can be adjusted to work well too.
Reader Tested & Approved!
Rahul – “This is the best fried rice recipe I have tried. I will definitely make this again — it was delicious.”
Wendy – “Delish! My family ate every single bite!”
Why This Recipe Is The Best
Perfectly balanced – The recipe keeps a good ratio of mix-ins so each bite has vegetables, egg and rice in harmony. Cooking the egg separately preserves its texture and flavor so you taste it distinctly.
Fast with great leftovers – Ready in under 20 minutes. Leftovers keep well in the fridge for several days or can be frozen for later.
Versatile – Swap proteins and vegetables to suit your pantry. Several variations are suggested below.
Flavorful – Even with minimal ingredients, the combination of soy sauce, butter (or other fat), and simple aromatics delivers lots of savory flavor.
Tips for Best Results
Choose a quality soy sauce – Soy sauces vary widely in flavor and production style. Good reliable options give the fried rice a clean, savory backbone.
Cut vegetables small – Small, consistent pieces help create cohesive bites where every mouthful contains a mix of ingredients. Aim for pieces not much larger than a few grains of rice.
Use leftover cold rice or adjust fresh rice – Day-old rice fries best because it’s drier and separates easily. If using freshly cooked rice, slightly reduce the water when cooking so the grains are firmer.
How to Make Fried Rice (Step by Step)
Start by cooking the egg separately. Make a thick omelette over medium heat, then remove it to a cutting board and chop into large pieces. Cooking the egg this way keeps its texture and lets you taste it in the finished dish.
Return the pan to medium-high heat and sauté chopped carrots, thawed peas, and sliced scallions in butter or your preferred cooking fat until softened. You can use fresh vegetables or frozen diced carrots and peas.
Add the rice and break up any clumps with a spatula, then stir in soy sauce and continue frying so the rice heats through and picks up color. Add cooked baby shrimp and the chopped egg, toss to combine, and finish with a final splash of soy sauce to taste.
Don’t have leftover rice?
Fresh rice can work if it’s on the drier side. Slightly reduce the water when cooking rice so the grains remain separate and don’t turn mushy when fried.
The best variety to use
Long-grain white rice such as jasmine is ideal because it’s aromatic and fluffy without being sticky. That said, leftover white or brown rice of any grain length will work. For a low-carb option, riced cauliflower can be substituted.
When adding soy sauce, stir and cook for a few minutes so the flavor is evenly distributed. If avoiding soy, alternatives such as tamari or coconut aminos can be used, though flavors will differ. I skip oyster sauce, as it’s not traditional for this style and can overwhelm the other ingredients.
Add the cooked baby shrimp and the chopped egg pieces, tossing until everything is evenly warmed and coated in sauce. Smaller shrimp blend into the rice better; tiny baby shrimp are economical and convenient.
What size shrimp should you use?
Use small or baby shrimp so the pieces integrate into the rice instead of dominating each bite. Pre-cooked baby shrimp thaw quickly and are convenient.
Other Proteins You Can Substitute
If you prefer another protein, try one of these:
- Ground pork or ground chicken – Brown and break up in the pan after cooking the egg.
- Bacon – Cook, crumble and stir in after the vegetables are done.
- Ham – Diced leftover ham reheats well and adds a savory note.
Give the finished fried rice a taste and adjust seasoning as needed. A teaspoon of sesame oil can be added at the end for extra aroma, but use it sparingly since it’s potent.
How to Serve It
Serve fried rice piping hot so the grains are fluffy. It works as a main dish or a side alongside stir-fries, dumplings, or other Asian-inspired entrees. It also pairs well with simple proteins or a green salad for a complete meal.
Ingredient Variations to Try
Try different additions to change the flavor profile:
Kimchi – Finely chopped kimchi adds a tangy, spicy note and can replace or complement the carrots and peas.
Ham + Pineapple – Diced ham and pineapple give a sweet-savory twist.
Green curry – Stir in green curry paste and coconut elements for a Thai-inspired version.
Recipe FAQ and Tips:
Keep in an airtight container in the refrigerator for up to 5 days.
Cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.
Microwave covered in short intervals to trap steam and prevent drying, or reheat in a skillet over medium-high heat, stirring until warmed through.
That depends on your diet. You can adapt the recipe for lower carbs or gluten-free needs (use tamari or cauliflower rice). The recipe can fit many preferences with simple swaps.
Yes — substitute riced cauliflower for the rice or try a cauliflower fried rice with protein for a lower-carb version.
If you try this recipe, leave a rating and comment — feedback is appreciated.
Fried Rice Recipe
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Ingredients
- 3 large eggs
- 4 tbsp butter or other cooking fat*
- 1 cup chopped carrots
- 1 cup frozen peas thawed**
- 1/2 cup sliced scallions
- 4 tbsp low-sodium soy sauce or tamari
- 4 cups cooked leftover rice preferably a day old***
- 1 cup cooked baby shrimp thawed from frozen
- salt
Instructions
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Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt until blended.
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Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the beaten eggs and let them cook undisturbed until set into an omelette.
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Remove the egg to a cutting board and chop into large pieces.
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Add 2 tablespoons butter to the same skillet over medium-high heat and add the carrots, peas, and scallions.
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Add 1 tablespoon soy sauce and cook about 5 minutes, until carrots begin to soften.
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Add the leftover rice and toss for 1 minute, breaking up any clumps.
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Add 2 tablespoons soy sauce and the remaining tablespoon of butter, frying and tossing the rice for 3–4 minutes.
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Add the shrimp, egg, and remaining tablespoon soy sauce. Toss for 2 minutes until the rice is evenly coated and heated through. Serve immediately.
Notes
**Thaw peas in the microwave or give them a short head start in the pan before adding other vegetables.
***Cold leftover rice is ideal, but freshly cooked rice that is on the dry side will also work. Long-grain varieties like jasmine are especially nice.
Storing leftovers: Refrigerate in an airtight container for up to 5 days.
Freezing: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Microwave covered in short intervals to retain moisture, or stir-fry in a skillet over medium-high heat for about 5 minutes until warmed.
Nutrition
Nutrition is estimated and provided as a guideline.
Post updated in February 2026. Originally published March 2012.