Fried rice has a reputation for being a “throw-it-together” meal, which it is, but there’s a difference between greasy clumps of rice and the kind of fried rice that actually tastes like something you’d happily order again. The secret? Cold, day-old rice (fresh rice is too soft and steamy) and a hot pan that gets you just a little char on the grains.
This version is vegan-friendly, but you can easily tweak it depending on what’s in your kitchen.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 4
- Difficulty: Easy, but speed matters once the pan’s hot
📝 INGREDIENTS
- 3 cups cooked white rice (preferably day-old, cold, and a little dry)
- 2 tablespoons neutral oil (canola, sunflower, or peanut oil)
- 1 small onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas (or mixed veggies)
- 2–3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but adds a kick)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Black pepper, to taste
Optional add-ins: scrambled tofu, plant-based chicken, mushrooms, or edamame for extra protein.
👩🍳 HOW TO MAKE IT
Step 1. Prep everything.
Fried rice cooks fast. Chop all your veggies before you even heat the pan.
Step 2. Heat the pan.
Get your wok or large skillet screaming hot. Add neutral oil.
Step 3. Cook veggies.
Toss in onion and carrots, stir-fry 3–4 minutes. Add garlic, ginger, and peas, cooking until fragrant.
Step 4. Add the rice.
Break up clumps with a spatula. Spread it out, press it down, and let it sit for 30–60 seconds without stirring — this gives you that slightly crispy texture. Stir, repeat once or twice.
Step 5. Season.
Pour in soy sauce and sesame oil, tossing everything until coated. Taste and adjust — maybe more soy, maybe a pinch of salt if your soy is mild.
Step 6. Finish.
Add green onions and black pepper. Toss, plate, and serve hot.
📊 NOTES & NUANCE
- Cold rice is non-negotiable. Fresh rice turns gummy. If you only have fresh rice, spread it on a tray and refrigerate for at least an hour.
- High heat is your friend — it helps create that slightly smoky, charred flavor (the Chinese term is wok hei).
- Don’t overload the pan with too many veggies or proteins at once — it steams instead of fries.
❓ FREQUENTLY ASKED
“Can I use brown rice or quinoa?”
Yes, but texture changes. Brown rice is chewier, quinoa is lighter. Both still work.
“How do I add protein?”
Scrambled tofu, edamame, or pan-fried tempeh all fit right in. If not vegan, a quick egg scramble mixed in is traditional.
“What about sauce?”
Some people like oyster sauce or hoisin for richness. A splash of rice vinegar also brightens things up.
🌟 VARIATIONS
- Kimchi Fried Rice: Add chopped kimchi + a spoon of kimchi juice.
- Pineapple Fried Rice: Stir in pineapple chunks + cashews.
- Spicy Fried Rice: Toss in chili paste (like sambal oelek or gochujang).
🍽 STORAGE & REHEATING
- Fridge: Up to 4 days in a sealed container.
- Freezer: Up to 1 month (but texture softens a little).
- Reheat: Best in a skillet with a splash of oil — microwaving works, but you lose crispiness.
✨ Fried rice is proof that leftovers can become something crave-worthy. Once you get the hang of the rhythm — hot pan, cold rice, fast stir — you’ll never look at “extra rice from takeout night” the same way again.
