Simple Skillet Easy Fried Rice Recipe for Busy Nights (Print Version)

Whip up a comforting, simple skillet Easy Fried Rice Recipe in minutes! Perfect for using up leftovers and satisfying those weeknight cravings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Contains meat, dairy, soy

# Ingredients:

→ Base Ingredients

01 - 3 cups day-old cooked rice
02 - 2 large eggs

→ Flavor Boosters

03 - 2 tbsp vegetable oil (or preferred cooking oil)
04 - 1 tbsp sesame oil
05 - 3 tbsp soy sauce (low sodium preferred)
06 - 2 cloves garlic, minced
07 - 1 inch fresh ginger, grated

→ Protein & Mix-ins

08 - 1 cup mixed vegetables (frozen peas, carrots, corn)
09 - 1 cup cooked chicken, shredded or diced (or shrimp, tofu)

→ Finishing Touches

10 - 3 green onions, chopped
11 - Pinch of white pepper (optional)

# Instructions:

01 - First things first, get your mise en place ready! Chop your green onions, mince that garlic and ginger, and make sure your day-old rice is broken up a bit – no big clumps allowed, trust me on this. I always forget to chop something and end up scrambling mid-cook, so learn from my oops moment and get everything lined up. This step makes the actual cooking so much smoother, honestly.
02 - Heat a tablespoon of oil in your largest skillet or wok over medium-high heat. Pour in your lightly beaten eggs and quickly scramble them until they're just set but still soft. Don't overcook them! I made that mistake once, and they turned out rubbery. Once done, remove them from the pan and set them aside. We’ll add them back in later for that lovely texture in your fried rice.
03 - Add another tablespoon of oil to the pan. Toss in your minced garlic and ginger, letting them sizzle for about 30 seconds until fragrant – oh, that smell! It just fills the kitchen with warmth. Then, add your mixed vegetables. Sauté them for 2-3 minutes until they start to soften but still have a bit of crunch. This is where you build the flavor base for your simple fried rice.
04 - Now for the star! Add your day-old rice to the pan, breaking up any remaining clumps with your spatula. Pour in the soy sauce and sesame oil. Stir everything together really well, making sure every grain of rice gets coated in that delicious sauce. Let it cook for about 3-4 minutes, stirring occasionally, allowing the rice to get a little crispy. I always get excited watching the rice transform.
05 - Time to bring it all together! Add your scrambled eggs and cooked chicken (or whatever protein you're using) back into the pan with the rice. Give it another good stir, making sure everything is evenly distributed and heated through. This is where the magic really happens, and the colors start to pop. Don't be shy about really getting in there with your spatula!
06 - Just before serving, stir in most of your chopped green onions. They add such a fresh, bright flavor. Give it a final taste – does it need more soy sauce? A pinch of salt? A dash of white pepper? Adjust to your liking! Serve immediately, garnished with the remaining green onions. Honestly, the smell of it steaming in the bowl, that's pure comfort right there.

# Notes:

01 - Always use day-old, cold rice for the best texture; fresh rice will make your fried rice soggy, a mistake I've made too many times!
02 - Store leftovers in an airtight container for up to 3 days, and reheat gently in a skillet to bring back that pan-fried goodness.
03 - If you're out of chicken, cooked shrimp or even crispy pan-fried tofu makes a fantastic substitute—I've tried them all with tasty results!
04 - Serve with a simple fried egg on top and a side of quick pickled cucumbers for a truly elevated weeknight meal.

# Equipment Needed:

01 - Large skillet or wok
02 - spatula
03 - cutting board
04 - knife
05 - measuring spoons

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 10-15g
Total Carbohydrate: 45-55g
Protein: 20-25g

Back