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This classic fried rice recipe is a staple every chef has to have in their back pocket. Made of tender veggies sautéed in butter, cooked eggs, and leftover rice brought together with a bit of soy sauce, it’s wonderfully simple and utterly delicious.

Vegetable fried rice in a bowl.
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There are so many different variations of fried rice. That being said, the process of making fried rice (really good fried rice) is always the same and this recipe really shows you how it’s done. Eggs are scrambled and cooked, veggies are sautéed, and then rice is added with just the right amount of soy sauce to coat the whole shebang. The rice gets the perfect subtle crisp to it and the soy sauce permeates the dish with a savory umami flavor that is out of this world. What are you waiting for?

Why You’ll Love This Fried Rice Recipe

Forget take-out! Here are a few reasons you need to make fried rice from scratch right now.

  • Clear out the fridge. This is the best recipe for getting rid of odds and ends in your fridge. You’ll be using leftover cooked rice and, although I used frozen veggies, you could use leftover veggies instead.
  • Versatile. There is endless room for creativity here. Feel free to add a protein, to use more or different veggies, to make it spicy, or [insert fun, creative idea here]. Check out the section below titled “Chinese Fried Rice Variations” for inspiration.
  • Quick and easy. This fried rice recipe only takes 25 minutes to make from start to finish. That is way faster than calling Chinese take-out! Plus, the instructions are super easy to follow. Anyone can do it.
Ingredients for vegetable fried rice.

What You’ll Need

Here’s what you’ll need to make Chinese fried rice. Don’t forget to scroll to the recipe card below for precise measurements.

  • Day-old white rice – It can be any kind of long- or short-grain rice. You can even make it with glutinous rice, although the results are entirely different.
  • Butter
  • Eggs
  • Veggies – Onion, frozen corn, and frozen peas and carrots mix.
  • Low-sodium soy sauce – Using low-sodium soy sauce allows you to better control the flavor of your fried rice. Regular soy sauce can quickly turn it too salty.
  • Salt and pepper
Overhead image of vegetable fried rice in bowls.

Chinese Fried Rice Variations

Looking to mix things up a bit? This recipe is the perfect place to experiment. Here are some ideas to get you thinking outside the box.

  • Different veggies. I used onion, frozen corn, and frozen peas and carrots but you don’t have to stop there. Feel free to add some sauteed mushrooms or bell peppers, drained kimchi, baby corn, broccoli, snow peas, you name it! Just remember that this dish is really about the rice, so don’t overcrowd it with too many veggies.
  • Add a protein. Turn this side into a main by adding pieces of sauteed chicken, steak, pork, or tofu. Shrimp would be delish as well.
  • Make it spicy. Throw some seeded, sliced jalapeños in with the rest of the vegetables, or add a squeeze or two of sriracha at the end.

Looking for more fried rice recipes? Check out my Kimchi Fried Rice, this Steak Fried Rice, and my savory-sweet Pineapple Fried Rice.

How to Make Fried Rice

Here’s a quick look at how to make this classic vegetable fried rice. Be sure to scroll to the recipe card below for more detailed instructions.

  • Reheat the rice. warm the rice in the microwave for 2 minutes.
  • Cook the eggs. In the wok, melt 1 tablespoon of butter and cook your eggs as you would a scramble. Remove them from the wok and set aside.
  • Saute the veggies. Melt 2 tablespoons of butter in the wok and add the vegetables. Saute until the onions are translucent.
  • Put it all together. Stir the rice into the veggies and then pour in the soy sauce. Turn off the heat and stir in the eggs along with the remaining butter. Stir until the butter has melted.

Tips for Success

Fried rice is pretty easy to make but you’re going to want to pay attention to these simple tips and tricks if you want the best results possible.

  • Use the right pan. A wok is best here. Woks are designed to disperse high heat evenly. In addition, they have quite a bit of usable surface area which is helpful for pan frying because all of the ingredients get more direct contact with the hot surface. If you don’t have a wok, a large heavy-bottomed pan/skillet will work.
  • High heat. Fried rice should be cooked quickly and at a high temperature. This helps keep the rice from sticking to the pan and also ensures that the rice fries instead of steaming. Cooking at a lower temperature will leave you with a mushy, sticky mess.
  • Leftover rice. Do not use freshly cooked rice here, folks. It contains too much moisture and will stick together. Rice that has been refrigerated dries out a bit in the cold temperatures of the fridge and rehydrates as you fry it. Day old is best.
  • Clump free. Be sure to break up the rice as you saute it. You can even break it up a bit with your hands before adding it to the wok.
  • Soy sauce to taste. Add the soy sauce a little bit at a time, stirring it into the fried rice and then tasting between each addition. This will allow you to tailor the saltiness of the dish to your liking. Feel free to use more or less soy sauce than the recipe prescribes.
Vegetable fried rice in bowls.

What to Serve with Vegetable Fried Rice

Enjoy veggie fried rice with a savory, meaty entree such as my Moo Shu Pork or this Hunan Beef. It’s also delicious with a simple vegetable side dish such as this Chinese Cabbage Stir Fry or my famous Spicy Chinese Cucumber Salad. Looking for a fun appetizer to kick your meal off with? Try this Crab Rangoon recipe.

How to Store & Reheat Leftovers

  • To store. Once the rice has cooled to room temperature, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
  • To reheat. Allow the Chinese fried rice to thaw in the fridge (if applicable) before melting some butter over high heat in a wok and adding the leftovers. Saute until heated through. Alternatively, heat an individual portion of fried rice in the microwave in 30-second intervals until warm.
Overhead image of vegetable fried rice in a bowl.

More Easy Rice Recipes

Rice is such a wonderfully versatile carb. There’s so much you can do with it. Here are some of my other favorite rice-centric recipes.

5 from 2 votes

Fried Rice

This classic fried rice recipe is a staple every chef has to have in their back pocket. Made of tender veggies sautéed in butter, cooked eggs, and leftover rice brought together with a bit of soy sauce, it's wonderfully simple and utterly delicious.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4



  • 2 ½ cups (463 g) day old white rice
  • 4 tablespoons (56 g) butter, divided
  • 4 large eggs
  • 1 medium onion, diced
  • 1 cup (165 g) frozen corn, thawed
  • 1 cup (140 g) frozen peas and carrots mix, thawed
  • ½ cup (118 ml) low sodium soy sauce
  • Salt and pepper, to taste
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  • Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
  • In a wok, melt 1 tablespoon of butter then cook your eggs (break them apart like scrambled eggs). Remove the scrambled eggs from wok and set aside in a bowl.
  • Add 2 tablespoons of butter to the wok then add onion, corn, and peas and carrot mix. Cook until onions are translucent, about 3-4 minutes.
  • Add the warmed rice and break it up with your spatula, as needed. Keep folding the rice in with the veggies until well-combined.
  • Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.
  • Turn off the heat then add the eggs back in and add in the remaining 1 tablespoon of butter to the rice mixture. Stir until it has melted and incorporated into the rice.
  • Serve warm and enjoy!


Serving: 1serving (290 grams), Calories: 380kcal, Carbohydrates: 46g, Protein: 14g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 194mg, Sodium: 1332mg, Potassium: 440mg, Fiber: 3g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Eat Love Eat

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Recipe Rating


  1. For someone who has never made fried rice before, this was such an easy recipe. Thank you so much for the suggestion on the soy sauce – it made all the difference. Definitely will make again.

  2. I just don’t get your instructions. WHAT does “ break apart like in scrambled eggs” WHAT does that mean? Are they scrambled ??‍♀️ If you could clarify this I would appreciate it. Thank you and Happy New Year.

  3. I am on a low income budget . I made this today and my homemade chicken chow mein and the rice was awesome. I has to substitute peas with blaskeye peas because I forgot to bjuy them on grocery day. but I know that I am going to make this again. I was able to have it for 3 more lunches. Thank you

  4. I have a basic question for you. I cook a lot with a family of six. Since you are Chinese, how do you cook your rice? I cook 1 cup of rice to 2 cups of water for 25 mins. What is your technique?

    1. I cook my rice in a rice cooker and I probably use a different type of rice than you do. The rice cooker takes the guess out of time so I can’t really tell you that part. I do 1 cup rice to 1.5 cups of water.