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    Homemade Fried Rice

    Updated April 17, 2025 / By Holly Erickson & Natalie Mortimer

    This homemade fried rice recipe is a lot easier than you think. Say hello to the very best way to use up leftover rice.

    A bowl of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce
    Photography by Gayle McLeod

    More Chinese Restaurant Faves That Are Easy To Make At Home

    The Very Best Fried Rice Recipe

    Only slightly more work than plain White Rice or Coconut Rice, and even simpler (though no less delicious) than Chicken Fried Rice, classic egg fried rice is incredibly easy to make at home. Seasoned simply with coconut aminos, toasted sesame oil and a bit of soy sauce, our veggie-loaded fried rice is proof that the simplest recipes are always the biggest hits. Over the years we’re riffed on classic fried rice in many ways (hellooooo Coconut Fried Rice). With this recipe, though, we’ve finally perfected a homemade riff on the simplest, most classic Chinese restaurant fried rice. We’ll walk you through all the tips and tricks you need to make the very best fried rice your family has ever tasted. If you love fried rice, check out our Ham Fried Rice, too! 

    ingredients for fried rice laid out in bowls: rice, eggs, veggies, sesame oil, coconut aminos and soy sauce

    Homemade Fried Rice Ingredients

    • Day-old cooked rice. This ingredient is the secret to perfect fried rice. However, if you’re working with freshly made rice, we’ve got a trick for you — stay tuned.

    • Eggs

    • Toasted sesame oil

    • Vegetable oil

    • Coconut aminos, this slightly unusual pantry ingredient is a must for us, we love the subtle hint of sweetness they lend to this fried rice recipe.

    • Soy sauce, or, you can sub GF tamari in place of the soy sauce, this egg fried rice recipe gluten-free

    • Salt

    • Carrots

    • Onion

    • Garlic

    • Peas

    • Green onions

    eggs being whisked with sesame oil and coconut aminos in a bowl
    onion and carrot being cooked in vegetable oil in a wok
    egss whisked with coconut aminos and sesame oil being scrambled in a skillet
    rice, onion, eggs, carrots, garlic, peas, being fried in a wok

    How To Make The Best Fried Rice

    1. Season the eggs. Whisk them with a bit of sesame oil, aminos and salt.

    2. Cook the veggies! Stir-fry the carrots in a large saucepan or wok if you’ve got it. A few minutes later, add the onions, and right at the end, add the garlic. Set them aside.

    3. Cook the eggs. Quickly stir-fry (basically scramble) the eggs in a bit of vegetable oil until they’re just set. Add them to your bowl of carrots and onions.

    4. Fry the rice by spreading it in a solid, even layer in the hot pan. Let the rice fry undisturbed for a few minutes, then toss it around a bit and let it fry again. Repeat this about four times.

    5. Bring it all together! Carrots, eggs, peas (just add them frozen, they’ll warm up as you incorporate them), green onions, plus a little more coconut aminos and soy sauce. If it still needs salt, add to taste and then it’s time to eat! Serve alongside tangy, crisp Hot and Sour Cabbage and some fiery Chinese Green Beans for a company-worthy feast, or just to make your family really, really happy.

    A wok of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce
    A bowl of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce

    How To Store + Tips For This Easy Fried Rice Recipe

    • Do store any leftovers in an airtight container in the refrigerator for up to 3 days.
    • Don’t try to freeze fried rice, it just doesn’t freeze well.
    • If you don’t have day-old rice you can use fresh rice as a stand-in by spreading it out on a baking sheet to cool and dry out for a few hours.
    A wok of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce
    a bowl of homemade fried rice made with onion, eggs, carrots, garlic, peas, sesame oil and soy sauce topped with green onion

    Takeout Night, But Make It Homemade

    Today, A Fried Rice Recipe; Tomorrow, The World!

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    Homemade Fried Rice Recipe

    Updated April 17, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  10 min
    • Cook Time:  25 min
    • Calories:  475
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    Description

    This homemade fried rice recipe is a lot easier than you think. Say hello to the very best way to use up leftover rice.

    Ingredients

    • 4 cups cooked white rice, preferably day-old
    • 3 large eggs, beaten
    • ¼ teaspoon sea salt, plus more to taste
    • 2 ½ teaspoons toasted sesame oil
    • ⅓ cup coconut aminos
    • 3 tablespoons vegetable oil
    • 2 medium carrots, finely diced (about 1 cup)
    • 1 small yellow onion, finely chopped (about 1 cup)
    • 3 cloves garlic, minced
    • ¾ cup frozen peas, thawed
    • 4 green onions, chopped
    • 2 tablespoons soy sauce

    Method

    1. In a small bowl, combine eggs, salt, ½ teaspoon of the sesame oil, and ½ teaspoon of the coconut aminos, whisking with a fork until smooth.

      eggs being whisked with sesame oil and coconut aminos in a bowl

    2. Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the remaining sesame oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the carrots and cook until slightly softened, 3 to 4 minutes. Add the onion and cook for another 4 minutes, or until onion and carrots are both tender. Stir in the garlic and cook until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.

      onion and carrot being cooked in vegetable oil in a wok

    3. Add 1 tablespoon of the remaining vegetable oil to the skillet. Add the egg mixture and cook, scrambling, until set, about 1 minute. Immediately transfer to the bowl with the veggies.

      egss whisked with coconut aminos and sesame oil being scrambled in a skillet

    4. In the same skillet, heat the remaining 1 tablespoon of vegetable oil and the remaining 1 teaspoon of sesame oil. Once the oil is glistening, add the rice and toss to coat. Spread the rice evenly on the bottom of the pan. Cook, undisturbed, until the rice begins to crisp on the bottom, 2 to 3 minutes. Stir the rice once, then continue to cook, undisturbed, until slightly crispy, another 2 to 3 minutes.

      rice, onion, eggs, carrots, garlic, peas, being fried in a wok

    5. Return the veggies and eggs to the skillet. Add the peas, green onions, remaining coconut aminos, and soy sauce. Cook, stirring, to combine and warm through, 1 to 2 minutes. Taste and season with salt.

      A wok of homemade fried rice with scrambled egg, vegetables, and green onions tossed with coconut aminos and soy sauce

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 475
    • Protein 12 g
    • Carbohydrates 62 g
    • Total Fat 19 g
    • Dietary Fiber 4 g
    • Cholesterol 140 mg
    • Sodium 855 mg
    • Total Sugars 10 g

    Homemade Fried Rice

    Questions & Reviews

    Join the discussion below.

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    • Jennifer

      I'm diabetic; could I use day old cooked brown rice instead of white?

      absolutely!

    • Anna

      I’ve found that I have to fry the rice for more than 3-4 cycles to get the desired consistency…how do you know when it’s ready? It always seems to soften too much when I add back the aminos and the tamari

      Are you using day old rice, that is what will give you the best consistency. If you use fresh rice it won't turn out the same.

    • Glodean

      What is the best rice for fried rice

      Day old white rice. Hope you enjoy!

    • Can you use peanut oil instead of sesame oil

      Sure!

    • serenity

      may i use this recipe for a school project?

      Sure!

    • Candy

      I love your recipes 😋

      Thank you Candy!

    • laura

      This was sooo good and simple!! Such a great way to use leftovers too! (Threw some leftover pork tenderloin in there:)

      Thanks Laura, glad you loved it!

    • Stacy

      This has become a staple at our house! Super easy and my girls love it! Also, good to heat up and take for lunch!

      That's so great to hear Stacy! Thank you!

    • Morgan

      Great! I paired this with Kung Pao Chicken for me and my roommates, we loved it!

      Thanks for trying it! Glad you all loved it, Morgan!

    • Tamarra

      Thank you for the recipe. It was delish!!!