Fried rice is one of those dishes that is both comforting and versatile, and this simple version is a perfect example. With just a handful of ingredients – garlic, ginger, green onions, peas and carrots, soy sauce, and a touch of sesame oil – this recipe transforms plain rice into a fragrant, flavorful side dish in minutes.
I love using a high-quality butter instead of oil to cook everything together. It gives it a subtle richness, while the soy sauce and sesame oil provide that classic umami flavor. The best part is that it’s quick, approachable, and pairs perfectly with stir-fried meats or vegetables, making it a go-to weeknight staple.
Even though this fried rice is intentionally simple, it’s also incredibly adaptable. You can stick to the basic version for a clean, bright flavor, or use it as a canvas to get creative. Ingredients like proteins, vegetables, or even nuts can be tossed in to elevate the dish and make it more substantial. The result is a customizable fried rice that’s ready in about 15 minutes but tastes like it took much longer to prepare.
Check out my recipe for teppanyaki chicken and veggies here!
Ingredients:
- Butter: Adds fat for cooking and a subtle richness; butter gives a slightly creamy, savory flavor.
- Garlic: Brings aromatic depth and a bold, savory punch that infuses the rice.
- Ginger: Adds a fresh, warm, slightly spicy note that balances the richness of the butter and soy sauce.
- Rice: The base of the dish; chilled, day-old rice works best for separate, non-mushy grains.
- Green Onions: Provide mild onion flavor and a pop of color, brightening the dish.
- Soy Sauce: Adds saltiness and umami, giving the fried rice that classic savory flavor.
- Sesame Oil: Adds nutty aroma and richness, enhancing the overall depth of the dish.
- Frozen Peas and Carrots: Contribute sweetness, color, and texture.
Optional Add-Ins:
This basic fried rice is a blank canvas that lets you adapt it to whatever you have on hand while still delivering a savory, comforting, and satisfying dish every time. I honestly switch up my fried rice a lot based on what ingredients I have in my fridge that I need to use up. Here are some other ingredients I sometimes like to add to fried rice:
- Proteins: diced chicken, shrimp, tofu, or scrambled eggs
- Vegetables: bell peppers, broccoli, snap peas, corn, or baby corn
- Aromatics & Herbs: cilantro, Thai basil, or extra green onions
- Crunch & Flavor: roasted cashews, peanuts, sesame seeds
- Sauces & Seasonings: hoisin, oyster sauce, chili paste, or a drizzle of sriracha
The EASIEST Fried Rice Recipe!
- Total Time: 10 minutes
Description
A simple, fragrant, savory fried rice with garlic, ginger, vegetables, and a hint of sesame, perfect as a side or a base for stir-fry dishes.
Ingredients
- 1 tbsp butter or neutral oil (I personally prefer butter!)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 green onions, chopped
- 1 cup cooked rice (preferably day-old – Jasmine rice is ideal, but any type can be subbed!)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup frozen peas and carrots
Instructions
- In a large skillet or wok, melt the butter (or heat oil) over medium-high heat.
- Add the garlic, ginger, and green onions, stirring for 30 seconds until fragrant.
- Toss in the frozen peas + carrots. Stir for 2 – 3 minutes until heated through.
- Stir in the rice, breaking up any clumps. Cook for 2 – 3 minutes, letting it get lightly toasted.
- Drizzle soy sauce and sesame oil over the rice. Stir well to coat evenly and cook for 1 more minute.
- Remove from heat and serve immediately as a side or base for stir-fry dishes.
Notes
- Cook rice a day ahead and chill it in the fridge: cold rice firms up, making it easier to fry without clumping.
- Avoid freshly cooked hot rice unless you spread it on a tray to cool first – hot rice tends to clump and steam instead of fry.
- If you want a slightly nutty flavor, you can lightly toast the rice in the pan for a minute before adding aromatics.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 2
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