Can I use fresh rice?

No way – fresh rice turns into a mushy disaster every time! Those dry, separated grains from yesterday's takeout are actually perfect. Still in a pinch? Spread freshly cooked rice on a baking sheet for 15 minutes to dry slightly before using.

How do I make vegetarian fried rice?

Super simple – just scramble extra eggs or toss in cubes of crispy tofu instead of meat. My vegetarian friends go wild when I add mushrooms and a splash of mushroom soy sauce for extra umami punch!

Why is my fried rice soggy?

Two common mistakes: crowding the pan (space = crispy goodness!) and using fresh rice. Also, don't be shy with the heat – that aggressive sizzle means you're getting those perfect browned bits we all crave.

Can I use brown rice?

Absolutely – but day-old cold brown rice works best here too! It'll have a chewier texture that holds up beautifully to stir-frying. Just add an extra drizzle of oil since brown rice loves to stick.

What if I don't have sesame oil?

Still edible but...where's the magic? That nutty aroma is what makes your kitchen smell like a cantonese restaurant! If desperate, a tiny bit of peanut butter whisked with oil makes an OK substitute in a crunch.

15-Minute Fried Rice Recipe That Beats Takeout Every Time

Name: Easy 15-Minute Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 cups cooked rice (preferably leftover and chilled); 2 tablespoons vegetable oil; 2 eggs, beaten; 1 cup mixed vegetables (peas, carrots, corn); 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Optional: 1 cup cooked protein (chicken, shrimp, or tofu); Green onions for garnish

Easy 15-Minute Fried Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make better-than-takeout fried rice in just 15 minutes using leftover rice, everyday veggies, and your choice of protein. Perfect for a quick weeknight dinner or meal prep.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian
Diet: Low Calorie

Ingredients

Scale

3 cups cooked rice (preferably leftover and chilled)
2 tablespoons vegetable oil
2 eggs, beaten
1 cup mixed vegetables (peas, carrots, corn)
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Optional: 1 cup cooked protein (chicken, shrimp, or tofu)
Green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pan or wok over medium-high heat.
Add beaten eggs and scramble until fully cooked. Remove and set aside.
In the same pan, sauté garlic and mixed vegetables for 2-3 minutes.
Add rice and stir-fry for 3-4 minutes, breaking up any clumps.
Mix in soy sauce and sesame oil.
Return scrambled eggs to the pan and add optional protein if using. Stir well.
Cook for another 2 minutes until everything is heated through.
Garnish with green onions and serve hot.

Notes

Use day-old rice for best texture.
Customize with your favorite veggies or protein.
For extra flavor, add a dash of oyster sauce or chili paste.
Find more recipe ideas on our Pinterest account.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 10g
Cholesterol: 95mg

Find it online: https://kitchenuser.net/easy-fried-rice-recipe/