How To Make World’s Easiest Fried Rice

Think fried rice, and one of those white, lantern-shaped boxes with red lettering and a thin metal handle might come to mind. That’s because, for most of us, Chinese fried rice comes from a restaurant or is delivered to your door in just such a container.

It doesn’t have to be this way.

You can make amazing fried rice at home, on your schedule, and with the exact ingredients you want. Best of all, it’s easy. After making fried rice at home for years, I’ve found a new way that’s way faster and way easier: By prepping not just the rice the night before, but everything that will go into fried rice.

What Is Fried Rice?

You’ve probably eaten fried rice at some point in your life, but in case you never have or have wondered what exactly it is and how it’s made, fried rice is simply rice that’s been fried in oil — that’s why it’s called fried — along with other ingredients. Day-old white rice is usually the type called for, but it takes on a brown color due to the addition of soy sauce. The result is a flavorful and savory rice entrée in which the grains are separated and supported by a cast of culinary characters such as vegetables, eggs, chicken, shrimp, pork, and the like.

If you’re wondering why day-old rice is used for this, it’s because that time in the refrigerator allows it to dry out a bit, which means less clumpiness and sogginess when it’s time to fry.

Now, homemade fried rice is usually a multi-step affair, with you first having to heat the oil, then saute the vegetables and protein, then add the rice, then add the eggs. It’s not that it’s all that hard, but it can be a bit time-consuming.

I’ve found a better way.

My method gets not just the rice, but everything prepped the night before. When you’re ready to make the fried rice the next day, all you need to do is grab a pan, heat the oil, and dump everything in.

Yeah, it’s as easy as that.

For the pan to cook it in, you can use a wok if you have one. If not, a sloped skillet will also work. In making this recipe over and over, I’ve also found another great vessel: a saucier. One of these bowl-shaped saucepans is excellent for making fried rice, since you can easily stir and toss it, just as you would with a wok.

To make the initial batch of rice, use whatever method you prefer. It can be done in a pan on the stove — even a saucier — or you can do what I do and use either a rice cooker or Instant Pot electric pressure cooker.

The recipe below will make 2-3 servings. You can easily double it for a crowd.

World’s Easiest Fried Rice

(Serves 2-3)

• 4 cups cooked white rice
• 1 cup frozen vegetables
• Optional: 1 cup cooked protein like chicken, beef, shrimp
• 1 tablespoon Chinese five spice
• 1-2 tablespoons low-sodium soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 2 eggs, beaten
• Garnish with green onions

To make, simply cook the rice, then add all the other ingredients except the garnish when it is done. Put the rice in a single layer in a casserole dish or baking sheep, cover loosely, and refrigerate overnight.

When you’re ready to make fried rice the next day, grab your pan, heat the oil over medium-high until the a few rice grains sizzle when added, then add the rest of the fried rice mixture and cook. Stir often and mix well, until your fried rice is sizzling hot. Garnish with green onions and serve.

Congratulations! You’ve just made the World’s Easiest Fried Rice!