When it comes to making restaurant-quality meals at home, fried rice is one of those comforting dishes that always delivers. And if you’ve ever sat at a hibachi grill, you know how good the fried rice can be—loaded with flavor, buttery, and just the right amount of savory goodness.

This homemade fried rice recipe is a total game-changer. It’s quick, easy, and the perfect way to use up leftover rice and frozen veggies. And with the right combo of soy sauce, sesame oil, and garlic, it comes out just as tasty as your favorite takeout—maybe even better!

We love to pair this fried rice with hibachi-style chicken or steak, but honestly, it holds up beautifully all on its own or as a side dish to just about anything. So whether you’re making it for a weeknight dinner or a weekend meal prep, it’s a recipe worth saving.

Let’s walk through the first few steps and get this kitchen smelling amazing.

INGREDIENTS YOU’LL NEED

Here’s everything you’ll want to have on hand before you start cooking:

• 4 cups cooked and chilled white rice (day-old rice is best)
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 eggs, lightly beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and black pepper to taste
• Optional: chopped green onions and sesame seeds for garnish

WHY USE DAY-OLD RICE?

If there’s one tip that makes all the difference, it’s this: use cold, day-old rice. Fresh rice is too moist and sticky, which can turn your fried rice mushy. But chilled rice has the perfect texture for stir-frying. So, if you’re planning ahead, cook your rice the day before and keep it in the fridge overnight.

STEPS

1️⃣ Prepare the rice

Start by making sure your rice is cooked and thoroughly chilled. You can use rice from the night before or even earlier in the week. Just break up any clumps with your hands or a fork before cooking.

2️⃣ Scramble the eggs

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the lightly beaten eggs and scramble them quickly until just cooked through. Once done, transfer the eggs to a plate and set aside.

3️⃣ Sauté onions and garlic

In the same skillet, add the remaining 1 tablespoon of oil and the butter. Toss in the chopped onions and minced garlic. Sauté for about 2–3 minutes, until the onions become soft and fragrant. This step sets the base flavor for your entire dish, so let that garlic get just slightly golden.

CONTINUING THE BEST FRIED RICE RECIPE

Now that you’ve sautéed the garlic and onions to savory perfection, it’s time to bring the rest of this fried rice together. This part of the recipe is where the real magic happens—layering in the vegetables, flavoring the rice, and stirring it all until it becomes the irresistible side dish (or main meal) everyone’s going to ask for again and again.

And remember: don’t rush it. Stir-frying is fast, but giving each ingredient a little love in the pan makes all the difference in flavor.

Let’s keep going!

4️⃣ Cook the veggies

Add the frozen mixed vegetables straight into the pan with your sautéed onions and garlic. No need to thaw—just toss them in and stir occasionally. Cook for 2–3 minutes, or until they’re tender and warmed through. You’ll know they’re ready when the peas are vibrant and the carrots soften slightly.

If you’re using fresh veggies instead of frozen, give them a few extra minutes to soften.

5️⃣ Add rice and sauce

Once your vegetables are cooked, it’s time to bring in the star of the dish: the rice.

Add the cold, day-old rice to the skillet. Use a spatula or wooden spoon to break up any clumps. Stir it around for a couple of minutes to let it get warm and slightly crispy in spots.

Now pour in the soy sauce and sesame oil. Stir everything together so the rice is evenly coated. Let it cook for another 5–7 minutes, stirring occasionally. This is when the flavors really soak in.

If you like your fried rice with a bit more color or a stronger savory flavor, you can add a dash more soy sauce. Just taste as you go.

6️⃣ Finish with eggs and seasoning

Now bring back the scrambled eggs you set aside earlier. Add them to the pan and break them up gently with your spatula, mixing them throughout the rice.

Season everything with salt and pepper to your taste. Give it one last stir to make sure every bite is seasoned and delicious.

TIPS FOR PERFECT FRIED RICE

• Use cold rice: It’s worth repeating—day-old rice that’s been chilled is less sticky and gives you that classic fried rice texture.
• Don’t crowd the pan: If you’re doubling the recipe, use a large wok or split it into two batches. Too much rice at once can lead to steaming instead of frying.
• Get your pan hot: A hot skillet helps everything cook quickly and gives you those little crispy bits everyone loves.

VARIATIONS TO TRY

Want to change things up? Here are a few ideas:

• Add protein: Stir in cooked diced chicken, shrimp, or tofu for a heartier meal.
• Spicy kick: Add a squirt of sriracha or a pinch of red pepper flakes.
• Vegetarian version: Just skip the eggs and use vegetable broth in place of any meat-based sides.

FREQUENTLY ASKED QUESTIONS ABOUT FRIED RICE

Before you grab your wok and head to the stove, let’s answer a few common questions to help you get the best results every time.

Can I use freshly cooked rice instead of day-old rice?
You can, but it’s not ideal. Fresh rice tends to be too soft and moist, which can result in clumpy or mushy fried rice. If you’re in a pinch, spread the freshly cooked rice out on a baking sheet and chill it in the fridge for at least 30 minutes before using.

What type of rice works best?
Long grain white rice (like jasmine) is ideal because it stays separate and fluffy. You can also use brown rice or basmati for a slightly different texture and flavor.

How do I store leftovers?
Store any leftover fried rice in an airtight container in the refrigerator for up to 3–4 days. To reheat, just stir-fry it again with a splash of water or broth to keep it from drying out.

Can I freeze fried rice?
Yes! Let it cool completely and freeze in freezer-safe containers or bags. It will keep well for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen in a pan.

What proteins go well with this dish?
This recipe is great on its own, but it pairs perfectly with hibachi-style chicken, shrimp, or even teriyaki tofu. Just cook your protein separately and mix it in at the end or serve it on the side.

Is there a vegetarian version?
Absolutely. Just skip the eggs and use vegetable oil and broth instead of chicken-based ingredients.

WRAPPING UP: READY TO MAKE THE BEST FRIED RICE?

Whether you’re serving it up with sizzling hibachi chicken or just making a quick dinner out of fridge staples, this fried rice is always a winner. It’s easy to adapt, full of flavor, and comes together in no time.

Give it a try the next time you have leftover rice in the fridge—you’ll be amazed how something so simple can taste so satisfying.

If you make this recipe, I’d love to hear how it turned out! Drop a comment with your favorite mix-ins or any clever twists you added. Don’t forget to save or pin the recipe for later—this one’s a keeper.

Happy cooking!

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