Why You’ll Love this Asian Fried Rice
When you’re craving a quick and satisfying dinner, this Asian Fried Rice delivers on all fronts.
It’s incredibly versatile—use whatever veggies are hiding in your fridge drawer. The secret? Cold leftover rice that crisps up beautifully in the hot pan, never turning mushy like freshly cooked rice might.
I love how this recipe transforms humble ingredients into something spectacular in under 15 minutes.
The balance of savory soy sauce, aromatic garlic, and the subtle crunch of veggies creates that authentic takeout flavor without the delivery fee.
Can you believe something this delicious comes together faster than scrolling through a delivery app?
What Ingredients are in Asian Fried Rice?
The heart of any great fried rice is the perfect balance of flavors and textures—savory, slightly salty, with pops of color and crunch from fresh vegetables. This Asian Fried Rice recipe brings together pantry staples and whatever veggies you have on hand, creating a restaurant-worthy dish that comes together in minutes.
I find the combination of aromatic garlic, sweet carrots, and the slight kick from scallions creates that unmistakable fried rice flavor we all crave when ordering takeout.
- 2-3 cups cold leftover cooked rice
- 3 tablespoons oil (combination of extra virgin olive oil and sesame oil)
- 2 eggs, beaten
- 2 garlic cloves, finely chopped
- 1 carrot, grated
- 1/2 red bell pepper, finely chopped
- 6 scallions, finely chopped
- 1/2 cup frozen peas
- 1/3 cup soy sauce
The secret to great fried rice? Using cold, day-old rice. Fresh rice contains too much moisture and tends to turn mushy when stir-fried.
If you’re in a hurry and need to make fresh rice, try Rachael Ray’s tip of spreading it on a cookie sheet to cool quickly while prepping your other ingredients.
And don’t be afraid to customize—this recipe works beautifully with add-ins like cooked shrimp, chicken, or tofu for a protein boost, or swap in whatever vegetables are hanging out in your crisper drawer.
The sesame oil isn’t just another fat—it’s what gives the dish that authentic Asian flavor profile that makes you close your eyes and savor each bite.
How to Make this Asian Fried Rice
Making restaurant-quality fried rice at home starts with heating a large non-stick skillet over high heat. Add about half of your 3 tablespoons of oil mixture to the center of the pan, then pour in your 2 beaten eggs. Quickly scramble them until just set, then push them to the edges of the pan—this technique keeps them from overcooking while you work on the vegetables. The eggs should be silky, not rubbery, and they’ll get incorporated with everything else later.
Now for the fragrant base that makes this dish sing. Add the remaining oil to the center of your hot skillet, then toss in your 2 finely chopped garlic cloves, grated carrot, 1/2 red bell pepper, and 6 chopped scallions. Quick-fry these aromatics for about 2 minutes, just enough to soften them slightly while maintaining some crunch. The kitchen will smell amazing at this point, with that garlicky, oniony aroma that makes stomachs growl in anticipation.
Next comes the star of the show—add your 2-3 cups of cold rice to the pan, breaking up any clumps with your spatula. Combine it with the vegetables, then fold those scrambled eggs back into the mix. Let everything fry together for about 3 minutes, occasionally tossing to get those crispy rice bits we all fight over.
For the final touch, sprinkle in 1/2 cup of frozen peas (no need to thaw them first) and drizzle 1/3 cup of soy sauce over everything. The soy sauce should sizzle as it hits the hot pan, immediately infusing the rice with that umami flavor that makes Asian fried rice so craveable. Give it another minute of frying to warm the peas through and let the sauce coat every grain of rice.
What I love about this recipe is its versatility—sometimes I add already cooked shrimp or leftover rotisserie chicken in with the peas for a heartier meal. The whole process takes less than 10 minutes once your ingredients are prepped, making it perfect for those nights when the takeout menu starts looking mighty tempting.
Asian Fried Rice Substitutions and Variations
Although this classic Asian fried rice recipe is delicious as written, one of its greatest strengths lies in its adaptability to whatever ingredients you have on hand.
I love swapping in different proteins like diced chicken, bacon, or tofu depending on my mood. Don’t have peas? No problem—corn, edamame, or even broccoli work beautifully.
For different flavor profiles, try adding oyster sauce, fish sauce, or a dash of sriracha.
Want to go Thai-style? Mix in some lime juice and chopped cilantro. Honestly, your refrigerator leftovers are begging to be transformed this way.
What to Serve with Asian Fried Rice
While fried rice can certainly stand alone as a complete meal, pairing it with complementary dishes elevates your dining experience to restaurant quality.
I love serving my Asian fried rice with quick-pickled cucumbers or kimchi for that perfect tangy contrast. A simple side of steamed broccoli or bok choy adds freshness and nutritional balance.
Want protein? Try teriyaki chicken skewers, honey garlic shrimp, or crispy tofu.
For a full spread that’ll impress guests, add spring rolls or dumplings as appetizers. Don’t forget a light miso soup to start!
The key is balancing flavors and textures. Spicy, sweet, crunchy, soft—they all work together beautifully.
Final Thoughts
When you’ve mastered this Asian fried rice recipe, you’ll have a versatile dish that never disappoints.
It’s the perfect canvas for using up leftovers, accommodating dietary preferences, and satisfying those takeout cravings without leaving home.
This dish truly shines in its adaptability.
Swap veggies based on what’s in your fridge, go protein-heavy with chicken or shrimp, or keep it vegetarian.
The technique matters more than strict adherence to ingredients.
