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Delicious homemade fried rice served in a bowl, ready in 20 minutes.

20-Minute Fried Rice

A quick and flavorful fried rice recipe packed with vegetables, scrambled eggs, and soy sauce. Perfect for a fast weeknight dinner or using up leftover rice.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked rice preferably day-old
  • 2 tbsp vegetable oil
  • 2 eggs lightly beaten
  • 1 small onion diced
  • 1 cup mixed vegetables carrots, peas, corn
  • 2 –3 cloves garlic minced
  • 3 tbsp soy sauce or to taste
  • 1 tsp sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Spatula
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until fully cooked. Remove and set aside.
  2. Add remaining oil to the skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
  3. Add mixed vegetables and cook for another 2–3 minutes.
  4. Stir in cooked rice and soy sauce. Toss to combine and heat through.
  5. Add scrambled eggs back to the skillet. Drizzle with sesame oil and toss again.
  6. Garnish with sliced green onions and serve immediately.

Notes

Use leftover rice for best texture—it helps prevent mushiness.
Customize with chicken, shrimp, or tofu for a protein boost.
Adjust soy sauce and sesame oil to taste.