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Homemade Fried Rice

Homemade fried rice is a lot easier than you think—plus, there’s absolutely no better way to use up leftover rice!


homemade fried rice in a bowl with peas, carrots, onion and egg

Time to Learn How to Make Fried Rice!

While takeout from your favorite Chinese restaurant is always a treat, homemade fried rice can be fabulous, too! Fried rice is incredibly easy to make at home, and makes for a super speedy vegetarian dinner that you already know everyone loves. Seasoned simply with coconut aminos—we really like the subtle hint of sweetness they lend to this fried rice recipe—sesame oil and a bit of soy sauce, our veggie-loaded fried rice is proof that the simplest recipes are always the biggest hits. We’ve been huge fans of fried rice since we were kids—hasn’t everyone?—and we’ve finally perfected a homemade riff on classic Chinese restaurant fried rice. We’ll walk you through all the tips and tricks you need to make the very best fried rice you’ve ever had!

ingredients for homemade fried rice. carrots, onions, celery, soy sauce, eggs, sesame oil, vegetables oil, salt
three eggs in a bowl
carrots, onions, celery and garlic in a skillet
scrambled eggs in a skillet

Super Easy Fried Rice Ingredients

Fried rice just isn’t quite fried rice without egg, so ours is an egg fried rice recipe! It also has quite a few of the classic vegetables that you probably expect—carrots, scallions, and peas, mainly. Other than that, a few pantry sauces and a very particular type of rice, you’ll be ready to stir-fry your way into fried rice paradise! Here are all of the ingredients you’ll need:

  • Day-old cooked rice. AKA the secret to perfect fried rice. If not 24 hours old, at least 6 hours old. Other than being a bit dried out, though, it can be most any kind of rice you like—brown rice, jasmine rice, etc.

  • Eggs

  • Toasted sesame oil

  • Vegetable oil

  • Coconut aminos

  • Soy sauce

  • Salt

  • Carrots

  • Onion

  • Garlic

  • Peas

  • Green onions

cooked white rice in a skillet
homemade fried rice in a skillet

How to Make Fried Rice

Stir-fried dinners are always so wonderfully fast—they’re the OG one-pan dinner and they’re meant to be speedy. Fried rice is comforting and filling and it’s kinda-sorta healthy, too—particularly this vegetarian egg fried rice recipe! If it weren’t for the eggs, it’d be vegan, and if you sub GF tamari in place of the soy sauce, this recipe is also gluten-free. So many things! Here’s how to make the best fried rice ever:

  1. Season the eggs. Whisk them with a bit of sesame oil, aminos and salt.

  2. Cook the veggies! Stir-fry the carrots. A few minutes later, add the onions, and right at the end, add the garlic. Set them aside.

  3. Cook the eggs. Quickly stir-fry / scramble the eggs in a bit of vegetable oil until they’re just set. Add them to your bowl of carrots and onions.

  4. Heat a little vegetable oil and sesame oil, then fry the rice by spreading it in a solid, even layer in the hot pan. Let the rice fry undisturbed for a few minutes, then toss it around a bit and let it fry again. Repeat this about four times.

  5. Bring it all together! Carrots, peas, eggs—just add them frozen, they’ll warm up as you incorporate them—green onions, plus a little more coconut aminos and soy sauce. If it still needs salt, add to taste and then it’s time to eat!

homemade fried rice in a skillet
homemade fried rice in a bowl with peas, carrots, onion and egg

Tools You’ll Need

What to Serve With Fried Rice

homemade fried rice in a bowl

Takeout Night, but Make It Homemade (and a Lot Healthier)

Try our super easy fried rice recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Homemade Fried Rice

  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 475


  • 4 cups cooked rice, preferably day old
  • 3 large eggs, beaten
  • 2 1/2 tsp toasted Sesame oil
  • 1/3 cup Coconut aminos
  • 1/4 tsp Salt, divided, plus more to taste 1/4 tsp
  • 3-4 Tbsp Vegetable oil
  • 2 medium carrots peeled and finely diced, about 1 cup
  • 1/2 Medium onion, finely chopped, about 1 cup
  • 3 Cloves garlic, minced
  • 3/4 cup frozen peas
  • 4 green onions, chopped
  • 2-3 Tbsp soy sauce or Tamari


  1. If using freshly cooked rice (as opposed to day old) spread it out on a baking sheet or two large plates to cool. **
  2. In a small bowl beat the eggs together with ½ teaspoon sesame oil, 1/2 teaspoon coconut aminos and ¼ teaspoon salt.
  3. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large saucepan or wok (if you have one) over medium heat. Add the carrots and cook for 3-4 minutes until slightly softening. Add the onions and cook for 4 minutes longer, until both onions and carrots are tender. Add the garlic to the pan and cook for 1 minute longer. Remove vegetables from the pan and set aside in a bowl.
  4. Add 1 tablespoon of vegetable oil to the empty pan and quickly fry the eggs, moving them around until they’re just set and there are no longer any wet parts. As soon as the eggs are cooked, take them out of the pan and add them to the bowl with the carrots and onions.
  5. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the empty pan and fry the rice by spreading it in an even layer. Let the rice fry without disturbing it for 2-3 minutes at a time before tossing it and then frying it for another 2-3 minutes. Do this for a total of 3-4 times.
  6. Add the carrot mixture to the pan along with the peas, eggs, green onions, remaining coconut aminos and soy sauce (or Tamari) to the pan and stir quickly over medium heat until it is all fully combined. Season to taste with salt.

**We recommend cooking the rice at least 6 hours before making this dish or using day old previously cooked rice.

Nutrition Info

  • Per Serving
  • Amount
  • Calories475
  • Protein12 g
  • Carbohydrates62 g
  • Total Fat19 g
  • Dietary Fiber4 g
  • Cholesterol140 mg
  • sodium855 mg
  • Total Sugars10 g

Homemade Fried Rice

Questions & Reviews

Join the discussion below.

  • serenity

    may i use this recipe for a school project?


  • Kate Johnson

    Question: when you say rice that’s at least 6 hours old, do you mean to leave the rice on a baking sheet to cool and dry for six hours? I just made my rice and it’s cooled on the baking sheet and I’m unsure if I should box up and refrigerate or leave it out? Thanks!

    Hi Kate, you can throw it in the fridge in a container once it is completely cooled so it doesn't get super dried out.

  • Debra S James

    what are coconut aminos and where do you get them?

    Coconut aminos are slightly sweet, salty, savory seasoning sauce made from the sap of coconut palm. You should be able to find them at all major grocery stores.

  • Candy L Dawson

    I love your recipes 😋

    Thank you Candy!

  • laura sheehan

    This was sooo good and simple!! Such a great way to use leftovers too! (Threw some leftover pork tenderloin in there:)

    Thanks Laura, glad you loved it!

  • Stacy Shelton

    This has become a staple at our house! Super easy and my girls love it! Also, good to heat up and take for lunch!

    That's so great to hear Stacy! Thank you!

  • Morgan

    Great! I paired this with Kung Pao Chicken for me and my roommates, we loved it!

    Thanks for trying it! Glad you all loved it, Morgan!

  • Tamarra

    Thank you for the recipe. It was delish!!!