Easy fried rice

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Easy chinese fried rice made with fragrant jasmine rice, carrots, celery, and scrambled eggs. This easy stir-fried dish turns plain white rice into flavorful grains lightly seasoned with soy sauce and tossed with colorful vegetables.

I love great Asian inspired dishes, like chicken fried rice recipes, shrimp lo mein, pork stir fry and pork and cabbage stir fry.

How to make Fried Rice

Homemade Fried Rice is the perfect meal on it’s own or accompaniment to any Asian inspired meal! Fresh veggies, rice and lean protein seasoned with our favorite flavors.

Fried rice is now a staple in our menu since it’s easy to make and loaded with veggies and protein.

Easy fried rice

How to make Fried Rice
Preheat Skillet. Turn your skillet to medium high heat and pour sesame oil into the bottom of your skillet and add the onion, celery and carrots. Fry this until they are tender.

Slide the veggies to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the veggies.

Add the rice. Combine it with the veggie and egg mixture. Pour the soy sauce on top and stir until it is heated throughout. Garnish with green onions.

Easy fried rice recipes


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Chicken Lettuce Wraps – cheesy and delicious

Hunan Chicken – so easy!

teriyaki chicken wings – Favorite recipe!

minestrone soup – Comforting and delicious!

garlic mushrooms   – set it and forget it!

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Easy fried rice

  • skillet
Easy chinese fried rice made with fragrant jasmine rice, carrots, celery, and scrambled eggs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy fried rice
Servings: 2
Calories: 543.46kcal
Author: Luda huang


  • skillet


  • 3 cups cooked rice
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger chopped
  • 1/2 cup celery
  • 1 cup carrots
  • 2 Tablespoons soy sauce
  • 2 eggs lightly beaten
  • 2 Tbsp chopped green onions


  • Preheat a large skillet or wok to medium heat. Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, transfer to a plate and reserve, then and add back to the end of cooking right before serving.
  • Heat oil in a wok or nonstick pan over medium-high heat. Add in garlic, ginger and the white portion of the green onions. Cook until fragrant.
  • Add carrots & celery,, cook until heated and softened.
  • Add rice continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization.
  • Add in cooked egg, soy sauce .
  • Garnish with remaining green onion if desired.


Calories: 543.46kcal | Carbohydrates: 77.34g | Protein: 14.99g | Fat: 19.13g | Saturated Fat: 13.02g | Cholesterol: 163.68mg | Sodium: 1136.79mg | Potassium: 452.28mg | Fiber: 3.44g | Sugar: 4.33g | Vitamin A: 11102.64IU | Vitamin C: 6.94mg | Calcium: 86.8mg | Iron: 1.86mg

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