Restaurant-style fried rice made with leftover rice
Family Fried Rice
Family Fried Rice
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Family Fried Rice
Restaurant-style fried rice made with leftover rice
Day-old rice stir-fried with eggs, vegetables, and soy sauce for a quick, flavorful family dinner. The ultimate leftover-rice transformation that everyone requests regularly.
10m
Prep Time
10m
Cook Time
20m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This family fried rice turns yesterday's leftover rice into tonight's dinner in just 15 minutes. The key to restaurant-quality fried rice at home is using cold rice and a screaming hot pan.
Ingredients
- 4 cups cooked rice, cold (day-old is best)
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 green onions, sliced
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Heat 1 tbsp sesame oil in a large skillet or wok over high heat. Pour in beaten eggs and scramble until just set. Remove to a plate.
- 2
Add remaining oil. Stir-fry frozen peas and carrots for 2 minutes until thawed and hot.
- 3
Add cold rice, pressing it flat against the pan. Let it sit 30 seconds to develop a slight crust, then toss. Repeat.
- 4
Drizzle soy sauce over the rice and toss to distribute evenly. Add back the scrambled eggs and break into pieces.
- 5
Toss in green onions, cook 30 seconds more, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soy sauceCoconut aminos for soy-free
Slightly sweeter but provides the same savory depth
Sesame oilVegetable oil plus a few drops of toasted sesame
If you don't have pure sesame oil
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
Use day-old refrigerated rice—it is drier and fries up with individual, non-mushy grains.
Don't stir constantly. Let the rice sit against the hot pan to develop that signature light char.
Storage
Refrigerate up to 4 days. One of the best make-ahead meals.
Reheating
Reheat in a hot skillet with a drizzle of sesame oil, tossing until hot. Works well in the microwave too.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates8g
Fat42g
Fiber520mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I don't have day-old rice?
- Spread freshly cooked rice on a sheet pan and refrigerate uncovered for 1 hour to dry it out.
- How do I add protein?
- Diced chicken, shrimp, spam, or tofu are all great additions—cook them first before the eggs.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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