Name: Freakin’ Fantastic Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 cups cold, cooked rice; 3 tablespoons butter; 1 onion, diced; 12 oz frozen peas and carrots; ½ cup soy sauce; 3 eggs, beaten

Freakin’ Fantastic Fried Rice a buttery, savory, and satisfying fried rice that comes together in just 30 minutes. I rely on this dish when I need something quick, delicious, and comforting. Whether it’s for a weeknight dinner or a meal-prepped lunch, this rice never disappoints. It’s loaded with tender veggies, fluffy scrambled eggs, and rich umami flavor, all tossed together in one skillet.

Why You’ll Love This Recipe

I love how easy and flexible this fried rice is. It’s one of those recipes that uses pantry and freezer staples, but still manages to taste like something from my favorite takeout spot. I usually make it when I have leftover rice in the fridge, which makes the process even faster. It’s also great for feeding a family or saving for the next day since it reheats beautifully. Plus, I can easily switch it up by adding protein like chicken, shrimp, or tofu when I want something a little more filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups cold, cooked rice

3 tablespoons butter

1 onion, diced

12 oz frozen peas and carrots

½ cup soy sauce

3 eggs, beaten

Directions

I start by heating the butter in a large skillet over medium heat. Once melted, I toss in the diced onion and sauté it until it turns translucent.

Then, I add the frozen peas and carrots straight from the bag and cook them until they’re warmed through.

I stir in the cold, cooked rice and pour in the soy sauce, mixing everything together until it’s well coated and combined.

I push the rice mixture to one side of the skillet to make room for the eggs. Then I pour the beaten eggs into the empty space and scramble them until they’re fully cooked.

Once the eggs are ready, I stir them into the rice mixture until everything is evenly mixed and heated through.

I like to serve it hot, and sometimes I garnish with chopped green onions or a sprinkle of sesame seeds for a little extra flair.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total — 15 minutes to prep and 15 minutes to cook. Each serving has approximately 300 kcal.

Variations

I often make different versions of this dish depending on what I have on hand:

Add chicken: I toss in some cooked, diced chicken breast or thigh for extra protein.

Use shrimp: Cooked shrimp go perfectly with the soy and buttery rice combo.

Make it vegan: I swap the butter for oil and skip the eggs, or replace them with a tofu scramble for a plant-based option.

Add more veggies: I sometimes add corn, bell peppers, or even baby spinach to boost the veggie content.

Spice it up: A drizzle of sriracha or a pinch of chili flakes gives it a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I usually do so in a skillet over medium heat to bring back that just-cooked texture. A splash of water or soy sauce helps loosen it up if it feels too dry. Microwave works too — about 1-2 minutes per serving, stirring halfway through.

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FAQs

How do I keep fried rice from turning mushy?

I always use cold, day-old rice. Fresh rice tends to be too soft and sticky, which can make the dish mushy. Chilling the rice helps separate the grains for that classic fried rice texture.

Can I use fresh vegetables instead of frozen?

Absolutely. I sometimes use fresh diced carrots, peas, or even chopped zucchini. I just sauté them a bit longer until they’re tender.

What kind of rice works best?

I usually go with long-grain white rice, like jasmine or basmati. It stays fluffy and doesn’t clump. Short-grain rice is stickier, which changes the texture a bit.

Can I make this gluten-free?

Yes. I just use a gluten-free soy sauce or tamari to keep everything gluten-free. Everything else in the recipe is naturally gluten-free.

Can I freeze fried rice?

Definitely. I let it cool completely and then freeze it in a sealed container or freezer bag for up to 2 months. When I reheat, I do it straight from frozen in a skillet with a bit of oil or water.

Conclusion

This fried rice is one of my go-to meals when I want something fast, comforting, and full of flavor. It’s flexible, affordable, and so easy to make with whatever I have on hand. Whether I’m cooking for myself or feeding the whole family, this recipe always hits the spot — and the leftovers are just as good the next day.

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