11 Simple Easy Fried Rice Recipes
I still remember the sizzle of the wok in my mom’s kitchen during my childhood summers in China. Fried rice was our go-to dish for turning leftovers into magic—cold rice from dinner transformed with whatever veggies or proteins were on hand. It was affordable, quick, and always hit the spot after a long day. Those memories sparked my lifelong love for this versatile staple.
Fast forward to my recent kitchen experiments during lockdown. With pantry staples running low, I challenged myself to whip up fried rice variations using what I had: frozen peas, canned tuna, even leftover holiday ham. It became my canvas for creativity, proving fried rice isn’t just comfort food—it’s a lifesaver for busy weeknights, reducing food waste while packing flavor punches.
In today’s fast-paced world, fried rice shines as a healthy, customizable meal. High in fiber from rice and veggies, it’s customizable for diets (vegan, keto-friendly with cauliflower rice), and ready in under 20 minutes. Dive into these 11 simple recipes to elevate your leftovers game!
Classic Vegetable Fried Rice
This beginner-friendly version bursts with colorful veggies and is perfect for using up fridge odds and ends. Ingredients (serves 4): 3 cups cooked rice (day-old best), 1 cup mixed frozen veggies (peas, carrots, corn), 2 eggs beaten, 2 tbsp soy sauce, 2 green onions chopped, 1 tbsp oil, garlic and ginger minced.
Heat oil in a wok over high heat, scramble eggs and set aside. Stir-fry garlic, ginger, and veggies for 3 minutes, add rice and soy sauce, toss for 5 minutes, mix in eggs and onions. Benefits: Nutrient-packed with vitamins from veggies, low-calorie at ~300 kcal/serving, and vegan-adaptable without eggs.
Chicken Fried Rice
A protein powerhouse that’s a staple in takeout but way healthier homemade. Ingredients: 3 cups cooked rice, 1 cup diced cooked chicken, 1/2 cup peas and carrots, 2 eggs, 3 tbsp soy sauce, 1 tsp sesame oil, green onions.
Sauté chicken in oil, push aside and scramble eggs. Add veggies, rice, sauces; stir-fry 5-7 minutes until crispy. Benefits: High-protein (25g/serving) for muscle repair, quick energy from rice, and uses rotisserie chicken for ease.
Shrimp Fried Rice
Succulent shrimp meets fluffy rice for a seafood twist that’s restaurant-worthy. Ingredients: 3 cups rice, 1/2 lb shrimp peeled, 1 cup mixed veggies, 2 eggs, 3 tbsp soy sauce + oyster sauce, garlic, green onions.
Quick-cook shrimp in hot wok with garlic (2 mins), remove. Scramble eggs, add veggies and rice, sauces, then shrimp back in for 4 minutes. Benefits: Omega-3 rich from shrimp for heart health, low-carb option with cauliflower rice, under 20 minutes total.
Egg Fried Rice
Minimalist magic with just eggs for the creamiest, fluffiest results. Ingredients: 4 cups cooked rice, 4 eggs beaten, 2 tbsp soy sauce, 1 tsp sesame oil, green onions, salt.
Heat oil, pour in eggs to make a thin omelet, chop it up. Add rice and sauces, fry 5 minutes tossing constantly. Benefits: Budget-friendly (under $2/serving), complete protein source, gluten-free with tamari swap.
Pineapple Fried Rice
Thai-inspired sweet-savory delight that’s tropical and addictive. Ingredients: 3 cups rice, 1 cup diced pineapple, 1/2 cup cashews, 1 bell pepper, 2 tbsp soy + fish sauce, curry powder, green onions.
Stir-fry pineapple and pepper until caramelized (3 mins), add rice, sauces, cashews; heat through 5 minutes. Benefits: Vitamin C boost from pineapple for immunity, naturally sweet so less added sugar, vegan-friendly.
Kimchi Fried Rice
Spicy, fermented kick for gut-health fans—Korean comfort in a bowl. Ingredients: 3 cups rice, 1 cup chopped kimchi, 2 eggs, 2 tbsp gochujang, sesame seeds, green onions.
Fry kimchi until fragrant, scramble eggs in, add rice and gochujang, stir 6 minutes. Benefits: Probiotics from kimchi for digestion, metabolism-boosting spice, high-fiber for satiety.
Bacon Fried Rice
Smoky, indulgent upgrade that’s breakfast-for-dinner perfection. Ingredients: 3 cups rice, 6 slices bacon chopped, 1/2 cup peas, 2 eggs, soy sauce, onions.
Crisp bacon in wok, remove some fat. Scramble eggs, add peas, rice, soy; crumble bacon back in for 5 minutes. Benefits: Satisfying fats for fullness, uses pantry bacon for convenience, kid-approved flavor.
Tofu Fried Rice
Plant-based protein bomb for vegans craving takeout vibes. Ingredients: 3 cups rice, 1 block firm tofu cubed, 1 cup broccoli and carrots, 3 tbsp soy sauce, sesame oil, garlic.
Pan-fry tofu until golden (5 mins), add veggies and garlic, then rice and sauce; toss 4 minutes. Benefits: 20g plant protein/serving, iron-rich tofu for energy, cholesterol-free.
Curry Fried Rice
Aromatic Indian fusion with warming spices for cozy nights. Ingredients: 3 cups rice, 1 cup peas and cauliflower, 2 tbsp curry powder, coconut milk splash, onions, cilantro.
Sauté onions and curry powder, add veggies, rice, coconut milk; fry 6 minutes. Benefits: Anti-inflammatory turmeric in curry, low-fat comfort food, adaptable spice level.
Mushroom Fried Rice
Earthy, umami-loaded for meatless Mondays that don’t skimp on flavor. Ingredients: 3 cups rice, 2 cups sliced mushrooms (shiitake best), spinach handful, soy sauce, garlic, sesame seeds.
Sauté mushrooms until browned (4 mins), add garlic and spinach, rice and soy; stir-fry 5 minutes. Benefits: Vitamin D from mushrooms for bones, low-calorie (250 kcal), immune-boosting.
Ham Fried Rice
Leftover holiday ham shines in this sweet-salty classic. Ingredients: 3 cups rice, 1 cup diced ham, 1/2 cup corn and peas, 2 eggs, soy sauce + hoisin, green onions.
Fry ham to crisp edges, scramble eggs aside, add veggies, rice, sauces; 5-minute toss. Benefits: Uses leftovers to cut waste, balanced macros, ready in 15 minutes.
These 11 fried rice recipes prove you can turn humble ingredients into weeknight wins—quick, delicious, and endlessly adaptable. Grab your wok, raid the fridge, and try one tonight; your taste buds (and budget) will thank you! Which will be your first? Share in the comments!
