13 Simple Easy Fried Rice Recipes

I still remember the sizzle of the wok in my mom’s kitchen during my childhood weekends in rural China. Fried rice was our go-to meal—whatever leftovers we had from the week would magically transform into a steaming, flavorful dish that brought the family together. Those simple, hearty bowls fueled my love for this versatile staple, teaching me early on that great food doesn’t need fancy ingredients, just a hot pan and a dash of creativity.

Fast forward to last month, when I turned my tiny apartment kitchen into a fried rice lab during a busy workweek. With day-old rice piling up in the fridge and a craving for quick comfort food, I experimented with global twists—from tropical pineapple to spicy kimchi. These sessions reminded me why fried rice matters today: it’s the ultimate meal prep hero, budget-friendly, and endlessly adaptable for dietary needs, whether you’re vegan, keto, or just cleaning out the fridge.

Classic Vegetable Fried Rice

This timeless veggie-packed fried rice is perfect for beginners, using everyday pantry staples to create a nutritious, colorful meal. Ingredients (serves 4): 3 cups cooked day-old rice, 1 cup mixed frozen veggies (carrots, peas, corn), 2 eggs beaten, 2 green onions chopped, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 garlic cloves minced, salt and pepper to taste.
Heat sesame oil in a wok over medium-high heat, sauté garlic and veggies for 3 minutes, push aside, scramble eggs, then add rice, soy sauce, and green onions. Stir-fry 5 minutes until heated through. Benefits: High in fiber and vitamins, ready in under 15 minutes, and a great way to use up leftovers without waste.

Chicken Fried Rice

A protein boost makes this chicken version satisfying and family-friendly. Ingredients (serves 4): 3 cups cooked rice, 2 cups diced cooked chicken, 1 cup peas and carrots, 2 eggs, 3 tbsp soy sauce, 1 tbsp oyster sauce, 2 green onions, 1 tsp ginger minced, 2 tbsp oil.
Stir-fry ginger and veggies in oil for 2 minutes, add chicken to warm, scramble eggs on the side, mix in rice and sauces, toss for 4-5 minutes. Benefits: Lean protein keeps you full longer, customizable spice level, and clocks in at 20 minutes for busy weeknights.

Shrimp Fried Rice

Succulent shrimp elevates this seafood delight to restaurant quality at home. Ingredients (serves 4): 3 cups rice, 1 lb shrimp peeled, 1 cup bell peppers diced, 2 eggs, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 garlic cloves, green onions, 2 tbsp oil.
Sauté garlic and peppers in oil, add shrimp and cook 2 minutes until pink, scramble eggs, stir in rice and sauces for 5 minutes. Benefits: Omega-3 rich for heart health, low-carb option with cauliflower rice swap, fresh and ready in 15 minutes.

Egg Fried Rice

Minimalist and ultra-quick, this egg-forward recipe shines with creamy richness. Ingredients (serves 4): 4 cups rice, 4 eggs beaten, 2 green onions, 2 tbsp soy sauce, 1 tsp sesame oil, salt.
Heat oil, pour in eggs to scramble softly, add rice and soy sauce, stir-fry 4 minutes, top with onions. Benefits: High-protein vegetarian option, budget under $5, and foolproof for cooking newbies.

Pineapple Fried Rice

Tropical sweetness meets savory umami in this Thai-inspired gem. Ingredients (serves 4): 3 cups rice, 1 cup diced pineapple, 1 cup cashews, 2 eggs, 3 tbsp soy sauce, 1 red bell pepper, curry powder, green onions, 2 tbsp oil.
Stir-fry bell pepper and pineapple, add cashews and curry, scramble eggs, mix rice and soy for 5 minutes. Benefits: Vitamin C boost from pineapple aids immunity, naturally sweet so less sugar needed, vegan-adaptable.

Kimchi Fried Rice

Spicy Korean fermentation adds bold probiotics to your bowl. Ingredients (serves 4): 3 cups rice, 2 cups chopped kimchi, 2 eggs, 2 tbsp gochujang, sesame seeds, green onions, 1 tbsp oil.
Fry kimchi until fragrant, scramble eggs, add rice and gochujang, stir 5 minutes, garnish. Benefits: Gut-healthy probiotics, metabolism-revving spice, uses up fridge kimchi in 10 minutes.

Bacon Fried Rice

Smoky indulgence for carnivores craving comfort. Ingredients (serves 4): 3 cups rice, 6 slices bacon chopped, 1 cup corn, 2 eggs, 2 tbsp soy sauce, green onions.
Cook bacon until crisp, remove some fat, sauté corn, scramble eggs, add rice and soy, 5 minutes total. Benefits: Satisfying fats for keto diets, indulgent yet simple, reheats perfectly.

Tofu Fried Rice

Plant-based power for vegans seeking texture and flavor. Ingredients (serves 4): 3 cups rice, 1 block firm tofu cubed, 2 cups broccoli, 3 tbsp soy sauce, 1 tbsp sesame oil, garlic.
Pan-fry tofu until golden, add broccoli and garlic, stir in rice and soy for 6 minutes. Benefits: Complete protein source, low-calorie at 300 cals/serving, anti-inflammatory broccoli.

Beef Fried Rice

Hearty and robust with tender beef strips. Ingredients (serves 4): 3 cups rice, 1 lb flank steak sliced thin, 1 cup snap peas, 3 tbsp soy sauce, 1 tsp ginger, 2 eggs.
Stir-fry beef 2 minutes, add peas and ginger, scramble eggs, mix rice, 5 minutes. Benefits: Iron-rich for energy, quick high-protein meal, freezer-friendly.

Ham Fried Rice

Leftover ham turns into a sweet-savory winner. Ingredients (serves 4): 3 cups rice, 2 cups diced ham, 1 cup pineapple tidbits, 2 eggs, 2 tbsp soy sauce, green onions.
Sauté ham and pineapple, scramble eggs, add rice and soy, stir-fry 4 minutes. Benefits: Uses holiday leftovers, kid-approved sweetness, under 15 minutes prep.

Curry Fried Rice

Aromatic spices for an Indian fusion twist. Ingredients (serves 4): 3 cups rice, 1 cup cauliflower, 2 tbsp curry powder, 1 can coconut milk (lite), green peas, cilantro.
Sauté cauliflower, add curry and coconut milk, stir in rice and peas for 6 minutes. Benefits: Anti-inflammatory turmeric, dairy-free comfort, flavorful veggie upgrade.

Mushroom Fried Rice

Earthy umami bomb for fungi fans. Ingredients (serves 4): 3 cups rice, 2 cups sliced mushrooms, 2 eggs, 3 tbsp soy sauce, 1 tbsp butter, thyme.
Sauté mushrooms in butter until browned, scramble eggs, add rice, soy, and thyme, 5 minutes. Benefits: Vitamin D from mushrooms, low-carb swap potential, immune-boosting.

Spicy Schezwan Fried Rice

Fiery Indo-Chinese heat for thrill-seekers. Ingredients (serves 4): 3 cups rice, 1 cup cabbage shredded, 2 tbsp Schezwan sauce, green beans, garlic, 1 tbsp oil.
Stir-fry garlic, cabbage, and beans, add rice and Schezwan sauce, toss 5 minutes. Benefits: Capsaicin metabolism boost, crunchy texture, vegan and 10-minute ready.

There you have it—13 foolproof fried rice recipes to conquer your wok game! Whether you’re a busy parent, veggie lover, or spice enthusiast, grab that leftover rice and dive in. Your taste buds (and fridge) will thank you—try one tonight and share your twists in the comments!