Do Share Recipe

20 Minute Fried Rice Recipe | Quick, Easy & Flavor-Packed Meal

I just whipped up this 20-minute fried rice recipe and I can’t wait to share it with you. After trying it out a few times, I realized how satisfying, fast, and flexible it is. It’s one of those recipes I reach for when I need something tasty but don’t want to spend forever in the kitchen.

I’ll show you exactly how I do it, with little tweaks I’ve learned along the way. You can also enjoy similar comfort meals like this Green Chile Chicken Enchiladas Recipe. Let’s get cooking!

Ingredients

Here are the ingredients I use, along with little notes on why they’re helpful (or how to make them better):

4 cups cooked long-grain white rice — day-old (refrigerated) works best because it’s drier and less likely to clump.
2 tablespoons butter — helps with flavor and gives richness; I sometimes reduce if using extra oil.
3 large eggs, whisked — for protein and binding; fresh eggs scramble nicely.
1 teaspoon minced garlic — gives aroma; I prefer fresh rather than powdered for better flavor.
3 tablespoons of soy sauce (or more to taste) — provides saltiness and umami; use low-sodium if you want more control.
½ teaspoon oil (olive, vegetable, or sesame) — a little extra fat helps prevent sticking.
Salt and pepper, to taste — adjust at the end, since soy sauce adds saltiness.

Veggies (optional, but great additions):

½ cup chopped onion
½ cup chopped carrot
½ cup frozen peas

Note: Serves about 6

Variations

You can easily tailor this fried rice to different diets or flavor preferences:

Dairy-free/vegan: Use plant-based margarine or simply increase oil instead of butter, and omit the eggs (or use tofu scramble).
Lower sodium / gluten-free: Swap soy sauce for tamari or coconut aminos; reduce salt.
Flavor booster add-ins: Try a dash of toasted sesame oil, a sprinkle of chili flakes, or drizzle of oyster sauce (if not fully plant-based).
Protein upgrades: Add cooked shredded chicken, shrimp, or diced tofu for a fuller meal.
Extra veggies: Bell peppers, broccoli florets, mushrooms, or bean sprouts all work great.

You might also love dishes like this Best Smothered Chicken Recipe for another hearty dinner idea.

Cooking Time

Here’s how long it takes:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet or wok — to cook ingredients evenly and get a bit of crispiness
Spatula or wooden spoon — for stirring and tossing
Mixing bowl — to whisk the eggs before cooking
Measuring spoons & cups — ensure balanced seasoning

How to Make 20-Minute Fried Rice

Step 1: Prep cold rice and veggies

I always start with rice that has been chilled in the fridge (ideally leftover from the day before). If using vegetables, chop them now so they’re ready to go.

Step 2: Sauté veggies (if using)

In a hot skillet, melt the butter with a splash of oil over medium-high heat. Toss in onions, carrots, peas (or any veggies) and cook for about 2 minutes until just tender.

Step 3: Add garlic and eggs

Once veggies are softened, stir in the minced garlic, then push them aside and pour in the whisked eggs. Scramble them gently and let them mix with the veggies.

Step 4: Add rice and soy sauce

Spread the chilled rice across the skillet, pour in the soy sauce, and toss everything together to coat evenly. Let some rice sit undisturbed so edges crisp a little before stirring again.

Step 5: Adjust seasoning & serve

Taste and season with salt and pepper as needed. Finish with optional garnishes like sliced green onions or sesame seeds, then serve while hot.

Additional Tips for Making this Recipe Better

From my experience, these little tricks make a big difference:

I always refrigerate the rice for several hours so it firms up — that keeps it from getting mushy.
I scramble the eggs gently in the pan to get soft curds rather than overcooking them.
To get some crispy bits, I let parts of the rice sit untouched for 30–60 seconds before tossing.
I keep extras like green onions or sesame seeds ready to sprinkle just before serving.
If I’m scaling up, I cook in batches so the pan isn’t overcrowded (which lowers heat and ruins texture).

How to Serve 20-Minute Fried Rice

This fried rice works beautifully as a side dish or a main course, depending on what you pair it with. Serve it in a shallow bowl (so that crisp edges show), and garnish with sliced green onions, sesame seeds, or a drizzle of sesame oil for shine. You can also present it alongside grilled chicken, stir-fried veggies, or a simple soup for a complete meal.

Nutritional Information

Here’s a rough estimate per serving (based on 6 servings):

Calories: ~282
Protein: ~9 g
Carbohydrates: ~44 g
Fat: ~7 g

Make Ahead and Storage

Storage in fridge

Let the fried rice cool to room temperature, then transfer into an airtight container. It stays good for about 3 days in the fridge.

Freezing

You can freeze leftovers for up to 1 month. Portion into freezer-safe bags or containers.

Reheating

To reheat, warm over medium heat in a skillet (with a splash of oil or water to loosen) until heated through. You can also microwave in short bursts, stirring occasionally to keep texture.

Why You’ll Love This Recipe

Here’s what makes this fried rice one of my favorites:

It’s quick and easy — ready in just 20 minutes.
It’s versatile and forgiving — you can customize with veggies, proteins, or sauces.
It’s great for leftovers — uses chilled rice you already have.
It offers flavor and texture — a balance of soft scrambled eggs and slightly crisp rice edges.
It’s budget-friendly — simple pantry staples yield a satisfying dish.

Ben Carraoli