20 Minute Fried Rice Recipe

Ben Carraoli

20 Minute Fried Rice Recipe

I just whipped up this 20-minute fried rice 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.

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Prep Time 10

Cook Time 10

Servings: 6

Ingredients Method Notes

Ingredients

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

Method

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

Notes

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).