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fried rice (gf, df)

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fried rice 1

Updated from the archives

I’m usually a steamed vegetables or steamed rice person. When we go out for Asian food, I just stay away from fried rice. Why? Well… bleh. Also, I’ll be honest, taking an infectious disease class in college really ruined me forever for a lot of restaurant foods. But I did learn that the same things that can lead to foodborne illness in the restaurant can be avoided by making your own fresh at home.

And the result is so much better!

Just look at it! So much better looking than the sweaty beige stuff you get from quick Chinese places. Honestly, making your own fried rice takes just a few minutes, and I think the efforts are absolutely worth the result. In the time it took me to brown and steam potstickers, I had the fried rice done. We’re talking 15 minutes. Max.

Fried rice is one of those great things that can be adjusted however you like it and with whatever you have on hand. Traditionally, fried rice is the Leftovers Reduction Plan in the kitchen. Have a few shrimp leftover from two nights ago? Great. A bit of ham or pork? Great. Half a pepper? Great. You get the idea.

Basically, you just toss in whatever you have on hand and it usually turns out just fine. I usually just buy ingredients for this dish, since I plan my groceries and meals for minimal leftovers, and this is our favorite fried rice combination.

So enjoy your own takeout from home! It’s worth it.

*Note on the recipe: This uses rice that’s already been cooked. If you want, you can even store cooked rice in the freezer and use it when you want it for fried rice. Also, I typically use white rice for this, but you’re welcome to use brown if you prefer.

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Basic Fried Rice

  • Author: One Lovely Life


  • 3c cooked rice
  • 3 eggs, lightly beaten
  • 1c ham
  • 1/2c diced carrots
  • 1/2 bell pepper (any color), diced
  • 2 green onions, diced
  • 1/2c frozen peas (don’t thaw)
  • canola oil
  • soy sauce or gluten free tamari (I use low-sodium)


  1. In a large pan with high sides (or a wok), heat a small drizzle of oil over medium heat. Add eggs and cook, stirring often, until scrambled and set. Remove. Wipe out pan if any crumbs or small pieces remain.
  2. Add another drizzle of oil to pan, increase heat to medium-high and add ham, carrots, bell pepper, and green onions. Cook 3-4 minutes or until vegetables are crisp-tender. Add rice and eggs to pan. Drizzle over 2-3 Tbsp of soy sauce and stir to combine. Taste and add more soy sauce if desired. Stir in frozen peas, heat through and serve.

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  1. i usually don’t like fried rice because of the same reasons you mentioned, but this looks so good! great job! i also saw on your twitter sidebar that you were watching the young victoria and i just had to comment because it’s one of my new favorites. and i don’t have a twitter. hope you enjoy it!

    1. Brittany, it was AMAZING! I loved it. And may or may not have cried through a lot of it. It was SO well done and was just beautiful. I loved it.

  2. oh i’m so glad you enjoyed it! i tell everyone i know about it now. have you read the book? i think it’s called We Two. i checked it out but was too intimidated by the number of pages and teeny tiny words.

  3. This looks really good! I like grating a lot of ginger and stir frying it a bit before adding the rice, so tasty and good for the skin too oh and I also add a few drops of fish sauce (nam pla) to the beaten eggs for a little umami something something and use sesame oil for frying and when im going to add the soy sauce i make a hole in the center and add it there and let it sizzle a bit, nice deep toasty flavor

    Ah! and a tip if anyone has problems with the rice clumping up a little too much in the pan(tends to happen even if you use day old rice or fresh rice cooked in less water), I add to it a tablespoon or so of the beaten eggs and mix it up and dump it in the hot hot pan , it separates every bit of rice! Learned that from a Japanese dude

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