This fried rice side dish recipe takes just 10 minutes from start to finish, and it’s so simple you might end up making it multiple times a week. It’s quick and easy to make with a gentle seasoning that the kids actually like!
Note: This recipe is meant to be a side dish. If you’re looking for a complete meal, check out shrimp fried rice, khao pad gaior vegetarian fried rice!
This basic dish was a favorite at my Thai restaurant! It’s a great side for Thai stir-fries if you’re tired of plain white rice. We offered it as a side dish alongside fried rice vermicelli—two easy options that go with anything on the table.
A side dish you didn’t know you needed
This side dish is as simple as it gets, and that’s exactly what makes it so useful in the kitchen. It’s not overloaded with sauces or proteins, and that’s intentional.
It’s meant to sit quietly next to your yellow curry seafood or garlic pepper chicken without stealing the spotlight. When plain white rice feels boring, this is the upgrade you didn’t know you needed!
The ingredients are pantry staples that just work. An egg holds everything together, carrots add a little sweetness and crunch, and green onions bring a fresh bite at the end.
My recipe works best with cold, cooked ricepreferably from the day before. Freshly cooked rice tends to get too soft in the pan, so if you have time, stash some in the fridge for the best texture.
It’s done in minutesso why settle for plain rice when you can make this just as fast?
Ingredient Notes
Pick up all the ingredients at your nearest Asian grocery store or market. Scroll down to the recipe card for exact measurements!
- Cooked rice – Use cold, day-old rice for the best texture—fresh rice tends to get mushy in the pan.
- Vegetables – I used carrots and green onions. You can throw in whatever vegetables you have on hand—peas, corn, or even finely chopped green beans.
- Egg
- Light soy sauce
- Salt
- Oil – Use a neutral oil like vegetable, canola, or sunflower oil.
Step-by-step image instructions
Step 1: Heat a wok over medium-high heat and add oil. Crack in the egg and let it cook undisturbed for a few seconds before lightly scrambling it.
Step 2: Add the cold, cooked rice to the wok and toss it with the egg. Stir-fry for about 30 seconds to a minute, breaking up any clumps using the back of your spatula, so the grains separate nicely.
Step 3: Add light soy sauce, salt, and diced carrots. Stir-fry for another 2–3 minutes until the carrots soften slightly but still have a little crunch.
Step 4: Stir in the chopped green onions and give everything one last mix. Cook for another 30 seconds, then turn off the heat. Serve immediately as a side dish with your favorite Thai stir-fry or grilled meat.
Storing and reheating tips
- Store leftovers in an airtight container in the fridge for up to 3 days. Let the rice cool completely before sealing to avoid excess moisture.
- Reheat in a pan over medium heat with a small splash of water or oil—stir gently until warmed through to bring back that just-cooked texture.
- Freeze for later by portioning the rice into freezer bags and flattening them—reheat straight from frozen in a hot pan with a bit of oil.
More rice recipes you’ll love
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Fried Rice Side Dish Recipe
This fried rice side dish recipe is quick and easyready in 10 minutesand a perfect way to add flavor to any meal!
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Heat a wok over medium-high heat and add oil. Crack in the egg and let it cook undisturbed for a few seconds before lightly scrambling it.
1 tbsp oil, 1 egg
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Add the cold, cooked rice to the wok and toss it with the egg. Stir-fry for about 30 seconds to a minute, breaking up any clumps using the back of your spatula, so the grains separate nicely.
2 cups cooked jasmine rice
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Add light soy sauce, salt, and diced carrots. Stir-fry for another 2–3 minutes until the carrots soften slightly but still have a little crunch.
1/2 tbsp light soy sauce, a pinch of salt, 1/4 cup carrots
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Stir in the chopped green onions and give everything one last mix. Cook for another 30 seconds, then turn off the heat. Serve immediately as a side dish with your favorite Thai stir-fry or grilled meat.
2 stalks of green onions
- Use the nutrition card in this recipe as a guideline.
- Use cold, day-old rice for the best texture—fresh rice tends to get mushy in the pan.
- You can customize this recipe with any vegetables you have on hand.
- Side dish: This recipe is meant to be a side dish!
Calories: 310kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 442mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2852IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg