Jasmine Fried Rice
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Jasmine rice makes some of the best fried rice you’ll ever eat. It’s light, aromatic, and just sticky enough to hold onto all that flavor without turning gummy. I almost always have a bag of jasmine rice in the pantry, and when I want something simple and fast, fried rice hits the spot every time.
The texture and flavor in this version remind me of takeout fried rice, but better because you can control the oil, seasoning, and add-ins. And if you’re like me and tend to have leftover cooked rice or frozen veggies hanging around, this dish becomes even easier.
Why Jasmine Rice Works So Well
Jasmine rice has a nice floral scent and cooks up soft but not mushy. That balance makes it ideal for fried rice recipes where you want a bit of stickiness without turning into a clump. It’s also really forgiving if you make it ahead and store it in the fridge (which I do recommend, more on that below).
Ingredients You’ll Need
- 1 and 1/2 cups jasmine rice (uncooked)
- 3 cups water
- 3 tablespoons vegetable oil
- 2 eggs, beaten
- 1/3 cup soy sauce
- 1 cup frozen peas and carrots, thawed
- 1 green onion, sliced
- 1 teaspoon sesame oil
How to Make Jasmine Fried Rice
Cook the Jasmine Rice
Start by combining the rice and water in a saucepan over medium-high heat. Once it starts boiling, cover the pan, reduce the heat, and simmer for 10 to 12 minutes or until the water is absorbed. Remove the rice from the heat and let it cool.
If you have time, it’s best to make the rice a day ahead. Chilled, leftover rice is firmer and works better for frying because it doesn’t get mushy.
- You can also use a rice cooker instead of cooking it on the stovetop. It’s a hands-off option that consistently makes perfect rice. I’ve used the same rice cooker for over 10 years, and it still works great. THIS IS THE ONE WE OWN FOR OVER A DECADE!~
Scramble the Eggs
Heat vegetable oil in a large skillet over high heat. Add the beaten eggs and cook for about a minute, stirring gently to break them up.
They should be cooked through but still tender.
Add the Cooked Rice
Reduce the heat to medium. Stir in the cooked rice and break up any clumps with your spatula. The rice should heat evenly and start to soak up the flavor from the eggs and oil.
Stir in Vegetables and Soy Sauce
Add the soy sauce, peas, carrots, and sliced green onion. Mix everything together until the rice is evenly coated and the vegetables are warmed through.
I thaw the frozen vegetables before adding them so they don’t release extra moisture.
Finish with Sesame Oil
Turn off the heat and drizzle the sesame oil over the fried rice. Stir it in well making sure its evenly distributed.
That little bit of sesame oil brings everything together and should not be skipped.
Easy Add-Ins and Fried Rice Variations
This recipe is super flexible. If you have leftover chicken, shrimp, or even ham, it’s easy to toss them in for extra protein. I’ve also made a version with pineapple chunks when I want a sweet and savory combo, like my chicken and pineapple fried rice.
Try adding Asian inspired chicken to turn this into a full meal like copycat Panda Express Orange chicken or my crispy sesame chicken recipe.
Trying to eat more veggies? Swap the jasmine rice for cauliflower rice and follow a similar method to my cauliflower chicken fried rice. It’s lower carb but still full of flavor.
Storage Tips
Store any leftovers in an airtight container in the fridge. It keeps well for up to 3 days. I usually reheat it in a skillet with a splash of oil or in the microwave with a damp paper towel to keep it from drying out.
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Jasmine Fried Rice
Ingredients
- 1.5 cups jasmine rice uncooked
- 3 cups water
- 3 tablespoons vegetable oil
- 2 eggs beaten
- 1/3 cup soy sauce
- 1 cup frozen peas and carrots thawed
- 1 green onion sliced
- 1 teaspoon sesame oil
Instructions
- Add the jasmine rice and water to a large saucepan and bring to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and simmer for 10 to 12 minutes until all the water is absorbed. Remove from heat and let the rice cool. If time allows, make the rice the day before and refrigerate it. Cold rice fries up better and holds its shape without getting mushy. You can also use a rice cooker instead of the stovetop if you want a set-it-and-forget-it method.
- In a large skillet, heat the vegetable oil over high heat until hot. Add the beaten eggs and scramble for about 1 minute, stirring gently to break them up but not overcook. Reduce the heat to medium.
- Add the cooled rice to the skillet and use your spatula to break up any large clumps. Stir it into the egg until everything is combined and starting to heat through.
- Add the soy sauce, thawed peas and carrots, and sliced green onion to the skillet. Stir well to evenly coat the rice and mix everything together. Continue to cook, stirring often, until the rice is hot and the veggies are fully warmed. For best texture, thaw the veggies before adding so they don’t release extra water into the pan.
- Remove the skillet from the heat and drizzle with sesame oil. Stir again.
- Serve hot. Leftovers can be stored in the fridge for up to 3 days and reheat well in a skillet or microwave.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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