Easy Fried Rice with Parboiled Rice

Easy Fried Rice with Parboiled Rice is a simple homemade version of a takeout favorite made with fluffy rice, scrambled eggs, peas and carrots, and a little sesame oil. Parboiled rice stays firm and separate in the skillet, making it a great choice when you want fried rice that does not turn sticky or mushy.

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I like making this recipe when I need an easy side dish for dinner or want to use up rice already in my refrigerator. The onions, garlic, vegetables, and eggs add plenty of flavor, while the sesame oil gives the rice that familiar takeout taste.

I usually serve it with my Easy Sesame Chicken, Hawaiian Chicken, or Easy Firecracker Chicken. It is one of those simple recipes I can change based on what I have in the kitchen.

Why I Love This Recipe

• Parboiled rice holds its shape. The grains stay firm and separate instead of turning sticky in the skillet.
• It uses simple ingredients. Eggs, onions, canned peas and carrots, soy sauce, and sesame oil are easy to keep on hand.
• It is a good way to use leftover rice. Cold, cooked rice is perfect for making fried rice.
• It comes together quickly. Once the rice is cooked and chilled, the rest of the recipe takes very little time.
• You can add other vegetables or protein. It is easy to customize with what your family enjoys.
• It goes with many different dinners. Serve it alongside chicken, beef, shrimp, or other favorite takeout-style dishes.

Why Parboiled Rice Is Good for Fried Rice

Parboiled rice is a good choice for fried rice because the grains tend to stay firmer and more separate during cooking.

That matters because fried rice should have individual grains that can be tossed with vegetables, eggs, and sauce. Rice that is overly soft or sticky can clump together and become mushy in the skillet.

I used parboiled rice because it was what I had on hand, but I liked how well it held up while cooking. Long-grain white rice or brown rice also works, but parboiled rice is especially useful when you want a firm texture.

Ingredients for Fried Rice with Parboiled Rice

This homemade fried rice recipe uses simple ingredients that add plenty of flavor without requiring a complicated sauce.

Sesame oil: Adds the distinctive flavor that makes homemade fried rice taste more like takeout. I would not skip it.

Cooked parboiled rice: The rice should be cooked in advance and chilled before frying. Long-grain white rice or brown rice can also be used, but parboiled rice helps the grains stay separate.

Vegetable oil: Used to cook the onions and garlic. Another neutral cooking oil can be substituted.

Onions: Finely diced onions add savory flavor and soften as they cook in the skillet.

Minced garlic: Adds flavor to the vegetables and rice. Fresh minced garlic or jarred minced garlic both work.

Eggs: The eggs are scrambled directly in the skillet and mixed into the rice.

Canned peas and carrots: These make the recipe quick and easy because the vegetables are already prepared. Drain them before adding them to the skillet. Frozen peas and carrots can also be used if thawed.

Soy sauce: Gives the rice its savory flavor. I prefer low-sodium soy sauce, but regular soy sauce also works.

How to Cook Parboiled Rice for Fried Rice

Start by cooking the parboiled rice according to the package directions.

For this recipe, you need about 3 to 4 cups of cooked rice. As a general guideline, cook 1 cup of dry parboiled rice with about 2 cups of water for approximately 20 minutes, but check your package because cooking instructions can vary.

After the rice is cooked, fluff it with a fork and let it cool. Refrigerate it until you are ready to make fried rice.

Cold rice works best because it is firmer and less likely to clump together while frying.

If you forgot to cook the rice ahead of time, freshly cooked rice can still work. Spread it onto a baking sheet or large plate so it can cool and release excess steam before adding it to the skillet.

How to Make Fried Rice with Parboiled Rice

Once the rice is cooked and chilled, this recipe comes together quickly in a large skillet or wok.

Serve immediately. Spoon the fried rice onto plates or into bowls while hot.

Cook the onions. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onions and cook until translucent.

Add the garlic. Stir in the minced garlic and cook for about 1 minute, until fragrant.

Add the vegetables. Stir the drained peas and carrots into the skillet.

Scramble the eggs. Move the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then stir them into the vegetables.

Add the sesame oil and rice. Pour in the sesame oil, then add the cold, cooked parboiled rice. Stir quickly to combine.

Warm the rice. Cook for 1 to 2 minutes, stirring until the rice is warmed through.

Add the soy sauce. Stir in the soy sauce until everything is evenly combined.

Pro Tips for the Best Fried Rice

• Cook the rice in advance. Chilled rice fries better than freshly cooked rice.
• Fluff the rice before adding it to the skillet. Use a fork to separate any clumps.
• Drain the peas and carrots well. Too much liquid can make the fried rice soft.
• Use a large skillet or wok. The rice needs enough room to move around without overcrowding the pan.
• Cook the garlic briefly. About 1 minute is enough to bring out the flavor without burning it.
• Do not skip the sesame oil. It adds the familiar flavor that makes this fried rice taste like your favorite takeout dish.
• Do not keep cooking the rice too long. Once the rice is warmed through and the soy sauce is mixed in, remove it from the heat.
• Serve extra soy sauce at the table. Everyone can add a little more if they like.

Serving Suggestions

I usually serve this parboiled rice fried rice as a side dish with easy chicken dinners.

Try it with:

• Easy Sesame Chicken
• Easy Orange Chicken
• Easy Firecracker Chicken
• Teriyaki chicken
• Grilled chicken
• Beef and broccoli
• Shrimp
• Egg rolls or spring rolls

You can also add cooked chicken, shrimp, or beef directly to the fried rice to make it more filling.

Recipe Variations

• Add chicken. Stir in cooked diced or shredded chicken.
• Use shrimp. Add cooked shrimp near the end of cooking.
• Add more vegetables. Try broccoli, bell peppers, green onions, or corn.
• Use brown rice. Cook and chill the brown rice before adding it to the skillet.
• Try long-grain white rice. It works well as long as it is cooked and cooled first.
• Add another egg. If you like more scrambled egg in your fried rice, add an extra one.
• Make it spicy. Add a little sriracha or crushed red pepper flakes.
• Use low-sodium soy sauce. This lets you control the saltiness more easily.

How to Store Leftovers

Store leftover fried rice in an airtight container in the refrigerator.

When you are ready to serve it again, reheat it in a skillet or microwave until hot. A small splash of water can help loosen the rice if it has dried out.

Frequently Asked Questions

Easy Dinners to Serve with Fried Rice

Pair this homemade fried rice with easy sesame chicken, orange chicken, and other flavorful family dinners.

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