Easy Fried Rice No Veggies – 20-Minute One-Pan

Fried rice without vegetables might seem like a blank canvas, but that's exactly why it works. When you strip away the usual peas and carrots, you're left with the pure essence of the dish: fluffy rice, rich eggs, and that unmistakable savory umami from soy sauce and garlic.

This version is ideal for those who prefer a simple, comforting side or a quick meal that pleases even the most vegetable-averse eaters. It's also a great base for adding your own proteins or sauces later.

The key is using day-old rice and high heat to get that characteristic slightly charred, smoky flavor. Let's get started.

About the Ingredients

4 cups (600g) cooked and chilled jasmine rice

Day-old rice works best because it's drier and less sticky. If using fresh, spread it on a baking sheet and refrigerate for 30 minutes.

3 large eggs

Use fresh eggs for the best texture. You can also use 2 eggs plus 1 egg white for a lighter version.

2 tablespoons (30ml) vegetable oil, divided

Use a high-smoke-point oil like canola or peanut. You can also use sesame oil for extra flavor, but lower the heat.

3 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.

3 tablespoons (45ml) soy sauce

Use low-sodium soy sauce to control salt. Tamari or coconut aminos work for gluten-free.

1 tablespoon (15ml) oyster sauce (optional)

Adds a sweet-savory depth. Substitute with hoisin sauce or extra soy sauce.

1 teaspoon (5g) sugar

Balances the saltiness. You can omit or use honey.

1/2 teaspoon white pepper (or black pepper)

White pepper gives an authentic Chinese takeout flavor. Black pepper is a fine substitute.

2 green onions, thinly sliced

For garnish. You can also use chives or omit if not available.

Tips & Tricks

Use chilled rice

Freshly cooked rice is too moist and will clump. Spread it on a tray and refrigerate uncovered for 30 minutes to dry it out.

Don't overcrowd the pan

Cook in batches if needed to keep the heat high and get that smoky 'wok hei' flavor.

Season in stages

Add soy sauce at the end so it doesn't burn and turn bitter.

Step-by-Step Instructions

1. Prep the rice

If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry. Break up any clumps with your fingers.

2. Scramble the eggs

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat (375°F/190°C). Add the eggs and scramble until just set, about 1 minute. Remove from the pan and set aside.

3. Stir-fry the rice

Add the remaining 1 tablespoon of oil to the pan and increase heat to high (450°F/230°C). Add the rice and press it into a flat layer. Let it sit undisturbed for 1-2 minutes to develop a slight char, then stir-fry for 2-3 minutes.

4. Add garlic and seasonings

Add the minced garlic and stir-fry for 30 seconds until fragrant. Then add the soy sauce, oyster sauce (if using), sugar, and white pepper. Toss to coat the rice evenly.

5. Combine with eggs

Return the scrambled eggs to the pan and break them into small pieces. Toss everything together for another 1-2 minutes until well combined and heated through.

6. Garnish and serve

Remove from heat, sprinkle with sliced green onions, and serve hot.

Delicious Variations

Protein Boost

Add 1 cup of diced cooked chicken, shrimp, or pork in step 4 before the garlic.

Spicy Kick

Add 1 teaspoon of sriracha or chili garlic sauce with the soy sauce.

Buttery Version

Stir in 1 tablespoon of butter at the end for extra richness.

How to Store Fried Rice Recipe No Veggies

Frequently Asked Questions

Try this simple fried rice tonight and let me know how it turns out in the comments below. If you're looking for more easy rice dishes, check out my garlic butter rice or kimchi fried rice.

Fried Rice Recipe No Veggies

Fried Rice Recipe No Veggies: a savory, buttery, eggy rice dish ready in 20 minutes, perfect for picky eaters.

★★★★½ 4.8 (156 ratings)

10 minPrep time10 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 cups (600g) cooked and chilled jasmine rice
• 3 large eggs
• 2 tablespoons (30ml) vegetable oil, divided
• 3 cloves garlic, minced
• 3 tablespoons (45ml) soy sauce
• 1 tablespoon (15ml) oyster sauce (optional)
• 1 teaspoon (5g) sugar
• 1/2 teaspoon white pepper (or black pepper)
• 2 green onions, thinly sliced

📋 Instructions

1. 1Prep the rice — If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry. Break up any clumps with your fingers.
2. 2Scramble the eggs — Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat (375°F/190°C). Add the eggs and scramble until just set, about 1 minute. Remove from the pan and set aside.
3. 3Stir-fry the rice — Add the remaining 1 tablespoon of oil to the pan and increase heat to high (450°F/230°C). Add the rice and press it into a flat layer. Let it sit undisturbed for 1-2 minutes to develop a slight char, then stir-fry for 2-3 minutes.
4. 4Add garlic and seasonings — Add the minced garlic and stir-fry for 30 seconds until fragrant. Then add the soy sauce, oyster sauce (if using), sugar, and white pepper. Toss to coat the rice evenly.
5. 5Combine with eggs — Return the scrambled eggs to the pan and break them into small pieces. Toss everything together for another 1-2 minutes until well combined and heated through.
6. 6Garnish and serve — Remove from heat, sprinkle with sliced green onions, and serve hot.

👨‍🍳 Chef's Note: For the best texture, always use cold, day-old rice. If you're in a hurry, spread fresh rice on a baking sheet and pop it in the freezer for 15 minutes.

Servings: 4

Cuisine: Asian

Course: Side Dish

Nutrition (per serving): 285 kcal · 8g protein · 42g carbs · 9g fat

Written by Kenji Tanaka
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.