One Pot Fried Rice at the Table

A bowl of simple fried rice with veggies with two chopsticks balanced on top and a side of soy sauce

This One Pot Fried Rice is fast, flexible, and built for busy nights when cooking needs to feel simple. Savory rice, soft scrambled eggs, and tons of flavor come together with minimal effort and maximum payoff–and no takeout menu required!

A bowl of easy fried rice with veggies with two chopsticks balanced on top and a side of soy sauce

What is One Pot Fried Rice?

This simple one pot fried rice is a streamlined version of classic fried rice, where everything comes together in a single pot. Instead of cooking rice separately and stir-frying later, the rice absorbs seasoned broth as it cooks, building flavor from the very start.

The result is rice that’s tender but not soggy, coated in savory seasoning, and finished with eggs, butter, and scallions for that unmistakable fried rice feel. It’s fast, flexible, and reliable for weeknights when you want something comforting without babysitting the stove.

Ingredients You Need for this From-scratch Fried Rice Recipe

Rice – We love using speedy-cooking rice because it absorbs flavor quickly and cooks evenly without turning gummy. This shortcut helps keep the texture fluffy while still developing those classic fried rice vibes!
Broth – Using chicken broth instead of water layers in savory depth from the very beginning.
Veggies – A mix of peas, onions, carrots, and green onions adds color, crunch, and a little sweetness. This recipe is forgiving, so it’s a great way to clean out the fridge or freezer!
Flavor Additions – Garlic, soy sauce, and sriracha bring umami, warmth, and just enough heat to keep things interesting. Everything is adjustable, so you can easily tone it down or dial it up.
Sesame Oil – A small amount goes a long way in adding that signature toasted, nutty aroma. This is what helps the rice taste as if it came from a sizzling pan.
Eggs – Eggs add richness and protein while creating soft, savory pockets throughout the rice. Stir them in toward the end to keep them tender instead of rubbery.
Butter – A final swirl of butter melts into the rice and ties all the flavors together. It adds richness and a crave-worthy finish we love.

How to Make One Pot Fried Rice

Build the Base. Combine the rice, broth, vegetables, garlic, soy sauce, sriracha, and sesame oil in a large pot. Make sure everything is evenly distributed so the rice cooks uniformly.
Let It Cook. Bring the mixture to a boil. Then, turn down the heat to cook it until the liquid is absorbed and the rice is tender. Only stir just enough to prevent sticking, but not so much that it turns mushy. When the rice looks plump and the grains are separate and tender, the dish is nearly finished. The vegetables should still be vibrant but slightly soft, too.
Scramble the Eggs. Create space in the center of the pot. Then, crack in the eggs and gently fold them into the hot rice until they’re just set and evenly mixed throughout.
Finish and Flavor. Stir in the butter and green onions, letting the butter melt completely so it coats every grain and adds richness.
Serve and Enjoy. Spoon into bowls while warm and enjoy as-is or topped with your go-to add-ins.

A close up image of easy fried rice with veggies including carrots and peas

Variations on From-scratch Fried Rice

Chicken Fried Rice – Stir in cooked, diced chicken near the end so it warms through without drying out.
Shrimp Fried Rice – Add raw shrimp during the final stretch of cooking and let them cook just until pink and opaque (2-5 minutes, depending on the size).
Vegetable-Loaded Version – Toss in frozen corn, edamame, or diced bell peppers for extra color and texture.
Spicy – Increase the sriracha or finish with chili crisp for more heat and crunch.
Vegan – Skip the eggs and butter, and use vegetable broth instead of chicken broth.
Low-Sodium – Use low-sodium broth and soy sauce so you can control the salt level more precisely.

Can I Store Leftovers?

As fried rice sits, the grains tend to soften as they absorb moisture, so the texture won’t be quite as crisp the next day—but the flavor still holds up amazingly! This makes it great for meal prep, even if the texture changes slightly.

Stored in an airtight container in the refrigerator, leftover fried rice keeps well for up to 4 days and reheats finest in a skillet to bring back some texture.

For longer storage, freeze fried rice for up to 2 months. Simply thaw it overnight in the fridge and reheat it on the stovetop rather than the microwave.

Overhead image of a bowl of easy fried rice with veggies with two chopsticks balanced on top and a side of soy sauce

Common Questions about One Pot Fried Rice

Can I make one pot fried rice with freshly cooked rice?

Yes! We designed this recipe for cooking the rice directly in the pot, so you don’t need leftover rice to make it work!

What kind of rice works finest for fried rice?

Speedy-cooking rice works especially well here, but you can also use jasmine or basmati. You may need to slightly increase the broth and adjust the cooking time to a little bit longer. Keep in mind that basmati will cook up a little fluffy, while jasmine’s texture tends to be a little stickier.

How do I keep fried rice from turning mushy?

First, make sure the liquid is fully absorbed before adding eggs and butter. Also, be sure to avoid over-stirring, which will definitely result in mushy rice!

What should I serve with one pot fried rice?

It works as a main dish, a side, or a base for bowls topped with extra protein or veggies.

More Rice Recipes

If you’re on a rice kick (same!), we have plenty more to try. These recipes are simple, flexible, and reliable for busy nights.

Persian Rice (Tahdig Recipe)
Turmeric Rice
Egg Fried Rice
Vermicelli Rice

a bowl of easy fried rice with eggs with chopsticks on top

the Ayyem kitchenServings: 6 servings

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Skip the takeout menu—this one pot fried rice is packed with savory flavor and comes together easily in one pan. Email

Ingredients

3 cups speedy cooking rice such as Minute Rice
3 1/2 cups chicken broth broth of choice
1 cup frozen green peas
1/2 diced onion
1/2 cup frozen diced carrots
4 cloves minced garlic
3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons Sriracha more or less to taste
2 eggs
2 tablespoons butter
Green onions for garnish

Instructions

In a large heavy bottom pot add all the ingredients except for the eggs, butter, and green onions.3 cups speedy cooking rice, 3 1/2 cups chicken broth, 1 cup frozen green peas, 1/2 diced onion, 1/2 cup frozen diced carrots, 4 cloves minced garlic, 3 tablespoons soy sauce, 2 teaspoons sesame oil, 2 tablespoons Sriracha
Bring to a boil. Cover, and reduce heat to low. Cook for 10-12 minutes or until liquid is absorbed and rice is cooked.
Make a small hole in the center of the pot. Add eggs. Gently stir until the eggs are cooked through. Add butter and green onions. Stir to combine. Serve immediately!2 eggs, 2 tablespoons butter, Green onions for garnish