Peanut Fried Rice

5 from 1 vote

Nov 07, 2026

If there’s a container of leftover rice hanging out in the back of your fridge right now, please don’t toss it, because it’s about to become one of the easiest dinners you’ll make all week. This Peanut Fried Rice gets fried in a hot pan until it’s golden and crispy, then tossed in a warm, garlicky peanut sauce with a little kick from chili crunch and a squeeze of fresh lime. Peanut butter and fried rice might sound like an odd pair, but one bite and you’ll totally get it. It’s nutty, a little spicy, and so, so delicious!

A white bowl of peanut fried rice topped with sesame seeds and chili crisp, served with red chopsticks.

I absolutely love a good peanut sauce, and while noodles usually get all the attention, I’m convinced fried rice might be its perfect match. All those crispy little edges grab onto the sauce, so every forkful is salty, tangy, nutty, and coated in chili crunch. It’s cozy enough to eat straight out of the pan on a lazy night in, but it’s also a great side next to grilled chicken or crispy tofu when you have more people to feed. Want more rice recipes? Try Shrimp Fried Rice Recipe and Big Mac Cabbage and Crispy Rice Bowls.

😍 Why You’ll Love This Peanut Fried Rice

A great use for leftover rice: day-old rice is what makes this recipe work, so it’s the perfect way to use up what’s left from takeout or meal prep.
Crispy and saucy at once: letting the rice sit in the pan undisturbed gives you crunchy, golden pieces that still hold their texture once the sauce goes on.
Mostly pantry staples: peanut butter, soy sauce, rice vinegar and sesame oil are probably already in your cupboard, so there’s very little to shop for.
Easy to build on: it’s satisfying on its own, but it also makes a great base for a fried egg, some leftover chicken, or a handful of frozen veggies.

A bowl of peanut fried rice topped with sesame seeds and chili oil, with chopsticks resting on the rim.

🥜 Ingredients You’ll Need To Make This Peanut Fried Rice

For the peanut sauce

Olive oil: to gently cook the aromatics before the rest of the sauce goes in.
Garlic: softens in the warm oil and gives the sauce a savoury, mellow base.
Fresh ginger: adds warmth and a little zing that keeps the peanut butter from tasting too heavy.
Green onions: the white and light green parts get sautéed with the garlic and ginger for a sweet, oniony flavour.
Peanut butter: both smooth and crunchy work, depending on whether you want a silky sauce or a bit of extra texture.
Low-sodium soy sauce: going low-sodium keeps the final dish from tipping over into too salty.
Sesame oil: adds a toasty, nutty flavour that pairs well with the peanut butter.
Rice vinegar: brightens the sauce and balances out the richness.
Chili crunch: this is where the heat comes from, along with crispy bits of garlic and chili that add more texture to the sauce.
Sesame seeds: add a subtle nuttiness and a little crunch.
Fresh lime juice: wakes everything up and gives the sauce a nice tangy finish.
Water: to thin the sauce out to whatever consistency you like.

For the rice

Leftover cold rice: cooked rice that has chilled in the fridge is drier and firmer, which means it fries up crispy instead of turning mushy.
Untoasted sesame oil or neutral oil: an oil with a higher smoke point is best here, since you want the pan hot enough to get the rice nice and golden.
Peanuts: chopped peanuts sprinkled over the top add one more layer of crunch and make it clear there’s peanut in every bite.

✔ How To Make Peanut Fried Rice

Prepare your ingredients: finely chop the garlic, ginger, and green onions before you begin so everything comes together quickly. I like to use the white and light green parts of the green onions in this recipe, but the green tops work too.

Fry the rice: heat 2 tablespoons of neutral oil or untoasted sesame oil in a large frying pan over medium-high heat.Add your cold, leftover cooked rice and spread into an even layer.Let cook undisturbed for 2–3 minutes, then use a spatula to lift and flip sections of rice. Once golden patches begin to form, gently break up any clumps with your spatula or a wooden spoon. Continue cooking until hot throughout and slightly golden and crispy.Turn off the heat and set aside.

Prepare the peanut sauce: heat the olive oil in a separate medium saucepan over medium heat. Add the garlic, ginger, and green onions, and sauté for about 1 minute, stirring frequently, until fragrant.

Combine the sauce ingredients: reduce the heat to low and add the peanut butter, soy sauce, sesame oil, rice vinegar, and chili crunch. Stir or whisk gently until smooth and well combined.Stir in the sesame seeds and freshly squeezed lime juice. If you prefer a thinner sauce, gradually add 2–3 tablespoons of water until it reaches your desired consistency.

Toss and serve: turn off the heat and pour the peanut sauce over the rice and toss until evenly coated, top with chopped peanuts if desired, and enjoy right away.

A white bowl of peanut fried rice topped with sesame seeds and chives, set on a wooden table with a blue-and-white checkered napkin.

🗒 Variations

Add some protein: toss in shredded rotisserie chicken, cooked shrimp, or crispy pan-fried tofu right before you add the sauce for a heartier meal.
Put an egg on it: a fried egg on top is a great match for the peanut sauce.
More veggies: add a handful of frozen peas and carrots, shelled edamame, or thinly sliced bell peppers to the pan once the rice starts to crisp up.
Extra spicy: add another spoonful of chili crunch or a drizzle of sriracha to the sauce, or serve extra chili crunch on the side so everyone can adjust their own heat.

🗒 Substitutions

Peanut butter: almond butter or cashew butter work well in place of peanut butter. For a nut-free version, use sunflower seed butter.
Soy sauce: tamari or coconut aminos both work if you need a gluten-free option. Coconut aminos is a little sweeter, so you may want an extra squeeze of lime.
Chili crunch: chili oil, sambal oelek, or a pinch of red pepper flakes can stand in for chili crunch, though you’ll lose some of the crispy texture.
Rice: jasmine, basmati, short-grain white, or brown rice all work, as long as the rice is cooked and well chilled before it hits the pan.

🍴 Leftovers? Lucky you.

Leftovers keep well in an airtight container in the fridge for up to three days. The sauce will thicken as it chills, so reheat it in a frying pan over medium heat with a splash of water, stirring for 3 to 4 minutes until heated through. You can also microwave it for 1 to 2 minutes, stirring halfway.

🤔 FAQ’s

Can I use freshly cooked rice?

Cold, leftover rice gives you the best results because it’s drier and firmer, so it crisps up instead of getting gummy. If you only have fresh rice, spread it out on a baking sheet and pop it in the fridge for at least 30 minutes (or the freezer for 15) to dry it out before frying.

Should I use smooth or crunchy peanut butter?

Both work. Smooth peanut butter gives you a silkier sauce that coats the rice evenly, while crunchy adds extra texture. Natural peanut butter works too, just give it a good stir first since the oil tends to separate.

Can I make the peanut sauce ahead of time?

Yes! Make the sauce and store it in an airtight container in the fridge for up to five days. It will thicken as it chills, so warm it gently over low heat with a splash of water before tossing it with the rice.

Is this recipe vegan?

As written, this recipe is vegan, but some chili crunch brands include shrimp or other seafood, so check the label on yours.

Is this recipe gluten-free?

Regular soy sauce contains wheat, so use tamari or coconut aminos and double-check your chili crunch label to make it gluten-free.

👩‍🍳 Hungry For More?

If you loved this Peanut Fried Rice recipe, here are a few more recipes worth keeping on rotation:

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this peanut fried rice recipe (or any recipe of mine) don’t forget to leave a review.