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This Chinese-inspired fried rice recipe is my absolute fave. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
Hey friends! I’m digging back into the blog archives today to share one of my all-time favorite recipes.
My favorite homemade fried rice. ♡
Growing up, our family had a tradition of eating lunch every Saturday at our neighborhood’s favorite local Chinese restaurant. And every single Saturday for lunch, I ordered the same thing — egg drop soup and fried rice, my absolute favorites. This restaurant set the bar high for me early when it comes to how amazing fried rice could be. Theirs was always perfectly al dente with slightly crispy edges, full of rich savory flavors, and loaded up with plenty of extra veggies, eggs, and whatever protein sounded good.
After our favorite restaurant sadly closed over a decade ago, I spent years tinkering around with dozens and dozens of batches of fried rice, attempting to recreate a fried recipe that tasted as good as theirs. And while nothing will ever match the original in my book, this fried rice recipe that I’ve landed on is as close as I’ve come and has been my favorite go-to ever since. It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and SO flavorful and comforting. Thousands of our readers have also made and enjoyed it over the years since. So if you’re looking for a good recipe to try, I hope you’ll enjoy it too.
Let’s make some homemade fried rice!
Fried Rice Recipe | 1-Minute Video
Tips For Making The Best Fried Rice:
Ok, let’s get right to it. Here are the important things I have learned over the years about how to make the best fried rice.
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry (or have an impulse craving for fried rice, which I completely understand ?), just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).
2) Use butter: Yes, butter. I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big slab of butter when they’re making fried rice. It just tastes so much better, and also makes everything brown up perfectly. (Although by contrast to Japanese steak houses, we only use 3 tablespoons for a large batch of rice in this recipe.)
3) Use veggies: This is one of my big pet peeves with lame take-out fried rice — not enough veggies! In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Our local Chinese restaurant always added both white and green onions, too, which I included in this recipe. But feel free to modernize this recipe with some other delicious stir-fried veggies as well!
4) Use toasted sesame oil and oyster sauce: If you do not eat seafood, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way. So even if you’re not into oysters, don’t be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes wonderful in fried rice. (Also note that sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in.)
5) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.
6) Let the rice brown a bit on the bottom: If you’re like me and love your rice to be a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom. It also helps greatly to use a non-stick skillet so that the rice doesn’t stick to the bottom of the pan.
7) Don’t be afraid to add in some extra soy sauce at the end: I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium. So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.
Homemade Fried Rice Ingredients:
Alright, so let’s talk ingredients. To make this fried rice recipe, you will need (affiliate links included):
Cooked, chilled rice: Any kind of white or brown rice will do. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to your hot skillet. Again, freshly-cooked rice will not work well in this recipe.
Eggs: Which add great flavor, texture and protein.
Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).
Garlic: Freshly-minced.
Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you’re using traditional soy sauce.
Oyster sauce: This is a major flavor booster in fried rice and (don’t worry) doesn’t taste like oysters. You can find it in the Asian section of grocery stores, or order it on Amazon.
Toasted sesame oil: The finishing touch in this recipe, which is a must. You can also find it in the Asian section of grocery stores, or order it on Amazon.
Butter: My favorite way to stir fry rice.
How To Make Fried Rice:
To make this homemade fried rice recipe, simply:
Scramble eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.
Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
Serve! Then dish it up and serve nice and warm!
Easy Fried Rice Variations:
The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:
Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice. Or for a shortcut, I like to shred a rotisserie chicken. Or even better, shred leftovers from my favorite baked chicken breasts recipe.
Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.
Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.
Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.
Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.
Kimchi Fried Rice: Fresh kimchi adds a major flavor boost to fried rice. Just chop and stir it in to make kimchi fried rice.
Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.
Also, in lieu of using traditional white rice in this recipe, feel free to make:
Fried Brown Rice: For a healthier twist, feel free to use cooked brown rice in this recipe instead of white rice.
Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
*Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But that said, any pan that you have can work — you may just have to be a bit more vigilant with stirring so that the rice and eggs don’t stick.
This is seriously so good. Finally picked up the oyster sauce at the store last week, woah!!! We make this about every other week, so good and the kids eat the veggies!!!
Going to try this recipe tonight . . . one question/issue with your site: when I print the recipe, I get your ad right in the middle of the Method section (“Hey, I’m Ali . . . etc” Pinterest ad). Ugh!
Oh. My. Gosh. That was perfection. My husband and I moved across the country 6 weeks ago, and part of my vow for starting fresh in a new kitchen was “no buying ingredients I’ll only use once.” I decided in an attempt to not waste food (and to save precious cabinet space), I would no longer be attempting any asian-inspired recipes. I had made too many stir-fry’s, noodle dishes, and fried rices that just didn’t turn out right. And I didn’t want bottles of sauces sitting in a cabinet for years. But then, in a search for dinner ideas, I found your recipe. Your description and experience was convincing. I went to bed thinking about fried rice. I woke up thinking about fried rice. By 10:30am I knew that my previously planned dinner was not going to happen, because I had to try making your fried rice (the pregnancy hormones weren’t helping). I found myself at the store buying soy sauce, oyster sauce, and sesame oil- three things I had vowed I wouldn’t buy this time around. This fried rice was everything I hope to have in fried rice. Delicious, not mushy, not watery, flavorful, satisfying, Mmmmm. I threw in a handful of cashews towards the end to add some extra flair. This rice is going to be a go-to from now on! And I don’t even feel bad about buying all those sauces because now I know they WILL get used. Thank you for you doing your rice research, and sharing this perfect recipe!
OMG! I made the fried rice today & added tofu & it’s the best I have ever tried! This will be my go recipe from now on. Thanks so much! The butter made it!!!
Just made this for my mom and myself and we are scarfed it down. I used shredded cabbage and mushrooms instead of peas and omitted the oyster sauce(mainly because I didn’t have any). I’m going to try this with the sauce next time and am looking forward to seeing how the flavor changes.
This recipe is awesome! I’ve tried making fried rice a few times using a few different recipes and it’s always very blah and disappointing. But yours is so good and definitely a great take-out-fake-out! I’ll definitely be making this again. Thanks for the recipe!
My family loved your recipe! I think the cold rice does make a difference, as you said. Our two daughters asked for thirds! That never happens. Thanks for this wonderful recipe!
Just made the egg fried rice! I used peppers, peas, onions and cucumber ( I felt like I should be enthusiastic ) , and so far it’s had great reviews, thank goodness. Excellent recipie and a really inventive and invitive page! Thanks a lot for all the help ;) #gimmesomeoven
Oh my goodness that was GOOD fried rice! :-D thank you SO MUCH for sharing! I have made a lot of fried rice but this is by FAR my favorite! I’m actually going to SAVE this recipe to my meal planning app!
I can’t believe I didn’t write the Fried rice recipe, it sounds just like me when it come to fried rice and egg drop soup, my favorites, And now General Tso’s too. Thank you, for a great looking recipe, I’m so picky, I’ll go without before eating crap vegetable fried rice. Can’t wait to make this as soon as I get back from store to buy ingredients. Hugs & Kisses for making me happy.
This looks amazing and I can’t WAIT to make it for dinner tonight. When I read your post about fried rice, the first place I thought of was BoLings before I even realized you were in Kansas City (I grew up looooooving their fried rice, too!)
Saw this on pinterest (and of course I was already having a craving for rice). Immediately I opened up cans of corn, peas, and chopped some carrots, drained and mixed them together and froze. Next I made the rice and realized they were no eggs. Flash forward to the next day (we now have eggs, yay!), I begin to cook! I don’t normally cook for anyone other than myself but this turned out great! As I’m typing, I have just finished the rice, now I’m waiting for the rest of dinner to finish. I didn’t have the oils you mentioned and I bet that they would’ve tasted really good, but I’ll definitely have them next time! Thanks for the recipe. I’ll be following this blog for the posts to come.
Making this tonight for my family…very excited!
Wish/suggestion: when you list grocery items at the bottom of your post…it’d be super helpful if it was in grocery categories (produce, meat, dairy, etc.) just a thought! Looking forward to trying more recipes!
I made this last night (minus the oyster sauce) and it was delicious. My veggie-fearing son even loved it and ate several helpings. Thanks for the recipe!
i have made this twice so far. The first time I followed the recipe to a T. It was fantastic! Second time I added chicken and used jasmine rice. It would have been great but the rice was too sticky so it didn’t want to fry like the first time. I agree with the short grain rice and will use that from now on. Thanks for the recipe :)
My family has tried several different recipes and haven’t found any that really struck our fancy. However, this one was fantastic! Not too oily and plenty of flavor! Definitely using this recipe again.
I think you need to put a disclaimer about the Oysters. For some of us who have shellfish allergies the need for caution is paramount. It is the same reason I ask every restaurant I go to if they fry the fish in the same oil as the fries….
Hi Ali – You nailed it with the Fried Rice recipe! I made it for my hubby a week ago and we liked it so much that I made it again for our dear friends last Friday. It was easy to prepare and delicious! I will make it again and post some photos.
Next on my list is your Minestrone recipe:)
Thanks very much for sharing your wonderful recipes!!
This dish was amazing!! My whole family declared it “best fried rice ever”. I think you are absolutely correct in using butter instead of oil because it gave the rice a nice flavour but was not greasy. There wasn’t that feeling left at the top of your mouth. I did use the oyster sauce because I do think it adds a nice depth of flavour to dishes. I also added some leftover roasted chicken for a “one wok meal”. Thanks!!
I cooked your recipe for dinner tonight along with some chicken. My question is, my rice was too moist is there any tricks to prevent this? Thank you in advance
I just made this fried rice for dinner, I followed the recipe to a T. I made the Brown rice a couple days ahead of time and also marinated a couple of chicken breast with soy sauce overnight, that was my only addition (the chicken which I cooked separately and then fried along with the rice and veggies) I do think next time I will add water chestnuts and bean sprouts. Absolutely delishes! My boyfriend said it rivals any Chinese restaurant carry out. Thank You for this recipe.
This is how we learned it in Thailand. Dried rice, you can put it in your oven to dry it. It doesn’t have to be cold. As long as it doesn’t stick, it’s ok. You can add mushrooms, beans, pineapple, broccoli, …
Just start with the hard veggies first. We also add some salt and sugar to get a better balance of all flavours.
Do you have also a nice recipe for yellow currie chicken not to spicy?
I’m pretty sure that Oyster Sauce is made from Oyster mushrooms, not actual oysters.. If you are squeamish about seafood, steer clear of fish sauce.
Dave Bloch —
Pretty sure, huh? Why not check it out first before posting. Oyster sauce is made from oysters or oyster extract so if you have an allergy then you mustn’t use it
I tried your recipe for lunch today and I feel like there was something missing that I can’t put my finger on…a lack of sweetness, maybe. I’m not sure – I’m no good with flavours. It was nice, but it definitely needed something else.
Also, I halved the recipe save the soy and oyster sauce. I guess I just like a lot of flavour!
Thanks for the recipe and the great instructions! It’s the best I’ve found. I reviewed it on my site. I’d love for you to check it out. Thanks again! Here’s the link: https://www.anneopinion.com/?recipe=ham-fried-rice-better-than-takeout
Used this as base for my fried rice. My changes, added broccoli, cabbage and lots of ginger and toasted cashews at the so delicious, almost didn’t use the butter, but was very happy I did. Also used vegetarian oyster sauce, yes there is such a thing.
Soooo.. this post might be over a year old – but someone in my circle posted it on pinterest – and we LOVE fried rice so of course I had to come check it out. You did excellent in describing techniques and why and I can hardly wait to try this recipe out on my family. It is going to take some planning ahead for me since “cold” and “rice” rarely goes hand in hand for me at this time. But I will try! Thank you. I also signed up for your emails. Have a blessed day!
Made this for dinner tonight, it was delicious! I scrambled the egg just using cooking spray instead of butter, and I threw in some chicken and added a bit of sweet chili sauce just because I think it makes anything taste better :) It was my first attempt at fried rice and I consider it very successful!
This is seriously so good. Finally picked up the oyster sauce at the store last week, woah!!! We make this about every other week, so good and the kids eat the veggies!!!
Going to try this recipe tonight . . . one question/issue with your site: when I print the recipe, I get your ad right in the middle of the Method section (“Hey, I’m Ali . . . etc” Pinterest ad). Ugh!
Oh no! Sorry about that. We’re working on redesigning the site so hopefully that will be fixed asap. Thanks for your patience!
Just made this tonight and my family LOVED it! It was so easy, I added chicken to mine and everyone came back for seconds. Thanks for the recipe!
Oh. My. Gosh. That was perfection. My husband and I moved across the country 6 weeks ago, and part of my vow for starting fresh in a new kitchen was “no buying ingredients I’ll only use once.” I decided in an attempt to not waste food (and to save precious cabinet space), I would no longer be attempting any asian-inspired recipes. I had made too many stir-fry’s, noodle dishes, and fried rices that just didn’t turn out right. And I didn’t want bottles of sauces sitting in a cabinet for years. But then, in a search for dinner ideas, I found your recipe. Your description and experience was convincing. I went to bed thinking about fried rice. I woke up thinking about fried rice. By 10:30am I knew that my previously planned dinner was not going to happen, because I had to try making your fried rice (the pregnancy hormones weren’t helping). I found myself at the store buying soy sauce, oyster sauce, and sesame oil- three things I had vowed I wouldn’t buy this time around. This fried rice was everything I hope to have in fried rice. Delicious, not mushy, not watery, flavorful, satisfying, Mmmmm. I threw in a handful of cashews towards the end to add some extra flair. This rice is going to be a go-to from now on! And I don’t even feel bad about buying all those sauces because now I know they WILL get used. Thank you for you doing your rice research, and sharing this perfect recipe!
I am allergic to shellfish, so I am assuming that I can’t use the oyster sauce?? Does it taste as good without it?
Yep, it is slightly different, but it will still taste great!
OMG! I made the fried rice today & added tofu & it’s the best I have ever tried! This will be my go recipe from now on. Thanks so much! The butter made it!!!
Just made this for my mom and myself and we are scarfed it down. I used shredded cabbage and mushrooms instead of peas and omitted the oyster sauce(mainly because I didn’t have any). I’m going to try this with the sauce next time and am looking forward to seeing how the flavor changes.
Ali, much thanks for sharing your recipe. I LOVE fried rice, my favorite is roast pork. will definitely be trying your version.
Hi. This is the best fried rice my husband and I have ever had in our lives. That’s it!
This recipe is awesome! I’ve tried making fried rice a few times using a few different recipes and it’s always very blah and disappointing. But yours is so good and definitely a great take-out-fake-out! I’ll definitely be making this again. Thanks for the recipe!
I’ve loved fried rice ever since my Mom packed it for my school lunches. The classics are the best!
Made this tonite…IT WAS DELICIOUS..Will definitely make this again !)
My family loved your recipe! I think the cold rice does make a difference, as you said. Our two daughters asked for thirds! That never happens. Thanks for this wonderful recipe!
OMG! This is so damn good! Thank you so much for sharing! Fried rice never tasted so good! :)
Just made the egg fried rice! I used peppers, peas, onions and cucumber ( I felt like I should be enthusiastic ) , and so far it’s had great reviews, thank goodness. Excellent recipie and a really inventive and invitive page! Thanks a lot for all the help ;) #gimmesomeoven
Oh my goodness that was GOOD fried rice! :-D thank you SO MUCH for sharing! I have made a lot of fried rice but this is by FAR my favorite! I’m actually going to SAVE this recipe to my meal planning app!
I can’t believe I didn’t write the Fried rice recipe, it sounds just like me when it come to fried rice and egg drop soup, my favorites, And now General Tso’s too. Thank you, for a great looking recipe, I’m so picky, I’ll go without before eating crap vegetable fried rice. Can’t wait to make this as soon as I get back from store to buy ingredients. Hugs & Kisses for making me happy.
OMG you’re right!!! This is better than take-out fried rice, yummy!!!
I just made this recipe for the second time and I love it! Greetings all the way from Germany.
This looks amazing and I can’t WAIT to make it for dinner tonight. When I read your post about fried rice, the first place I thought of was BoLings before I even realized you were in Kansas City (I grew up looooooving their fried rice, too!)
Saw this on pinterest (and of course I was already having a craving for rice). Immediately I opened up cans of corn, peas, and chopped some carrots, drained and mixed them together and froze. Next I made the rice and realized they were no eggs. Flash forward to the next day (we now have eggs, yay!), I begin to cook! I don’t normally cook for anyone other than myself but this turned out great! As I’m typing, I have just finished the rice, now I’m waiting for the rest of dinner to finish. I didn’t have the oils you mentioned and I bet that they would’ve tasted really good, but I’ll definitely have them next time! Thanks for the recipe. I’ll be following this blog for the posts to come.
Thanks for posting this, it was GREAT!! Served it with a simple Orange Chicken :)
this was the most amazing rice I’ve ever had! Thank you so much for this wonderful recipe!!!
We LOVE this recipe! It’s so simple and delicious. It’s been added in our weekly rotation, thank you!!
Making this tonight for my family…very excited!
Wish/suggestion: when you list grocery items at the bottom of your post…it’d be super helpful if it was in grocery categories (produce, meat, dairy, etc.) just a thought! Looking forward to trying more recipes!
I made this last night (minus the oyster sauce) and it was delicious. My veggie-fearing son even loved it and ate several helpings. Thanks for the recipe!
Delicious!!!! Thank you! I added some shredded purple cabbage and celery to your recipe! It turned out great!
i have made this twice so far. The first time I followed the recipe to a T. It was fantastic! Second time I added chicken and used jasmine rice. It would have been great but the rice was too sticky so it didn’t want to fry like the first time. I agree with the short grain rice and will use that from now on. Thanks for the recipe :)
My family has tried several different recipes and haven’t found any that really struck our fancy. However, this one was fantastic! Not too oily and plenty of flavor! Definitely using this recipe again.
This was delicious! It took a lot longer than 15 min. tho!
Made this tonight and all my kids said, “This is better than Kobe’s!” Thank you!
Haha thanks Valerie, glad it’s kid-approved! ; )
This was very good had some boneless pork added to it. My husband does not usually eat things like this and he had seconds!!! A hit thanks
Thanks Wendy, I’m glad your husband enjoyed it so much!
I think you need to put a disclaimer about the Oysters. For some of us who have shellfish allergies the need for caution is paramount. It is the same reason I ask every restaurant I go to if they fry the fish in the same oil as the fries….
Will do. Thanks, Essie!
Hi Ali – You nailed it with the Fried Rice recipe! I made it for my hubby a week ago and we liked it so much that I made it again for our dear friends last Friday. It was easy to prepare and delicious! I will make it again and post some photos.
Next on my list is your Minestrone recipe:)
Thanks very much for sharing your wonderful recipes!!
Ara
Ara, thank you for giving it a try — I’m glad it was a hit with your husband! : ) And thanks for checking out my blog! Cheers : )
looks good but how much does it make?
Thanks! About 4 servings. :)
This dish was amazing!! My whole family declared it “best fried rice ever”. I think you are absolutely correct in using butter instead of oil because it gave the rice a nice flavour but was not greasy. There wasn’t that feeling left at the top of your mouth. I did use the oyster sauce because I do think it adds a nice depth of flavour to dishes. I also added some leftover roasted chicken for a “one wok meal”. Thanks!!
Thanks Josette! And I like that you added some oyster sauce and roasted chicken, yum!
I cooked your recipe for dinner tonight along with some chicken. My question is, my rice was too moist is there any tricks to prevent this? Thank you in advance
I just made this fried rice for dinner, I followed the recipe to a T. I made the Brown rice a couple days ahead of time and also marinated a couple of chicken breast with soy sauce overnight, that was my only addition (the chicken which I cooked separately and then fried along with the rice and veggies) I do think next time I will add water chestnuts and bean sprouts. Absolutely delishes! My boyfriend said it rivals any Chinese restaurant carry out. Thank You for this recipe.
Thanks Debbie, I’m happy to hear that! Water chestnuts and bean sprouts would be excellent additions, nice idea!
Made this today for dinner…added shrimp and broccoli…and used brown rice ….delicious! Husband loved it! Will be making this often!
Thanks Terri, I’m glad it was a hit! : )
This is how we learned it in Thailand. Dried rice, you can put it in your oven to dry it. It doesn’t have to be cold. As long as it doesn’t stick, it’s ok. You can add mushrooms, beans, pineapple, broccoli, …
Just start with the hard veggies first. We also add some salt and sugar to get a better balance of all flavours.
Do you have also a nice recipe for yellow currie chicken not to spicy?
I’m pretty sure that Oyster Sauce is made from Oyster mushrooms, not actual oysters.. If you are squeamish about seafood, steer clear of fish sauce.
Pretty sure, huh? Why not check it out first before posting. Oyster sauce is made from oysters or oyster extract so if you have an allergy then you mustn’t use it
I tried your recipe for lunch today and I feel like there was something missing that I can’t put my finger on…a lack of sweetness, maybe. I’m not sure – I’m no good with flavours. It was nice, but it definitely needed something else.
Also, I halved the recipe save the soy and oyster sauce. I guess I just like a lot of flavour!
Thanks for the recipe and the great instructions! It’s the best I’ve found. I reviewed it on my site. I’d love for you to check it out. Thanks again! Here’s the link: https://www.anneopinion.com/?recipe=ham-fried-rice-better-than-takeout
Thanks Anne, so glad you liked the rice, and it looks so delicious with that ham you added — yum!!
Used this as base for my fried rice. My changes, added broccoli, cabbage and lots of ginger and toasted cashews at the so delicious, almost didn’t use the butter, but was very happy I did. Also used vegetarian oyster sauce, yes there is such a thing.
Yum, I love your take on it Vivienne!
I made this the other day and it was the best fried rice I ever had. The family
loved it! Thanks for a great recipe.
Wow, thank you Deb!!
This was the best fried rice I ever ate! The whole family loved it!
Thanks for the recipe.
Thanks Deb, I’m glad it was a hit with your family!
I made this last night and it is no joke probably some of the best rice I’ve ever had. What a winner!
Thanks so much!
This is yummy. Must try it.
Soooo.. this post might be over a year old – but someone in my circle posted it on pinterest – and we LOVE fried rice so of course I had to come check it out. You did excellent in describing techniques and why and I can hardly wait to try this recipe out on my family. It is going to take some planning ahead for me since “cold” and “rice” rarely goes hand in hand for me at this time. But I will try! Thank you. I also signed up for your emails. Have a blessed day!
Thanks Heather, I appreciate that! I hope you enjoy the recipe, and thanks for signing up! : D
Made this for dinner tonight, it was delicious! I scrambled the egg just using cooking spray instead of butter, and I threw in some chicken and added a bit of sweet chili sauce just because I think it makes anything taste better :) It was my first attempt at fried rice and I consider it very successful!
Thanks Katie, I’m so glad you liked it! Chicken and sweet chili sauce are awesome additions! : )