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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.
I love this recipe!! I have made it twice now and it is quickly becoming one of my favorites! Today I subbed edamame for peas…OMG! So good. Next time I think I may add shrimp! Thanks for sharing!
Loved this recipe! Have made it a few times now and only change I made was to add a pinch of sugar last minute of cooking. Even better the next day. Thanks for sharing :)
Hayley @ Gimme Some Oven —
Thanks for sharing with us Barb, we’re happy to hear that! :)
Made this for dinner tonight. Soooooo yummmm!
Although I skipped the egg and oyster sauce. But so yummmm. Definitely better than the restaurant version. I also added some corn.
Making this again and soon. Thank you for sharing!
Hayley @ Gimme Some Oven —
You’re so welcome Ninada, we’re happy you enjoyed it! :)
I can’t wait to try this tonight! My hubby loves chicken fried rice and I’ve been researching recipes. I think it’ll go perfect with my honey glazed wings!
This looks amazing! I was wondering, can I use fish oil in place of oyster sauce?
Hayley @ Gimme Some Oven —
Thanks Joseline, we hope you like it! But did you mean to say fish sauce instead of oyster sauce? While fish sauce would probably work fine, we wouldn’t replace the oyster sauce with fish oil.
This is the REAL deal. Best fried rice recipe on the internet, the only thing I do different is add about half a Tablespoon of fish sauce and Sriracha. Thanks for the recipe
Hayley @ Gimme Some Oven —
Thanks so much Lucas, we’re happy you loved this! :D
I’ve been making fried rice for years and always felt like it was missing something… This recipe fixed what was missing! Seriously, it was sooooo good!! Thank you so much for sharing!
Hayley @ Gimme Some Oven —
Aww you’re so sweet Julie, thank you – we’re so happy you enjoyed this!
I’ve made this several times now and it always turns out great, so I wanted to say thanks. I also want to encourage any who might be skeptical to give the oyster sauce a try. I loathe fish/seafood of all kinds but I love using oyster sauce in Asian/Asian-inspired dishes. I sometimes add some finely chopped ginger with the onion, too. Thanks, again, for sharing!
Hayley @ Gimme Some Oven —
Thank you Fullerton, we’re happy you like the recipe!
Hi!
Found your link on Pinterest. Found it because I was looking for some great fried rice pictures, too! Yes, I am an equally passionate lover of fried rice. I, too, have explored far and wide for insight on how to make restaurant style or better fried rice. And inevitably learned some things.
I learned about the sesame oil, about the butter, about using yesterday’s cooked rice, and a few other things as well. The butter, though, I add when I’m making Indian fried rice and then it works like magic. I also ordered a true Chinese carbon steel wok on Amazon, organic naturally brewed soy and all that. My results have improved over time!
Nice to see you are a fried rice lover and took matters into your own hands for great fried rice.
Happy cooking!
– Pushkaraj Pophalikar
Hayley @ Gimme Some Oven —
Thanks for sharing these fried rice tips with us Pushkaraj!
This looks delicious! I have been looking for freezer meals to make ahead of time. Have you ever tried freezing this recipe and reheating it later? If not, what do you suggest would be the best way to go about doing that? I’m new to freezer meals so I haven’t figured out yet how to translate a regular recipe in to being a freezer meal. Thanks!
Hayley @ Gimme Some Oven —
Thanks Michelle, we hope you enjoy the recipe! And yes, you can definitely freeze this! :) We love following these steps and tips for freezing:
I made this fried recipe today and it is delicious! I didn’t change a thing it’s perfect the way it is. You can add meat if you want but I liked it this way.
Hayley @ Gimme Some Oven —
Thanks for sharing Donna, we’re happy you enjoyed this! :)
This is fantastic! There wasn’t any left after everyone had seconds! I did not have any fresh carrots on hand, so I just used 1 cup of frozen peas and carrots that was in my freezer-I’m sure it’s even better with fresh! I love soy sauce, but I only used 3 Tbsp, because I had some leftover ham I wanted to use up, and did not want it to taste too salty-it was perfect! My family said they could eat this every day.
Hayley @ Gimme Some Oven —
Thanks Cyndie, we’re so glad this was a hit with your family! :D
Hayley @ Gimme Some Oven —
Thanks Cyndie, we’re so happy you and your family enjoyed it! :)
thank you for the easy, awesum fried rice recipe. I always liked fried rice but never tried to make it for whatever reason. that was so simple and so good.
Hayley @ Gimme Some Oven —
You’re very welcome, we’re so happy you enjoyed this! :)
I’ve made this at least two (maybe even three) times now, and I love this recipe so much! It differs greatly from almost all other fried rice recipes I’ve tried, and this version is by far my favorite. Next time I make it I’m probably going to use edamame instead of peas for a twist. Thank you so much for a fabulous recipe ;)
Hayley @ Gimme Some Oven —
Thanks Ana, we’re so happy you like the recipe and we think edamame would be great in this! :)
Hello the oyster sauce is exactly for what ? Flavor or color? Also I’m allergic to shellfish . And if I like the rice dark can I add sauce to make it dark? Thanks for all your recipes , you Rock!
Hayley @ Gimme Some Oven —
Hi Michelle, it’s for flavor. :) But you can actually use a vegetarian version of oyster sauce if you’d like, or just skip it altogether. We hope you enjoy!
So, I’m always a little skeptical when cooking a recipe that someone else absolutely loves… Since everyone’s taste buds are different and what not. But… O.M.G. This is seriously the best fried rice I’ve ever had!!!!! Super kudos to making this amazing recipe.. that little bit of sesame oil at the end is what makes it perfect. You get the aroma as you’re mixing it in then one bite layer, you’re in love ?
Hayley @ Gimme Some Oven —
Thanks so much for your sweet words about this recipe Danielle, we’re happy you love it! :D
Sounds like a great recipe. Looking forward to trying it this weekend. The oyster sauce addition intrigues me.
You nailed it on the head by using cold rice. I’m filipino and grew up eating rice every day of my life. My mother who was a fabulous maker of the fried rice always used cold rice. Never hot rice. That is such a simple and fundamental key that so many people overlook.
Have made this so many times now, I thought I should finally leave a comment… Oh, yes, in our house, it is definitely a big deal! Sometimes we add meat, sometimes not. Often make extra rice on any given day that rice is on the menu, then freeze the extras, and use that. Great recipe, super tasty, thanks so much :)
Hayley @ Gimme Some Oven —
Thanks for commenting Christin, we’re glad you and your family enjoy the recipe! :D
Ali, Made this for the first time and it turned out to be everything you said. It is so much better than in a restaurant. Absolutely delicious!! 5-starz kid.
OMG! This is the recipe I have been searching forever for. My rice always turned out a wee bit mushy. Obviously, because I didn’t use your tricks. I am making it as I write this, for the second week in a row.
Thank you so much and I look forward to trying more of your recipes….Michelle
Hayley @ Gimme Some Oven —
Thanks Michelle, we’re so happy you enjoyed this! :)
This recipe is GREAT! Makes a great side with a lot of things. I use a little Thai sweet Chili sauce instead of oyster sauce. Dash of Siracha. Thanks a million for my new “favorite” recipe.
Ali, you have made my Chinese cooking career come true. Thank you so much for taking the time to share your recipe for fried rice. I love to cook and have never been able to come up with a flavour for fried rice that comes close. I always thought there was some magic ingredient that the Chinese restuarants guarded with their lives. I had almost given up until lately I have had this urge to try to take on Chinese food again. Chow mein, chop suey, even spring rolls have all been conquered but fried rice has been my nemesis. I followed your recipe to the letter because you seemed sincere and I had nothing to lose. When I told my girl friend I wanted to make Chinese food for her she actually rolled her eyes so I was under the gun. Imagine my delite when she looked up from her meal and said this was the best fried rice she had ever tasted. Never mind anything else on the table, “This fried rice is the best I have ever had”. Ali, thank you,thank you, thank you. You have allowed me to feel like Chinese food is just another meal that I can confidently prepare for the ones I love.
Hayley @ Gimme Some Oven —
Mike, thank you so much for sharing with us, what a sweet story! Needless to say, you’re very welcome, and we’re so happy you and your girlfriend loved this! :D
Okay, you’ve convinced me to try. My middle son has been asking for take out for a WEEK but I just can’t stomach the $10 per person price tag too often that goes with the local eateries. We have a family of 5. So I’m going for it. However, I prefer chicken, he wants shrimp, hubs will eat whatever. At what point would you add the protein of choice? Do you know if you season the seafood/chicken with anything as well to incorporate with this so that it’s just not a cooked cube of meat?
Hayley @ Gimme Some Oven —
Awesome April, we hope you and your family love it! For chicken, we would recommend following this recipe (if you have the time)! For the shrimp, we would just season with salt and pepper, and you could sauté it in sesame oil for extra flavor. After your rice has been fried, add your cooked protein when you add the green onions, sesame oil and scrambled eggs. We hope this helps!
I’d really like to make this tonight and I have all the ingredients but the frozen peas. Would canned peas work? If so, how? Thanks!
Hayley @ Gimme Some Oven —
Hi Brandi! We think you could use canned peas, we just wouldn’t add them until the last 5 min or so of the recipe (they won’t need quite as long to cook), and you don’t want them to get mushy. We hope this helps, and that you enjoy!
Yay! Fried rice is one of my very favorite foods! And just like you, I fell in love with it at a neighborhood restaurant when I was a kid. It’s hard to find good fried rice like that anymore. Your recipe looks perfect! I’ll definitely be making this!
Hayley @ Gimme Some Oven —
Awww, well we hope you love this recipe Tricia! :)
I made this last night and it was fantastic! With the (chinese) stewed pork mixed in and a bit of chicken broth with the soy sauce. Now there is absolutely no going back to the mass produced, coin flip of edibility that is take-out.
Hayley @ Gimme Some Oven —
Thanks for sharing with us Andrea — we’re so glad you enjoyed it! :)
I love this recipe! I have made it three time so far, and it was a success every time. Even my sons who don’t like eggs eat this, because it would not be fried rice without the scrambled eggs! Thank you very much for sharing!
Hayley @ Gimme Some Oven —
Thanks Karima! We’re so happy you and your sons enjoy this! :)
That is a nice recipe, but I have to take issue with it on one count, your choice of veggies. I know that you have recreated the American Style fried rice of Chinese restaurants. My issue is that you have created a bowl of carbohydrates. You obviously can’t do anything about the rice except that keeping it in the fridge overnight probably improves the result. Carrots and peas both contain carbohydrates. Substituting Bok Choy, shredded Napa cabbage, white cabbage or red cabbage for the carrots and peas would increase the nutritional value of the result although not the party color that carrots and peas add. Water chestnuts or celery thinly sliced can be added for crunch. Without the sweetness of the carrots and peas, the use of the oyster sauce to flavor the result becomes more important. Just my two cents in an effort to bring down the carbohydrate content of the recipe. Can you tell that I just came from a nutrition lecture where they demonstrated the link between obesity and carbohydrates? By the way in the same lecture they said it is okay to use butter. No link between fats and heart disease or obesity.
Hayley @ Gimme Some Oven —
Thanks for your feedback Stephen — we will definitely give this a try with some shredded cabbage or bok choy next time!
I made your delicious fried rice for my husband and 2 college aged sons. They absolutely loved it and every bit of it was eaten(in one setting)!It was served with Hunan Chicken and they all agreed that the rice was the best tasting of the two dishes. It was also way better tasting than our local Chinese restaurant and much healthier!! Thank you for writing an inspiring recipe that was easy to follow and meets the needs of my family. I will continue to include this dish every time my family has cravings for Chinese. Thanks again?
Hayley @ Gimme Some Oven —
Thank you for sharing Debra! We’re happy to hear this was a hit with you and your family! :D
We had a foreign exchange student that made fried rice this way with two exceptions. One, she added garlic when cooking the onions and veggies and two she mixed some of the egg whites in with the rice before she put the rice in the skillet. I’m not sure, but I think that might be what makes it brown and crunchy on the outside (along with the butter)
About to try this recipe. Looks amazing, so good in fact that I sold a video game to buy the sesame oil. Will post as soon as I’m done eating to give my review!!
Hayley @ Gimme Some Oven —
That’s too funny Chris! We sure do hope you love it! :D
Will absolutely not be ordering fried rice from restaurants again. Two words. So. Good. I love it my wife loves it and my dog wants to love it, but I’m using the onion as an excuse not to share!!
Hayley @ Gimme Some Oven —
Thanks Chris — that’s such a nice compliment! We’re so glad you and your wife enjoyed the recipe! :)
Have been wanting to try out this recipe for a long time now having bookmarked it a while ago. Tried it out today & O Boy, it was EXCELLENT.. Yummy & delicious.. Followed d recipie to the dot. The flavours are awesome & the aroma authentic Chinese . Hubby was super impressed.. Thanks a ton ?
I love this recipe!! I have made it twice now and it is quickly becoming one of my favorites! Today I subbed edamame for peas…OMG! So good. Next time I think I may add shrimp! Thanks for sharing!
Thank you Chelsea, we’re so glad to hear that! :D
Loved this recipe! Have made it a few times now and only change I made was to add a pinch of sugar last minute of cooking. Even better the next day. Thanks for sharing :)
Thanks for sharing with us Barb, we’re happy to hear that! :)
Made this for dinner tonight. Soooooo yummmm!
Although I skipped the egg and oyster sauce. But so yummmm. Definitely better than the restaurant version. I also added some corn.
Making this again and soon. Thank you for sharing!
You’re so welcome Ninada, we’re happy you enjoyed it! :)
Made this just a couple hours ago using Jasmine rice. Wish I’d have taken a picture before serving because there is none left now. Excellent recipe!
Aww, we’re so happy you liked it Bill, thanks for sharing! :D
I had never made fried rice until tonight and used this recipe…it was absolutely amazing! Thank you for sharing!
Awesome Marianne, we’re so happy you liked it!
can I use crumbled tofu instead of eggs?
You definitely could Anjana, we hope you enjoy the recipe! :)
I can’t wait to try this tonight! My hubby loves chicken fried rice and I’ve been researching recipes. I think it’ll go perfect with my honey glazed wings!
Thanks Chloelle, we hope you guys enjoy it! :)
Great recipe, very similar to my own. I do make bacon variety and use the bacon grease. TASTY!! CHEERS, CC
Thank you, we’re glad you’re a fan! :)
This looks amazing! I was wondering, can I use fish oil in place of oyster sauce?
Thanks Joseline, we hope you like it! But did you mean to say fish sauce instead of oyster sauce? While fish sauce would probably work fine, we wouldn’t replace the oyster sauce with fish oil.
Best compliment from my daughter who is a very picky eater: “Mom, this is so… yummy, since when can you cook Chinese?” :-)
That’s too funny Claudia, and your daughter sounds so adorable! We’re happy this was a hit with her – thanks for sharing! :D
This is the REAL deal. Best fried rice recipe on the internet, the only thing I do different is add about half a Tablespoon of fish sauce and Sriracha. Thanks for the recipe
Thanks so much Lucas, we’re happy you loved this! :D
I’ve been making fried rice for years and always felt like it was missing something… This recipe fixed what was missing! Seriously, it was sooooo good!! Thank you so much for sharing!
Aww you’re so sweet Julie, thank you – we’re so happy you enjoyed this!
I’ve made this several times now and it always turns out great, so I wanted to say thanks. I also want to encourage any who might be skeptical to give the oyster sauce a try. I loathe fish/seafood of all kinds but I love using oyster sauce in Asian/Asian-inspired dishes. I sometimes add some finely chopped ginger with the onion, too. Thanks, again, for sharing!
Thank you Fullerton, we’re happy you like the recipe!
Hi!
Found your link on Pinterest. Found it because I was looking for some great fried rice pictures, too! Yes, I am an equally passionate lover of fried rice. I, too, have explored far and wide for insight on how to make restaurant style or better fried rice. And inevitably learned some things.
I learned about the sesame oil, about the butter, about using yesterday’s cooked rice, and a few other things as well. The butter, though, I add when I’m making Indian fried rice and then it works like magic. I also ordered a true Chinese carbon steel wok on Amazon, organic naturally brewed soy and all that. My results have improved over time!
Nice to see you are a fried rice lover and took matters into your own hands for great fried rice.
Happy cooking!
– Pushkaraj Pophalikar
Thanks for sharing these fried rice tips with us Pushkaraj!
This looks delicious! I have been looking for freezer meals to make ahead of time. Have you ever tried freezing this recipe and reheating it later? If not, what do you suggest would be the best way to go about doing that? I’m new to freezer meals so I haven’t figured out yet how to translate a regular recipe in to being a freezer meal. Thanks!
Thanks Michelle, we hope you enjoy the recipe! And yes, you can definitely freeze this! :) We love following these steps and tips for freezing:
I made this fried recipe today and it is delicious! I didn’t change a thing it’s perfect the way it is. You can add meat if you want but I liked it this way.
Thanks for sharing Donna, we’re happy you enjoyed this! :)
This is fantastic! There wasn’t any left after everyone had seconds! I did not have any fresh carrots on hand, so I just used 1 cup of frozen peas and carrots that was in my freezer-I’m sure it’s even better with fresh! I love soy sauce, but I only used 3 Tbsp, because I had some leftover ham I wanted to use up, and did not want it to taste too salty-it was perfect! My family said they could eat this every day.
Thanks Cyndie, we’re so glad this was a hit with your family! :D
Thanks Cyndie, we’re so happy you and your family enjoyed it! :)
thank you for the easy, awesum fried rice recipe. I always liked fried rice but never tried to make it for whatever reason. that was so simple and so good.
You’re very welcome, we’re so happy you enjoyed this! :)
I’ve made this at least two (maybe even three) times now, and I love this recipe so much! It differs greatly from almost all other fried rice recipes I’ve tried, and this version is by far my favorite. Next time I make it I’m probably going to use edamame instead of peas for a twist. Thank you so much for a fabulous recipe ;)
Thanks Ana, we’re so happy you like the recipe and we think edamame would be great in this! :)
Can I use oil instead of butter? Got a brother whos allergic.
Yes, that should be fine, we hope you and your brother enjoy! :)
Hello the oyster sauce is exactly for what ? Flavor or color? Also I’m allergic to shellfish . And if I like the rice dark can I add sauce to make it dark? Thanks for all your recipes , you Rock!
Hi Michelle, it’s for flavor. :) But you can actually use a vegetarian version of oyster sauce if you’d like, or just skip it altogether. We hope you enjoy!
So, I’m always a little skeptical when cooking a recipe that someone else absolutely loves… Since everyone’s taste buds are different and what not. But… O.M.G. This is seriously the best fried rice I’ve ever had!!!!! Super kudos to making this amazing recipe.. that little bit of sesame oil at the end is what makes it perfect. You get the aroma as you’re mixing it in then one bite layer, you’re in love ?
Thanks so much for your sweet words about this recipe Danielle, we’re happy you love it! :D
Great recipe, made this tonight, turned out great
Thanks JoAnn, we’re so happy you enjoyed it!
Fried rice was the most easiest meal I ever made even added chicken to the dish 5 star meal! Will make again for sure!
We’re glad you enjoyed this Nicholas! :)
I made it today and it was so GOOD!!! Is the first time that I really liked the fried rice I made. Simple, easy and so tasty!!!
Thanks Ann, we’re so glad you enjoyed it!
Sounds like a great recipe. Looking forward to trying it this weekend. The oyster sauce addition intrigues me.
You nailed it on the head by using cold rice. I’m filipino and grew up eating rice every day of my life. My mother who was a fabulous maker of the fried rice always used cold rice. Never hot rice. That is such a simple and fundamental key that so many people overlook.
Thank you so much, we hope you enjoy it! :D
Have made this so many times now, I thought I should finally leave a comment… Oh, yes, in our house, it is definitely a big deal! Sometimes we add meat, sometimes not. Often make extra rice on any given day that rice is on the menu, then freeze the extras, and use that. Great recipe, super tasty, thanks so much :)
Thanks for commenting Christin, we’re glad you and your family enjoy the recipe! :D
Ali, Made this for the first time and it turned out to be everything you said. It is so much better than in a restaurant. Absolutely delicious!! 5-starz kid.
Thanks Dave, we’re so happy you loved it! :)
OMG! This is the recipe I have been searching forever for. My rice always turned out a wee bit mushy. Obviously, because I didn’t use your tricks. I am making it as I write this, for the second week in a row.
Thank you so much and I look forward to trying more of your recipes….Michelle
Thanks Michelle, we’re so happy you enjoyed this! :)
This recipe is GREAT! Makes a great side with a lot of things. I use a little Thai sweet Chili sauce instead of oyster sauce. Dash of Siracha. Thanks a million for my new “favorite” recipe.
Thanks Jackie, we’re glad you enjoy it! :)
Ali, you have made my Chinese cooking career come true. Thank you so much for taking the time to share your recipe for fried rice. I love to cook and have never been able to come up with a flavour for fried rice that comes close. I always thought there was some magic ingredient that the Chinese restuarants guarded with their lives. I had almost given up until lately I have had this urge to try to take on Chinese food again. Chow mein, chop suey, even spring rolls have all been conquered but fried rice has been my nemesis. I followed your recipe to the letter because you seemed sincere and I had nothing to lose. When I told my girl friend I wanted to make Chinese food for her she actually rolled her eyes so I was under the gun. Imagine my delite when she looked up from her meal and said this was the best fried rice she had ever tasted. Never mind anything else on the table, “This fried rice is the best I have ever had”. Ali, thank you,thank you, thank you. You have allowed me to feel like Chinese food is just another meal that I can confidently prepare for the ones I love.
Mike, thank you so much for sharing with us, what a sweet story! Needless to say, you’re very welcome, and we’re so happy you and your girlfriend loved this! :D
Okay, you’ve convinced me to try. My middle son has been asking for take out for a WEEK but I just can’t stomach the $10 per person price tag too often that goes with the local eateries. We have a family of 5. So I’m going for it. However, I prefer chicken, he wants shrimp, hubs will eat whatever. At what point would you add the protein of choice? Do you know if you season the seafood/chicken with anything as well to incorporate with this so that it’s just not a cooked cube of meat?
Awesome April, we hope you and your family love it! For chicken, we would recommend following this recipe (if you have the time)! For the shrimp, we would just season with salt and pepper, and you could sauté it in sesame oil for extra flavor. After your rice has been fried, add your cooked protein when you add the green onions, sesame oil and scrambled eggs. We hope this helps!
It sure looks fantastic,Im definately going to make it friday nd saturday special
Thanks Marlene. We hope you enjoy! :)
I’d really like to make this tonight and I have all the ingredients but the frozen peas. Would canned peas work? If so, how? Thanks!
Hi Brandi! We think you could use canned peas, we just wouldn’t add them until the last 5 min or so of the recipe (they won’t need quite as long to cook), and you don’t want them to get mushy. We hope this helps, and that you enjoy!
Thanks for all the general tips at the beginning. This is delicioso!!1
You’re welcome Jan — we’re so happy you liked it! :)
I am making this for the second time this month. This is a superhit at our home. Thanks a lot. Take care.
Thanks for sharing with us Razia — we’re so happy to hear that! :)
Could you use Saffron rice instead? I can eat that easier than other rice for some reason.
Thanks, looks delish!!
Hi Lisa! We haven’t tried this with saffron rice, so we can’t say for sure. However, we think it would work, and that it’s definitely worth a try! :)
Yay! Fried rice is one of my very favorite foods! And just like you, I fell in love with it at a neighborhood restaurant when I was a kid. It’s hard to find good fried rice like that anymore. Your recipe looks perfect! I’ll definitely be making this!
Awww, well we hope you love this recipe Tricia! :)
eu ja estava procurando esta receita a muito tempo não vou perde tempo . vou fazerkkkkk
I made this last night and it was fantastic! With the (chinese) stewed pork mixed in and a bit of chicken broth with the soy sauce. Now there is absolutely no going back to the mass produced, coin flip of edibility that is take-out.
Thanks for sharing with us Andrea — we’re so glad you enjoyed it! :)
I love this recipe! I have made it three time so far, and it was a success every time. Even my sons who don’t like eggs eat this, because it would not be fried rice without the scrambled eggs! Thank you very much for sharing!
Thanks Karima! We’re so happy you and your sons enjoy this! :)
That is a nice recipe, but I have to take issue with it on one count, your choice of veggies. I know that you have recreated the American Style fried rice of Chinese restaurants. My issue is that you have created a bowl of carbohydrates. You obviously can’t do anything about the rice except that keeping it in the fridge overnight probably improves the result. Carrots and peas both contain carbohydrates. Substituting Bok Choy, shredded Napa cabbage, white cabbage or red cabbage for the carrots and peas would increase the nutritional value of the result although not the party color that carrots and peas add. Water chestnuts or celery thinly sliced can be added for crunch. Without the sweetness of the carrots and peas, the use of the oyster sauce to flavor the result becomes more important. Just my two cents in an effort to bring down the carbohydrate content of the recipe. Can you tell that I just came from a nutrition lecture where they demonstrated the link between obesity and carbohydrates? By the way in the same lecture they said it is okay to use butter. No link between fats and heart disease or obesity.
Thanks for your feedback Stephen — we will definitely give this a try with some shredded cabbage or bok choy next time!
Excelente receta el dia de hoy la prepare para mi familia y quedamos encantados!!
Muchos gracias Julio! Gracias juventud para tratar la receta! :)
I just cooked this with some orange chicken and it was AMAZING! Thank you for sharing the recipe! :)
We’re so glad you enjoyed it Kristen! :D
I made your delicious fried rice for my husband and 2 college aged sons. They absolutely loved it and every bit of it was eaten(in one setting)!It was served with Hunan Chicken and they all agreed that the rice was the best tasting of the two dishes. It was also way better tasting than our local Chinese restaurant and much healthier!! Thank you for writing an inspiring recipe that was easy to follow and meets the needs of my family. I will continue to include this dish every time my family has cravings for Chinese. Thanks again?
Thank you for sharing Debra! We’re happy to hear this was a hit with you and your family! :D
We had a foreign exchange student that made fried rice this way with two exceptions. One, she added garlic when cooking the onions and veggies and two she mixed some of the egg whites in with the rice before she put the rice in the skillet. I’m not sure, but I think that might be what makes it brown and crunchy on the outside (along with the butter)
Very cool Lori!
About to try this recipe. Looks amazing, so good in fact that I sold a video game to buy the sesame oil. Will post as soon as I’m done eating to give my review!!
That’s too funny Chris! We sure do hope you love it! :D
Will absolutely not be ordering fried rice from restaurants again. Two words. So. Good. I love it my wife loves it and my dog wants to love it, but I’m using the onion as an excuse not to share!!
Thanks Chris — that’s such a nice compliment! We’re so glad you and your wife enjoyed the recipe! :)
Have been wanting to try out this recipe for a long time now having bookmarked it a while ago. Tried it out today & O Boy, it was EXCELLENT.. Yummy & delicious.. Followed d recipie to the dot. The flavours are awesome & the aroma authentic Chinese . Hubby was super impressed.. Thanks a ton ?
We’re so glad you enjoyed it Seena! :D
My first try at fried rice and this is yummy!
That’s awesome Ginny! We’re glad you enjoyed it! :)