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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.
mmm… Fried rice is the best! I’ve always used coconut oil for it before but… butter… yum. Definitely going to try that next time for an extra-special treat!
Made this fried rice to go with sweet and sour chicken. YUM! I didn’t have oyster sauce but did have the sesame oil and added a bit more soy sauce. I’ll definitely be making it again!!
This recipe is delicious. We had a ton of white rice leftover from ordering Chinese the night before so I decided to make fried rice rather than throw it away like I usually do. I used whatever I had in the fridge and freezer- ham, peas,onions, lima beans, corn, leftover scrambled eggs. Very good! I will deff make again for the fam!
Just made it for my family. My 6yr old takes some time eating, but not today. I substituted a few things peas with French beans(had some left over) dint have white onion so I used red, and used red and yellow bell peppers at the end..no spring onions too. So yummy. And my son has asked for second helping
I love this recipe. Use it all the time. But I lost my printed copy that I use when cooking. When I went to print recipe again the video is there ,which uses a lot of ink and not necessarily. Is there a recipe card to print
I LOVE this recipe!!!! Thank you so much for posting it! We make it all the time! My husband loves it! In fact, I’m making it for dinner tonight. It’s his birthday and this was what we wanted to it. I sometimes use brown rice and coconut aminos to make it a little healthier. It’s delicious either way!
I made this tonight with leftover pork chops. This was a hit in my home with my three children! I can even say that its better than slot if Chinese places. I did not add the oyster sauce because I fun st think my kids would like it but I do want to try it with it! Awesome recipe!!!
Made this tonight and it was 1. Yummy 2. Easy and 3. Healthy and 4. Yummy! Thank you so much for your great recipes. All the non-cooks in the world, like me, appreciate the talented food creators, like you, that share their great creations with us!!! Thank you!
This stuff is INCREDIBLE. My mom had an old recipe for fried rice that was equally good, but she lost it a while ago and we’ve been searching ever since for anything that compares and wow we found it. You can pretty much add any kind of meat/seafood/vegetable to this and it still works. Thank you for posting!
This is amazing. I now have to make a full recpie to send Back to college with my son every time he comes home. I have started using frozen diced carrots to speed things up. Like to add leftover cooked chicken or pork – even added chopped up brats once. Great every time!
This is an awesome fried rice recipe ! One thing I did NOT know… to use the rice cold…THIS. made all the difference, seriously!! I have been using a similar fried rice recipe for years , always yummy but never quite like you get it at a restaurant that does it well , so when I stumbled upon this recipe the only differences were using the rice cold and the sesame oil ..THAT’S what has been missing!! Thank you so much for sharing this I just made it and before I even got it to the table half is gone !!! Totally deserves a 10 star rating if we could give it !!
Thank you for this recipe, Ali! I don’t know why I’ve been intimidated to make fried rice for so long. I made it last night and added some fresh spinach when serving. So good! I’m so glad we had leftovers for today. This is a staple recipe for me now!
This was so simple to make and absolutely delicious. I added 1/2 c frozen corn and omitted green onions (I didn’t have any on hand… This was a spontaneous craving.) I used basmati rice and 3 tbsp soy sauce which I found to be plenty. I already shared this recipe and will be making it again!
This looks and sounds delicious! I do have a question though. I just started to be under a certain amount of calories daily, and just curious if you know an estimate on how many calories this would be for a half cup, maybe? I am definitely going to try out this recipe this week.
Wow. I LOVE me some fried rice…and I can’t believe I now can made a recipe as delicious as this at home myself!!! I substituted quinoa & brown rice instead of white, added some more veggies…DELICIOUS!!! I’m sharing this with friends, and will most definitely make this again myself – FREQUENTLY! Well done. :)
Question: When the recipe calls for 4 cups of rice, does that mean to cook 4 cups of dry rice or should you have yielded 4 cups of cooked rice AFTER cooking?
Made this with leftover balsamic marinated grilled chicken and red, yellow and orange pepper kabobs. Also used brown rice instead of white- delishous! Will definitely use this again.
Until I added the toasted sesame oil I thought it tasted delicious. Its crazy to me because it was only 1/2 tsp. I think I may be one in a million that thinks it completely takes over the whole dish with all of the great reviews. It’s all I can smell and taste. My husband said it was good. I just can’t get over it. Like I said before that was added it was really tasty so I can’t knock down. I will try again omitting it.
I signed up for your newsletters years ago (it seems) and I have just loved following you on your journey. Anytime I am thinking of cooking something you’re my go-to! Making this NOW! Made my rice last night :)
I made this last night and it was absolutely perfect! The only thing i changed was swapping peas for broccoli! Thanks for another winner!!!!!
THis is truly the best recipe for fried rice! It’s much better than take out. I️ added cooked shrimp and chicken.
Yay, so glad to hear it! :)
mmm… Fried rice is the best! I’ve always used coconut oil for it before but… butter… yum. Definitely going to try that next time for an extra-special treat!
This was too easy. Thanks for the recipe! I love toasty sesame, so I added a little more ;)
Awesome! So glad you enjoyed it! :)
This is a great recipe! kids love it too- quick, easy and delicious!
This recipe is the BEST!!!
Made this fried rice to go with sweet and sour chicken. YUM! I didn’t have oyster sauce but did have the sesame oil and added a bit more soy sauce. I’ll definitely be making it again!!
Best recipe for shrimp fried rice I have found or eaten. This is easy and very good.
Thank you
I enjoyed this recipe but my husband was NOT a fan! I believe it needed more spice like hot peppers…
This recipe is delicious. We had a ton of white rice leftover from ordering Chinese the night before so I decided to make fried rice rather than throw it away like I usually do. I used whatever I had in the fridge and freezer- ham, peas,onions, lima beans, corn, leftover scrambled eggs. Very good! I will deff make again for the fam!
Ps I meant to give this recipe 5 stars but it only 4 showed up when I posted.
This has been our fried rice recipe for years. Always amazing…never fails! Thought I should finally come and comment. ☺️
Just made it for my family. My 6yr old takes some time eating, but not today. I substituted a few things peas with French beans(had some left over) dint have white onion so I used red, and used red and yellow bell peppers at the end..no spring onions too. So yummy. And my son has asked for second helping
I love this recipe. Use it all the time. But I lost my printed copy that I use when cooking. When I went to print recipe again the video is there ,which uses a lot of ink and not necessarily. Is there a recipe card to print
I LOVE this recipe!!!! Thank you so much for posting it! We make it all the time! My husband loves it! In fact, I’m making it for dinner tonight. It’s his birthday and this was what we wanted to it. I sometimes use brown rice and coconut aminos to make it a little healthier. It’s delicious either way!
Jus awesome ???
This is the best fried rice ever!!
It is a great recipe. Easy and delicious. I didn’t change a thing.
I made this tonight with leftover pork chops. This was a hit in my home with my three children! I can even say that its better than slot if Chinese places. I did not add the oyster sauce because I fun st think my kids would like it but I do want to try it with it! Awesome recipe!!!
LOVE this recipe! Have used it many times now. Sometimes we add chicken or steak…super easy to adapt. FANTASTIC!
It’s the best I made thus far. Didn’t use oyster sauce.
Made this tonight and it was 1. Yummy 2. Easy and 3. Healthy and 4. Yummy! Thank you so much for your great recipes. All the non-cooks in the world, like me, appreciate the talented food creators, like you, that share their great creations with us!!! Thank you!
I made this recipe for the 2nd time and I agree that it’s as good if not better than take out. Instead of meat, I added cashews. YUmmy.
This stuff is INCREDIBLE. My mom had an old recipe for fried rice that was equally good, but she lost it a while ago and we’ve been searching ever since for anything that compares and wow we found it. You can pretty much add any kind of meat/seafood/vegetable to this and it still works. Thank you for posting!
This is amazing. I now have to make a full recpie to send Back to college with my son every time he comes home. I have started using frozen diced carrots to speed things up. Like to add leftover cooked chicken or pork – even added chopped up brats once. Great every time!
This is an awesome fried rice recipe ! One thing I did NOT know… to use the rice cold…THIS. made all the difference, seriously!! I have been using a similar fried rice recipe for years , always yummy but never quite like you get it at a restaurant that does it well , so when I stumbled upon this recipe the only differences were using the rice cold and the sesame oil ..THAT’S what has been missing!! Thank you so much for sharing this I just made it and before I even got it to the table half is gone !!! Totally deserves a 10 star rating if we could give it !!
LOVE IT!
Thank you for this recipe, Ali! I don’t know why I’ve been intimidated to make fried rice for so long. I made it last night and added some fresh spinach when serving. So good! I’m so glad we had leftovers for today. This is a staple recipe for me now!
This was so simple to make and absolutely delicious. I added 1/2 c frozen corn and omitted green onions (I didn’t have any on hand… This was a spontaneous craving.) I used basmati rice and 3 tbsp soy sauce which I found to be plenty. I already shared this recipe and will be making it again!
This truly is the best fried recipe! Better than any restaurant version I’ve ever tried.
This looks and sounds delicious! I do have a question though. I just started to be under a certain amount of calories daily, and just curious if you know an estimate on how many calories this would be for a half cup, maybe? I am definitely going to try out this recipe this week.
The fried rice was sooooooo good l really loved the flavor ??
Wow. I LOVE me some fried rice…and I can’t believe I now can made a recipe as delicious as this at home myself!!! I substituted quinoa & brown rice instead of white, added some more veggies…DELICIOUS!!! I’m sharing this with friends, and will most definitely make this again myself – FREQUENTLY! Well done. :)
This fried rice is the BEST! Easy to make and flavorful. Will definitely make it again – thanks for sharing!
I’ve made this recipe several times now and my husband LOVES it. I add a meat (shrimp, steak, chicken), water chestnuts, bamboo shoots and baby corn.
Question: When the recipe calls for 4 cups of rice, does that mean to cook 4 cups of dry rice or should you have yielded 4 cups of cooked rice AFTER cooking?
4 cups after cooking rice.
Just made this! Super easy. The tip about reserving the last beaten egg is the magic touch. No more soggy fried rice.
t was SO good!! Your pictures are absolutely stunning and I am so jealous!
Just made this for probably the 10th time. Still delivers. Great recipe and pretty easy.
Made this tonight for dinner, and it was awesome. I like this so much better than take out fried rice. Thanks for sharing the recipe.
Made this with leftover balsamic marinated grilled chicken and red, yellow and orange pepper kabobs. Also used brown rice instead of white- delishous! Will definitely use this again.
It’s good but not great. Fried rice is not fried rice without ginger. I added it of course. Makes a huge difference. Even a tiny bit. Delish!
Oh and I definitely agree about the butter!
I am having a bridal shower and looking for a rice recipe that could withstand a buffet. do you think this would work and can you make it ahead
Until I added the toasted sesame oil I thought it tasted delicious. Its crazy to me because it was only 1/2 tsp. I think I may be one in a million that thinks it completely takes over the whole dish with all of the great reviews. It’s all I can smell and taste. My husband said it was good. I just can’t get over it. Like I said before that was added it was really tasty so I can’t knock down. I will try again omitting it.
Seasame oil
So tasty :D
I signed up for your newsletters years ago (it seems) and I have just loved following you on your journey. Anytime I am thinking of cooking something you’re my go-to! Making this NOW! Made my rice last night :)
Like seriously better than the restaurant!
If I make this recipe ahead of time, what is the best way to reheat. I also will need to double the recipe, do I just double?