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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 am the kind of cook that does a little of this and a little of that so I don’t think I cook this with the same proportions, and on a week day with both my husband and I working full time, I like to use a bag of frozen mixed veggies. Turns out great! The one thing I do that I feel is significantly different from this recipe is the use of fresh minced ginger with the minced garlic. Ginger is a key ingredient…and the sesame oil at the end! We don’t use the oyster sauce either…. Thanks for sharing your fried rice recipe!!
Klayer —
I also like ginger I add the garlic ginger paste you get from Indian stores also used ghee for frying so good!
FINALLY! A restaurant quality fried rice that you can make at home! So easy but absolutely delicious! My husband loves it, my daughter loves it and I love using left overs to create such a fantastic dish! Try it! You’ll love it too ?
SOOO good! And easy! Im not the best cook, but my family loved this recipe. It made a ton. I dont know if I prepped too many veggies but weve got delicious rice for days! Highly recommend! The cooling of the rice was KEY! Thank you so much for an easy and awesome recipe!
I just made this recipe..Wow! Best fried rice I’ve ever cooked and the kids and hubby all loved it! I chopped up bacon and fried that and added to it aswell as adding chopped celery and zuchini aswell.. Thanks again :)
This is a family favorite now. The oyster sauce is a plus. We’ve made it with different proteins – good deep-sea canned crab, cooked shrimp, or choices of leftovers, Sometimes green beans, shredded carrots, red bell pepper, broccoli, or whatever is in the fridge. When I remember, I put leftover rice in the freezer to save for this fried rice.
Terrific and the use of butter skipped the oily taste you can get from some other oils and everyone went for seconds. We added baby bok choy and mushrooms and we’re out of almost everything else but look forward to making it again!
One thing ..four cups of rice filled two huge skillets like the ones in your photo. Any idea why we ended up with so much? Is it using basmati?
I wasn’t real hopeful when I made this because I didn’t have the oyster sauce or sesame oil and was out of carrots. BUT, despite all that, this was still DELICIOUS! I will definitely be making this once again and next time I will have all the ingredients. Thank you for sharing such a wonderful recipe. I’ve been dying for Chinese quisine since the virus shut-down, so this really helped to aliviate some of that craving.
It is “The BEST” simple to make & you can put your own spin on the protein add in’s. It is moist & full of flavor. The oyster sauce is a MUST (& you’ll never believe the richness it adds). Rice MUST be cold.
I do add some crushed pepper flakes for some heat.
Repeating myself…this is the BEST fried rice.
We use this recipe as the basis for our weekly veggie fried rice and it is PERFECT. We definitely cook the carrots/onions combo for longer than 5 mins so they get soft, but otherwise we follow it as written and it’s awesome every time. Thank you!
I’m a horrible cook. Really bad. I burn or overcook everything including this. I just can’t move quick enough to add everything and I have to re read the directions constantly (which is probably why everything gets burned). But everything kind of just caramelized in the skillet and it’s still delicious. I’ll definitely do this again and try to remember when to add what. At least I know it’ll still be awesome. I did have to add a little more butter so the smoke detectors wouldn’t go off like usual so I’m going to keep that in mind for next time. It doesn’t have the oily taste like a different recipe I tried a while back, butter is key. I’m no fan of oysters but there’s no weird fishy taste with the oyster sauce. It’s perfect, even for the horrible cook. A definite wife pleaser on mother’s day for a guy that only knows how to grill burnt steaks and brats….
Rick —
Hi, yes you have to be quick if your heat is really high, some tips that might help you.
I under cook the veggies just a tad, and set aside.
I cook the eggs separately as I do not like to cook eggs in any thing other than butter.
I thoroughly wash the starch off the rice before cooking and then refrigerate the rice to being cool when I fry it. gives me a little extra time.
I also put every ingredient I use in a bowl before starting the final fry with everything together, that way I don’t have to do any measuring when I combine all the ingredients, and put the bowl in the order I am going to add that ingredient to the final combination.
These little things can help you with your time crunch.
I hope this helped you some.
I admit I was skeptical at first because my previous experiences with do it yourself “Chinese” cooking weren’t good. However four weeks of Covid quarantine without my favorite restaurants led me to this recipe and I’m quite impressed. Not only does it have a good Asian flavor, it tastes every bit as good as it looks in the photo. The only difference in mine is I added shrimp for shrimp fried rice. Thank you for taking the time to share this.
I love fried rice. I include different meats and shrimp. Another 2 veggies I include are shredded cabbage and bean sprouts. Top with sweet n sour sauce and dive in.
I tried this fried recipe at my home and it is really amazing. This fried rice recipe is really easy to make and very delicious in taste. Also sharing here another wild fried rice recipe. Check it out here: https://www.foodybud.com/wild-fried-rice/
Been making this recipe for a while now to use up my leftover rice. I figured I owed you this review.
The basic recipe is fabulous all on its own. Plus it is so versatile. I often put in leftover veg too or whatever needs to be cooked out of the fridge or freezer. Every iteration has been very well received. I happily chanced on using rice I made with chicken stock instead of water. Now, if I make fried rice from scratch, (which I do because I often get requests for it) I’ll cook the rice in low sodium broth then stick it on sheet pan to chill in the freezer. The freezer also seems to dry the surface of the rice a bit and makes it perfect for frying- just don’t forget about it! Broth adds yet another tasty dimension to the final flavor.
Butter is such a clever substitution for veg oil. I didn’t normally use it in most Asian-inspired cuisine except for ghee with Indian cookery, but you have completely changed my mind on that topic. I now think whole butter is the secret for some of the best tasting fusions of East meets West.
I’m so glad I found this recipe! It was a hit in our house. I have made fried rice before; it was good but was missing a little something. Turns out it was missing oyster sauce!
This was by far the best tasting fried rice and I’ve tried a lot. However, my rice was still very sticky and clumpy. I used Minute white rice and made it the night before and put it in the fridge. Not sure where I went wrong. I followed the recipe exactly. I did use a frozen bag of peas and carrots. Don’t know if that changed it somehow… Any advice?
This was PERFECT. I made this for my roommates and they could not stop scooping seconds. Super delicious. I did substitute a few of the veggies, which works out fine. Delicious even without soy sauce (but you really can NOT omit sesame oil).
Oh my goodness. I was diagnosed with Celiac disease last year, and I have missed Chinese food the most. All I had to do here was to make sure that the soy sauce and oyster sauce were gluten free, and the rest of this recipe was golden. It was BETTER than the take out I have missed so much. THANK YOU!
Made this for the first time tonight….super yummy! I am a vegetarian so I did not add the oyster sauce. However, I did add some sirracha for some heat. I also added asparagus and mushrooms and just a tiny bit (like a teaspoon) of brown sugar for a little sweetness. Next time I might add some pineapple as I like my fried rice a little sweet. This is a fantastic recipe!
Had no idea I could make fried rice that tastes just like the restaurant. Amazing and so easy to make. It’s a weekly meal. Even the grandchildren whom we coax to eat their veggies will eat this and not pick out the vegetables . I did add chicken and it was delicious. Thank you
I tried this recipe tonight, and although the flavor was pretty decent (I liked the butter in it), my rice got soo mushy and I’m not sure how; I had it on the highest heat setting but it wasn’t frying up how I thought it would, not crispy at all – but maybe I had overcooked it when I made it the day before…I don’t think I will be making it again.
I made this recipe tonight but my brown rice came out crunchy. Did I cook it too long? I love the tastes, used corn, carrots, red peppers and onions for veggies. Love it other than rice being crunchy. It was long grain brown rice cooked in rice cooker s as few days ago. Thank you for any suggestions.
Absolutely amazing – I’ve never made a fried rice recipe this close to a restaurant. A few adjustments I made that I think made it even better – I used frozen corn instead of frozen peas (personal preference, I‘m not a fan of peas and our local hibachi uses corn) and added a ton of sesame seeds. Also added a half tablespoon of butter on the dye of the rice being added because it felt too dry; and more green onions when I stirred in the sesame oil. SO GOOD!
Love your recipe so much we have done it many times using shrimp spam skirt steak whatever we have we’ve done it many times without the oyster sauce.
Wanted to print the recipe to give to friends… Why must the printed form of the recipe include all of the advertisement? such a bummer.
Really great recipe, we loved it! I didn’t have any green onions so used some chives, and I added pulled pork. I loved the addition of the toasted sesame oil, as I actually had that ingredient!
Yum! This really *is* the BEST fried rice! The only short grain rice I had was Arborio, and it worked well. I will be trying more of your delish-sounding recipes! Thanks, from a fellow Southerner (New Orleans).
Lizz Roberts —
Wanted to include a rating. Hope you’re doing well!
I love the 1 minute video! I am going to try this tonight. I think I will give myself more room in the pan by removing the veggies etc. and dumping the rice in with some sauce and butter all by itself. Once it has been going for a short while I can judge it’s dryness better and then I’ll add back all of the ingredients like you suggest.
I love this recipe! I am the kind of cook that does a little of this and a little of that so I don’t think I cook this with the same proportions, and on a week day with both my husband and I working full time, I like to use a bag of frozen mixed veggies. Turns out great! The one thing I do that I feel is significantly different from this recipe is the use of fresh minced ginger with the minced garlic. Ginger is a key ingredient…and the sesame oil at the end! We don’t use the oyster sauce either…. Thanks for sharing your fried rice recipe!!
I also like ginger I add the garlic ginger paste you get from Indian stores also used ghee for frying so good!
FINALLY! A restaurant quality fried rice that you can make at home! So easy but absolutely delicious! My husband loves it, my daughter loves it and I love using left overs to create such a fantastic dish! Try it! You’ll love it too ?
SOOO good! And easy! Im not the best cook, but my family loved this recipe. It made a ton. I dont know if I prepped too many veggies but weve got delicious rice for days! Highly recommend! The cooling of the rice was KEY! Thank you so much for an easy and awesome recipe!
I just made this recipe..Wow! Best fried rice I’ve ever cooked and the kids and hubby all loved it! I chopped up bacon and fried that and added to it aswell as adding chopped celery and zuchini aswell.. Thanks again :)
This is a family favorite now. The oyster sauce is a plus. We’ve made it with different proteins – good deep-sea canned crab, cooked shrimp, or choices of leftovers, Sometimes green beans, shredded carrots, red bell pepper, broccoli, or whatever is in the fridge. When I remember, I put leftover rice in the freezer to save for this fried rice.
I used this recipe and my family it this rice right up. Thank you for the recipe! It’s a definite that I will be making it again.
Terrific and the use of butter skipped the oily taste you can get from some other oils and everyone went for seconds. We added baby bok choy and mushrooms and we’re out of almost everything else but look forward to making it again!
One thing ..four cups of rice filled two huge skillets like the ones in your photo. Any idea why we ended up with so much? Is it using basmati?
I wasn’t real hopeful when I made this because I didn’t have the oyster sauce or sesame oil and was out of carrots. BUT, despite all that, this was still DELICIOUS! I will definitely be making this once again and next time I will have all the ingredients. Thank you for sharing such a wonderful recipe. I’ve been dying for Chinese quisine since the virus shut-down, so this really helped to aliviate some of that craving.
It is “The BEST” simple to make & you can put your own spin on the protein add in’s. It is moist & full of flavor. The oyster sauce is a MUST (& you’ll never believe the richness it adds). Rice MUST be cold.
I do add some crushed pepper flakes for some heat.
Repeating myself…this is the BEST fried rice.
We use this recipe as the basis for our weekly veggie fried rice and it is PERFECT. We definitely cook the carrots/onions combo for longer than 5 mins so they get soft, but otherwise we follow it as written and it’s awesome every time. Thank you!
Wonderful Easy and Resteraunt quality and taste. I’m so glad I found your Recipe. Ma’am
From a Wyoming Kitchen. ? ?
This the first fried rice recipe that wasn’t too salty and it had great flavor. I didn’t have peas but followed the recipe otherwise. DELISH!
Made exactly per your recipe and it was fabulous!!! Just like takeout.
Absolute best !?
I’m a horrible cook. Really bad. I burn or overcook everything including this. I just can’t move quick enough to add everything and I have to re read the directions constantly (which is probably why everything gets burned). But everything kind of just caramelized in the skillet and it’s still delicious. I’ll definitely do this again and try to remember when to add what. At least I know it’ll still be awesome. I did have to add a little more butter so the smoke detectors wouldn’t go off like usual so I’m going to keep that in mind for next time. It doesn’t have the oily taste like a different recipe I tried a while back, butter is key. I’m no fan of oysters but there’s no weird fishy taste with the oyster sauce. It’s perfect, even for the horrible cook. A definite wife pleaser on mother’s day for a guy that only knows how to grill burnt steaks and brats….
Hi, yes you have to be quick if your heat is really high, some tips that might help you.
I under cook the veggies just a tad, and set aside.
I cook the eggs separately as I do not like to cook eggs in any thing other than butter.
I thoroughly wash the starch off the rice before cooking and then refrigerate the rice to being cool when I fry it. gives me a little extra time.
I also put every ingredient I use in a bowl before starting the final fry with everything together, that way I don’t have to do any measuring when I combine all the ingredients, and put the bowl in the order I am going to add that ingredient to the final combination.
These little things can help you with your time crunch.
I hope this helped you some.
I admit I was skeptical at first because my previous experiences with do it yourself “Chinese” cooking weren’t good. However four weeks of Covid quarantine without my favorite restaurants led me to this recipe and I’m quite impressed. Not only does it have a good Asian flavor, it tastes every bit as good as it looks in the photo. The only difference in mine is I added shrimp for shrimp fried rice. Thank you for taking the time to share this.
I love fried rice. I include different meats and shrimp. Another 2 veggies I include are shredded cabbage and bean sprouts. Top with sweet n sour sauce and dive in.
awesome recipe I’m in love thanks
like literally awesome I added al little more ingredients like edamame and so
I tried it today, vegetables only and it was great. I only used my leftovers so it wouldn’t go to waste and super satisfied.
I tried this fried recipe at my home and it is really amazing. This fried rice recipe is really easy to make and very delicious in taste. Also sharing here another wild fried rice recipe. Check it out here: https://www.foodybud.com/wild-fried-rice/
Been making this recipe for a while now to use up my leftover rice. I figured I owed you this review.
The basic recipe is fabulous all on its own. Plus it is so versatile. I often put in leftover veg too or whatever needs to be cooked out of the fridge or freezer. Every iteration has been very well received. I happily chanced on using rice I made with chicken stock instead of water. Now, if I make fried rice from scratch, (which I do because I often get requests for it) I’ll cook the rice in low sodium broth then stick it on sheet pan to chill in the freezer. The freezer also seems to dry the surface of the rice a bit and makes it perfect for frying- just don’t forget about it! Broth adds yet another tasty dimension to the final flavor.
Butter is such a clever substitution for veg oil. I didn’t normally use it in most Asian-inspired cuisine except for ghee with Indian cookery, but you have completely changed my mind on that topic. I now think whole butter is the secret for some of the best tasting fusions of East meets West.
Awesomely delicious
Just made this tonight…was amazing!! Thank you so much for the recipe!!
This was absolutely delicious! So simple, so easy, so perfect!!
I’m so glad I found this recipe! It was a hit in our house. I have made fried rice before; it was good but was missing a little something. Turns out it was missing oyster sauce!
This was by far the best tasting fried rice and I’ve tried a lot. However, my rice was still very sticky and clumpy. I used Minute white rice and made it the night before and put it in the fridge. Not sure where I went wrong. I followed the recipe exactly. I did use a frozen bag of peas and carrots. Don’t know if that changed it somehow… Any advice?
This was PERFECT. I made this for my roommates and they could not stop scooping seconds. Super delicious. I did substitute a few of the veggies, which works out fine. Delicious even without soy sauce (but you really can NOT omit sesame oil).
This was a huge hit! I added a chopped up red pepper, some leftover chicken, and leftover steamed green beens. Thanks for the recipe
Wow! I should really try out your recipe ? It looks great! Don’t forget to have a look at my special recipe at https://resepisteamboat.blogspot.com/
Best pork stir I’ve tried!!
Rave reviews from the family. Even picky eaters. So easy. Thanks for sharing. Yum!
Oh my goodness. I was diagnosed with Celiac disease last year, and I have missed Chinese food the most. All I had to do here was to make sure that the soy sauce and oyster sauce were gluten free, and the rest of this recipe was golden. It was BETTER than the take out I have missed so much. THANK YOU!
This is the BEST fried rice recipe!
I enjoyed making this one and my family really liked it!
Thank you!
Super easy to prepare, easy to follow directions, and it tasted great! Thanks for sharing your recipe!
Finally fried rice that is easy and tastes great!!!!!
Made this for the first time tonight….super yummy! I am a vegetarian so I did not add the oyster sauce. However, I did add some sirracha for some heat. I also added asparagus and mushrooms and just a tiny bit (like a teaspoon) of brown sugar for a little sweetness. Next time I might add some pineapple as I like my fried rice a little sweet. This is a fantastic recipe!
Delicious with no changes to the recipe. Everyone loved it. Will definitely be making it again!!!!
Thank you for an easy, versatile and really delicious fried rice. Also, really appreciated all the helpful hints. I have a new dish in my rotation.
The whole family loved it. And Jim has worked in a Chinese restaurant!
Changed peas to asparagus (no frozen peas). I have tried to experiment my way into a good fried rice, but it was never as good as this.
YUM….This turned out great. Followed recipe, but added a left over grilled pork tenderloin and fresh peapods. Maybe try with shrimp next time!
Had no idea I could make fried rice that tastes just like the restaurant. Amazing and so easy to make. It’s a weekly meal. Even the grandchildren whom we coax to eat their veggies will eat this and not pick out the vegetables . I did add chicken and it was delicious. Thank you
I tried this recipe tonight, and although the flavor was pretty decent (I liked the butter in it), my rice got soo mushy and I’m not sure how; I had it on the highest heat setting but it wasn’t frying up how I thought it would, not crispy at all – but maybe I had overcooked it when I made it the day before…I don’t think I will be making it again.
I made this recipe tonight but my brown rice came out crunchy. Did I cook it too long? I love the tastes, used corn, carrots, red peppers and onions for veggies. Love it other than rice being crunchy. It was long grain brown rice cooked in rice cooker s as few days ago. Thank you for any suggestions.
Loved the rice — made a couple of changes, but used the basic recipe and it was well received.
Using the cold rice sure made a differenc.
Absolutely amazing – I’ve never made a fried rice recipe this close to a restaurant. A few adjustments I made that I think made it even better – I used frozen corn instead of frozen peas (personal preference, I‘m not a fan of peas and our local hibachi uses corn) and added a ton of sesame seeds. Also added a half tablespoon of butter on the dye of the rice being added because it felt too dry; and more green onions when I stirred in the sesame oil. SO GOOD!
Love your recipe so much we have done it many times using shrimp spam skirt steak whatever we have we’ve done it many times without the oyster sauce.
Wanted to print the recipe to give to friends… Why must the printed form of the recipe include all of the advertisement? such a bummer.
Really great recipe, we loved it! I didn’t have any green onions so used some chives, and I added pulled pork. I loved the addition of the toasted sesame oil, as I actually had that ingredient!
I’d never made fried rice before and this was easy, quick, and delicious! Love the veggies!
Yum! This really *is* the BEST fried rice! The only short grain rice I had was Arborio, and it worked well. I will be trying more of your delish-sounding recipes! Thanks, from a fellow Southerner (New Orleans).
Wanted to include a rating. Hope you’re doing well!
I love the 1 minute video! I am going to try this tonight. I think I will give myself more room in the pan by removing the veggies etc. and dumping the rice in with some sauce and butter all by itself. Once it has been going for a short while I can judge it’s dryness better and then I’ll add back all of the ingredients like you suggest.