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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.
First time I’ve made fried rice. This tastes excellent. As good as we get at our local teppanyaki, which is a standard in our community (250,000 people). Finding toasted sesame oil was a challenge, but ultimately snagged a bottle at one of the local supercenters (lots of online searching). Our local Asian markets did not have this. We added a leftover smoked pork steak. Frickin’ awesome. Thanks for the great recipe!
Shaun Boswell —
Delicious. I do everything close to this recipe as i can. I do add red pepper for some kick, you can add protein other than egg, but suggest its already cooked . Also i used 3 to 4 day old cooked rice, and its astonishingly better. I did however cut down on the butter. 2 tbs instead of 3. Egg i scrambled in a bbq sauce pan( cooks super fast, and pull it off while whisking as they are half cooked, they will finish cooking as you whisk from the heat of the pan. I own a wok so everything else is a cinch.
A wonderful recipe. I have used it twice and also added chopped mushrooms, zucchini and celery. It all works very well and creates a very good balanced plate for two.
Cooking the rice the day before is a must. I refrigerate mine in a large open container and stir it frequently. This helps dry and seperate the grains so you don’t end up with gummy results. The high heat is also something that makes a great end result. Thanks for this great recipe!
Thank you!! My husband said it’s the best fried rice he ever had. My daughter is allergic to seafood, so used a vegetarian oyster sauce. It was wonderful. Now I’ll make it a point to make a batch of rice to keep in the fridge for this!
Tried this recipe to try a different twist in the way I have made fried rice and it came out amazing! Not one nite remained for possible leftovers. I chose to add chicken to the recipe and I had cooked and chopped it prior to making the rice. I just put some boneless/skinless chicken tenders, cooked with butter and some Cajun seasoning, I placed the chicken in a copper pan and set on high for two minutes each side before turning the pan to lo, covered it and it was fork tender and full of juice in 11 minutes. I love trying a new recipe every week and boy did we hit the jackpot with this!! Thank you for sharing the oyster sauce and sesame oil (it gave the rice a fresh hibachi flavor)
Kathleen Butler —
I also used five minute rice the night before and refrigerated it over night – it was less messy and had a great texture. First time I used it and turned out great! Just a hint if you hate the long wait to cook ?
This has to be the best dang fried rice I have ever made! It is super easy to make, truly flavorful to taste, you can add in whatever your heart desires and in case you couldn’t tell, I LOVE the recipe! LOL Thank you for sharing such a wonderful recipe.
This is how I make fried rice only the method is different. I don’t find it necessary to cook the eggs and remove them.
I fry the veggies first, then put the soy and oyster sauce on them, then add in the rice and just pepper there is enough salt in the soya sauce already!
Fry that all up.
When its almost done I make a hole in the center of the pile and break 2 eggs into the middle. Scramble them until almost cooked then stir everything together.
Now add the green onions, you just want them to be barely cooked. Turn the stove off and add your sesame oil and more soya sauce to taste. Tada.
Best recipe! Have made it twice; everyone loves it. Way better than 99% of restaurant fried rice. We have vegetarians in the group, so I also made vegetarian oyster sauce to use in the dish. Used brown rice (took me a while to get used to Chinese food with brown rice, but partner feels strongly and after I while I got to like it very much). Used tamari (I like the taste better than soy sauce). This recipe turned plain old fried rice into a special occasion dish!
I’m the worst cook ever, but this recipe turned out great! We shared it with our neighbor and she went on and on about it. I’m so excited to have found a recipe that even I can make. Very tasty!
Made this for lunch today and it was fabulous! I added some shrimp that I browned in a hot skillet that I added tiny amount olive oil and soy sauce too. I cut the shrimp into very small pieces before adding near the end after adding the egg. I also subbed frozen mixed vegetables for the peas and carrots. I heated them before adding them in. I had fish sauce so used that rather than oyster sauce. My husband said it was best he ever tasted!! Will definitely make this dish again.
Just made this for the first time and added some fresh ground pork to make it a main dish meal. This was so good, and so easy. Will definitely make again.
Really easy recipe, and the flavour is another level. I added more sesame oil at the end because i really like it, and it was perfect.
Sharing this recipe with all my friends.
This is an Awesome (and super simple) recipe! I have made it a few times and it is always consistently tasty. I switch up the veggies, or add a protein and this recipe hasn’t failed to please the family yet….The only problem I have with it is not eating the entire pan myself! ?
I love, love, LOVE this recipe! I mix about an 1/8 tsp sesame oil into the eggs before I whisk & cook. This adds wonderful flavor to them! Other than that, this recipe is perfect. Thank you so much!
This was a great recipe! Lots of flavor and tastes authentic. A breeze to put together. I’m not a meat eater and this is great with none in it. I also didn’t use oyster sauce.
Love this recipe! So easy and we make it at least once a month. Would like if you could break down step 2 into the multiple steps that is actually is though. I am forever getting lost as I cookbook ?
I essentially cleared our refrigerator out on this, and it was solid (e.g. bean sprouts, mushrooms, some ginger, all jumped into the pan). Because I had spare time and like ruining things, I opted for cauliflower “rice,” and I subbed ghee butter and coconut aminos for the soy. I miiiiiiiiiiiiight have had some left over smoked, pulled pork that got in on this. Wasn’t horrible. Thanks for the recipe, Ali.
Worst recipe period I’ve ever encountered. Your portions are off the charts! Do you realize how much 4 cups of rice are?! It’s an exorbitant amount compared to the minimal amount of veggies and other ingredients your recipe calls for. You should at the very least recommend an oversized pan and not advise that any sized pan will do, we had at least 2 cups of white rice still left in the rice cooker because it didn’t fit in our large pan. I’m no cook but clearly you aren’t either, word of advice, stop posting recipes online as you have no idea what fried rice should Taste like. Our end result has absolutely no flavor. I highly doubt that the raving reviews you have received for this recipe are actually legitimate.
Even with over 1,500 great reviews, I was still skeptical! I also judge a Chinese food restaurant by its fried rice, and since moving to a new location a year ago, I’ve tried every restaurant in the area, and every single one has come up short in the fried rice department.
NOW, I can just make it at home. This is the first recipe I’ve come across as authentic. It reminds me of a place we used to go to when I was a little girl, and that’s always been my gold standard. My family gobbled it all up and can’t wait to make this again. I made it on my Little Griddle flat grill out on the barbecue, so scaling up will not be a problem, in fact, it will be a necessity to ensure some leftovers. Thank you for this recipe. So glad I found your site and looking forward to trying out some of your other recipes. Cheers!
This is the second time I have made this recipe and it’s even better than the first time! My daughter is eating it right now and said it was the best fried rice I have ever made! This is way better than any restaurant – give it test drive and you’ll see. Ali, thank you for an amazing recipe that is now in my permanent Recipe File!
Omg, this was great! I’m pregnant & I was craving some fried rice with extra eggs from the Chinese restaurant & I’m so glad I decided to try this recipe! My baby & I will sleep good 2nite. Next time I’ll have to add some meat ??
made this but had to add 1 teason more of sesame oil oyster sauce and soy sauce but turned out and tasted awsome great recipe although i think next time im a chop up the very tops of broccoli into it but will make this again
Hello. Turned out fine. Taking into account I found nowhere the sesame oil… I used extra sticky rice. Turned out like grandma’s pilaf (eastern European dish). Like a Chinese pilaf. Great recipe, I will do a print to put it on the fridge.
Not too bad. I’m starting out with fried rice and clearing to make it and stick with one I like. The only thing I’d change for this recipe, I’d leave out the sesame oil. Not sure if the one I used was bad, but it offset the flavor of fried rice. I added more oyster sauce to cancel it out so it wants too bad overall
Very tasty. 4 stars
Absurd time of 15 min. More like 51 min. 2 stars
Average: 3 stars
Vanessa Spath —
Made this for dinner this evening and holy moly this was excellent and a huge hit with the fam. We are vegan so I crisped up some marinaded tofu in the air fryer and added it towards the end. Had to add some ingredients to preferred taste but great recipe to follow! The key here is to let your rice cool!!!! I cooked my rice the day before so by dinner the next day it was ready to make this delicious dish! Thank you for the tips!
Schmoopy cooks —
This is insanely delicious! Better the next day (if you even have any leftover!). We made ours without the oyster sauce but will definitely be trying that next time. And there’s no way this will take only 15 minutes….unless you have everything precooked, diced etc. Plan for one hour.
Kate —
You are so right! I timed myself tonight making this recipe. I want to see a video of the prep being done in 5 minutes. She must be an Hibachi chef with her knife skills.
It took me 7 minutes just to get the ingredients collected, wash and pat dry the veggies and whisk the eggs. 28 minutes to peel, mince, and dice. 4 minutes to cook the eggs and 25 minutes to cook and 4 minutes to plate after prep work. Total of 68 minutes. The prep time also doesn’t include clearing homework off the counter, shooing the kids out of the kitchen, washing hands frequently, tripping over the cat and putting a band-aid on my pinkie finger that I cut while mincing… And by the way, I halved the recipe, so only 2 cups of rice and half the remaining ingredients.
Best fried rice I’ve ever made.
Two substitutions. Forgot to mince fresh garlic so threw in powdered. The sesame oil I have isn’t toasted so I used about 3/4of a teaspoon.
Added about a cup of pork country style ribs.
The rice is excellent, better than restaurant.
Thanks for the recipe!
I would recommend that you start with only 1/2 the amount of soy sauce and oyster sauce in the recipe. After everything is incorporated, then decide if you want to add more soy sauce. As they say … you can always add more, but you can’t take any out.
Very good instructions, but dish came out bland, not really Asian. More soy sauce? More sesame? More oyster sauce? I don’t know. Anyway it sure looked right. Also, maybe I used too much butter…
Michael —
I thought it was bland too I’ll be messing around to see what seasoning to add but it’s a good base
Absolutely the best fried rice I ever had! I used frozen mixed vegetables and leftover brown rice – delicious ? I added imitation crabmeat for added protein and it was so food. Thank you so much for posting this recipe! Keep them coming!
First time I’ve made fried rice. This tastes excellent. As good as we get at our local teppanyaki, which is a standard in our community (250,000 people). Finding toasted sesame oil was a challenge, but ultimately snagged a bottle at one of the local supercenters (lots of online searching). Our local Asian markets did not have this. We added a leftover smoked pork steak. Frickin’ awesome. Thanks for the great recipe!
Delicious. I do everything close to this recipe as i can. I do add red pepper for some kick, you can add protein other than egg, but suggest its already cooked . Also i used 3 to 4 day old cooked rice, and its astonishingly better. I did however cut down on the butter. 2 tbs instead of 3. Egg i scrambled in a bbq sauce pan( cooks super fast, and pull it off while whisking as they are half cooked, they will finish cooking as you whisk from the heat of the pan. I own a wok so everything else is a cinch.
A wonderful recipe. I have used it twice and also added chopped mushrooms, zucchini and celery. It all works very well and creates a very good balanced plate for two.
*Soy
Cooking the rice the day before is a must. I refrigerate mine in a large open container and stir it frequently. This helps dry and seperate the grains so you don’t end up with gummy results. The high heat is also something that makes a great end result. Thanks for this great recipe!
Thank you!! My husband said it’s the best fried rice he ever had. My daughter is allergic to seafood, so used a vegetarian oyster sauce. It was wonderful. Now I’ll make it a point to make a batch of rice to keep in the fridge for this!
Just made this last night it turned out terrific…I also love the recipe for Hot & Sour Soup! Thank You and keep them coming.
Made this tonight. It’s a good fried rice but I think it needs a little more seasoning for 4 cups of rice
Tried this recipe to try a different twist in the way I have made fried rice and it came out amazing! Not one nite remained for possible leftovers. I chose to add chicken to the recipe and I had cooked and chopped it prior to making the rice. I just put some boneless/skinless chicken tenders, cooked with butter and some Cajun seasoning, I placed the chicken in a copper pan and set on high for two minutes each side before turning the pan to lo, covered it and it was fork tender and full of juice in 11 minutes. I love trying a new recipe every week and boy did we hit the jackpot with this!! Thank you for sharing the oyster sauce and sesame oil (it gave the rice a fresh hibachi flavor)
I also used five minute rice the night before and refrigerated it over night – it was less messy and had a great texture. First time I used it and turned out great! Just a hint if you hate the long wait to cook ?
This has to be the best dang fried rice I have ever made! It is super easy to make, truly flavorful to taste, you can add in whatever your heart desires and in case you couldn’t tell, I LOVE the recipe! LOL Thank you for sharing such a wonderful recipe.
This is how I make fried rice only the method is different. I don’t find it necessary to cook the eggs and remove them.
I fry the veggies first, then put the soy and oyster sauce on them, then add in the rice and just pepper there is enough salt in the soya sauce already!
Fry that all up.
When its almost done I make a hole in the center of the pile and break 2 eggs into the middle. Scramble them until almost cooked then stir everything together.
Now add the green onions, you just want them to be barely cooked. Turn the stove off and add your sesame oil and more soya sauce to taste. Tada.
This really is the best egg fried rice recipe! It’s become a go-to. Thank you for sharing these tips!
Best recipe! Have made it twice; everyone loves it. Way better than 99% of restaurant fried rice. We have vegetarians in the group, so I also made vegetarian oyster sauce to use in the dish. Used brown rice (took me a while to get used to Chinese food with brown rice, but partner feels strongly and after I while I got to like it very much). Used tamari (I like the taste better than soy sauce). This recipe turned plain old fried rice into a special occasion dish!
AWESOME!!!!! best fried rice recipe I have ever used!!, thanks
OMG! This IS! the best fried rice ever!
So delicious!!
Thanks for sharing it with us.
I rarely give 5 stars, but this is my new go to recipe for fried rice. Turns out great every time!
I’m the worst cook ever, but this recipe turned out great! We shared it with our neighbor and she went on and on about it. I’m so excited to have found a recipe that even I can make. Very tasty!
Made this for lunch today and it was fabulous! I added some shrimp that I browned in a hot skillet that I added tiny amount olive oil and soy sauce too. I cut the shrimp into very small pieces before adding near the end after adding the egg. I also subbed frozen mixed vegetables for the peas and carrots. I heated them before adding them in. I had fish sauce so used that rather than oyster sauce. My husband said it was best he ever tasted!! Will definitely make this dish again.
Just made this for the first time and added some fresh ground pork to make it a main dish meal. This was so good, and so easy. Will definitely make again.
Really easy recipe, and the flavour is another level. I added more sesame oil at the end because i really like it, and it was perfect.
Sharing this recipe with all my friends.
Never left a review before but omg this was wonderful even the pickie was impressed
I use frozen pess, beans, carrot mix and use rice cauliflower to be lower carb. Delicious this way too!
Easy as and very tasty
This is an Awesome (and super simple) recipe! I have made it a few times and it is always consistently tasty. I switch up the veggies, or add a protein and this recipe hasn’t failed to please the family yet….The only problem I have with it is not eating the entire pan myself! ?
I love, love, LOVE this recipe! I mix about an 1/8 tsp sesame oil into the eggs before I whisk & cook. This adds wonderful flavor to them! Other than that, this recipe is perfect. Thank you so much!
My very first attempt at fried rice. Thanks so much. It’s fabulous.
This was a great recipe! Lots of flavor and tastes authentic. A breeze to put together. I’m not a meat eater and this is great with none in it. I also didn’t use oyster sauce.
Absolutely delicious!! Will be made again in my kitchen ?
Love this recipe! So easy and we make it at least once a month. Would like if you could break down step 2 into the multiple steps that is actually is though. I am forever getting lost as I cookbook ?
I essentially cleared our refrigerator out on this, and it was solid (e.g. bean sprouts, mushrooms, some ginger, all jumped into the pan). Because I had spare time and like ruining things, I opted for cauliflower “rice,” and I subbed ghee butter and coconut aminos for the soy. I miiiiiiiiiiiiight have had some left over smoked, pulled pork that got in on this. Wasn’t horrible. Thanks for the recipe, Ali.
Is there something else that i can use instead of the oyster sauce, i’ve got 3 members of mhy family that are allergic to oysters
The best I’ve ever had.
Super Yummy! The fam gives this meal 5 stars! I’ve used this recipe twice during COVID and it’s a hit.
Worst recipe period I’ve ever encountered. Your portions are off the charts! Do you realize how much 4 cups of rice are?! It’s an exorbitant amount compared to the minimal amount of veggies and other ingredients your recipe calls for. You should at the very least recommend an oversized pan and not advise that any sized pan will do, we had at least 2 cups of white rice still left in the rice cooker because it didn’t fit in our large pan. I’m no cook but clearly you aren’t either, word of advice, stop posting recipes online as you have no idea what fried rice should Taste like. Our end result has absolutely no flavor. I highly doubt that the raving reviews you have received for this recipe are actually legitimate.
Even with over 1,500 great reviews, I was still skeptical! I also judge a Chinese food restaurant by its fried rice, and since moving to a new location a year ago, I’ve tried every restaurant in the area, and every single one has come up short in the fried rice department.
NOW, I can just make it at home. This is the first recipe I’ve come across as authentic. It reminds me of a place we used to go to when I was a little girl, and that’s always been my gold standard. My family gobbled it all up and can’t wait to make this again. I made it on my Little Griddle flat grill out on the barbecue, so scaling up will not be a problem, in fact, it will be a necessity to ensure some leftovers. Thank you for this recipe. So glad I found your site and looking forward to trying out some of your other recipes. Cheers!
This was fabulous! I highly recommend only stirring the rice occasionally so that it can get extra crispy on the bottom. A keeper for sure!
I just made this and its absolutely delicious!
This is the second time I have made this recipe and it’s even better than the first time! My daughter is eating it right now and said it was the best fried rice I have ever made! This is way better than any restaurant – give it test drive and you’ll see. Ali, thank you for an amazing recipe that is now in my permanent Recipe File!
Omg, this was great! I’m pregnant & I was craving some fried rice with extra eggs from the Chinese restaurant & I’m so glad I decided to try this recipe! My baby & I will sleep good 2nite. Next time I’ll have to add some meat ??
My family loved this fried rice. Definitely we’ll make this again.
Thanks for this recipe! ?
made this but had to add 1 teason more of sesame oil oyster sauce and soy sauce but turned out and tasted awsome great recipe although i think next time im a chop up the very tops of broccoli into it but will make this again
Hello. Turned out fine. Taking into account I found nowhere the sesame oil… I used extra sticky rice. Turned out like grandma’s pilaf (eastern European dish). Like a Chinese pilaf. Great recipe, I will do a print to put it on the fridge.
I loved the fried rice.
Not too bad. I’m starting out with fried rice and clearing to make it and stick with one I like. The only thing I’d change for this recipe, I’d leave out the sesame oil. Not sure if the one I used was bad, but it offset the flavor of fried rice. I added more oyster sauce to cancel it out so it wants too bad overall
Very tasty. 4 stars
Absurd time of 15 min. More like 51 min. 2 stars
Average: 3 stars
Made this for dinner this evening and holy moly this was excellent and a huge hit with the fam. We are vegan so I crisped up some marinaded tofu in the air fryer and added it towards the end. Had to add some ingredients to preferred taste but great recipe to follow! The key here is to let your rice cool!!!! I cooked my rice the day before so by dinner the next day it was ready to make this delicious dish! Thank you for the tips!
This is insanely delicious! Better the next day (if you even have any leftover!). We made ours without the oyster sauce but will definitely be trying that next time. And there’s no way this will take only 15 minutes….unless you have everything precooked, diced etc. Plan for one hour.
You are so right! I timed myself tonight making this recipe. I want to see a video of the prep being done in 5 minutes. She must be an Hibachi chef with her knife skills.
It took me 7 minutes just to get the ingredients collected, wash and pat dry the veggies and whisk the eggs. 28 minutes to peel, mince, and dice. 4 minutes to cook the eggs and 25 minutes to cook and 4 minutes to plate after prep work. Total of 68 minutes. The prep time also doesn’t include clearing homework off the counter, shooing the kids out of the kitchen, washing hands frequently, tripping over the cat and putting a band-aid on my pinkie finger that I cut while mincing… And by the way, I halved the recipe, so only 2 cups of rice and half the remaining ingredients.
Just finished rice with shrimp….delicious. Haven,t cooked in years….will do it again!
Best fried rice I’ve ever made.
Two substitutions. Forgot to mince fresh garlic so threw in powdered. The sesame oil I have isn’t toasted so I used about 3/4of a teaspoon.
Added about a cup of pork country style ribs.
The rice is excellent, better than restaurant.
Thanks for the recipe!
I would recommend that you start with only 1/2 the amount of soy sauce and oyster sauce in the recipe. After everything is incorporated, then decide if you want to add more soy sauce. As they say … you can always add more, but you can’t take any out.
Very good instructions, but dish came out bland, not really Asian. More soy sauce? More sesame? More oyster sauce? I don’t know. Anyway it sure looked right. Also, maybe I used too much butter…
I thought it was bland too I’ll be messing around to see what seasoning to add but it’s a good base
Absolutely the best fried rice I ever had! I used frozen mixed vegetables and leftover brown rice – delicious ? I added imitation crabmeat for added protein and it was so food. Thank you so much for posting this recipe! Keep them coming!
If i could leave 10 stars I would!! Very delicious!! A must keep recipe. Thank you for sharing?
Loved this recipe. Thanks for sharing.
I have made this 5 times now each time has turned out fabulously. Love it