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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.
Wonderful!!! I’ve tried to make fried rice for YEARS, and it always turned out bad…until now! This is so delicious, I had to rate it before I could even finish my plate! Thank you so much!
I loved the flavor! I used more vegetables than called for in the recipe and added celery and red bell pepper. The garlic, soy sauce, oyster sauce and sesame oil were perfect to give the flavors I love. Best recipe I have tried in a long time!
Well, I’m from NY and moved to MO and love fried rice. You got me this is the best I have had since moving here 21 years ago. I did not have green onions but had oyster sauce and made it as per your instructions and will never buy it again only to be disappointed once again.
Thank You Thank You so much for a quick, easy and delicious meal.
Anne
I love this recipe, it’s easy and can conform to what you’re in the mood for, shrimp, chicken, pork, vegetarian.
I’d love to share a picture, but can’t. I just made pineapple shrimp fried rice! It’s delicious!
I LOVE your recipes! You are the BEST! No matter what I have in mind (and I’m 61, been cooking since I was 17) I check to see if YOU have whatever it is. I love your attention to detail and especially your focus on healthy eating. Thank you so much for what you do. You raise the quality of life, not only for my family, but for countless others, I’m sure.
God bless you!!
Very good recipe. Varied the vegetables, can’t go wrong with any veggie. Didn’t have oyster sauce, so used a little fish sauce which wasn’t overpowering. At end, topped with wonton strips for a little crunch. Will definitely put in my favorites! Thank you for sharing! God bless!
I would love to suggest that some of you try sliced okra in fried rice! The slime dries out, and it is DELICIOUS in this or regular stir fry. Diced zucchini as well. Thanks for the tips!!
My cat Ellie really liked it we where making something special for her be cause she just came out as bi and transgender after we found her and the tabby cat Gerald who lives next door woo whooing in the bushes. I personally liked it to would definitely recommend ( she’s trans because she’s fixed no hate)
The prep time is misleading. It takes longer than 5 minutes just to peel and wash the carrots. I am slow getting it all together and add a lot more veggies but I would estimate 30-45 prep time (which can be done early) and 20-30 cook time. That said, it is my favorite recipe and my husband loves it.
This was so delicious followed the recipe, only change was low sodium soy sauce, added my egg after the rice and put chicken in it . This is a keeper!! 🥰
First time I’ve tried your recipe. I found the recipe easy to follow. I did add some ginger and jalapeño. The taste was superb and I even have some left for another day!
Great recipe and awesome tip about cold rice! It definitely made a difference. Since I found this recipe right before I wanted to start cooking. I boiled the rice, let it cook a bit on a plate and then put it in the fridge to quickly cool!
I also used coconut aminos as a sub for soy sauce as my husband and I are avoiding soy. 100% will make again.
Thanks for all the extra tips like the cold rice and BUTTER! I added celery and Gimme Some Oven leftover chicken breast. It turned out so good! I’ll be making this many time more!
This recipe was flawless! The tips about using butter and cold rice were key in making this a successful dish! I used fresh snow peas instead of frozen peas, which was tasty and added more green color. Thank you for a recipe I will undoubtedly use again!
AMAZING!!! I used day old Jasmine rice. I also use frozen peas and carrots. Other than that, I followed the recipe exactly. My family RAVED about this recipe. THANK YOU!
This is seriously the best fried rice recipe ever!! We’ve made it many many times and can’t get enough. We typically save all our extra rice from Chinese and other take out and make a huge batch of this fried rice whenever we have enough (or more!) . You cannot go wrong. We just made a double batch with chicken added and plan to freeze leftovers to have on hand for easy and delicious lunches and dinners. If you’re looking to use up extra rice or just find a good recipe to make some yourself- look no further! This is it!
This is amazing. My 5yo randomly asked for fried rice so I went hunting for a recipe and came across this. I had everything except for the green onions and sesame oil but it turned out so delicious. My son said, “mom I really like it.” I asked him are there any buts and he said no, I just really like this fried rice. I added in some leftover chicken and called it a day. I have officially added this as part of my go to recipes for a quick lunch that is bound to satisfy the while family.
This was great! I was hesitant about using the oyster sauce thinking it might give the rice a fishy or oystery taste but it doesn’t. It really adds depth to the dish. I found my new fried rice recipe.
Butter burns at high temps. So obviously don’t do that. Also, carrots take longer to cook than onions so you need to cook those for about 5 min by themselves before adding in onions and peas and then, once those are cooked, then you add the garlic. Otherwise your garlic is black and your carrots are raw. Also it’s so much easier and tastier to throw the eggs in at the end and scramble them with the rice.
So basically the only good thing I can say about this recipe is that the amount of soy sauce to sesame oil is perfect.
Judy BG —
You obviously didn’t make this recipe. I just did. Nothing burned. The carrot and onion and zucchini and peas were all done to a turn, and the resulting meal was absolutely delicious. Like real Chinese food. Only better than any fried rice I have had in years. Don’t be so grumpy. 😄
Delicious! Didn’t have oyster sauce so used hoison sauce instead. Added a little chili garlic sauce on plate to taste. Will definitely make again. And so easy!
I just tried your recipe …& my SUPER PICKY 10 y.o. LOVES the outcome! Thank you so much!!
This is only the 2nd approval she’s given on fried rice..the 1st approval went to a Japanese restaurant.
I did a small batch, thinking if she doesn’t like it, I wouldn’t want to have too much…well…I essentially had a taste. Lol. Dinner time is usually at 6pm. Today it was at 5pm because she really liked the taste🤣
where after one bite, she was done😐
KB —
where after one bite, she was done😐…..on my earlier comment, I meant to say, when there isn’t an approval, she’d take one bite, & was done eating 😐
I had never been able to recreate fried rice like in a restaurant, but this was pretty close. Had leftover pork char sui and added it. This was a little too much flavor for the dish. Will make this again for sure!
Delicious! I love adding some diced cooked bacon and my fave version is with shrimp. I always end up fiddling with the oyster sauce, soy sauce and sesame oil at the end. Sometimes I like more of one over the other. This recipe is a huge winner!
The BEST homemade fried rice!! I used about 3 cups cooked medium grain rice and about the same seasonings as the recipe calls for. We had leftovers with chicken, shrimp or ham as lunches.
Wonderful!!! I’ve tried to make fried rice for YEARS, and it always turned out bad…until now! This is so delicious, I had to rate it before I could even finish my plate! Thank you so much!
Really good!!! Trying to eat healthier and low carbs but this was awesome. Added pineapple. Will try with riced cauliflower next time.
This was the first time I made fried rice and I’m so glad I used this recipe. Full of flavor! It was a success – thanks for sharing.
I loved the flavor! I used more vegetables than called for in the recipe and added celery and red bell pepper. The garlic, soy sauce, oyster sauce and sesame oil were perfect to give the flavors I love. Best recipe I have tried in a long time!
Well, I’m from NY and moved to MO and love fried rice. You got me this is the best I have had since moving here 21 years ago. I did not have green onions but had oyster sauce and made it as per your instructions and will never buy it again only to be disappointed once again.
Thank You Thank You so much for a quick, easy and delicious meal.
Anne
I’ve made this so many times, it’s the best!
I love this recipe, it’s easy and can conform to what you’re in the mood for, shrimp, chicken, pork, vegetarian.
I’d love to share a picture, but can’t. I just made pineapple shrimp fried rice! It’s delicious!
I LOVE your recipes! You are the BEST! No matter what I have in mind (and I’m 61, been cooking since I was 17) I check to see if YOU have whatever it is. I love your attention to detail and especially your focus on healthy eating. Thank you so much for what you do. You raise the quality of life, not only for my family, but for countless others, I’m sure.
God bless you!!
First time making it. Its so delicious. Eating it makes me more hungry
Very good recipe. Varied the vegetables, can’t go wrong with any veggie. Didn’t have oyster sauce, so used a little fish sauce which wasn’t overpowering. At end, topped with wonton strips for a little crunch. Will definitely put in my favorites! Thank you for sharing! God bless!
I would love to suggest that some of you try sliced okra in fried rice! The slime dries out, and it is DELICIOUS in this or regular stir fry. Diced zucchini as well. Thanks for the tips!!
My cat Ellie really liked it we where making something special for her be cause she just came out as bi and transgender after we found her and the tabby cat Gerald who lives next door woo whooing in the bushes. I personally liked it to would definitely recommend ( she’s trans because she’s fixed no hate)
Loved it! I needed to use up a few things so I added small amounts of broccoli, chicken and ham. It came out nicely balanced and delicious!
Delicious. And easy. Love the recipe.
Exactly what I was craving!
well balanced fried rice
Amazing!! I used Basmati Rice and cooked it in chicken broth, didn’t have oyster sauce, but it still turned out sooooo delicious.
💕💕💕💕💕
The prep time is misleading. It takes longer than 5 minutes just to peel and wash the carrots. I am slow getting it all together and add a lot more veggies but I would estimate 30-45 prep time (which can be done early) and 20-30 cook time. That said, it is my favorite recipe and my husband loves it.
This was so delicious followed the recipe, only change was low sodium soy sauce, added my egg after the rice and put chicken in it . This is a keeper!! 🥰
I love this recipe. Best I have found so far. Easy to modify with other ingredients like pork and chicken. Would use this over and over.
Simple and delicious!!!
Excellent recipe and written instructions. I am excited about trying it.
First time I’ve tried your recipe. I found the recipe easy to follow. I did add some ginger and jalapeño. The taste was superb and I even have some left for another day!
Great recipe and awesome tip about cold rice! It definitely made a difference. Since I found this recipe right before I wanted to start cooking. I boiled the rice, let it cook a bit on a plate and then put it in the fridge to quickly cool!
I also used coconut aminos as a sub for soy sauce as my husband and I are avoiding soy. 100% will make again.
Thanks for all the extra tips like the cold rice and BUTTER! I added celery and Gimme Some Oven leftover chicken breast. It turned out so good! I’ll be making this many time more!
Hands down the easiest and most takeaway authentic tasting fried rice recipe. Highly rate. Have serves twice with honey fried prawns now. perfect!
Da Best!
I used this recipe several times and love it. I have used shrimp and then chicken. Thank you,
Making this again. Soooo good!!! It’s a life changing staple. Makes me feel like a good cook! Thank you!!!
Thanks for the explanation. it is clear and understandable
We usually add some extra soy sauce and ginger, but this recipe turns out perfectly every time!!
This recipe was flawless! The tips about using butter and cold rice were key in making this a successful dish! I used fresh snow peas instead of frozen peas, which was tasty and added more green color. Thank you for a recipe I will undoubtedly use again!
AMAZING!!! I used day old Jasmine rice. I also use frozen peas and carrots. Other than that, I followed the recipe exactly. My family RAVED about this recipe. THANK YOU!
This is seriously the best fried rice recipe ever!! We’ve made it many many times and can’t get enough. We typically save all our extra rice from Chinese and other take out and make a huge batch of this fried rice whenever we have enough (or more!) . You cannot go wrong. We just made a double batch with chicken added and plan to freeze leftovers to have on hand for easy and delicious lunches and dinners. If you’re looking to use up extra rice or just find a good recipe to make some yourself- look no further! This is it!
Worked great and very yummy. Thank you very much for the recipe.
This is amazing. My 5yo randomly asked for fried rice so I went hunting for a recipe and came across this. I had everything except for the green onions and sesame oil but it turned out so delicious. My son said, “mom I really like it.” I asked him are there any buts and he said no, I just really like this fried rice. I added in some leftover chicken and called it a day. I have officially added this as part of my go to recipes for a quick lunch that is bound to satisfy the while family.
Simple, easy and delicious!! I would definitely add more veggies next time. Thank you!
Our family’s favorite recipe! We always add lots of sriracha to spice it up!
This was great! I was hesitant about using the oyster sauce thinking it might give the rice a fishy or oystery taste but it doesn’t. It really adds depth to the dish. I found my new fried rice recipe.
Butter burns at high temps. So obviously don’t do that. Also, carrots take longer to cook than onions so you need to cook those for about 5 min by themselves before adding in onions and peas and then, once those are cooked, then you add the garlic. Otherwise your garlic is black and your carrots are raw. Also it’s so much easier and tastier to throw the eggs in at the end and scramble them with the rice.
So basically the only good thing I can say about this recipe is that the amount of soy sauce to sesame oil is perfect.
You obviously didn’t make this recipe. I just did. Nothing burned. The carrot and onion and zucchini and peas were all done to a turn, and the resulting meal was absolutely delicious. Like real Chinese food. Only better than any fried rice I have had in years. Don’t be so grumpy. 😄
Delicious! Didn’t have oyster sauce so used hoison sauce instead. Added a little chili garlic sauce on plate to taste. Will definitely make again. And so easy!
Trying to reduce our meat consumption. And this meal was so delightfully fulfilling!!! *chef’s kiss* 🤌🏽
I just tried your recipe …& my SUPER PICKY 10 y.o. LOVES the outcome! Thank you so much!!
This is only the 2nd approval she’s given on fried rice..the 1st approval went to a Japanese restaurant.
I did a small batch, thinking if she doesn’t like it, I wouldn’t want to have too much…well…I essentially had a taste. Lol. Dinner time is usually at 6pm. Today it was at 5pm because she really liked the taste🤣
where after one bite, she was done😐
where after one bite, she was done😐…..on my earlier comment, I meant to say, when there isn’t an approval, she’d take one bite, & was done eating 😐
Excellent and easy recipe I am now the king of fried rice thanks
I had never been able to recreate fried rice like in a restaurant, but this was pretty close. Had leftover pork char sui and added it. This was a little too much flavor for the dish. Will make this again for sure!
Turned out really great! Thanks for this. We had some leftover Mongolian Chicken which paired really well.
Delicious! I love adding some diced cooked bacon and my fave version is with shrimp. I always end up fiddling with the oyster sauce, soy sauce and sesame oil at the end. Sometimes I like more of one over the other. This recipe is a huge winner!
The BEST homemade fried rice!! I used about 3 cups cooked medium grain rice and about the same seasonings as the recipe calls for. We had leftovers with chicken, shrimp or ham as lunches.
This was delicious!! Great flavor. I used spam as my protein and had a bag of frozen asian mix vegetables. came out great!!