Gimme Some Oven

Fried Rice

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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.

The BEST Fried Rice Recipe from Gimme Some Oven

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 Recipe

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 | Sauté onions, carrots and peas

How To Make Fried Rice | Be sure to start with cold rice

How To Make Stir Fried Rice

How To Make Fried Rice:

To make this homemade fried rice recipe, simply:

  1. 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.
  2. Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
  3. 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.
  4. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
  5. Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
  6. Serve! Then dish it up and serve nice and warm!

The BEST Fried Rice Recipe | Feel free to add chicken, beef, pork, shrimp or extra vegetables

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.
  • Quinoa Fried Rice: Here is my favorite recipe.

What To Serve With Fried Rice:

Looking for inspiration? Some of my favorite recipes to serve with fried rice include:

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The BEST Fried Rice Recipe from Gimme Some Oven

Fried Rice

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 -6 servings 1x

Description

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!


Ingredients

Scale
  • 3 tablespoons butter, divided
  • 2 large eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and black pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 34 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

Instructions

  1. 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.
  2. 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.
  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.


Notes

*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.

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2,404 comments on “Fried Rice”

  1. Oyster sauce
    Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract. Wikipedia

  2. I had a troop of Girl Scouts over Friday night and we made this rice.  It was a huge hit.  I liked it so much I am making it again tonight.

  3. Do you have nutritional info on this. I am on weight watchers and would love to be able to figure out the points plus for it. Looks great. Thanks.

    • Hi Shannon! Unfortunately I don’t — we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. I hope that helps!

  4. Bravo! This dish is terrific and much better than the local Chinese grease joint. I made it exactly as written, including the oyster sauce and thoroughly enjoyed the dish. Looks just like the picture, too. Well done, Gimme Some Oven!!!

  5. I love this fried rice recipe! I want to share it with everyone! It’s just as good as the Chinese restaurant fried rice! Will never use another fried rice recipe :)

  6. THANK YOU!!!! My family is s fanatic about fried rice too! One if our treats is the “local” restaurant just to get fried rice!  This will save me some money!!!

  7. I can’t wait to try this!! Would it work well with brown rice as well?? 

  8. I just made this tonight for my dinner and GOOD LORD IT WAS INCREDIBLE!

    So easy!

    Ok I had some rice disasters (I cooked it and it smelled eggy so had to send my father out for store bought cooked rice) but it was so worth it! 

    • That’s great, Lee! We’re happy you enjoyed it! And we’ve totally and our fair share of rice disasters in the past (usually it’s because our impatience gets the best of us.) ; )

  9. Great recipe, just finished eating! I did add my own touch: I put red pepper instead of carrots and I made lemon honey marinated salmons. I will try the carrots next time :-). 

  10. Yum! So easy. This will be added to the regulars. I’m pretty sure my boyfriend when back for fourths. Left the white onion out and think I’ll add some shiitake mushrooms next time. Thanks for sharing! 

    • We’re so glad you liked it, and we think shiitake mushrooms would be an awesome addition! : )

  11. Made it with brown rice
    amazing!!! 
    Thank you from Israel :)

  12. This is basically the recipe I used for years.  I cooked the eggs at the last by moving the rice to the sides and breaking the eggs directly into the skillet.  
    If it was the main dish and I had no meat at the beginning I would add tofu and “rice” it with a fork and let it brown.  My family never knew they were eating tofu, ;)  
    Whenever we had baked ham (old-fashioned, smoked, bone-in) I saved the juice and fat, and picked off all the little pieces of meat left, froze them marked for beans or rice. The fat was used for sautéing and the juice as the flavoring sauce along with the small pieces of ham.  It was one of our favorite dishes.
    In the Philippines, they have a special name for the sweet, crusty part that can form on the bottom of the skillet.

    • Thank you for sharing, Lorra, that baked ham trick has us drooling! : )

  13. OK, if you really want to push it up a notch, use shredded cabbage as well. I had a friend in college who was from China, and she always used some shredded cabbage–doesn’t matter what kind. It adds amazing flavor and texture. Just shred it thin, and not too long pieces, and cook with the other veggies. Yum.

  14. My rice just refused to fry. It ended up turning to mush. Any ideas/tips to help me for next time?

    • Oh no! I’m sorry that happened. Hmmm, a few ideas:

      1) Be sure that your pan is large enough that the rice isn’t super deep/thick while cooking. The bigger the pan, the better.
      2) Be sure that your rice is thoroughly chilled, and the oil is plenty hot for frying.
      3) Double check that your rice isn’t overcooked and mushy before frying it.

      Hope that helps! :)

  15. I cooked the fried rice tonight.  It was very good !  The whole family liked it.  Very tasty. 

    • That’s awesome Denise, we’re so glad it was a hit with your family!

  16. So delicious. I’ve been trying different fried rice recipies and this is by far the tastiest one yet! The butter does make a big difference. I used edamame and zuccinni, and grated the carrot. I didn’t have oyster sauce OR seasame oil…so if it’s this good without, I’m sure it’s amazing with. 

  17. This has become a family favorite! I added some cut-up pieces of grilled chicken to it tonight. Yum!

  18. I made this fried rice last night and it was fabulous. I made a well in my wok near the end of cooking and cooked the eggs and then I added the shrimp. 

  19. I absolutely love this recipe!  I have made this yummy dish for my family, and for pot lucks, everybody raves about it!  I especially love that it is so very easy to make, with simple ingredients.  

  20. Using cold rice is so important! This recipe looks great!

  21. This was AMAZING! i dint use oyster sauce or sesame seed oil and i added fresh tomato when i added the rice and it was superb! so quick and easy thank you!!!

    • Thanks Isobel (beautiful name and spelling by the way)! We’re happy you enjoyed this!

  22. hello i am mavis (16)

      i wanted to make fried rice but i knew it was going to be difficult so i started to search online and then i went to pinterest and saw this and clicked on it at first my sisters said that it  wouldn’t be tasty but then when i finally made it it  was amazing it tasted like the ones from the asian restaurants thank you so much 
    my dad was really happy seeing us cook this and i’m sure he will love it thank you so much.

    • Hi Mavis! Thanks so much for trying the recipe, we’re really happy to hear you and your family enjoyed it! :)

  23. LOVE LOVE LOVE LOVE!!!!  My entire family loves it….everyone from the husband, to the 15yr old, to the 2 yr old. True confession- the dog loves it too. Making it for dinner tonight. 

  24. Delicious made this for my family tonight add egg rolls and soup I picked up!  My own semi home made!  Followed directions and used oyster sauce turned out yummy, my son even liked it!! This will be made again and again.   Thanks

  25. This might be a little late, but I’d just thought I’d add just in case you see this: there’s vegetarian oyster sauce =D It’s usually a mushroom base, and I use it because I have shellfish allergies =)

  26. Cheaper, better and faster than take out or delivery.   So easy, so good!

  27. I love your suggestion of using oyster sauce! I make mine exactly like this sans the oyster sauce, but it’s been missing something. I’m definitely going to add this in next time. Great post!

  28. Thank you! 1st time mine turned out yummy. Just cooked it tonight. And yes, cold rice is a major keep! Now I know, and adding eggs separate. 

  29. Just wanted to say how much I love this recipe!  I use it when I go for potlucks and it is always a hit!  I started following your blog because of it, and have really enjoyed what you do here.  

    • Thank you Elaine, that makes us so happy! Thank you for being a fan of the blog! :)

  30. Loved this! I did not have carrots so I used water chestnuts and it was delicious! Will absolutely make this again and, next time, with carrots. Thank you for the delicious recipe. 

    • Thanks, we’re so happy you enjoyed it, and we bet it was awesome with the water chestnuts!

  31. Looks delish! Fried rice also known as a traditional food in Indonesia… Everyone in Indonesia should know how to cook fried rice… Have a try to add 3-4tbs or more to taste of Indonesian sweet soy sauce or Kecap (you can use Bango or ABC or Indofood brand but my favorite is Bango).. It will taste like you are in Bali! 

    • Thanks Juli, we hope you like it! Also, thanks for the tip, we will have to try it with the Indonesian sweet soy sauce or Kecap! :)

  32. Do you think this would work with Quinoa?  Add in a protein thats not meat for a meatless Monday.

  33. This is by far the absolute BEST fried rice ever. I wasn’t expecting it to be that good. I just thought it would taste like the kind you get in a restaurant.  It was so good that I have to make it for dinner 2 nights in a row because my family loved it so much and just couldn’t get enough.  Bonus:  it is super easy to make!!!!!

  34. this is exactly how I make my fried rice, and it is so much better than any other recipe I’ve tried. The oyster sauce and sesame oil are key to getting the best flavor, and day old cold rice is key to getting rice that isn’t mushy. 

  35. OMGosh!!!! This was the BEST..EVER!! I thought about it all night, even after having 2 helpings at dinner. Then had it again for lunch, and more again at dinner! Needless to say, I will be making this very often. You nailed this ???

  36. Made this for my husband and kids and they absolutely loved it, in my opinion it’s even better than anything I can order through take-out and I doubled up on all the veggies and added chicken! A huge hit, thanks for the recipe! 

  37. Let me just start out with, oh my God! A couple years ago I got completely turned off from making fried rice after failing miserably and drying out the rice. I was searching for new dinner ideas on pinterest and stumbled upon this gem and thought I would try my hand at fried rice again with your recipe… It was amazing!! I have already made this several times for my husband, brother, father, sister-in-law, etc. And it was an absolute hit with EVERYONE! A new staple in this family. Thank you sooooo much! 

    • Aww thank you Peyton (we love your name btw)! We’re happy to hear you liked this recipe so much, and that it’s been a hit with your family too — that’s awesome! Thanks for letting us know. :)

  38. Hi! Vegetable fried rice is one of my favorite take-out dishes. How can I add broccoli to this recipe? Thanks for your help!

    • Hi Adria! We’d just recommend stir frying some in whatever oil, spices and sauces you like. You could do sesame oil and sriracha for example, and sauté the broccoli in some garlic as well. We’d probably cut the florets on the smaller side. Just throw them in and enjoy! :)

  39. I will have to try this. I have always cooked rice in rice cooker and added bacon or spam and the. Added veggies with soy sauce to your liking.  I grew up with my grandmother who is Japanese cooking it like this so thats what i have always done. 

  40. So good! I did a whole – life challenge compliant version. Used organic brown, red and wild rice, coconut aminos instead of soy,  skipped the oyster sauce, added chicken and celery. I could eat this every day! 

    • That sounds great Dianna, we’re so happy you liked this and that you were able to make it work with your diet! :)

  41.  this sounds so yummy. I would like to add beans sprouts to it. When would I add those in? 

    • Thanks Vickie, we hope you like it, and we think bean sprouts would be a yummy addition! We’d suggest adding them towards the end, probably in the last 5 min.

  42. okay, I’m such a nerd when it comes to cooking!! Do you have to like cook the rice regularly and then chill it before you fry it? 

  43. Looks awesome! I did read in one of those fancy cooking magazines that brown rice works better for fried rice! 

  44. This was totally delicious! Served with the Asian kabobs on your site and a side of soy sauce! Only word of caution is that… You have to make white rice ahead of time which is another added amount of time. But aside from that, it’s totally awesome, delicious and feels healthy. :) Thanks! 

  45. I have made this twice now. The first time I added some steak and today I used chicken.  Today I added a little Chinese 5 spice to the mix.  It was delightful.  Thanks for sharing this delicious recipe.

    • Thanks Diane, we’re happy you like it, and we’re intrigued by that Chinese 5 spice — sounds like a great addition that we’ll have to try! :)

  46. We love this recipe!!! My husband thinks is better than take out and tonight I’m going to be brave enough to make it for some Chinese friends…no pressure :))
      

  47. Thank you. I have made my first awesome fried rice. Thank you. Mine looked like your picture too.

  48. Made this for dinner and boy was it Fantastic Love it

  49. We didn’t have sesame oil, but even without it it was delicious! We are goingt to make it again soon, we loved it! You should definately try it if you havent’t yet, it’s amazing?

  50. This wa soo good!  Better than what I would buy at my local Chinese restaurant! Simple to make and very satisfying.