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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.
Made recipe as per instructions but added chicken tenders and fresh bean sprouts end result was mushy white rice with soy sauce. Would not make again, save your time
CM —
Saute the uncooked rice in butter for 2-3 minutes until golden brown before boiling. Not only will it taste better, but you don’t end up with mushy fried rice.
René Lemelin —
My recipe rating is 5 stars. I had always used peanut oil, but the butter worked great, although I used more than your recipe. The added sesame oil really did make a huge difference in taste. A great improvement. I have been making fried rice for years. I put my rice in boiling water and sample the rice after 7 to 8 minutes. I remove it from the heat when it is firm with no crunch and immediately rinse it in cold water to stop it from cooking further. I then drain it well and refrigerate it at least overnight. It is then ready to cook after it is fluffed up with a spoon or fork. Thanks for sharing your recipe.
René Lemelin —
It sounds like your rice was overcooked. Please try my method. Put your rice in boiling and keep it at a steady boil. It does not have to be on top high heat. Sample the rice after 7 minutes by biting a piece. When you can bite and not feel a crunch, the rice will be firm. Remove from heat and immediately rinse well in COLD water to stop cooking. Drain well and refrigerate at least overnight before using. I gaaarantee it will not be mushy when you fry it according to the recipe printed by GIMME SOME OVEN.
Samantha Rogers —
Did you make certain to use well chilled rice as suggested? I made my rice a couple days in advance to make sure it had a chance to dry out a bit for that distinctive fried rice texture. It turned out great (and I’m quite picky).
Never have I ever! I cannot believe how good this came out. My rice didn’t have much time to chill but came out perfect. I left out the oyster sauce … still very tasty. I think I’m ready to open my own hibachi restaurant now. 😆 LOL. Thank you so much!
I have always been intimidated by fried rice because of the need to have cooked rice already on hand. I happened to have some leftover rice and gave this recipe a try. Mind blown! We are adding this to our regular line up. Thanks for posting such a simple and delicious recipe. Added bonus, I can even find the ingredients in Eastern Europe, which can sometimes be a challenge.
Fried Rice is a go-to meal in our house. For years, I made it in my well-loved wok, but I also have a propane fired flat top, which makes it a breeze. I’ve found that freshly cooked rice, right out of the cooker and before it has a chance to cool down works just as well as day old rice. I generally season it with oyster sauce, soy sauce, our homemade teriyaki sauce (soy sauce, brown sugar, grated ginger and garlic, mirin) and toasted sesame oil. For veggies: chopped carrots and celery, sliced water chestnuts. Proteins: eggs (of course), chopped spam and or chicken. Right before serving, add some chopped green onion and thinly sliced cabbage for a little crunch.
Love this recipe!!! Made it exactly as printed the first time and added crispy bbq pork, shrimp and red peppers the 2nd time. Amazing both times! I use leftover rice from our favorite Chinese restaurant. Really good with brown or white rice . Thank you for this fantastic, and easy recipe!
I tried out your amazing recipe for fried rice while visiting my sister and it was a hit. I don’t want to lose track of it, so I am trying to print it, but it doesn’t work for me. I printed several other recipes from Pinterest without difficulty, so I’m wondering if the problem is me or you. Thanks for your help.
Dani —
Great recipe! My husband swears it’s better than any takeout version he’s ever had. It’s not so dry and the ratio of rice to veggies and egg is more proportionate. Plus, the oyster sauce and sesame oil make all the difference in terms of flavor. I’
Don’t judge, but I add chopped bacon along with the veggies and cook until bacon is just barely getting crispy.
Lisa —
If you go directly to the gimmesomeoven.com website, you can print it from there.
This is my absolute favorite recipe for Fried Rice. I have several reasons for this.
1) You can use any veggies available in your fridge.
2) Sesame Oil, I’ve never used it before, but OMG does it make a difference, and authentic!!!
3) Such an easy recipe. I’ve seen some that read like a Master Chef instructors manual, with lingo and skills NO ONE NEEDS TO MAKE FRIED RICE 😂
So kudos on this recipe it’s a absolute must try!
5 ⭐⭐⭐⭐⭐
My hubby said this was the best fried rice he ever had (and we are Asian food/sushi pros)! I followed the recipe as it was for the most part, with just a few minor additions/modifications/notes:
1. I didn’t have leftover rice, so I made a fresh batch and popped it in the freezer to cool;
2. I used some leftover scrambled eggs I had in the fridge, I just chopped them up;
3. I used some leftover Char Sui pork, about 4 cups, chopped;
4. I used frozen peas and carrots, and didn’t have an onion so I omitted that;
5. I ended up using 4 green onions, about 1 tbsp of sesame oil, and 4-6 tbsp of soy sauce at the end.
GREAT tip on letting the rice sit in between so it gets nice and crispy! This will definitely be my go-to fried rice recipe!
Fast, easy and delicious. I finally found something that is somewhat healthy that my grandkids, ages 4-6, would eat. The next time they came over, asking for fried rice and I just finished making my second batch. Great for using leftover chicken too. One of my big mistakes in the past was to use freshly cooked rice which got too gooey. Butter in place of oil was another big improvement in both texture and taste.
I love this recipe! So easy, and great with whatever veg you have in your house. As a new parent, I need recipes like this to bring affordable and quick meals to my table. I usually make it just with whatever meat is leftover in the fridge asking with some chopped onion and frozen mixed bean and corn veg. Thank you so much for posting this! It is definitely a family favourite.
Just made this for the second time! So easy & delicious! Recommend getting everything ready to go before cooking to not be scrambling. My sister even asked for the recipe. Thank you for sharing!
The best fried rice recipe!! The added touch of sesame oil at the end brings it all together. Our favorite protein add-ins are Chinese sausage and shrimp. I am Chinese and get rave reviews every time I make it, so this recipe is definitely legit.
We eat low sodium and gluten free so I swapped Coconut Amino sauce for the soy sauce and used roasted garlic and ginger paste in place of the oyster sauce called for in the recipe and added roasted baby carrots and sauteed seeded jalapenos into the veggies. Try using a drizzle of herb infused sesame oil and minced basil leaves for plating!
Great recipe! I’ve experimented with different veggies and it always works out well.
If you’re looking for more protein just chop up and add whatever leftover meat you have in the fridge – the best one so far has been adding chicken fajita meat to the recipe, I call it Texas fusion fried rice :)
First time making Quit easy to do Made rice day before let chill Read directions over numerous times don’t like to stop and go. Very delicious Definitely will pass this on to friends and most definitely will make again. Really can’t see anyone having any problems unless their rushing it Chill the rice over nite so important Thanks
Made this in my Traeger with a cast frying pan and again with a disco. Added bacon and smoked leg ham. Done going to a restaurant for this. Oh yeah. Used minute rice. Snobs don’t know the difference
The best I ever made!! I added cooked chicken breasts to it at the end cut up in chunks and served with leftover brocolli steamed from previous day 😋 also didn’t have oyster sauce but came out delish without it…and substituted frozen green beans instead of green peas as I didn’t have it…thank you!!
Some of these reviews are insane. It’s like we didn’t even make the same recipe! I’m sorry it took me 4 years and countless times of making this fried rice to come say it is exceptional. Everyone who tries it, loves it. I’ve shared it countless times and my friends and family have also made it with great success! Thanks for this tremendous recipe!
I made this recipe tonight for supper & it’s yummy. My husband really liked it, he said that it’s as good as the Thai restaurant that we get Thai Fried Rice. He said that it just needs the spiciness that the restaurant uses. I’ll be working on that. I added left over chicken & some bacon, it’s so good. This recipe is a keeper!
Thank you for this delicious recipe.
Not good. Do not user butter to fry rice. I should have known better. That aside this dish was very bland and your typical American FAT knock off of the real deal.
I followed the recipe very closely and this was the best fried rice I have ever had and I’m 67 years old and love Chinese food. Anybody who has a negative comment about this recipe did not follow the recipe. I am going to make this for Christmas dinner along with Peking duck that I’m an also going to make.
The oyster sauce gave it a nice touch.
I never would have dreamed of making my own fried rice, but this has become a regular at my house! Delish and so easy! When I’m making rice for something else, I will purposefully make extra for this recipe. I use frozen peas and carrots to make it super easy and usually use whatever leftovers I have for meat. This recipe is spot on and the tips are very helpful!
I have learned to always make the rice the night before, or get some from your local Chinese restaurant to avoid mushy rice. I also added chicken, after saute-ing the veggies I added them to the bowl with the egg. Then cut the chicken into strips and cooked in sesame oil. Then I added the rice, veggies, egg, soy sauce, and oyster sauce back in.
Rice was mushy and tasted too much like seasome oil. Not very flavorful. I followed the recipe to a T but did not turn out how expected. Would not recommend. I should have read the reviews before making this. Waste of time and money.
I had some leftover rice and a rotisserie chicken, so I made this. It was easy and delicious. I had some white miso paste in the fridge so I substituted that for the oyster sauce. I will definitely make this again.
Just made it for me and mrs. All as recipe with pieces of Chinese pork and chicken!!! This was best recipe ever, if you don’t like it YouGot it Wrong muppets !!! Many thanks for sharing xx merry Christmas 🎅
Made recipe as per instructions but added chicken tenders and fresh bean sprouts end result was mushy white rice with soy sauce. Would not make again, save your time
Saute the uncooked rice in butter for 2-3 minutes until golden brown before boiling. Not only will it taste better, but you don’t end up with mushy fried rice.
My recipe rating is 5 stars. I had always used peanut oil, but the butter worked great, although I used more than your recipe. The added sesame oil really did make a huge difference in taste. A great improvement. I have been making fried rice for years. I put my rice in boiling water and sample the rice after 7 to 8 minutes. I remove it from the heat when it is firm with no crunch and immediately rinse it in cold water to stop it from cooking further. I then drain it well and refrigerate it at least overnight. It is then ready to cook after it is fluffed up with a spoon or fork. Thanks for sharing your recipe.
It sounds like your rice was overcooked. Please try my method. Put your rice in boiling and keep it at a steady boil. It does not have to be on top high heat. Sample the rice after 7 minutes by biting a piece. When you can bite and not feel a crunch, the rice will be firm. Remove from heat and immediately rinse well in COLD water to stop cooking. Drain well and refrigerate at least overnight before using. I gaaarantee it will not be mushy when you fry it according to the recipe printed by GIMME SOME OVEN.
Did you make certain to use well chilled rice as suggested? I made my rice a couple days in advance to make sure it had a chance to dry out a bit for that distinctive fried rice texture. It turned out great (and I’m quite picky).
Never have I ever! I cannot believe how good this came out. My rice didn’t have much time to chill but came out perfect. I left out the oyster sauce … still very tasty. I think I’m ready to open my own hibachi restaurant now. 😆 LOL. Thank you so much!
Just made this – delicious and easy to make!
I have always been intimidated by fried rice because of the need to have cooked rice already on hand. I happened to have some leftover rice and gave this recipe a try. Mind blown! We are adding this to our regular line up. Thanks for posting such a simple and delicious recipe. Added bonus, I can even find the ingredients in Eastern Europe, which can sometimes be a challenge.
Thank you, my family loved it. My five year old he doesn’t like vegetables asked for seconds. This one is a keeper.
I have made this twice in two weeks! Absolutely delicious! Family favorite for my 2 and 5 year old as well.
Fried Rice is a go-to meal in our house. For years, I made it in my well-loved wok, but I also have a propane fired flat top, which makes it a breeze. I’ve found that freshly cooked rice, right out of the cooker and before it has a chance to cool down works just as well as day old rice. I generally season it with oyster sauce, soy sauce, our homemade teriyaki sauce (soy sauce, brown sugar, grated ginger and garlic, mirin) and toasted sesame oil. For veggies: chopped carrots and celery, sliced water chestnuts. Proteins: eggs (of course), chopped spam and or chicken. Right before serving, add some chopped green onion and thinly sliced cabbage for a little crunch.
Really nice still can’t believe how nice it tasted everone enjoyed it
Love this recipe!!! Made it exactly as printed the first time and added crispy bbq pork, shrimp and red peppers the 2nd time. Amazing both times! I use leftover rice from our favorite Chinese restaurant. Really good with brown or white rice . Thank you for this fantastic, and easy recipe!
I tried out your amazing recipe for fried rice while visiting my sister and it was a hit. I don’t want to lose track of it, so I am trying to print it, but it doesn’t work for me. I printed several other recipes from Pinterest without difficulty, so I’m wondering if the problem is me or you. Thanks for your help.
Great recipe! My husband swears it’s better than any takeout version he’s ever had. It’s not so dry and the ratio of rice to veggies and egg is more proportionate. Plus, the oyster sauce and sesame oil make all the difference in terms of flavor. I’
Don’t judge, but I add chopped bacon along with the veggies and cook until bacon is just barely getting crispy.
If you go directly to the gimmesomeoven.com website, you can print it from there.
Has anyone added fresh ginger to this recipe? If yes, how much?
I put about a 1 and a half in with the garlic. Very good. It was minced.
This is my absolute favorite recipe for Fried Rice. I have several reasons for this.
1) You can use any veggies available in your fridge.
2) Sesame Oil, I’ve never used it before, but OMG does it make a difference, and authentic!!!
3) Such an easy recipe. I’ve seen some that read like a Master Chef instructors manual, with lingo and skills NO ONE NEEDS TO MAKE FRIED RICE 😂
So kudos on this recipe it’s a absolute must try!
5 ⭐⭐⭐⭐⭐
Very yummy. I added some thinly sliced tenderloin. Thanks!
My hubby said this was the best fried rice he ever had (and we are Asian food/sushi pros)! I followed the recipe as it was for the most part, with just a few minor additions/modifications/notes:
1. I didn’t have leftover rice, so I made a fresh batch and popped it in the freezer to cool;
2. I used some leftover scrambled eggs I had in the fridge, I just chopped them up;
3. I used some leftover Char Sui pork, about 4 cups, chopped;
4. I used frozen peas and carrots, and didn’t have an onion so I omitted that;
5. I ended up using 4 green onions, about 1 tbsp of sesame oil, and 4-6 tbsp of soy sauce at the end.
GREAT tip on letting the rice sit in between so it gets nice and crispy! This will definitely be my go-to fried rice recipe!
This is the easiest best tasting recipe for fried rice I’ve used. So easy and it tastes delicious everytime. Love it. And so does the family.
This recipe truly is SO GOOD. It always reminds me of the Japanese steakhouse version of fried rice which was always so flavorful!
First time I’m actually able to cook a fried rice that tastes good ! I’m gonna do it again for sure , thanks for the recipe .
Fast, easy and delicious. I finally found something that is somewhat healthy that my grandkids, ages 4-6, would eat. The next time they came over, asking for fried rice and I just finished making my second batch. Great for using leftover chicken too. One of my big mistakes in the past was to use freshly cooked rice which got too gooey. Butter in place of oil was another big improvement in both texture and taste.
This recipe is fantastic! We make ours with shrimp, which comes together in a snap!
I love this recipe! So easy, and great with whatever veg you have in your house. As a new parent, I need recipes like this to bring affordable and quick meals to my table. I usually make it just with whatever meat is leftover in the fridge asking with some chopped onion and frozen mixed bean and corn veg. Thank you so much for posting this! It is definitely a family favourite.
Just made this for the second time! So easy & delicious! Recommend getting everything ready to go before cooking to not be scrambling. My sister even asked for the recipe. Thank you for sharing!
My fave fried rice recipe. Good with white or brown/wild .rice.
The best fried rice recipe!! The added touch of sesame oil at the end brings it all together. Our favorite protein add-ins are Chinese sausage and shrimp. I am Chinese and get rave reviews every time I make it, so this recipe is definitely legit.
Best rice EVER
thank you
Easiest and best fried rice recipe. Has officially become a staple for us!
Instructions were perfect turned out superb
We eat low sodium and gluten free so I swapped Coconut Amino sauce for the soy sauce and used roasted garlic and ginger paste in place of the oyster sauce called for in the recipe and added roasted baby carrots and sauteed seeded jalapenos into the veggies. Try using a drizzle of herb infused sesame oil and minced basil leaves for plating!
Made it as per recipe and it was great. A keeper at our house!
Great recipe! I’ve experimented with different veggies and it always works out well.
If you’re looking for more protein just chop up and add whatever leftover meat you have in the fridge – the best one so far has been adding chicken fajita meat to the recipe, I call it Texas fusion fried rice :)
First time making Quit easy to do Made rice day before let chill Read directions over numerous times don’t like to stop and go. Very delicious Definitely will pass this on to friends and most definitely will make again. Really can’t see anyone having any problems unless their rushing it Chill the rice over nite so important Thanks
Made this in my Traeger with a cast frying pan and again with a disco. Added bacon and smoked leg ham. Done going to a restaurant for this. Oh yeah. Used minute rice. Snobs don’t know the difference
The WORST fried rice recipe ever
This rice is amazing! Better than takeout. Will definitely be adding this to the rotation.
The best I ever made!! I added cooked chicken breasts to it at the end cut up in chunks and served with leftover brocolli steamed from previous day 😋 also didn’t have oyster sauce but came out delish without it…and substituted frozen green beans instead of green peas as I didn’t have it…thank you!!
Some of these reviews are insane. It’s like we didn’t even make the same recipe! I’m sorry it took me 4 years and countless times of making this fried rice to come say it is exceptional. Everyone who tries it, loves it. I’ve shared it countless times and my friends and family have also made it with great success! Thanks for this tremendous recipe!
I made this recipe tonight for supper & it’s yummy. My husband really liked it, he said that it’s as good as the Thai restaurant that we get Thai Fried Rice. He said that it just needs the spiciness that the restaurant uses. I’ll be working on that. I added left over chicken & some bacon, it’s so good. This recipe is a keeper!
Thank you for this delicious recipe.
Not good. Do not user butter to fry rice. I should have known better. That aside this dish was very bland and your typical American FAT knock off of the real deal.
I followed the recipe very closely and this was the best fried rice I have ever had and I’m 67 years old and love Chinese food. Anybody who has a negative comment about this recipe did not follow the recipe. I am going to make this for Christmas dinner along with Peking duck that I’m an also going to make.
The oyster sauce gave it a nice touch.
I never would have dreamed of making my own fried rice, but this has become a regular at my house! Delish and so easy! When I’m making rice for something else, I will purposefully make extra for this recipe. I use frozen peas and carrots to make it super easy and usually use whatever leftovers I have for meat. This recipe is spot on and the tips are very helpful!
Absolutely delicious. Thank you Ali for this great recipe.
Definitely a Great recipe…
I have learned to always make the rice the night before, or get some from your local Chinese restaurant to avoid mushy rice. I also added chicken, after saute-ing the veggies I added them to the bowl with the egg. Then cut the chicken into strips and cooked in sesame oil. Then I added the rice, veggies, egg, soy sauce, and oyster sauce back in.
Rice was mushy and tasted too much like seasome oil. Not very flavorful. I followed the recipe to a T but did not turn out how expected. Would not recommend. I should have read the reviews before making this. Waste of time and money.
Tasted great and my family loved!! Did not add/adjust, followed exact recipe.
I had some leftover rice and a rotisserie chicken, so I made this. It was easy and delicious. I had some white miso paste in the fridge so I substituted that for the oyster sauce. I will definitely make this again.
Just made it for me and mrs. All as recipe with pieces of Chinese pork and chicken!!! This was best recipe ever, if you don’t like it YouGot it Wrong muppets !!! Many thanks for sharing xx merry Christmas 🎅
We all loved this recipe!!
Oops, 5 stars!
Used shiitake mushrooms instead of carrots. Then added 10 drops of my homemade Scorpion pepper sauce for just the right amount of heat. It was great.
perfect…. no OS but had a bit of Hon dashi granules mixed into some ponzu sauce…Awesome advice