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This Chinese-inspired fried rice recipe is my absolute fave. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
Hey friends! I’m digging back into the blog archives today to share one of my all-time favorite recipes.
My favorite homemade fried rice. ♡
Growing up, our family had a tradition of eating lunch every Saturday at our neighborhood’s favorite local Chinese restaurant. And every single Saturday for lunch, I ordered the same thing — egg drop soup and fried rice, my absolute favorites. This restaurant set the bar high for me early when it comes to how amazing fried rice could be. Theirs was always perfectly al dente with slightly crispy edges, full of rich savory flavors, and loaded up with plenty of extra veggies, eggs, and whatever protein sounded good.
After our favorite restaurant sadly closed over a decade ago, I spent years tinkering around with dozens and dozens of batches of fried rice, attempting to recreate a fried recipe that tasted as good as theirs. And while nothing will ever match the original in my book, this fried rice recipe that I’ve landed on is as close as I’ve come and has been my favorite go-to ever since. It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and SO flavorful and comforting. Thousands of our readers have also made and enjoyed it over the years since. So if you’re looking for a good recipe to try, I hope you’ll enjoy it too.
Let’s make some homemade fried rice!
Fried Rice Recipe | 1-Minute Video
Tips For Making The Best Fried Rice:
Ok, let’s get right to it. Here are the important things I have learned over the years about how to make the best fried rice.
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry (or have an impulse craving for fried rice, which I completely understand ?), just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).
2) Use butter: Yes, butter. I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big slab of butter when they’re making fried rice. It just tastes so much better, and also makes everything brown up perfectly. (Although by contrast to Japanese steak houses, we only use 3 tablespoons for a large batch of rice in this recipe.)
3) Use veggies: This is one of my big pet peeves with lame take-out fried rice — not enough veggies! In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Our local Chinese restaurant always added both white and green onions, too, which I included in this recipe. But feel free to modernize this recipe with some other delicious stir-fried veggies as well!
4) Use toasted sesame oil and oyster sauce: If you do not eat seafood, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way. So even if you’re not into oysters, don’t be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes wonderful in fried rice. (Also note that sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in.)
5) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.
6) Let the rice brown a bit on the bottom: If you’re like me and love your rice to be a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom. It also helps greatly to use a non-stick skillet so that the rice doesn’t stick to the bottom of the pan.
7) Don’t be afraid to add in some extra soy sauce at the end: I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium. So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.
Homemade Fried Rice Ingredients:
Alright, so let’s talk ingredients. To make this fried rice recipe, you will need (affiliate links included):
Cooked, chilled rice: Any kind of white or brown rice will do. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to your hot skillet. Again, freshly-cooked rice will not work well in this recipe.
Eggs: Which add great flavor, texture and protein.
Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).
Garlic: Freshly-minced.
Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you’re using traditional soy sauce.
Oyster sauce: This is a major flavor booster in fried rice and (don’t worry) doesn’t taste like oysters. You can find it in the Asian section of grocery stores, or order it on Amazon.
Toasted sesame oil: The finishing touch in this recipe, which is a must. You can also find it in the Asian section of grocery stores, or order it on Amazon.
Butter: My favorite way to stir fry rice.
How To Make Fried Rice:
To make this homemade fried rice recipe, simply:
Scramble eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.
Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
Serve! Then dish it up and serve nice and warm!
Easy Fried Rice Variations:
The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:
Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice. Or for a shortcut, I like to shred a rotisserie chicken. Or even better, shred leftovers from my favorite baked chicken breasts recipe.
Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.
Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.
Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.
Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.
Kimchi Fried Rice: Fresh kimchi adds a major flavor boost to fried rice. Just chop and stir it in to make kimchi fried rice.
Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.
Also, in lieu of using traditional white rice in this recipe, feel free to make:
Fried Brown Rice: For a healthier twist, feel free to use cooked brown rice in this recipe instead of white rice.
Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
*Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But that said, any pan that you have can work — you may just have to be a bit more vigilant with stirring so that the rice and eggs don’t stick.
I never post reviews on any recipe. But THIS ONE is different! It’s so freaking good and so so easy to make!! 10/10 recommend. I used frozen veggies instead of fresh and it still turned out excellent
Cindy Risher —
Sophia, did you let the frozen vegetables thaw before you used them?
First time making fried rice. This was delicious!!
Melissa —
Excellent advice on using cold rice to avoid a sticky, mushy quality. 👍👍 Been making fried rice for years and it’s always better from my oldest (most seasoned) cast iron pan.
Gotta hit it with some MSG too though! That’s the secret to getting that restaurant flavor.
Jj —
You don’t necessarily have to hit it with MSG. That’s what the oyster sauce or fish sauce is for. It brings up the umami. Without having to use the MSG. You can. But it’s another way to do it without it.
Oh my!!
Just made this for dinner. About half the rice and more veggies. Sorry, didn’t have any oyster sauce but had fish sauce. But rave comments from the table! I have been officially voted “fried rice maker” for the family.
Thanks for the guidance.
I have been making this dish for quite awhile now, ever since I found your recipe on Pinterest. We really love it!!! So happy I found it, actually making it now to go with my orange chicken and pork egg rolls. Thank you, thank you, thank you!!❤
We always ed up with leftover rice when getting CHinese “takeout” so i wanted to try making fried rice. T his is a good recipe; simply written, no special ingredients, and the result was delicious. I added diced sweet red pepper and diced boiled ham & tossed in some chopped cilantro along with the scallions at the end.
Thanks for a fantastic recipe!!! WOW!! DELICIOUS!!! Followed your recipe to a T however I did not have oyster sauce. Next time I make I will add. The whole family loved it!!! They like it better than our local Chinese restaurant. Thanks again for sharing!!!
I’ve made fried rice for years, but reading through your recipe has helped me take it to the next level. The three things that I learned and applied were to use butter, fry over high heat and let the rice brown a bit.
I was already using Sesame Oil… yum, and just picked up some oyster sauce to use next time.
Love the recipe…just one observation…under the header “How to Make Fried Rice” you mention to add the “Green Onions at the end along with the sesame oil and egg (#4).. but under the header “Instructions” (#2) the Green Onions are added along with the rice and sauces….perhaps just a typo…cheers
First time making fried rice and it was great and tasty! I used fish sauce instead of oyster sauce. It taste so much better than take out fried rice. I served mines with a side of crockpot Chicken Teriyaki.
So good!! I added a rib of celery (needed a little more veg), tsp of fish sauce (red boat brand, natch) and spam. I also had leftover Chinese take out white rice that was frozen, I defrosted it and it worked great. Thanks for a delicious recipe!!
Honestly best fried rice ever. The secret is the butter. I used a lot and it was so much better than any other recipe. The tips were great and helpful. Thank you.
The easiest and best fried rice recipe. My family loves when I make this! I’ve also used cauliflower instead of rice once and they had no idea it wasn’t white rice! The original recipe is perfection and I don’t stray from it like I do many other recipes on the internet. I did simply cook cut up chicken breasts and shredded it this past time and that was delicious also. Super simple and super yummy! My children range from ages 2 to 15 and all of them L❤️VE this!
Super fast, easy and delicious! (I didn’t have chilled rice on hand, I just spread it out in a bowl and tossed it in the freezer for a bit- still worked great!) Added some leftover ham to it as well.
I have made this recipe so many times in the last 3 years and it is hands down our favorite! We never add the eggs only because of preference. I have vacuum sealed it and frozen it 3 months in advance and taken it on family vacations and it heats up beautifully. I just wait to add the sesame oil until Ive reheated it in the skillet.
Just made this. Was best fried rice i ever made. I always used oils not butter. After having this i realize butter is the way to go. Great flavor. Thanks for the recipe.
VERY HIGHLY RECCOMMENDED! I love this recipe and have been using it for years now with all kinds of variations in ingredients.
Just wanted to say Thank You!
My Asian family always fried 2 bacon 🥓 strips. Remove them and set aside. This way you fry the rice in the bacon fat. (Make the above recipe.) Crumble bacon top top after you finish the dish.
So good!! Thank you!
We used snap peas instead of green onions for the crunch and color. Perfect for vegetarians eating with non-vegetarians – they added shrimp on the side.
Also used vegan fish sauce
We have so many plans to make this again
I have not made this yet, but intend to soon. I just wanted to mention if anyone is looking for an alternative to soy sauce Braggs the company that sells apple cider vinegar makes a product called amino acids & tastes just like soy sauce
I never post reviews on any recipe. But THIS ONE is different! It’s so freaking good and so so easy to make!! 10/10 recommend. I used frozen veggies instead of fresh and it still turned out excellent
Sophia, did you let the frozen vegetables thaw before you used them?
Fantastic recipe! I just added some broccoli instead of meat and some Serrano peppers for spice:) thanks for content, my girlfriend and I loved it
First time making fried rice. This was delicious!!
Excellent advice on using cold rice to avoid a sticky, mushy quality. 👍👍 Been making fried rice for years and it’s always better from my oldest (most seasoned) cast iron pan.
Delicious 😋 I added seasoned beef, pork loin, ham and shrimp, it came out amazing!! My whole family loved it. Thank you for sharing the love ❤️
Made this for dinner tonight! Used frozen peas&carrots and some leftover chicken and veggies too. Delish!!
this rice recipe was amazing. We loved it and will make it again
Wow what a game changer. Best fried rice I’ve ever done and will stick with this recipe now. Thanks for the recipe
Don’t like peas, swapped them for edamame and added diced red pepper. Wow…so good.
5 stars!! 🌟🌟🌟🌟🌟 I loved this recipe! Perfect!
I added edamame (bc I love it) and a little fresh ginger ❤️ Thanks for sharing this recipe!!
Gotta hit it with some MSG too though! That’s the secret to getting that restaurant flavor.
You don’t necessarily have to hit it with MSG. That’s what the oyster sauce or fish sauce is for. It brings up the umami. Without having to use the MSG. You can. But it’s another way to do it without it.
Oh my!!
Just made this for dinner. About half the rice and more veggies. Sorry, didn’t have any oyster sauce but had fish sauce. But rave comments from the table! I have been officially voted “fried rice maker” for the family.
Thanks for the guidance.
This recipe was the bomb.com I will definitely make this again and again.
I’ve been making this for several months now and it is definitely my go-to recipe! It is so delicious. Thank you!!
I have been making this dish for quite awhile now, ever since I found your recipe on Pinterest. We really love it!!! So happy I found it, actually making it now to go with my orange chicken and pork egg rolls. Thank you, thank you, thank you!!❤
Made this tonight. Our family loves fried rice but with the rise in prices for Chinese take-out we decided to try this recipe.
Came out very well, even my youngest son whom is a very fussy eater enjoyed it.
We made it with stir-fried chicken added.
Very satisfied will make it again for sure.
Absolutely best fried rice recipe I’ve ever made
My husband keeps asking me to make again. It is delicious. I didn’t use oyster sauce
We always ed up with leftover rice when getting CHinese “takeout” so i wanted to try making fried rice. T his is a good recipe; simply written, no special ingredients, and the result was delicious. I added diced sweet red pepper and diced boiled ham & tossed in some chopped cilantro along with the scallions at the end.
Great recipe!!!
I haven’t tried it yet wish me luck
Best fried rice I’ve made my family loved every bite
This is my go to recipe here on
Thanks for a fantastic recipe!!! WOW!! DELICIOUS!!! Followed your recipe to a T however I did not have oyster sauce. Next time I make I will add. The whole family loved it!!! They like it better than our local Chinese restaurant. Thanks again for sharing!!!
This is my go-to fried rice recipe. No other fried rice even compares. Thank you for sharing it with us!
Made this tonight, it was excellent… Thanks.
This was the best rice I ever had.
Oh my! I’ve made fried rice before but it’s been awhile. I never used butter before and it’s a total game changer! Best fried rice ever!!
Delicious feeds a lot. Yummy
I’ve made fried rice for years, but reading through your recipe has helped me take it to the next level. The three things that I learned and applied were to use butter, fry over high heat and let the rice brown a bit.
I was already using Sesame Oil… yum, and just picked up some oyster sauce to use next time.
Thanks again and happy cooking!
Nathan
Loved it, my wife raved about it to everyone she could find :)
Love the recipe…just one observation…under the header “How to Make Fried Rice” you mention to add the “Green Onions at the end along with the sesame oil and egg (#4).. but under the header “Instructions” (#2) the Green Onions are added along with the rice and sauces….perhaps just a typo…cheers
First time making fried rice and it was great and tasty! I used fish sauce instead of oyster sauce. It taste so much better than take out fried rice. I served mines with a side of crockpot Chicken Teriyaki.
So good!! I added a rib of celery (needed a little more veg), tsp of fish sauce (red boat brand, natch) and spam. I also had leftover Chinese take out white rice that was frozen, I defrosted it and it worked great. Thanks for a delicious recipe!!
Best, best best ever Chinese style fried rice. I get requests from my family often.
Honestly best fried rice ever. The secret is the butter. I used a lot and it was so much better than any other recipe. The tips were great and helpful. Thank you.
The easiest and best fried rice recipe. My family loves when I make this! I’ve also used cauliflower instead of rice once and they had no idea it wasn’t white rice! The original recipe is perfection and I don’t stray from it like I do many other recipes on the internet. I did simply cook cut up chicken breasts and shredded it this past time and that was delicious also. Super simple and super yummy! My children range from ages 2 to 15 and all of them L❤️VE this!
Super fast, easy and delicious! (I didn’t have chilled rice on hand, I just spread it out in a bowl and tossed it in the freezer for a bit- still worked great!) Added some leftover ham to it as well.
This was really good and so easy. I will be making this again.
Delicious flavor! Although I added some dried peppers and spicy bamboo for a little kick.
So good!!!!!
Amazing recipe!
Are you able to reheat this?
I would love to save some in the fridge but I thought you couldn’t reheat rice more than once?
I have made this recipe so many times in the last 3 years and it is hands down our favorite! We never add the eggs only because of preference. I have vacuum sealed it and frozen it 3 months in advance and taken it on family vacations and it heats up beautifully. I just wait to add the sesame oil until Ive reheated it in the skillet.
Just made this. Was best fried rice i ever made. I always used oils not butter. After having this i realize butter is the way to go. Great flavor. Thanks for the recipe.
The best fried rice recipe I’ve ever tried! It tastes just like my favorite take out. PERFECTION!
Delicious recipe! My everyday favorite 😋
Love the recipe but my partner wants it “less dry” and more spicy. Any suggestions?
VERY HIGHLY RECCOMMENDED! I love this recipe and have been using it for years now with all kinds of variations in ingredients.
Just wanted to say Thank You!
Absolutely delicious I added just egg and tempeh bacon outstanding!
omg i just made it, the best fried rice ever! I used left over sticky rice from a chinese takeout, best!!!!!
Can you make this ahead of time and keep warm in a crock pot?
My Asian family always fried 2 bacon 🥓 strips. Remove them and set aside. This way you fry the rice in the bacon fat. (Make the above recipe.) Crumble bacon top top after you finish the dish.
So good!! Thank you!
We used snap peas instead of green onions for the crunch and color. Perfect for vegetarians eating with non-vegetarians – they added shrimp on the side.
Also used vegan fish sauce
We have so many plans to make this again
Excellent!’
Love this recipe. Always delicious. The only thing I add is chopped mushrooms.
I have not made this yet, but intend to soon. I just wanted to mention if anyone is looking for an alternative to soy sauce Braggs the company that sells apple cider vinegar makes a product called amino acids & tastes just like soy sauce