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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 1316 reviews
  • 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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2,414 comments on “Fried Rice”

1 37 38 39
  1. Tasted great and it was very easy! I used up some leftovers (rice, of course, plus some pork and sautéed veggies) and it was really tasty!






  2. The best recipe hands down for fried rice. Even with the simplest ingredients it comes out wonderful. My go to.

  3. Very good, the sauce was salty when I initially mixed it before adding it into the rice so I added a little bit of sugar and some honey and it turned out great. The leftovers didn’t last long either






  4. Yummy!






  5. didn’t have peas so i just used what i had- carrots, purple onion, and red bell pepper. turned out great! i also added ginger because i love ginger. good recipe easy to follow.






  6. I just made this tonight with leftover take out Chinese rice and all 4 of my kids LOVED it! It is very rare for me to find a recipe that all of my kids like, but this is one of them. They even asked if I could make it again tomorrow. I’m printing off this recipe and adding it to my cookbook. Thanks so much for this amazing recipe!!






  7. This was so good!!! Thanks for the baking sheet tip!






  8. Really good and easy to make!






  9. Marvellous






  10. Love love love this recipe. Everything was perfect. The green onions are a must and the oyster sauce! I added shrimp to the recipe. Sunday dinner night was a blast. Everyone was pleased….this is now our goto recipe. THANK YOU ☺️






  11. Love this recipe! I often make the Chicken Fried Rice variation. We used to get Chinese take-out a lot. Now, we make great Chinese food at home!






  12. Made this tonight and added leftover pork tenderloin. Used some leftover rice mix from the freezer and enough brown rice to get to 4 cups. Added extra soy and sliced green onion. We both loved it! Thanks for the recipe.






  13. Been making this stir-fry for a couple of years now. Easy and versatile…switch up ingredients to taste. Love this recipe and thanks for sharing it.






  14. I loved this recipe! I made it with riced cauliflower instead of regular rice and it was excellent. I also added a diced boneless sparerib and a 1/2 tsp of fresh minced ginger. I will definitely make this again. I can’t eat rice because of all the carbs so this is a great alternative. I am also gluten free and just used gf soy sauce.






  15. Fantastic recipe, I’ve made it several times!






  16. Absolutely delicious!!!






  17. I absolutely LOVE fried rice. I moved recently to Tennessee and there is nowhere that makes even a half decent fried rice. So I tried your recipe and I absolutely love it!! So easy and delicious. My family also loves it and that’s a plus. All I did differently was add shrimp. My favorite kind of fried rice! Thanks for the recipe. It’s going in the rotation now!!






  18. I absolutely love shrimp fried rice! I have no restaurants near me anymore that do an even halfway job of it. Found your recipe and love it!! Added the shrimp and mwah, chefs kiss!! It was great. First time ever making it on my own. Thank you for posting recipe. This one is definitely going into my cooking rotation!






  19. I made this with Jasmine Rice. It was absolutely delicious. This will be my go-to recipe from now on.

  20. Using butter produces superior results. Stove top non stick skillet so much easier than using a wok. The results surpassed what I have had at restaurants. Easy, fast with amazing flavor and consistency! Great recipe!






  21. I always cook fried rice but this is my first time adding oyster sauce! It was DELICIOUS👏🏾👏🏾👏🏾
    Oyster sauce will be a continued addition from now on!!!






  22. So good, I used a little fish sauce because I didn’t have oyster sauce. It was sooo good! Thank you!






  23. Closest I’ve ever gotten to restaurant quality fried rice!






  24. Very delicious! I didn’t have oyster sauce or sweet peas so I added red & green bell peppers & extra soy sauce. I will make this recipe again






  25. Perfect. I crumbled in 6 pieces of bacon. Toddler approved!






  26. The high heat for our stovetops must be different. I cooked to directions, burnt quite a bit before the timers went off.

    Be careful, folks!

  27. I’ve been on a fried rice kick lately and have been scouring the internet for different variations. Did this [almost] to a t , but added a little 5 spice powder, diced chicken (so my husband would eat it as an actual “meal” lol) and also hit the veggies and then the rice with a torch (easy way to achieve at home “wok hei”) and it was was SO good :)






  28. awesome to make for my parents. so quick easy and yummy.

  29. I made it just like your recipe said, I just didn’t have oyster sauce, but I do love Kikkoman low salt soy sauce, has a much more malty flavor. I made it with pork tenderloin sliced thin, dipped in flour I was out of cornstarch. Fried them very quickly and with the scrambled eggs and mixed vegetables it was wonderful. Rice was crunchy, I used butter like you said. WOW!






  30. This is hands down my favorite fried rice recipe! The whole family loves it and is so quick and easy to make. Thank you!






  31. I’ve made this several times and my family loves it! I settled on a few additions. I used 1.5x the soy and oyster sauces. I also added 2 teaspoons of fish sauce to the soy and oyster sauces. I also added 1 heaping tablespoon of white miso paste to the veggies. So good! Thanks for the recipe!






  32. Really simple and delicious. Great recipe. Thank you!






  33. This recipe was quick and easy to follow. I paired mine with regular grilled chicken and the family loved it! Definitely making this again.






  34. Okay, so because I didn’t plan ahead by reading the recipe in advance, I didn’t use super cold/next day rice. I made it THEN went to the recipe and panicked. BUTTTTTTTT- it worked out great using just made rice! I threw the rice onto a cookie sheet after it was done and put it in the freezer for like 30 minutes while I prepped everything and set the table, and answered at least sixty-three “whatcha doin'” questions (ha!).

    I imagine it could’ve been better as written but in a pinch, I did what I had to do after promising my kids they’d have delicious fried rice for lunch!
    Thanks for the great recipe. It was easy and super delicious.






  35. I am still getting the gist of cooking it all up fast enough but the flavor is delicious! I’ve made this a few times already for hubby and myself adding different veggies/meats. I love love love adding mushrooms. Hubby loves adding pineapple, pork and bell peppers. Anything goes with this recipe. Each time, the dish gets better/easier/faster. Five stars. Thanks for sharing. 😊






  36. I never leave comments but this deserved one. Made shrimp fried rice. Sautéed shrimp first and followed recipe. Excellent! Thx!






  37. I don’t know that i’ve ever had fried rice, but my husband loves it. I made this for him last night exactly as written and he said it was great! I tried it myself and actually really liked it. Will definitely be making this again.






  38. “Cooked rice” is arbitrary. Even the short-grain that you suggest takes approximately 15 minutes to cook. Long grain, which is what most people have available to them, takes approximately 20 minutes. Do not suggest that you have a 15 minute recipe when that recipe requires at least a 15 minute requirement for just the rice. Let’s then factor in how long it takes to chill that rice. The more rice, the longer it takes to chill. Consider building your recipe based on dry ingredients, not the total requirement for the recipe. I want to like this recipe, but I can’t. Anyone hoping for a quick fried rice who finds this will be strapped to at least an hour of work.

    • Fried rice is a dish typically made with leftover rice from your fridge. Even restaurants make the rice a day in advance. If you make it from dry rice from scratch, yes, it will take a lot longer and also doesn’t make a lot of sense (since it won’t crisp up as nicely if it’s fresh). But by your logic, any recipe that requires “bread” should also include the time and ingredients to bake the bread from scratch. SMH.

    • Seriously? (And by this, I of course mean you can’t be serious leaving such a ridiculous comment.) This does NOT take an hour if you are doing as the recipe says and using rice you cooked a day or two ahead of time. I have made this in less than half an hour, as written, with a toddler on my hip and a 4 year old playing at my feet, with rice I made the day before. Oh, and it’s easy and delicious!!!






  39. Easy, delicious, fast, inexpensive, and a real crowd pleaser! The little crispy hunks of rice were a delight to my palate. Ali, you nailed this one. Thank you so much, you have a few new fans in my household. Peace.






  40. I was going to use my sisters recipe but decided to go with yours and i was smart to do so! it was amazing! a friend of mine said it tastes like its from a restaurant. i will make this again and again






  41. Best ever!! Just love it






  42. Wow! It came out awesome! I’m going to start making way too much rice for my other meals so I have the leftover rice to make this the next day!






  43. this was good and easy to follow. I used peanut oil vs butter to see if I liked one vs the other, and I liked the peanut oil better. High smoke point, good for frying. If I cut the broccoli and carrots up very very fine, they cooked quickly. Also I did not notice any difference between using cold rice, and rice that I took out of the freezer and defrosted in the microwave first (as I cook and freeze portions of rice always to save time). So maybe freezing has the same effect as using cold rice, but it was actually warm when I used. Adding pre-cooked tofu (which I also fry and keep in the fridge) is a good protein add. My new favorite to eat when I have a late late breakfast. I don’t use garlic, have stopped eating it and now never miss it. Thanks for the step-by-step directions.






  44. I love this recipe. I have made it so many times . However as with most recipes the. Idea that this can get completed in 15 minutes has not been my experience. It take a solid 15 minutes to gather the ingredients and prep. Cut your veggies., measure out your rice. Cook your protein of choice. But worth the time.
    I love all your recipes






  45. Absolutely delicious! I didn’t have peas so I used green beans and red peppers and it came out beautiful! Popped a fried egg on top with chilli oil… My family loved it!






  46. I really enjoyed following this recipe and having a final result of tasty fried rice. I added shrimp. I also froze in portions to eat later which worked without any issues!






  47. I just made this, adding in chicken and it was delicious 😋. Thank you!!






  48. I have made three times. My husband loves. Thank you!