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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!
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)
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.
Amazing! I made some fresh jasmine rice and I spread it on a baking sheet and set it outside for 30 minutes or so to chill. I used probably 1/4 of a large yellow onion and about 8oz of a mixed bag of frozen peas & carrots and it worked wonderfully! I also probably added an additional teaspoon of oyster sauce (bringing it to 1 tablespoon), and I undoubtedly used more butter than you called for….but all in all, it’s a new favorite recipe! It was so yummy! I reheated leftovers in a skillet a few days later and it was perfect.
I’m not one to leave a review, But ….this is the BEST fried rice recipe I have ever tried. I have made it several times, but oyster sauce isn’t a staple for us so never used . This time I made a trip to the store so picked some up. Not sure what I like better the sesame oil or the oyster sauce. DELICIOUS!!!
I’ve made this recipe with filet cubes – hibachi style and I’ve made this recipe with general Taos chicken and both were absolutely amazing. The fried rice and general Taos chicken is my husbands and Is favorite meal!
This is the best fried rice I’ve ever had! The oyster sauce really stands out! Pre cooking the rice is the secret & sautéing the vegetables in butter makes them so delish! I will never make another fried rice recipe again! This is so amazing!!
This recipe is very forgiving. I added the Oyster Sauce and accidentally forgot the Sesame Oil. It was still delicious. My husband said it was better than our favorite restaurant! This is so easy to make. Thank you for the recipe.
I was unsure of the oyster sauce and sesame oil for a long time because I don’t like oysters or sesame oil. I used the “base” recipe, adding just mixed veggies and onions, probably 10 times before I was brave enough to actually follow the recipe. Let me tell you. Once I did, it went from great to absolutely amazing. This is the best fried rice, homemade or from a restaurant, that we’ve ever had.
Absolutely delicious and super easy! Added broccoli and diced red peppers, other than that, made the recipe as is! Perfect! This is now our go-to for vegetable fried rice…no more frozen for us! Thank you!
I am a fried rice fan from way back and have found this recipe to be the “bomb”. Easy to make and enjoy with just a little forethought on cooking the rice ahead of time. Have recommended this to friends and try to make extra as it gets better a couple days later.
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.
“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.
Lisa —
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.
Collette Day —
Hands down the best fried rice ever. I absolutely love it. So much so that my husband and I make it often. Sam, chilled rice is always better for these types of recipes. Go find crock pot recipes if you want quicker ones. No judgement here. I get it but don’t throw shade at her for this one. Make the rice the night before weirdo.
Connie Austin —
Typically fried rice is made using day old rice that has been chilled. So yes, this is a 15 minute recipe if using that method.
Leta Thomas —
Cook your rice at noon (or the night before). Takes 20 minutes if you know what youre doing. Spread it on a sheet tray, cool and refrigerate. By dinner time, you have “leftover” rice. Now, its 20 minutes to dinner. I use long grain but you can use what you have, including rice from your local restaurant (a luxury I dont have). Try again and stop worrying about time. I’m guessing you aren’t into barbecue because it takes too long.
Ella —
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!!!
Jen —
Do you also make these same whiney comments on recipes that use “cooked chicken” or any other ingredient that isn’t in its raw form? The ingredient list clearly says cooked rice, and *gasp* some people actually do already have that. In a pinch, you could even use the microwaveable pouches of rice, as they come precooked. Just dump the room temp bag of rice into the pot. Still comes out delicious. And still takes like 20 min total. Haters just wanna hate. This recipe is great!
A.T —
LOL I didn’t have precooked rice, so I cooked my rice in my instant pot while I cooked up the eggs and veggies. Once the rice was done, I threw in the eggs/veggies/sauce. Took maybe 30 minutes, if that.
This is the best fried rice recipe I have made and I have tried a lot. It always turned out mushy, steamy or just not as good as takeout fried rice. By following all the recipe instructions and tips, it turned out perfect. I love the little crunchy bits. I used carrots, mushrooms, onions and frozen peas. As perfect as it could be. Thank you for this recipe, I no longer have to “wish I could make good fried rice”, now I can.
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.
OMG this is such a great, fast and easy side dish. I had left over plain rice…and you always have those ingredients on hand. I even added in red pepper ….
I loved this and will make it again for sure…
Thanks so much for the recipe.
Carolyn
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
I figured I should write this now while I’m eating this delicious fried rice. 😄
Unfortunately I did not have scallions, but I did add sliced chopped cabbage, carrot, celery, broccoli and cooked chopped chicken thighs. I wanted the extra vege, and oh my delicious. You know butter makes everything better!
Thank you, it’s going in the books as my go to recipe.
I make this anytime we have leftover roast ham. I just chop it up and throw it in. I also swap out one carrot for half a cup of corn. My kids gobble this up every time I make it.
Recipe was great. Tasted awesome. I used two bags of the microwave rice, it was already cooked and chilled. Just opened the bag a poured it in. Made it a lot quicker. This will be my new fried rice recipe. Thanks so much.
I can never get an answer out of anyone. Please help… I thought rice can only be reheated once? So you add cooked rice to fried rice, but then you can reheat a 2nd time after cooked? Ive been wasting so much rice because I thought you could only reheat it once after initial cooking.
If I can write like you, then I will be very happy, but I can’t write like you, where is my luck, in fact people like you are an example for the world. You have written this comment very beautifully, I am very glad that I thank you from the bottom of my heart. https://mahijain.com
This was fantastic! I didn’t have time to chill the rice, but even with freshly boiled warm rice it came out really well. I added sauteed tofu and corn and a tablespoon of mirin for a little sweetness. Amazing! Would it be possible to get the nutritional contents on this dish?
I love rice, and this fried rice recipe was delicious. I added broccoli instead of peas. My husband said, don’t lose that recipe!!! I will be making this again real soon 😋
This was absolutely Amazing! Made it as follows but added a shallot because I didn’t have enough white onion for double the recipe. My kids loved it which was a shock considering my son is soooo picky. He had two servings
and ask if I could put some in for his lunch tomorrow. Bravo on this amazing recipe!! TY!!
This is so delicious. I didn’t have any oyster sauce, Soni substituted teriyaki sauce for it. I love this, and will definitely make “too much rice,” now just so I have an excuse to make this recipe.
I made this dish tonight. I made a rookie mistake, and accidentally dumped about 1/4 cup pepper in the veggies. I scooped out as much as I could leaving as much veggies as possible and rolled with it as to not waste my veg mix. The result was a super tasty and spicy, but not set you on fire spicy, fried rice. I added 1/2 cup frozen corn and 2 large celery ribs diced to the veg mix. Hubby grilled some chicken in a sweet Asian marinade, and we diced the grilled chicken and mixed with the rice. The base recipe is fantastic for a starting point to customize your fried rice. This will be a staple in my personal recipe book from now on.
Perfect
I tried n my family is asking me to cook every day
Thank you for the receipes of fried rice
Very crispy 👌 👏 👍 10 out of 10
Amazing! I made some fresh jasmine rice and I spread it on a baking sheet and set it outside for 30 minutes or so to chill. I used probably 1/4 of a large yellow onion and about 8oz of a mixed bag of frozen peas & carrots and it worked wonderfully! I also probably added an additional teaspoon of oyster sauce (bringing it to 1 tablespoon), and I undoubtedly used more butter than you called for….but all in all, it’s a new favorite recipe! It was so yummy! I reheated leftovers in a skillet a few days later and it was perfect.
I’m not one to leave a review, But ….this is the BEST fried rice recipe I have ever tried. I have made it several times, but oyster sauce isn’t a staple for us so never used . This time I made a trip to the store so picked some up. Not sure what I like better the sesame oil or the oyster sauce. DELICIOUS!!!
I’ve made this recipe with filet cubes – hibachi style and I’ve made this recipe with general Taos chicken and both were absolutely amazing. The fried rice and general Taos chicken is my husbands and Is favorite meal!
This is the best fried rice I’ve ever had! The oyster sauce really stands out! Pre cooking the rice is the secret & sautéing the vegetables in butter makes them so delish! I will never make another fried rice recipe again! This is so amazing!!
Great recipe. We added a diced ham. This is definitely going in our recipe collection
This is the only fried rice recipe I use it’s AWESOME!!
This recipe is very forgiving. I added the Oyster Sauce and accidentally forgot the Sesame Oil. It was still delicious. My husband said it was better than our favorite restaurant! This is so easy to make. Thank you for the recipe.
Absolutely perfect! I will never get take out again! Thank you so much for this recipe!
I was unsure of the oyster sauce and sesame oil for a long time because I don’t like oysters or sesame oil. I used the “base” recipe, adding just mixed veggies and onions, probably 10 times before I was brave enough to actually follow the recipe. Let me tell you. Once I did, it went from great to absolutely amazing. This is the best fried rice, homemade or from a restaurant, that we’ve ever had.
Absolutely delicious and super easy! Added broccoli and diced red peppers, other than that, made the recipe as is! Perfect! This is now our go-to for vegetable fried rice…no more frozen for us! Thank you!
Came out perfect had leftover rice I wondered what to make with it. A great recipe.
I am a fried rice fan from way back and have found this recipe to be the “bomb”. Easy to make and enjoy with just a little forethought on cooking the rice ahead of time. Have recommended this to friends and try to make extra as it gets better a couple days later.
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.
“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.
Hands down the best fried rice ever. I absolutely love it. So much so that my husband and I make it often. Sam, chilled rice is always better for these types of recipes. Go find crock pot recipes if you want quicker ones. No judgement here. I get it but don’t throw shade at her for this one. Make the rice the night before weirdo.
Typically fried rice is made using day old rice that has been chilled. So yes, this is a 15 minute recipe if using that method.
Cook your rice at noon (or the night before). Takes 20 minutes if you know what youre doing. Spread it on a sheet tray, cool and refrigerate. By dinner time, you have “leftover” rice. Now, its 20 minutes to dinner. I use long grain but you can use what you have, including rice from your local restaurant (a luxury I dont have). Try again and stop worrying about time. I’m guessing you aren’t into barbecue because it takes too long.
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!!!
Do you also make these same whiney comments on recipes that use “cooked chicken” or any other ingredient that isn’t in its raw form? The ingredient list clearly says cooked rice, and *gasp* some people actually do already have that. In a pinch, you could even use the microwaveable pouches of rice, as they come precooked. Just dump the room temp bag of rice into the pot. Still comes out delicious. And still takes like 20 min total. Haters just wanna hate. This recipe is great!
LOL I didn’t have precooked rice, so I cooked my rice in my instant pot while I cooked up the eggs and veggies. Once the rice was done, I threw in the eggs/veggies/sauce. Took maybe 30 minutes, if that.
Second time trying this recipe decided I had some wild rice rice a roni I used it with leftover chicken came out great
This is the best fried rice recipe I have made and I have tried a lot. It always turned out mushy, steamy or just not as good as takeout fried rice. By following all the recipe instructions and tips, it turned out perfect. I love the little crunchy bits. I used carrots, mushrooms, onions and frozen peas. As perfect as it could be. Thank you for this recipe, I no longer have to “wish I could make good fried rice”, now I can.
I just made this recipe and it was delicious. My whole family loved too! I will definitely be making this recipe again and again!
Thank you
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.
OMG this is such a great, fast and easy side dish. I had left over plain rice…and you always have those ingredients on hand. I even added in red pepper ….
I loved this and will make it again for sure…
Thanks so much for the recipe.
Carolyn
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
I figured I should write this now while I’m eating this delicious fried rice. 😄
Unfortunately I did not have scallions, but I did add sliced chopped cabbage, carrot, celery, broccoli and cooked chopped chicken thighs. I wanted the extra vege, and oh my delicious. You know butter makes everything better!
Thank you, it’s going in the books as my go to recipe.
I make this anytime we have leftover roast ham. I just chop it up and throw it in. I also swap out one carrot for half a cup of corn. My kids gobble this up every time I make it.
Recipe was great. Tasted awesome. I used two bags of the microwave rice, it was already cooked and chilled. Just opened the bag a poured it in. Made it a lot quicker. This will be my new fried rice recipe. Thanks so much.
I can never get an answer out of anyone. Please help… I thought rice can only be reheated once? So you add cooked rice to fried rice, but then you can reheat a 2nd time after cooked? Ive been wasting so much rice because I thought you could only reheat it once after initial cooking.
This was absolutely delicious. I used brown rice but otherwise followed the recipe.
Delicious! My first time making fried rice. It came out great! Thanks for the recipe.💕
If I can write like you, then I will be very happy, but I can’t write like you, where is my luck, in fact people like you are an example for the world. You have written this comment very beautifully, I am very glad that I thank you from the bottom of my heart. https://mahijain.com
Thanks for the recipe! Just made this for my family and even my picky toddler is gobbling it up 🙌
so yummy! I made this to go with some baked chicken breasts. I added sesame seeds and chili garlic sauce to spice it up just a bit. SO good!
This is the best fried rice recipe I’ve ever used. My husband is a fried rice snob and he couldn’t stop eating it!
Super easy, super delicious. Immediately joining the family rotation
Anytime I have leftover pork tenderloin I make this recipe. Definitely a family favorite
Best ever!! Just love it
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!
This was fantastic! I didn’t have time to chill the rice, but even with freshly boiled warm rice it came out really well. I added sauteed tofu and corn and a tablespoon of mirin for a little sweetness. Amazing! Would it be possible to get the nutritional contents on this dish?
Made it just as described in the recipe, tasted authentic, delicious. Thank you.
Wow, this is super easy and delicious! Thanks so much for sharing! ❤️
I love rice, and this fried rice recipe was delicious. I added broccoli instead of peas. My husband said, don’t lose that recipe!!! I will be making this again real soon 😋
Prepared this for my son today, super easy and super yumm!
So easy to follow the directions and it was delicious. I added pork for a one dish meal.
Although I slightly modified some of the basic ingredients, the recipe gave me great tasting fried rice.
Thank you for sharing!
May I have the nutritional value and information on this recipe?
Thank you!
Amazingly delicious and simple!
I get so many compliments all because of this amazing recipe from GIMMESOMEOVEN
Was looking for a way to take rice from boring to yum, and this recipe did the trick!
This was absolutely Amazing! Made it as follows but added a shallot because I didn’t have enough white onion for double the recipe. My kids loved it which was a shock considering my son is soooo picky. He had two servings
and ask if I could put some in for his lunch tomorrow. Bravo on this amazing recipe!! TY!!
This is so delicious. I didn’t have any oyster sauce, Soni substituted teriyaki sauce for it. I love this, and will definitely make “too much rice,” now just so I have an excuse to make this recipe.
I made this dish tonight. I made a rookie mistake, and accidentally dumped about 1/4 cup pepper in the veggies. I scooped out as much as I could leaving as much veggies as possible and rolled with it as to not waste my veg mix. The result was a super tasty and spicy, but not set you on fire spicy, fried rice. I added 1/2 cup frozen corn and 2 large celery ribs diced to the veg mix. Hubby grilled some chicken in a sweet Asian marinade, and we diced the grilled chicken and mixed with the rice. The base recipe is fantastic for a starting point to customize your fried rice. This will be a staple in my personal recipe book from now on.
Is it ok if I put chilli jam in my egg fried rice?