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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.
The first time I made this I omitted the oyster sauce because I didn’t have it on hand but the second time I had went to the store and decided to pick some up, it did make it even better! I can’t believe how amazingly delicious your recipe is! I had attempted to make fried rice before and never had any luck! Your recipe has turned out perfect each time! Thank you so much for sharing! God Bless!
Hayley @ Gimme Some Oven —
Thank you Teresa! We’re so happy you enjoyed this! :)
I made this fried rice with some leftover pork tenderloin. It was delicious ! Good recipe. I plan to add the oyster sauce next time. I cannot wait to try this again and again.This recipe has many possibilities. Thanks for posting :)
Hi Ali, I just made the fried rice and this is the best recipe I’ve ever tried. It’s easy and flavorful. In my opinion it is restaurant quality. Thank you for sharing.
Hayley @ Gimme Some Oven —
That’s so sweet of you Velia — we’re so glad you loved it! :)
Wow! Blast from the past! My mom made her Fried Rice this very recipe, using a drained can of tuna for the protein. It was always one of my favorite low cost and quick meals in my own home. Take out is no competition! Thanks for the reminder.
Too easy to be so good. Didn’t have green onions, so those were omitted. The whole family enjoyed and I even had it for breakfast a couple of times. I just reheated it in a pan. I will definitely be checking out more of your recipes and I am pinning this as soon as I finish this comment! Don’t want to lose it!
Hayley @ Gimme Some Oven —
We’re so glad you enjoyed this! Thanks for sharing with us! :D
Hi…loved this….do you have nutritional info? thanks.
Hayley @ Gimme Some Oven —
Hi Angela! Unfortunately we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Hayley @ gimme some oven: yes, this helps! Thanks so much. I am eating this (leftovers from last night) as I type. Love it so much. Next time I will reduce the butter amount — I know it will affect flavor, but I also know it will still be great. I often have boatloads of cooked brown rice on hand, so this is perfect for my husband and me. He loved it, too.
I tried this recipe tonight and my husband and I really enjoyed it!! I also added shrimp and broccoli. I will definately make this again. Thanks for the recipe!
The recipe is missing chopped GARLIC. A must in an Asian kitchen.
I’d drop the overused oyster sauce and replace with salts with stock granules/powder (vegetarian, fish, ikan bilis or chicken) even beef. This way, you’d need not evaporate (via frying) the liquid in the oyster sauce, thus, possibly overcooking the veggies. Finally, if cooking with pork, I’d use lard instead of butter.
I tried making this with the moo shu pork and the butter pretty much clashed with the peanut oil Duh, what was I thinking. I think I’ll try it again with peanut oil next time and I’m sure it will be more what I was expecting.
Hayley @ Gimme Some Oven —
Aww, we’re sorry about that. :( We hope you have better results next time!
Yum! This virtually looks like the fried rice I’ve also attempted to perfect over 25+ years! Love your usage of butter & sesame oil – gonna try those next time. My recipe has red & green capsicum (bell peppers), fresh garlic, ketcap manis (sweet soy sauce, instead of oyster sauce) and I grate the carrots. Definitely cold rice is the secret and it tastes better the next day … yeah that’s IF there’s leftovers! :P
Hayley @ Gimme Some Oven —
Thanks Carlee — we hope you enjoy this recipe! Those bell peppers sound yummy too, we’ll have to add some in next time! :)
Made this tonight-everyone had second helpings! I didn’t have oyster sauce, so I substituted fish sauce. And I threw in some bean sprouts and leftover honey-soy pork. I think you’re right that the butter makes the difference!
Hayley @ Gimme Some Oven —
That all sounds wonderful Susan — we’re happy this was a hit! :)
Yeah, so I don’t know if I ever came back to review this after I made it, but I have to say it is AMAZING and truly the best fried rice EVER! I’ve always loved fried rice. My husband is just so so, but he thinks this is delicious! I’ve made it about 4 times now! It’s great now having to pay for take out, and this is even better!!! And it’s so nice knowing exactly what’s in your food and having no bad ingredients like MSG. You are my hero!!!
Hayley @ Gimme Some Oven —
Thank you so much Tricia! We’re thrilled to hear that you and your husband love this so much — and what an amazing compliment! :D
Hey there! I notice the recipe calls for fresh carrots to be diced. Is it possible to sub for frozen carrots along with the frozen peas? I can’t wait to try this!
This is the best recipe for fried rice that I’ve found! It is my go to! My children & husband love it so much! I love that it’s so easy too. It’s the only recipe I’ll use now. Thanks so much!
Hayley @ Gimme Some Oven —
Wow, thank you April! We’re so happy you and your family love it! :)
I made this and my sister wouldn’t stop asking me to make her a little bit more. It was perfect. Thank you for this recipe. Hope to see some more delicious recipes on here. God bless
Hayley @ Gimme Some Oven —
Thank you Agatha — we’re so happy you and your sister enjoyed it! :)
Very good recipe. Added also 2 sweet peppers and about 250g mushrooms to the veggies. When adding the green onions I also chopped some mild chorizo. Turned out great. Thank you for a great recipe.
Hayley @ Gimme Some Oven —
We’re glad you enjoyed it Chris, and your additions sound yummy — especially the chorizo! :)
Thank you for sharing your “mastered” recipe with us. I really love to cook something that works, that is bring to the”perfection” and that I can use over and over again. So simple and so beautiful thanks to your additional steps.
Hayley @ Gimme Some Oven —
You’re quite welcome Lillijana — we’re so happy you enjoyed it! :)
My mom used to make this for us and the key ingredient for us was bacon. She would fry up bacon, then crumble it in the pan with the rice and mixed veggies and then after the sauce was added, pull apart all the ingredients in the wok and crack two eggs in the center thus coating everything. Always came out delicious! I’ve never seen anyone other than her use bacon but man, does it make it good!
Hayley @ Gimme Some Oven —
You can never go wrong with bacon — we think that sounds fantastic! :)
This was wonderful! My husband, who orders fried rice as his main dish when we get Chinese food, told me this was a “9” compared to takeout. That’s high praise. ? (I added shrimp and thinly sliced beef.)
Hayley @ Gimme Some Oven —
Thanks Kelly — we’re so happy you and your husband loved this! :D
Followed the recipe exactly. Very good. I have young picky teenager’s daughters. It is so cool to hear, oh my gosh this is so good. With sesame chicken. Flawless sesame chicken on food.com
Hayley @ Gimme Some Oven —
Yay, we’re so glad it was a hit with your daughters! :D
I have made this several times and even doubled it. This is, hands down, the most delicious fried rice anywhere. Only down side is that there’s hardly ever any left over. Great job!
Hayley @ Gimme Some Oven —
Thank you so much Dave! We’re so happy you love the recipe! :D
This is a great recipe. Thanks for sharing! In fact, it’s like my own fried rice recipe I’ve been making for years.
The oyster sauce and sesame oil is the secret, I believe. We add bacon too…:)
I whip this up on the Playa at Burning Man every year too…perfectly easy, light but satisfying.
I am curious if you’ve ever tried 1 Tablespoon of coconut oil and the butter.
I find the coconut oil really deepens the fry taste.
Thanks again! Cheers.
Hayley @ Gimme Some Oven —
Thank you Michele! And wow, we bet that bacon you add is amazing! We haven’t tried coconut oil and butter in this, but we love coconut oil, so we’ll definitely give that a try sometime! :)
I’ve tried many fried rice recipes over the years and this was The. best! I think the difference for me was allowing the rice to fry…it made a huge difference. I know you are supposed to use cooked and cooled rice, although I rarely do. Tonight I had leftover rice from our local Chinese restaurant. Following your five points of advice plus using short grain rice will make a fabulous batch of fried rice. There wasn’t a grain left tonight. This is a keeper.
Hayley @ Gimme Some Oven —
Thank you Annette — we’re so happy you loved it! :D
Like you, I have attempted fried rice several times and it has never turned out the way I would like it to (as in restaurant style)…but I made your recipe last night and it is THE ONE! I think the butter makes all the difference. Thank you!
Hayley @ Gimme Some Oven —
Thank you Jenny — we’re so happy you enjoyed this one! :)
OMG!!! When I read your prelude, I thought to myself, when did I write this. When I was a child my family also had a favorite Chinese restaurant and of course my go to was shrimp fried rice. Current restaurants can not compare. The fried rice is so bad, I will not let it touch my plate. Over the years I have tried to recreate that fabulous fried rice. I can’t tell you how much shrimp I have wasted. Finally, I gave up. I stumbled on this recipe today and looking at the picture, I know this is the real deal. I can’t wait to try it. Although, to recreate my childhood image, I must add bean sprouts. MMMMmmmm lip smacking good! Thanks for sharing.
Hayley @ Gimme Some Oven —
Yay! We hope you love this as much as we do, Sharon! :)
The best fried rice we have ever made at home. We used gee instead of butter which gave the dish a very rich flavour.
We have two very very fussy kids – both ate a couple of platefuls and asked for more – sure I had to remove all the veges out of one of the kids fried rice, but she still ate the rice which was good for her.
Definately will be keeping this as a go to dish.
Many thanks, amazingly good =)
Hayley @ Gimme Some Oven —
Wow, thanks for your sweet words, Lani — we’re thrilled that you and your family loved it! :)
Love the fried rice recipe but I have a problem making rice. It always seems to stick together and then when I tried to make fried rice it was one hot mess. All clumpy and stuck together like glue. What is the secret to nice fluffy rice like the restaurants make and then the fried rice that is all loose. Thanks
Hayley @ Gimme Some Oven —
Thanks, Kathy! Oh no, that’s frustrating! Are you salting the water for your rice? It sounds like you could possibly be using a bit too much water to cook it in. If this happens in the future, you can try adding a bit more water to the cooked rice and stir it gently to break up clumps of sticky rice. Then heat the rice to a low simmer and cook it with the lid off for 5 to 10 minutes. Drain the rice and allow it to sit on the stovetop for 5 minutes. Fluff the rice with a fork. We hope this helps!
This fried rice recipe is the bomb. Made it today and I keep going back for more. I added some fresh ginger only because I happened to have some on hand. This is as good or better than takeout. Thanks so much for sharing?
MY wife wanted me to make this fried rice recipe. My god 34 pages of printed material for a recipe. Bouchon by Thomas Keller two recipe on one page. James Beard books do not have recipes this long. Love Shizuo Tsuji Japanese Cooking A simple art. page 80 please look at the OILS (abura: ) For sauteing, deep-frying, and other cooking uses, pure vegetable oils are basic to Japan cooking. Animal fats are not used. … It the internet anyone can say anything. Oh sorry, I made a living as a cook eleven years. Thanks for your time . Doug Faust
Hayley @ Gimme Some Oven —
Hi Doug, we’re puzzled as to how it would have been that many pages, but in the future, we really recommend using the print button (located at the top right hand corner of the recipe box, just below the recipe photo).
The first time I made this I omitted the oyster sauce because I didn’t have it on hand but the second time I had went to the store and decided to pick some up, it did make it even better! I can’t believe how amazingly delicious your recipe is! I had attempted to make fried rice before and never had any luck! Your recipe has turned out perfect each time! Thank you so much for sharing! God Bless!
Thank you Teresa! We’re so happy you enjoyed this! :)
I made this fried rice with some leftover pork tenderloin. It was delicious ! Good recipe. I plan to add the oyster sauce next time. I cannot wait to try this again and again.This recipe has many possibilities. Thanks for posting :)
Thank you Shonna! We’re so glad you enjoyed it!
Hi Ali, I just made the fried rice and this is the best recipe I’ve ever tried. It’s easy and flavorful. In my opinion it is restaurant quality. Thank you for sharing.
That’s so sweet of you Velia — we’re so glad you loved it! :)
Hi, do I use light or dark soy sauce ?
Hi there! Hmmmm, the kind we use doesn’t specify light or dark. We think either would be fine. We hope you enjoy!
Wow! Blast from the past! My mom made her Fried Rice this very recipe, using a drained can of tuna for the protein. It was always one of my favorite low cost and quick meals in my own home. Take out is no competition! Thanks for the reminder.
Too easy to be so good. Didn’t have green onions, so those were omitted. The whole family enjoyed and I even had it for breakfast a couple of times. I just reheated it in a pan. I will definitely be checking out more of your recipes and I am pinning this as soon as I finish this comment! Don’t want to lose it!
We’re so glad you enjoyed this! Thanks for sharing with us! :D
Hi…loved this….do you have nutritional info? thanks.
Hi Angela! Unfortunately we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Hayley @ gimme some oven: yes, this helps! Thanks so much. I am eating this (leftovers from last night) as I type. Love it so much. Next time I will reduce the butter amount — I know it will affect flavor, but I also know it will still be great. I often have boatloads of cooked brown rice on hand, so this is perfect for my husband and me. He loved it, too.
I tried this recipe tonight and my husband and I really enjoyed it!! I also added shrimp and broccoli. I will definately make this again. Thanks for the recipe!
Awesome, we’re so glad to hear that! :D
The recipe is missing chopped GARLIC. A must in an Asian kitchen.
I’d drop the overused oyster sauce and replace with salts with stock granules/powder (vegetarian, fish, ikan bilis or chicken) even beef. This way, you’d need not evaporate (via frying) the liquid in the oyster sauce, thus, possibly overcooking the veggies. Finally, if cooking with pork, I’d use lard instead of butter.
Hi! Would clam juice make a decent substitute?
Thank you!
Kym
Hi Kim — a substitute for what?
Made this tonight. …. great recipe and it was a hit!
Thanks for sharing
Thanks Pauline — we’re so glad you enjoyed it! :)
Hi Ali,
I tried making this with the moo shu pork and the butter pretty much clashed with the peanut oil Duh, what was I thinking. I think I’ll try it again with peanut oil next time and I’m sure it will be more what I was expecting.
Aww, we’re sorry about that. :( We hope you have better results next time!
#gimmesomeoven Easy and Yummy
Yum! This virtually looks like the fried rice I’ve also attempted to perfect over 25+ years! Love your usage of butter & sesame oil – gonna try those next time. My recipe has red & green capsicum (bell peppers), fresh garlic, ketcap manis (sweet soy sauce, instead of oyster sauce) and I grate the carrots. Definitely cold rice is the secret and it tastes better the next day … yeah that’s IF there’s leftovers! :P
Thanks Carlee — we hope you enjoy this recipe! Those bell peppers sound yummy too, we’ll have to add some in next time! :)
Made this tonight-everyone had second helpings! I didn’t have oyster sauce, so I substituted fish sauce. And I threw in some bean sprouts and leftover honey-soy pork. I think you’re right that the butter makes the difference!
That all sounds wonderful Susan — we’re happy this was a hit! :)
Hi! This recipe looks amazing! Could you use brown rice for a healthier option? Or will it alter the taste too much?
Thanks Natalie — we hope you enjoy! And yes, you can use brown rice! :)
Great Recipe! No leftovers at my house when this is on the table. Thank you!
Thanks Michelle — we’re glad to hear you and your family enjoyed it! :D
Yeah, so I don’t know if I ever came back to review this after I made it, but I have to say it is AMAZING and truly the best fried rice EVER! I’ve always loved fried rice. My husband is just so so, but he thinks this is delicious! I’ve made it about 4 times now! It’s great now having to pay for take out, and this is even better!!! And it’s so nice knowing exactly what’s in your food and having no bad ingredients like MSG. You are my hero!!!
Thank you so much Tricia! We’re thrilled to hear that you and your husband love this so much — and what an amazing compliment! :D
Hey there! I notice the recipe calls for fresh carrots to be diced. Is it possible to sub for frozen carrots along with the frozen peas? I can’t wait to try this!
Yes, definitely! We hope you enjoy this! :)
Great recipe!!! My hubby loves this!
Thanks Robyn — we’re glad to hear that!
I just made this and it is AMAZING! :D
Thanks for sharing Michelle — we’re so glad you enjoyed it!
This is the best recipe for fried rice that I’ve found! It is my go to! My children & husband love it so much! I love that it’s so easy too. It’s the only recipe I’ll use now. Thanks so much!
Wow, thank you April! We’re so happy you and your family love it! :)
I made this and my sister wouldn’t stop asking me to make her a little bit more. It was perfect. Thank you for this recipe. Hope to see some more delicious recipes on here. God bless
Thank you Agatha — we’re so happy you and your sister enjoyed it! :)
Very good recipe. Added also 2 sweet peppers and about 250g mushrooms to the veggies. When adding the green onions I also chopped some mild chorizo. Turned out great. Thank you for a great recipe.
We’re glad you enjoyed it Chris, and your additions sound yummy — especially the chorizo! :)
Thank you for sharing your “mastered” recipe with us. I really love to cook something that works, that is bring to the”perfection” and that I can use over and over again. So simple and so beautiful thanks to your additional steps.
You’re quite welcome Lillijana — we’re so happy you enjoyed it! :)
My mom used to make this for us and the key ingredient for us was bacon. She would fry up bacon, then crumble it in the pan with the rice and mixed veggies and then after the sauce was added, pull apart all the ingredients in the wok and crack two eggs in the center thus coating everything. Always came out delicious! I’ve never seen anyone other than her use bacon but man, does it make it good!
You can never go wrong with bacon — we think that sounds fantastic! :)
Omg! Thank you for this recipe. I tried it our last night, and it was a huge success :)
You’re so welcome — we’re happy to hear it was a success! :)
This was wonderful! My husband, who orders fried rice as his main dish when we get Chinese food, told me this was a “9” compared to takeout. That’s high praise. ? (I added shrimp and thinly sliced beef.)
Thanks Kelly — we’re so happy you and your husband loved this! :D
All 5 adults in my house Loved it! Thanks for the recipe.
We’re so happy to hear that Gail! :)
We’re so glad to hear that Gail! :)
Made this tonight for the second time and my family and I love it. Better than what you get at the restaurants. Thanks for sharing.
Thanks Frankie — we’re so glad you and your family enjoyed it!
Followed the recipe exactly. Very good. I have young picky teenager’s daughters. It is so cool to hear, oh my gosh this is so good. With sesame chicken. Flawless sesame chicken on food.com
Yay, we’re so glad it was a hit with your daughters! :D
I have made this several times and even doubled it. This is, hands down, the most delicious fried rice anywhere. Only down side is that there’s hardly ever any left over. Great job!
Thank you so much Dave! We’re so happy you love the recipe! :D
Easy to make and rivals any fried rice I’ve ever had in a restaurant! Made this for girls night, and everyone raved – thanks!
We’re so glad it was a hit Patti! :)
This is a great recipe. Thanks for sharing! In fact, it’s like my own fried rice recipe I’ve been making for years.
The oyster sauce and sesame oil is the secret, I believe. We add bacon too…:)
I whip this up on the Playa at Burning Man every year too…perfectly easy, light but satisfying.
I am curious if you’ve ever tried 1 Tablespoon of coconut oil and the butter.
I find the coconut oil really deepens the fry taste.
Thanks again! Cheers.
Thank you Michele! And wow, we bet that bacon you add is amazing! We haven’t tried coconut oil and butter in this, but we love coconut oil, so we’ll definitely give that a try sometime! :)
I cook my rice in homemade chicken broth and use frozen mixed veggies! Super easy and super fast!!!
We’re so glad you enjoy this Wanda! :)
Made this rice for the first time today and OMG, this is seriously better than any takeout I have ever had! Thank you for sharing this recipe!
Thank you so much, Hannah! We’re so happy you enjoyed it!
I’ve tried many fried rice recipes over the years and this was The. best! I think the difference for me was allowing the rice to fry…it made a huge difference. I know you are supposed to use cooked and cooled rice, although I rarely do. Tonight I had leftover rice from our local Chinese restaurant. Following your five points of advice plus using short grain rice will make a fabulous batch of fried rice. There wasn’t a grain left tonight. This is a keeper.
Thank you Annette — we’re so happy you loved it! :D
I just want to say ….. THANK YOU!!! I have a daycare with several picky eaters. All but 1 child ate their Pork Fried Rice lunch today.
Awww, that is so sweet Angie! And you’re so very welcome — we’re happy to know this was a hit with the picky littles! :)
Like you, I have attempted fried rice several times and it has never turned out the way I would like it to (as in restaurant style)…but I made your recipe last night and it is THE ONE! I think the butter makes all the difference. Thank you!
Thank you Jenny — we’re so happy you enjoyed this one! :)
Can you use minute rice or the regular rice ?
Hi Kim — we think that would be fine. We hope you enjoy!
OMG!!! When I read your prelude, I thought to myself, when did I write this. When I was a child my family also had a favorite Chinese restaurant and of course my go to was shrimp fried rice. Current restaurants can not compare. The fried rice is so bad, I will not let it touch my plate. Over the years I have tried to recreate that fabulous fried rice. I can’t tell you how much shrimp I have wasted. Finally, I gave up. I stumbled on this recipe today and looking at the picture, I know this is the real deal. I can’t wait to try it. Although, to recreate my childhood image, I must add bean sprouts. MMMMmmmm lip smacking good! Thanks for sharing.
Yay! We hope you love this as much as we do, Sharon! :)
I do not have sesame oil, can I substitute another type of oil?
Hi Nicole! You can use canola/vegetable oil if you like, but we’d strongly recommend getting some sesame oil if you can (it really makes the dish).
The best fried rice we have ever made at home. We used gee instead of butter which gave the dish a very rich flavour.
We have two very very fussy kids – both ate a couple of platefuls and asked for more – sure I had to remove all the veges out of one of the kids fried rice, but she still ate the rice which was good for her.
Definately will be keeping this as a go to dish.
Many thanks, amazingly good =)
Wow, thanks for your sweet words, Lani — we’re thrilled that you and your family loved it! :)
you gotta try some cabbage chopped up fine, in this…
We think that sounds like a yummy addition, Shirley! :)
Love the fried rice recipe but I have a problem making rice. It always seems to stick together and then when I tried to make fried rice it was one hot mess. All clumpy and stuck together like glue. What is the secret to nice fluffy rice like the restaurants make and then the fried rice that is all loose. Thanks
Thanks, Kathy! Oh no, that’s frustrating! Are you salting the water for your rice? It sounds like you could possibly be using a bit too much water to cook it in. If this happens in the future, you can try adding a bit more water to the cooked rice and stir it gently to break up clumps of sticky rice. Then heat the rice to a low simmer and cook it with the lid off for 5 to 10 minutes. Drain the rice and allow it to sit on the stovetop for 5 minutes. Fluff the rice with a fork. We hope this helps!
Diced Spam is the perfect salty chewy protein
This fried rice recipe is the bomb. Made it today and I keep going back for more. I added some fresh ginger only because I happened to have some on hand. This is as good or better than takeout. Thanks so much for sharing?
Thanks, Toni — we’re so happy you like it! :D
MY wife wanted me to make this fried rice recipe. My god 34 pages of printed material for a recipe. Bouchon by Thomas Keller two recipe on one page. James Beard books do not have recipes this long. Love Shizuo Tsuji Japanese Cooking A simple art. page 80 please look at the OILS (abura: ) For sauteing, deep-frying, and other cooking uses, pure vegetable oils are basic to Japan cooking. Animal fats are not used. … It the internet anyone can say anything. Oh sorry, I made a living as a cook eleven years. Thanks for your time . Doug Faust
Hi Doug, we’re puzzled as to how it would have been that many pages, but in the future, we really recommend using the print button (located at the top right hand corner of the recipe box, just below the recipe photo).
Just made this via Pinterest. I couldn’t find green onions but still turned out delicious!! Thank you for sharing.
You’re very welcome, Caroline — we’re so glad you enjoyed it!