Fried Rice

This restaurant-style fried rice recipe is the absolute BEST.  It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.  My kind of comfort food!  (This post contains affiliate links.)

The BEST homemade fried rice recipe!! It only takes 15 minutes to make, it's easy to customize with your favorite add-ins (like chicken, pork, beef, shrimp, tofu, and/or vegetables), and it is SO flavorful and delicious! Way better than any Chinese takeout I've ever tried. ;) | gimmesomeoven.com

Hey guys!  I’m digging back into the blog archives today to share one of my all-time favorite recipes with you again.

And I really do mean all-time.  

Because fried rice and I go wayyyy back.  😍

Like specifically, back to my picky-eating days that lasted — oh — until college, when I was totally “that girl” who refused to even look at anything else on the menu at a Chinese restaurant besides fried rice and my trusty egg drop soup.  Guys, I was crazy about my fried rice.  And this was thanks in large part to our amazing little neighborhood Chinese restaurant that knew how to fry up a mean batch of rice, and set the bar high for what I expected fried rice to be.  I mean, back then, I just assumed that all fried rice was perfectly stir-fried and full of big flavors and irresistibly delicious!  Little did I know about the painfully bland, boring, and tasteless stuff that I would encounter at too many other Chinese restaurants once I ventured out of the nest.  Even today, I still can’t believe it when I stumble across a bad batch.  Such a missed opportunity!

Anyway, I figured out pretty quickly once I left for college (in a small town with zero good fried rice) that this was a problem I was going to have to remedy in my own kitchen.  So over many years and literally dozens of test batches, I finally landed on my favorite recipe back in 2014 that has been my go-to ever since.  It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and more flavorful and amazing than any take-out I’ve ever ordered.  And it’s all thanks to a few simple tips that hundreds of readers have agreed totally work.

Let’s make some homemade fried rice!  💛

The BEST fried rice recipe!! It only takes 15 minutes to make, it's easy to customize with your favorite add-ins (like chicken, pork, beef, shrimp, tofu, and/or vegetables), and it is SO flavorful and delicious! Way better than any Chinese takeout I've ever tried. ;) | gimmesomeoven.com

Ok, let’s get right to it.  Here are the important things I have learned over the years about making excellent 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 ol’ slab of butter when they’re making fried rice.  It just tastes so much better, and also makes everything brown up perfectly.  (Although don’t be scared — we only use 3 tablespoons for a very large batch of rice!)

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 and sticking together too much.

6) 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.

The BEST fried rice recipe!! It only takes 15 minutes to make, it's easy to customize with your favorite add-ins (like chicken, pork, beef, shrimp, tofu, and/or vegetables), and it is SO flavorful and delicious! Way better than any Chinese takeout I've ever tried. ;) | gimmesomeoven.com

To make homemade fried rice, simply scramble some eggs in a large sauté pan.  Transfer them to a separate plate, and set aside.

How To Make Fried Rice | gimmesomeoven.com

Then sauté some onions, carrots, peas and garlic until they are nice and soft and cooked through.

How To Make Fried Rice | gimmesomeoven.com

Then add in the rice, soy sauce, and oyster sauce (if using), and stir until combined.  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 just a tiny bit.

How To Make Fried Rice | gimmesomeoven.com

Then remove the pan from the heat.  Stir in your green onions, sesame oil, and scrambled eggs.  Then give it a taste, and add any additional pepper and/or soy sauce if needed.

Of course, feel free to add in any cooked chicken, shrimp, beef, pork, or other proteins (and/or veggies) if you’d like.  Nowadays, I like to add in leftover roasted vegetables to my rice.  But this classic base recipe will always be a favorite.

Oh yeah, and did I mention it only takes 15 minutes to make?  Take out, shmake out.  😉

Enjoy, everyone!

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Fried 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:

  • 3 tablespoons butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 3-4 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

Directions:

  1. Heat 1/2 tablespoon of butter in a large saute 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 stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.
All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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711 comments on “Fried Rice”

  1. 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! 

  2. Great recipe!!! My hubby loves this! 

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  4. I just made this and it is AMAZING! :D

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  6. 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! :)

  7. 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 

  8. 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! :)

  9. 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.

  10. 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! :)

  11. Omg! Thank you for this recipe. I tried it our last night, and it was a huge success :) 

  12. 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

  13. All 5 adults in my house Loved it! Thanks for the recipe.

  14. 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.

  15. 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

  16. 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!

  17. Easy to make and rivals any fried rice I’ve ever had in a restaurant! Made this for girls night, and everyone raved – thanks!

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  19. 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! :)

  20. I cook my rice in homemade chicken broth and use frozen mixed veggies! Super easy and super fast!!!

  21. 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!

  22. 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.

  23. 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! :)

  24. 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!

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  26. Can you use minute rice or the regular rice  ?

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  28. 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.

  29. 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).

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  32. 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! :)

  33. you gotta try some cabbage chopped up fine, in this…

  34. 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!

  35. Diced Spam is the perfect salty chewy protein

  36. 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?

  37. 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).

  38. Just made this via Pinterest. I couldn’t find green onions but still turned out delicious!! Thank you for sharing.

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  40. the first time I saw this recipe it had rice wine vinegar in it. This recipe does not. I like it better with the vinegar. Did you just forget it. The fried rice is awesome.

    • Hi Joyce! It doesn’t have rice wine vinegar, but you can definitely add some! :) And we’re so glad you enjoy it!

  41. I’ve made this probably 10 times and it’s a huge hit every time!!!! It’s a keeper for sure! Thank you for this!

  42. OMG, I made this recipe and not only was it delicious, it was very easy to make. Thank you so much for sharing. Adding this dish to my weekly meal at work 

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  44. I’ve been making this recipe for at least a year now. My husband won’t eat any other fried rice. ThNk you, this recipe is the absolute best.

  45. This is super yummy fried rice that I’ve ever made… you are absolutely right.. Butter and Oyster sauce is the key for best fried rice.. Thanks ! :)

  46. do you think this would work if made ahead, frozen then reheated? have to make a lot for my crowd. if not how long will it last in fridge if I do ahead of time? no meat added.

    • Hi Kathy! Yes you can freeze this and then reheat it. We’d say it should be good in the fridge (before freezing) for a few days. We hope you enjoy the recipe!

  47. Some people take perfectly good food and make garbage out of it.  This recipe will never make it to the trash bin.  Thank you so much for such a delicious and easy recipe.  

  48. Delicious!!!! Family loved it!! Will definitely be my go to recipe

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  50. I cooked this recipe at least once a week while I was abroad. Super easy and super cheap to make! Thank you so so much for sharing!