how to make fried rice essay

Fried Rice in One (Not So) Easy Step

– 3 tablespoons butter – 2 eggs, whisked – 2 medium carrots – 1 small white onion – 1/2 cup frozen peas – 3 cloves garlic – salt and pepper – 4 cups cooked and chilled rice – 3-4 green onions – soy sauce (to taste) – 2 teaspoons oyster sauce (optional) – 1/2 teaspoons toasted sesame oil

I bet you didn’t read those numbers.

I’ll let you in on a secret – I didn’t either.

The ingredients above were copied and pasted from the first Google search result for “fried rice recipe.” But, without any disrespect to the recipe’s owner, I can tell you it’s wrong.

The only true fried rice recipe is no recipe at all. There are no measurements, no exact instructions, no timer for how long something should sizzle in the pan. There are only smells and feelings and memories. I learned to cook fried rice on the rickety stool covered in Blues Clues stickers, surrounded by the scents of my nainai’s Minnie Mouse apron, my yéyé’s cashmere sweater, or my mama’s Pantene shampoo; in the comfort of our cozy condo and our sweltering Hángzhou apartment; by watching the eggs crack over delicate china bowls, tossed and stirred in woks using slanted wooden spatulas. We used however much leftover rice we had, however many eggs we found appropriate, and a combination of anything and everything or nothing sitting in the fridge.

I’ve always been more of a baker than a cook. I enjoy recipes – I enjoy the process of being exact and finding details, tweaking and leveling and weighing. Other people will have recipes passed down from their great-grandparents; I will have memories, held dear, but no way to pass anything on besides the recreation of childhood moments. From a young age, I found solace in the meticulous baking recipes found in Western cookbooks.

This coveting of all things exact doesn’t flow into the rest of my life. My mom will tell you my desk is a mess – I call it “room for creative license.” My mom will tell you my closet is also a mess – I call it “fashionably curious.” My mom will tell you my life is sometimes, you guessed it!, a mess. I call it MAPWIFOWISTBSIDMOTBOML, also known as “my-artistic-phase-where-I’m-figuring-out-who-I’m-supposed-to-be-so-I-dumped-myself-out-to-be-organized-much-later.” That’s a mouthful, so I shorten it, obviously.

On the flip side, I like measuring the liquid in my graduated cylinder from the exact bottom of the meniscus. If your text message has a typo in it, I feel the nagging urge to annoyingly correct you. If the origami swan I folded has an uneven tail, I will take it apart and start over. (This was certainly detrimental to my life during my middle school’s mission to fold 3,000 paper swans.)

But I understand the beauty of spontaneity and organic creation. There’s something special in realizing that no two recreations of my grandpa’s fried rice will ever be the same, and really, isn’t that what life is? Creation, without recipe?

It’s funny. This may contradict everything I’ve written thus far, but the more I bake, the more I realize perhaps baking is spontaneous too. I don’t always need to weigh my flour beforehand in order to get perfect cookies, nor do I really need to add the copious amounts of sugar the recipe calls for. My signature food is brownies, but I challenged myself to use a different recipe every time. You’d be surprised at how different brownies taste when you add an extra egg, and you’d be especially uncertain about my baking skills if you tried my brownies that had wayyy too much baking soda (trial and error…).

I’m learning to love improvisation. It’s not mutually exclusive with loving precision, and it’s such an integral part of my culture, I’d be missing out otherwise. Coming to terms with and embracing the unknown is scary and definitely a process, but I assure you: One day, I’ll master my own fried rice.

Admissions Committee Comments

What we learn about Jess from her essay is a willingness to experiment, to take risks and find failure, and to learn from the past—whether it is from her parents and grandparents or just her own experiences. Her essay is clever and well written, but more importantly it shows us her willingness to try different things, to embrace the different interests and aspects of her own personality, and to approach different things with a positive attitude.

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Ingredients

long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice

peanut or vegetable oil, divided

large eggs, beaten to blend

cloves garlic, grated or finely chopped

(1") piece ginger, peeled, grated or finely chopped

scallions, white, pale green, and dark green parts separated, thinly sliced

reduced-sodium soy sauce

granulated sugar

kosher salt

white pepper

frozen peas

unsalted butter, cut into pieces

• Step  2 Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot. Wipe out pot, pour in about 2" water, and bring to a simmer. With rice in strainer, make a few divots in rice through to bottom of strainer with a chopstick or butter knife.
• Step  3 Cover strainer with foil, then place in pot over simmering water. Place pot lid over strainer; if there’s a lot of steam escaping, wrap foil or a damp tea towel around rim of pot and strainer. (This can also be done in a bamboo steamer or a standard steaming setup that won’t let the rice fall through.)
• Step  4 Steam until rice is cooked through but still slightly al dente, about 15 minutes; it should have a drier feel than normal steamed rice. Spread onto a baking sheet and let cool to room temperature. Refrigerate until ready to use.
• Step  5 Heat a large wok or well-seasoned cast-iron skillet over high heat. Pour in 1 tablespoon oil and swirl wok to coat. Once oil is shimmering, add eggs and cook, breaking up into small pieces, until cooked through but not browning, about 1 minute. Transfer to a plate. Wipe out wok.
• Step  6 In same wok over high heat, swirl remaining 2 tablespoons oil. Cook garlic and ginger, tossing constantly, until fragrant and garlic begins to brown, about 30 seconds. Add white and pale green scallion parts and cook, tossing constantly, until softened, about 1 minute. Add rice and immediately toss to combine. Fry rice, stirring constantly, until no clumps remain and you begin to hear some light popping sounds from the rice toasting, 2 to 3 minutes.
• Step  7 Add soy sauce, granulated sugar, salt, pepper, and MSG and cook, tossing constantly, until soy sauce is absorbed, about 1 minute. Add eggs, peas, and dark green scallion parts and cook, tossing constantly, until warmed through and incorporated, about 2 minutes more. Add butter and cook, tossing, until melted, about 30 seconds more. 

How To Make Fried Rice

• Rice: Everyone knows that leftover rice (preferably long-grain jasmine, but any long-grain white rice will work) is the best when making fried rice, but what if you don’t have any? Here, I’ve included the method used by restaurants to get that ideal, slightly dried-out rice without having to wait a day. The YouTube channel Chinese Cooking Demystified is one of my favorite places to go for all my Chinese culinary questions. The method that its hosts Steph and Chris use to par-boil then steam the rice is borderline miraculous in the results you get. The Delish kitchen team was floored at the consistent texture you get with the rice, and I for one will not be cooking my rice any other way going forward. • Oil: Choose an oil with a high-smoke point, and don’t be afraid to use a lot of oil—this is fried rice after all. • Eggs : I use 3 large eggs in this recipe. I prefer to have some white streaks in my eggs, so I barely beat them together. • Garlic: I like my fried rice super garlicky, so I use 5 cloves. You can take it back if you want, but honestly, I don’t suggest it—the more garlic, the better. • Ginger: About an inch of ginger, minced very small, goes with the garlic before adding in our veggies. • Scallions: When chopping your scallions, separate the whites and the greens. The green we’ll use as a garnish, and the white we’ll cook with. • Soy Sauce: The first thing you’ll notice about this recipe is that soy sauce is included. While to some, this might not be super-traditional in fried rice, a lot of American eaters (and Delish taste testers) prefer it! Because there is no meat or seafood in this fried rice, after some testing, I felt it added some extra body and umami to the rice that is totally delicious. I suggest using low-sodium soy sauce so you can control the salt amount. • Sugar: I believe that all savory dishes should be finished off with a bit of sugar if there isn’t a natural source of sweetness in it. It helps to round out the dish and provide a more complex flavor. • White Pepper: White pepper is underutilized outside of fancier kitchens, but it’s worth buying if you can. Honestly, it’s one of my favorite things about this recipe; at home, I’ll add even more. It’s earthy, and has less of a kick than black pepper. • MSG: MSG adds the perfect sweet-salty boost to fried rice. It’s a widely misunderstood ingredient—checkout this article all about MSG if you’re looking to learn more. • Peas: I personally love peas in fried rice, and find it’s a common addition in many American versions. Don’t worry about using frozen peas, they won’t emit too much moisture to the rice. • Butter: Using butter is a bit controversial, but it adds a wonderful richness, and a little bit goes a long way. If you really don’t want to use it, you can omit it.

Step-By-Step Instructions

Leftover rice works perfectly for fried rice, so if you have some hanging out in your fridge, use it here. But, if you don’t have any, never fear: I’ve found a 2-step technique to make freshly cooked rice absolutely perfect for fried rice. The first step of making any rice dish is to adequately clean your rice. Some people like to do this in the pot they’re going to cook their rice in, but I like to use a mesh strainer. Rinse the rice—moving around the grains frequently—until the water comes out clean.

Once your rice is ready, you’re going to par-boil the rice for just a few minutes. This will help to jumpstart the cooking process, breaking down the outsides of the grains of rice.

Once you strain the rice, we’re ready to make an impromptu steamer with a pot and a strainer that fits inside of it. First, add some water to the bottom of the pot, then put the strainer filled with your rinsed rice in it. Next, you’re going to want to create some holes in the rice with chopsticks to allow steam to circulate.

After making your holes, cover the pot with tin foil; it doesn’t have to be totally snug, but it should be well-tented. Then, cover with the pot lid and let it steam. Steaming the rice is a gentler cooking process that keeps the grains pretty dry and adds less moisture to the rice, which is what we’re looking for.

After about 15 minutes, check on your rice: It should almost taste al-dente. What I mean by this is that it should be fully cooked through, but should taste drier than normal steamed rice. Once it’s ready, I like to spread my rice on a sheet pan. This is a bit of overkill, but it will help your rice to cool down more quickly (which means fried rice faster!).

Now that our rice is ready, let’s focus on bringing everything together. A wok is the most traditional way to cook fried rice, and it does work especially well. The movement and centralized heat are very helpful, and its size holds a large amount of rice . But if you don’t have one, don’t let that stop you: I’ve made incredible fried rice in a cast iron skillet.

Barely beat the eggs together (if you prefer some whites in your egg) before adding to your wok. Once you add to the wok, move your eggs around quickly, pressing in with a spatula to make those perfect fried rice egg squiggles. Once they’re ready, take them out, and give your wok a quick wipe down. I recommend pre-cooking your eggs because if they sit in the fried rice for awhile, they will get overcooked.

Next, it’s time to add your oil. Don’t be shy here: This is fried rice after all, so add enough to coat all of the grains in the oil. Add in your ginger and garlic: This will help flavor the oil which will transfer to your entire dish. Then, add the green onions and cook until softened, flipping and stirring frequently to prevent any burning.

Add all of your rice, tossing and stirring it constantly (I mean it!). You should see the grains start to become individual, which is the tell-tale sign of a well-done fried rice. Once you see that the rice is separating, it’s time to add your seasonings and soy sauce.

Once your rice is perfectly seasoned and separated, it’s time to add in your eggs and peas. Toss everything together, and serve once everything is well combined.

Finish with the green onion garnish, and get ready to dig into this takeout classic.

Fried Rice Variations

• Prefer some protein in your rice? Add in your faves: shrimp , pork , or chicken are classic choices. • Amp up the veggies. If you want to add even more veggies into your rice, cook them alongside your garlic and ginger before adding your rice. • Go low carb. If you want to go low carb , check out our cauliflower fried rice recipe. • Shake it up. Don’t sleep on unconventional ingredients either—use our kimchi fried rice , our Thai fried rice , or our pineapple fried rice as inspiration, then feel free to get creative.

If you have any leftover fried rice, store in an airtight container in the fridge for 3-5 days. Looking for leftover ideas? Incorporate this rice into a salad bowl, just like in our tomato fried rice salad .

What To Serve With Fried Rice

Black Pepper Chicken

Sesame Tofu & Broccoli

Air Fryer Potstickers

Let us know how it went in the comments below!

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7 Genius Tips for Making Perfect Fried Rice—No Recipe Required

You'll never do takeout again after you learn these shortcuts to super-satisfying, fast, and easy fried rice.

• Rinse Before Cooking
• Rest After Cooking

Keep It Simple

• Use a Large Wok
• Add Soy Sauce, Rice Vinegar, and Sesame Oil

Cara Cormack

There's something comforting about the combination of warm rice, cooked egg, a toasty soy-sesame seasoning, and little bits of vegetables (and maybe meat). Fried rice is an all-time favorite for Chinese take-out, but it's also incredibly easy to prepare at home. Here are seven tips to help you make the perfect fried rice, no recipe required.

Rinse Your Rice Before Cooking

Giving your rice a quick rinse before cooking allows it to shed some starch and leads to less clumpy cooked grains. All the good egg bits and other tasty seasonings will then mingle well with the rice, evenly distributing flavor throughout the dish. To rinse rice, simply place it in a mesh sieve or a colander with small-sized holes, then run cool tap water over the top for about a minute, stirring with your fingers or a spoon.

Rest Your Rice After Cooking

Spread your cooked rice on a baking sheet, then place the baking sheet on a cooling rack to allow air to circulate around the pan. Let the rice stand for one to two hours until it's cooled to room temperature. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from clumping. If you want to do this a day or two ahead, let the rice cool completely, then refrigerate it in an airtight container. (Any leftover plain rice you have in the fridge already will also work well in fried rice.)

After the rice cools, the rest of the dish will come together in a hot pan very quickly. Have all of your desired add-ins prepped ahead and arranged in small bowls stove-side, so you can cook up the dish in a flash.

You don't need 20 ingredients to cook the perfect fried rice. Blend cooked rice with some aromatics (garlic, ginger, scallions), eggs, some veggies (carrot, peas, baby spinach, chopped bok choy, or broccoli) and, if you like, some raw or cooked protein (tofu, shrimp, chicken, pork, salmon—heck, even leftover brisket works well!).

Use a Large Wok or a Very Large Skillet

For fried rice, you want to use a pan that seems large, perhaps even extra-large, for the amount of rice and other ingredients you are using. This allows the ingredients to heat up quickly and evenly without overcooking, and gives you room to toss everything together without ingredients leaping or falling out of the pan.

Go Hot or Go Home

Make sure your pan is nice and hot before you add your rice and other ingredients. You want everything to cook together quickly, so that the rice gets very hot but doesn't overcook.

Season With Soy Sauce, Rice Vinegar, and Sesame Oil

While not every recipe calls for this fried rice trifecta, many of our favorites do. Why? Soy sauce is the salt element, rice vinegar gives the dish a touch of brightness, and sesame oil lends an utterly delicious, toasty note.

How to Make Fried Rice

• Start by cooking your rice, then letting it rest and cool. One cup of dry/uncooked rice will serve four eaters.
• In a very hot skillet with 1 to 2 tablespoons of canola or vegetable oil, cook your protein, then remove it from the skillet. (If you're using leftover cooked protein, skip this step and add it later.)
• Add a little more oil to the skillet, make sure it's nice and hot, then add your ginger, garlic, and scallions. Cook for a minute or two, then add vegetables and cook them until crisp-tender.
• Add soy sauce, rice vinegar, and sesame oil (start with a ratio of 4 tbsp.: 2 tbsp.: 1 tbsp., but you can modify this to taste), then add the cooked rice and cooked protein.
• Heat everything through, then push the rice to the side of the skillet and stir in four beaten eggs. Work the eggs into the rice mixture as they cook. Serve immediately, topped with extra scallion greens and Sriracha or chili garlic sauce on the side, if desired.

Some of our favorite fried rice recipes include salmon , turkey , or simply vegetables . We even love a breakfast fried rice with sausage!

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Easy Fried Rice

• January 5, 2023
• 644 comments
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Learn how to make The Best Fried Rice Recipe at home! This copycat fried rice recipe tastes just like your favorite restaurant but even better! Loaded with tons of vegetables, scrambled eggs, leftover white rice and my secret ingredient: Butter !

Love fried rice as much as I do? Give my Shrimp Fried Rice , Beef Fried Rice or Cauliflower Fried Rice a try!

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BEST Fried Rice Recipe

Fried Rice has to be one of my all time favorite takeout inspired dishes to make at home. It’s easier to control the saltiness, sweetness and to bump up the veggies when you make it at home! Our family makes this fried rice recipe at least once a week with whatever vegetables we have on hand. It is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef .

It all starts off with cold day old rice . This is super important! If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge or freezer. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

Next, I add in lots of veggies! For flavor I add soy sauce and oyster sauce . I also like to add Sriracha for a little kick. This recipe is a great way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my Shrimp Fried Rice or Beef Fried Rice Recipe .

The Best Rice for Fried Rice

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture. Not what were looking for!

Fried Rice Ingredients

• Butter: This is my secret ingredient ! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer but I really suggest giving butter a try in your fried rice.
• Eggs: Are added for protein and are typical in fried rice recipes. You can omit and substitute tofu if you are allergic to eggs or simply not a fan.
• Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, leeks, corn and edamame would all be great in this!
• Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
• Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
• Oyster sauce : Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
• Sesame oil : Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
• For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.

How to make Fried Rice

• Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked.

• Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil . Cook for 1-2 minutes to heat through. Serve immediately with green onions for garnish, if desired.

Can you make Fried Rice in the Air Fryer?

Yes ! Cooking fried rice in the air fryer is super easy! Simply add all of the ingredients to the air fryer and cook until warmed through. Find the full step by step instructions in my Air Fryer Fried Rice Recipe

Tips for making The Best Fried Rice

• Choose the right type of rice:  Long grain rice like jasmine is best!
• Use COLD day old rice:  For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freeze to cool down quickly then use as directed.
• Always rinse the rice before using: This removes the extra starch from the rice and prevents it from clumping.

• Add some heat: If you like extra heat add in some Sriracha or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.
• Break up the clumps of rice: When rice is old it tends to clump up. To ensure even browning and crisping of the rice break up the clumps with your hands before stir frying.

Why Butter?

Have you watched them cook fried rice at a hibachi restaurant? They always use butter and it is so good! After I saw them make it with butter I always make my fried rice at home with butter instead of oil. I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly!

Why cold rice?

When rice is just cooked and still warm it clumps together. However when you use cold day old rice the rice dries out a bit and the clumps can be easily broken apart. This ensures each kernel of rice actually gets “fried” when your stir frying resulting in a less mussy fried rice!

• In place of the rice try adding cauliflower , quinoa or riced broccoli for a healthy low carb twist.
• For protein add beef , shrimp or chicken to this recipe. Simply brown the protein first, set aside then toss back in with the rice and veggies once they’ve finished cooking.
• For a twist try adding chopped up kimchi for kimchi fried rice. It adds the perfect tang and heat!
• Brown rice can be substituted for the white rice for extra fiber and nutrients.
• Feel free to substitute whatever vegetables you have on hand. Red bell peppers, celery or broccoli would all be great in this!

What can I use instead of oyster sauce?

If you can’t find oyster sauce or simply don’t have it in your pantry you can substitute hoisin sauce or try and make your own oyster sauce. Here is a great recipe for diy oyster sauce!

STORAGE AND REHEATING INSTRUCTIONS

• Refrigerate: Fried rice for up to 4 days in an airtight container.
• To freeze: Store leftovers in a large ziplock bag for up to 3 months. To freeze fill up the ziplock bag then lay flat and remove the air. This makes it easy to stack in the freezer and defrosts super fast!
• Reheat from refrigerated: Reheat leftovers in the microwave, skillet or air fryer . You may need to add a splash more of soy sauce or butter to keep it from sticking to the pan.
• Reheat from frozen: Allow the rice to defrost overnight in the refrigerator. Reheat rice in the microwave, skillet or air fryer.

What to serve with Vegetable Fried Rice

• Slow Cooker Broccoli Beef
• Vegetable Chow Mein
• General Tso’s Chicken
• Chicken Chow Mein
• Mongolian Beef
• Kung Pao Shrimp
• Egg Drop Soup
• Homemade Dumplings
• Chicken Lo Mein
• Air Fryer Egg Rolls
• Honey Chicken Stir Fry

Here are more Easy Rice Recipes to try!

• Ham Fried Rice
• Enchilada Rice
• Lemon Parmesan Rice
• Cilantro Lime Rice
• Vegetable Fried Rice

products i used

The BEST Fried Rice

Ingredients  .

• 2 tablespoons butter , divided
• 3 eggs , whisked
• 2 medium carrots , small dice
• 1 small onion , small dice
• 3 cloves garlic , minced
• 1 cup frozen peas , thawed
• 4 cups cooked and chilled rice , (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish , if desired

Instructions   Show instruction media Hide instruction media

Nutrition Information

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Why butter? That is just so wrong

Yes I like to use butter in my fried rice. You can also use oil it is personal preference.

No need to be rude, Gae

I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use ???.

There is an objective better option and you know it, Sharon

sharon lynn

Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

Arnold Swegger

Anyway, great recipe, love it!!!

Why people criticizing use what ever u like its option

What do u have against butter dummy??

ITrideMyBest

Jonathan sorelle.

So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?

Screw that, animals are delicious.

Danielle Henderson

The way God Intended

Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.

THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

Virginia Childress

Right…geez

Big Country

Although I agree with your thinking, I only wish I could have replied as eloquently as you, m.oron.

Wow you are rude dude rude rude rude. Let’s all be rude.

valerie Huibers

I am finding this whole conversation quite funny!! LOVE LOVE LOVE LOVE BUTTER!!

Keywords, “whatever you wish”!

Gae is a beginner.

maybe use ghee, gae

All you had to say was that you could substitute a fat/oil that didn’t trigger you

Benihana and other places like it add butter too. Haven’t tried the recipe but will!

you are all ridiculous

I made this recipe last week and we loved it. Making it again today. Can’t wait to eat it again!

Gormless Idiot

it’s yummy

Love that you’re adding butter to your fried rice. Tastes so much better!!! 🙂

Jacquie Cook

What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from. Also, what is the best way to store Ginger so it stays fresh? Please email me your response, if you are able. Thanks!!

Sun luck pure sesame oil Kikkoman soy sauce Sun luck oyster sauce

Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

julie Scherbarth

I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

Seraphine Formedi

Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

I put in cooked BQ pork makes it’s the best

I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.

Followed the recipe to the letter and it ended up so dark it was almost black :/

I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.

Were you using a cast iron pan?

I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

Linda McArthur

This is absolutely the best fried rice ever! Better than in a restaurant!

Hi Angelina,

You can always leave it out or add a bit of hoisin sauce if you prefer.

I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

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The BEST Chinese Fried Rice (Easy 15-Minute Recipe!)

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This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Table of Contents

Why You Will Love This Fried Rice Recipe

You will want to add this easy fried rice recipe to your regular dinner rotation, because it is super flavorful and is ready to eat in mere minutes. It is a fast meal because it not only cooks quickly, but it also requires a very minimal amount of prep. You probably already have most of the ingredients on-hand in your kitchen too.

I bet you could make this dish in less time than it would take to get takeout. Plus, with such fantastic flavor and the fact that you know exactly what’s going into it, who needs takeout anyway? Now you can toss those takeout menus and make perfect fried rice in the comfort of your own kitchen.

Tips for Making The Best Fried Rice

Here are a few important things I have learned over the years about how to make the best fried rice:

• Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.
• Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
• Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.
• Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Chinese Fried Rice Ingredients

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

• Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.
• Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.
• Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.
• Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.
• Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.
• Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.
• Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

See the recipe card below for full information on ingredients and quantities.

How to Make Homemade Fried Rice

This recipe is prepared in stages so that everything gets cooked perfectly. To make homemade fried rice recipe, simply:

• Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.
• Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.
• Stir-fry the rice and sauces: Next, add the rice, tamari and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.
• Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

That’s it! Now you can skip the takeout and whip up a fast and fresh recipe for easy fried rice in just 15 minutes.

Chinese Fried Rice Variations

There are so different ways to make fried rice, so I encourage you to experiment with other ingredients you have on hand. Here are some ideas:

• Tofu Fried Rice: Drain a package of firm tofu and dice into cubes. Pan-fry and then mix it into your rice.
• Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.
• Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.
• Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.
• Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.
• Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.
• Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Those are just some common variations of fried rice. However, your options for customizing it are truly endless, so feel free to get creative!

More Takeout-Style Recipes

If you’re interested in trying out some more takeout-inspired recipes, here are a few of my favorite ones on the blog:

• Chinese Chicken Fried Rice
• Korean Ground Beef Bulgogi
• Pineapple Coconut Rice
• Healthy Teriyaki Chicken
• Easy Sesame Noodles

If you make this easy Chinese Fried Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Ingredients

• 2 tablespoons butter, divided
• 1 yellow onion, diced
• 2 medium carrots, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 large eggs, beaten
• 3 cups cold cooked rice
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha
• 2 green onions, thinly sliced

Instructions

• Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
• Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
• Add the garlic and ginger. Cook for 1 minute further until fragrant.
• Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
• Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
• Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
• Sprinkle with green onions and serve warm.

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Hi! My name is Alia and I am the founder and author of Everyday Easy Eats. Here you'll find easy recipes and tips for eating healthy every day.

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62 Comments

Hi Patrick, thank you so much for your kind words! I always try to include as much helpful information as I can with my recipes. I am so glad you find it useful! Thank you for your compliment about my photos too. I hope you enjoy the recipe, you will have to let me know how it turns out! Take care!! 🙂

Hi Karen! I usually use Jasmine rice, but any type of medium to long grain rice will work well in this recipe.

Hi Beth, you’re welcome! I’m glad you enjoyed the recipe! 🙂

Hi Rachel, you’re very welcome! 🙂 Thanks so much for your kind words, I’m happy you liked my Chinese fried rice recipe!

Hi Kaushiki! Sriracha is a type of hot sauce or chili sauce. You should be able to find it at most grocery stores as well as online! 🙂

Hi Glen, thank you for your feedback. I’m very glad you enjoyed my take on Chinese fried rice!

Hi Virginia! You should definitely try it, and then let me know what you think! 🙂

Hi Libby! I’m so happy you tried it too! You’re very welcome!! 🙂

Hi Melanie! I recommend cooking the chicken tenders before you make the fried rice. First cut up the chicken into small cubes and add a little bit of oil to the pan. When the oil is hot, add the chicken to the pan and cook for a few minutes until it is cooked through. Then transfer the chicken to a plate and set it aside. Then you can make the recipe as it is written and add the chicken back to the fried rice at the very end. I hope that helps!

Hi Phyllis! You can use any other Asian chili sauce, like sambal oelek chili paste. 🙂

Yay! Let me know how it turns out! 🙂

Hi Nathalie! Yay! Let me know what you think! 🙂

Hi Patricia! Absolutely! 🙂

Hi Barbara, I am so glad you and your daughter liked my fried rice recipe! Thanks for letting me know. 🙂

Hi Isabel, thank you for your suggestions – they sound delicious! 🙂

Hi Janice! Thank you so much, I’m so glad you liked the recipe!

Hi Aman! Yay! I’m so glad your family enjoyed the fried rice. Thanks for letting me know. 🙂

Thank you, Laurie!

Thank you for letting me know, Sharon! I’m very happy you enjoyed my fried rice recipe! 🙂

Hi Margaret, you’re very welcome! Using frozen mixed vegetables in fried rice is a very smart idea. 🙂 Thank you for letting me know that you appreciate the recipe!

Hi Linda, thank you so much for your lovely comment! I am very happy you enjoyed my fried rice recipe! 🙂

Yay! 🙂 Thanks so much! Please do let me know if you try any of my other recipes!

Hi Kathleen, yes it definitely does! 🙂

Hi Helen! Yes, they can! This fried rice recipe is very customizable, so you can pretty much use whatever vegetables you have on hand.

Hi Rebecca! Thank you so much for letting me know. The additions you made to your fried rice sound delicious. Please let me know if you try any of my other recipes!

Thank you so much, Carol! I’m glad you liked the recipe. Please let me know if you try any of my other recipes! 🙂

Hi Carol, yay! I’m so happy you enjoyed my fried rice recipe. 🙂 Thank you very much for letting me know!

Thank you for your feedback, Jan! You’re welcome and I am glad you enjoyed my fried rice recipe. 🙂

Thank you for your comment! While I do enjoy takeout, this homemade version of vegetable fried rice is my absolute favorite!

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How to Make Fried Rice That's Super-Crispy (Meaning Extra-Delicious)

There’s something about crunchy rice that’s really satisfying. That’s why crunchy-bottomed rice dishes are such a crowd-pleaser the world over. Think about the tahdig on Persian rice, or the socarrat on paella . Fried rice is no exception. In order to learn how to make fried rice that's truly crave-able, there's one key trick you need to know: how to make sure those rice grains are a bit crispy.

It might not be obvious when digging into that pile of pea- and pork-studded goodness at your favorite Chinese restaurant, but the grains of rice in stir-fry should be both soft and ever so lightly toasted , so that they remain separate and distinct, not mushy and clumpy. And achieving that perfect balance requires paying close attention to details. Luckily, I wrote an entire book on the subject ( Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain ), and let me tell you, I learned some things.

To help you go freestyle with your fried rice, I broke down the secrets to success into five easy rules.

Sounds strange but it's true: Cold rice means crispy rice.

1. Use Cold, Cooked Rice

Warm, freshly cooked rice will stick to the pan and turn mushy. Period. You can add buckets of oil to loosen it, but you’ll only end up with a grease bomb.

But when cooked rice is chilled in the fridge, it undergoes a magical transformation called retrogradation. The starches in the rice that absorbed water and swelled up during cooking will contract as they cool, trapping the moisture into microscopic crystals. This makes the surface of the rice feel hard and dry, but the rice technically isn’t dried out. Instead, it has now reached the perfect state that will allow it to sear and lightly toast while stir-frying, keeping the individual grains loose and separate and yet soft and tender. It’s like a gift from the gods of leftovers.

So plan ahead for your fried rice: Cook your rice the day before and fridge it. Better yet, pack it into freezer bags (in 2 or 4 cup portions depending on if you want to 2 or 4 servings) and freeze so you always have it on hand. Just give it some time to thaw before using. If you add whole bunch of frozen rice to your pan you run the risk of mushitude, since it’ll reduce the temperature and the rice won’t sear like it should.

Still, if you’re really in a hurry, you can use just-cooked rice—just speed up the retrogradation process by spreading it on a baking sheet and freezing an hour or so until cold. And of course, leftover takeout rice that you already have stashed in the fridge will work just as well, but if it's just a day or two old. After that, it'll be too dried out for fried rice.

2. Sauté Ingredients Separately

Fried rice is technically a stir-fry. In other words, it’s a collection of ingredients sautéed at really high heat to not just cook, but also sear. And there’s one trick to searing: don’t rush it. If you throw in all the ingredients at once because you want to get it over with, you’ll lower the temperature in the pan and cause them—and the rice—to essentially steam and turn bland and flabby. And that's the opposite of the lovely crispiness you crave.

So don’t crowd the pan. Instead, sauté various elements like the beaten egg, green vegetables, and aromatics in batches, transferring items to a plate or bowl as you go. Ingredients that take the same amount of time to cook can go together. There’s almost always onion and garlic, but if you’re adding, say, bok choy, cut the longer-cooking stems from the shorter-cooking leaves and sauté the stems separately. Give each ingredient the respect it deserves to bring out its best, then you can combine it all together at the end.

A few gentle tosses (and a lot of sizzle) is all this fried rice needs.

3. Let The Rice Toast

Ok, so you’ve sautéed your veggie and meat ingredients until they're seared and slightly caramelized. Now it’s time to add the rice. Here’s where the most important technique comes in. As the rice warms up again in the heat of the pan, it'll soften, and if you stir too much you’ll make it mushy. This is especially a problem if your stove doesn’t have blistering hot BTUs. Avoid this by tossing the rice rather than stirring—and what's more, don't toss the rice constantly. Instead, give the rice little frequent pauses to interact with the heat at the bottom of the pan. Even through a wooden spatula, you’ll be able to feel the rice go from hard and cold, to soft, to ever so slightly firm again as it stir-fries. The grains will feel distinct and not so delicate. This is how you know it’s gotten a little bit toasted and reached its higher purpose as perfect fried rice. Bonus points if you then press the rice into the bottom of the pan to let it develop a bit of a crispy crust before you turn it out of the pan.

4. Don’t Go Overboard on Sauces

It’s tempting to want to squirt on a whole host of flavorful sauces while the fried rice cooks, but too much liquid will ruin your hard work and make your fried rice sticky. Use just enough to lightly add flavor, and you can always drizzle the finished dish with more.

I’ve learned that you can dress up perfectly cooked fried rice with all sorts of sauces and toppings just like you would a grain bowl, without losing that je nais se quoi that makes it so delectable. In my cookbook, I drizzle fried rice in everything from satay sauce to fry sauce (aka a mix of mayo and ketchup), so you get bursts of flavor without any risk of mush.

5. Add a crunchy garnish

The crunch doesn’t always have to come only from the rice itself. Try topping your fried rice with toasted nuts or chopped fresh lettuce. In my recipe for Vietnamese Pork Meatball Fried Rice, I use teeny tiny meatballs (which are more texturally fun than just ground beef) in the mix, and top it all with crunchy pickled carrots and daikon and fresh sliced jalapeños. My Pad Thai Fried Rice gets a final dose of crunch from bean sprouts and peanuts. And my Koshari Fried Rice features crunchy fried onions alongside the spicy, tomato-y shatta sauce.

Bottom line: If you can't hear your fried rice while you're eating it, you're doing it wrong.

How To Make Fried Rice

Fried rice is a popular dish that originated in China and is now enjoyed all over the world. In this article, I will instruct you how to make fried rice step by step and share s ecret s to help you create the perfect fried rice.

Table of Contents

1. What is the Secret To Make Fried Rice?

The secret to making great fried rice is to use cold, cooked rice. When rice is cooked and hot, it has too much moisture, and it will stick together and become mushy when fried. By using leftover rice that has been refrigerated for a few hours, the grains will be firm and separate, and they will crisp up nicely when fried.

Another important factor is to use high heat when frying rice. This will help to create that characteristic crispy texture and prevent the rice from becoming soggy. It’s also essential to have all your ingredients prepped and ready to go before you start cooking, as fried rice is a quick-cooking dish that requires constant stirring and attention.

Finally, don’t be afraid to add bold flavors to your fried rice, such as soy sauce, garlic, ginger, and chili flakes. These ingredients will help to bring out the umami flavor and add depth to the dish. You can also add your favorite protein and vegetables to make it a complete meal.

2. How To Make Fried Rice

Ingredients.

• 3 cups cooked and chilled rice
• 2 tablespoons vegetable oil
• 3 eggs, lightly beaten
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• Salt and pepper to taste
• Optional: sliced green onions, sesame seeds, or chopped cilantro for garnish

Instructions

Step 1: Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the pan. When oil hot, add the minced garlic to the pan and stir-fry for 30 seconds.

Step 2: Add the chopped onion, carrots, and peas to the pan. Stir-fry the vegetables until they are tender and the onion is translucent.

Step 3: Add the chilled rice to the pan and stir-fry until it is heated through and lightly browned. Then add the beaten eggs to the pan and mix them together with the rice.

Step 4: Add the soy sauce to the pan and stir-fry for an additional 1-2 minutes until your fried rice absorb all seasoning. Season with salt and pepper to taste.

Step 5: Serve hot, garnished with sliced green onions, sesame seeds, or chopped cilantro if desired.

3. Tips To Make a Healthier Version of Fried Rice

Use brown rice instead of white rice: Brown rice is a whole grain that contains more fiber and nutrients than white rice. It will also help you feel fuller for longer.

Add more vegetables: Vegetables are low in calories and high in vitamins, minerals, and fiber. They can also add more color, texture, and flavor to your fried rice. Some good options include carrots, peas, bell peppers, broccoli, and mushrooms.

Use lean proteins: Instead of using high-fat meats like bacon or sausage, try using lean proteins like chicken breast, shrimp, or tofu. They are lower in calories and saturated fat, and they can still add plenty of flavor and texture to your fried rice.

Use healthy cooking oils: Choose oils that are high in healthy fats like monounsaturated and polyunsaturated fats, such as olive oil or avocado oil, instead of using oils high in saturated and trans fats like butter or palm oil.

Use less sodium: Soy sauce is a common ingredient in fried rice, but it can be high in sodium. Try using reduced-sodium soy sauce, or use other seasonings like garlic, ginger, or herbs to add flavor without adding extra salt.

Making fried rice at home is a great way to use up leftover rice and create a delicious and satisfying meal. By following the instructions in this article, you can make a delicious and restaurant-quality fried rice in the comfort of your own home.

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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Easy Fried Rice

A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.

Fried rice is the ultimate family-friendly dish that yields maximum flavor without fuss. Loaded with tender sauteed veggies and delicious bits of scrambled egg, this top-rated recipe makes it easy to recreate a takeout favorite from home in just 20 minutes.

Over a thousand home cooks agree — this simple, savory recipe is a winner. But what if you don't have a wok on hand? Learn the best methods for making fried rice at home, from a griddle to Instant Pot preparation.

What Is Fried Rice?

Fried rice is a traditional Chinese preparation of cooked rice, vegetables, protein, soy sauce, and aromatics. The ingredients are stir-fried in a large pan or wok for even flavor distribution. An ideal use for leftovers, fried rice is quick, customizable, and incredibly simple to put together with whatever is in your fridge.

How to Make Fried Rice

Making fried rice is a breeze with the recipe you'll find below. The process is simple — preheat your pan before swirling in oil and aromatics, then add uncooked proteins if applicable. Add in rice and vegetables, vigorously tossing ingredients for that toasty, golden-brown color that signals big flavor.

Recipe Tips

If you don't have any leftover cooked rice, here's how to make it:

• Combine 4 cups of water and 2 cups of white rice in a saucepan; bring to a boil.
• Reduce the heat, then cover and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes.
• Remove from the heat and let cool to room temperature.

For the best fried rice results, cover and refrigerate the rice for 8 hours (or overnight) before using in this recipe.

Best Methods for Cooking Fried Rice

This ancient cooking vessel is the most commonly used (and convenient) method for cooking fried rice. The large, high-walled pan allows for rice and other components to be tossed and combined with seasonings at high heat. Preheat your wok until a bead of water evaporates after contact, then add oil and coat the surface by swirling.

Standard Pan

A basic frying pan or skillet can also produce tasty fried rice in a pinch. Approach this method the same way you would a wok — high heat is key. Use the largest pan at your disposal to prevent food from flying out of the pan during the stir-fry process.

Using a griddle to make fried rice is an ingenious way to cook different elements all at the same time. Start by sauteing the vegetables and aromatics, then add cooked rice and eggs to another part of the griddle's surface for a quick and satisfying meal.

Instant Pot

Day-old rice is transformed into a deeply savory delight in a pressure cooker. Use the Instant Pot's saute mode to get the garlic to a golden-brown color, then stir in rice, veggies, and eggs. Mix well and serve piping hot.

Variations of Fried Rice

One of the best things about this top-rated dish is how easy it is to customize. Whatever you have on hand goes — chicken, shrimp, salmon, and kimchi all make mouthwatering additions to fried rice. Play and create one-of-a-kind fried rice dishes whether you're a vegetarian or meat lover.

Allrecipes Community Tips and Praise

"Great way to use up a bunch of leftover white rice from our Chinese take-out order," shares home cook heidird . "I just added shredded carrots and the frozen peas to the rice mixture. Scrambled up the eggs first, then added a bit of oil and rice and fried it for several minutes."

"Easy and simple recipe!" raves Erika ."I wish I had taken a picture of how my fried rice turned out but my husband and I ate it all!"

"Fried rice is so easy and versatile — you can add or delete ingredients as needed to suit your taste," says Steve .

Editorial contributions by Rai Mincey.

Ingredients

⅔ cup chopped baby carrots

½ cup frozen green peas

2 tablespoons vegetable oil

1 clove garlic, minced, or to taste (Optional)

2 large eggs

3 cups leftover cooked and chilled white rice

1 tablespoon soy sauce, or more to taste

2 teaspoons sesame oil, or to taste

Assemble ingredients.

Dotdash Meredith Food Studios

Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.

Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.

Serve hot and enjoy!

DOTDASH MEREDITH FOOD STUDIOS

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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How To Make Fried Rice

• August 27, 2020 January 6, 2022

This authentic fried rice recipe is quick and easy to make; it only takes minutes to convert steamed rice to fried rice. This fried rice is made with peas, carrots, and eggs. Really good fried rice is made with sesame oil. The sesame oil adds a nutty-like flavor, much more flavorful than vegetable oil, and ties the dish together.

About the Sesame Oil in Authentic Fried Rice Recipes

Sesame oil is essential in much Asian cooking. It is fragrant and flavorful and usually only a little is used in a dish. Like olive oil, it comes in many different varieties. Experiment to find the one that appeals most to you. Because only a little is used, a bottle will last a long time. If you don’t use it often, store open bottles in the refrigerator.

About the Soy Sauce in Authentic Fried Rice Recipes

Soy sauce is another essential in Asian cooking and a very common flavor. It is loaded with sodium and if you are concerned about salt intake, it should be used judiciously. Soy sauce can be used in place of salt in many recipes. While soy sauce varies from one to producer to another, the sodium in a teaspoon of soy sauce generally equals that in 1/4 teaspoon salt. In fried rice, you may use more soy sauce if you start with unsalted rice.

Authentic Fried Rice Recipe

Ingredients

• 1/2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 cloves minced garlic
• 1 cup frozen peas and diced carrots
• 3 large eggs
• 1/2 cup of 1/2-inch cubed cooked ham
• 4 cups cooked rice
• 2 tablespoons soy sauce or more to taste
• Heat the sesame oil and vegetable oil in a wok or stir fry pan over medium heat.
• Peel your garlic with a garlic peeler and grate using a fine grater or garlic press.Add the garlic and cook until tender.
• Add the frozen mixed vegetables and cook until they are warm.
• In a separate small bowl, whisk three eggs. Add the eggs to vegetable mixture in the wok or stir fry pan. Stir to scramble the eggs into small chunks. Add the ham.
• Cook your rice on the stovetop or use a microwave rice cooker . Add the rice and soy sauce; stir until mixed evenly. Serve hot.

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Example of Procedure Text How to Make Fried Rice Easily

Have you noticed some written texts in pack of food, such instant noodle? There is a how to cook text. Such instruction is called a procedure text in English genres. Today we give you a very short example of procedure text how to make fried rice. The focus is  not to cook but how we understand a procedure text is composed. Now let’s see the following short instruction of cooking recipe.

How to Make Fried Rice Easily in Six Steps

Fried rice is very delicious. It is easy to cook. The instructions how to make fried rice is a procedure text example

This is a simple cooking recipe. How to make friend rice in six steps, a very simple procedure. What you need to do is just 6 steps completely and easily to accomplish. What ingredient you need to have? 1. Rice. 2. Vegetables 3. Meat 4. Egg 5. Sauce

How to make fried rice in six steps easily? Follow the instruction below! First of all, preheat the largest pan you have Secondly, add the vegetables Thirdly, add the cooked meat, and cook it for a minute or so to let it crisp up. Fourthly, move all the ingredients to one side of the wok. Fifthly, add the rice, stirring and tossing between each addition. Add a few tablespoons of your chosen sauce Finally the sixth step, stir everything swiftly around the pan

This cooking recipe how to make fried rice is given to show how a procedure text is organized. This very short instructional cooking recipe text is simplified from theweek.com. If you think that the explanation is too short you can see the link give for clearer instruction in making fried rice.

After reading that text sample, now we have to make a small note of the generic structure. Each procedure text is organized as follow: 1. Goal : What is the goal to write the text How to make fried rice 2. Materials : Because it is about how to make fired rice, the material needed is a list of ingredients Rice, Vegetables, Meat, Egg, Sauce 3. Steps: The procedure in step bu step to make a delicious fried rice. Remember, most of the instruction is given in imperative sentences. Preheat the largest pan, Add the vegetables, Add the cooked meat, Move all the ingredients to one side of the wok, Add the rice, stirring and tossing between each addition. Add a few tablespoons of your chosen sauce, Stir everything swiftly around the pan Well, that is the generic structure of procedure text how to make fried rice. Again before studying a procedure text, you should have studied patterns of imperative and prohibition sentences. Happy learning English text.

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How to Prepare Fried Rice

Introduction: How to Prepare Fried Rice

Are you ever sitting at home wishing you had fried rice in front of you, but you don’t have it in your budget to order take out? I have the recipe for you! Fried rice is an easy dish to make and quite versatile, you can add meat or if you are vegetarian you can add frozen stir fry veggies. This recipe is a simple base that you can add anything you desire.

Step 1: Gathering Your Ingredients

For this recipe you will need the following ingredients:

2 cups of dry long grain white rice

½ of a small yellow onion

1 clove of garlic

1 teaspoon of salt and black pepper each

4 tablespoons of low sodium soy sauce

1 ½ tablespoons of vegetable oil

1 tablespoon of sesame oil

1 green onion for garnish

4 cups of water

Step 2: Gathering Your Tools

For this recipe you will need the following tools:

Deep/Large pan or a wok

Small pan for frying egg

Medium saucepan with lid

Measuring cup

Chef knife or paring knife

Measuring spoons

Cutting board

Step 3: Measuring

Measure 2 cups of rice with 4 cups of water.

Step 4: Bring to a Boil

Turn the burner on high, once you have added your rice and water to the saucepan, until the water is boiling.

Step 5: Low and Slow

Turn the burner down to the lowest temperature once the water is boiling, to simmer and apply lid for 20-25 minutes.

Step 6: Dicing

Dice the onion while waiting for your rice to cook using the chef knife or paring knife.

Step 7: Mincing

Mince the garlic very small using the chef knife or paring knife

Step 8: Oil for Frying

Heat 2 tablespoons of vegetable oil on medium heat in your wok or large pan until it is shimmering.

Step 9: Preparing the Veggies

Add your onions and garlic to the heated oil along with salt and pepper, stir frying until translucent.

Step 10: Scramble

Scramble eggs with ½ a tablespoon of vegetable oil in a separate pan while you wait for the onions to turn translucent, once eggs are done set them aside.

Step 11: Adding the Rice

Add the cooked rice to the wok along with the onions and garlic.

Step 12: Season

Add the soy sauce, sesame oil, and red pepper flakes along with the rice.

Step 13: Last Ingredient

Add the scrambled egg once you’ve added every other ingredient, you don’t want the egg to overcook.

Step 14: Stir Fry

Constantly stir fry the rice with your spatula, for 3 to 4 minutes.

Step 15: Finally

Plate the friend rice, topping it with green onion and ENJOY!

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How to Cook Egg-Fried Rice at Home

Last Updated: June 5, 2024 References

Ingredients

Traditional egg fried rice, easy egg fried rice, spicy egg fried rice, expert interview, expert q&a.

This article was co-authored by Sasha Reyes . Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 573,491 times.

Ready in minutes, egg fried rice is a filling and endlessly customizable staple that doesn't disappoint. This delicious but simple recipe makes for a quick meal or an excellent snack.

Things You Should Know

• Pre-cook the rice the day before and leave it in the refrigerator overnight so it’s cold. If your rice isn’t cold, it will stick to the pan.
• Beat an egg and sesame oil together in a bowl and set it aside. Then, stir-fry peas, carrots, and onions until they brown.
• Add the rice to your stir-fry, mixing it in the pan for 3-4 minutes. Then, pour the egg over the stir fry and move the mix around until it scrambles.
• 2 teaspoon sesame oil
• 2 tablespoon vegetable oil
• 7oz long-grain rice, pre-cooked
• 4oz peas and carrots
• 4 spring onions, finely chopped
• 2 teaspoon soy sauce
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper
• Cumin seeds
• 1/4 teaspoon salt
• 1 onion, coarsely chopped
• 3 tablespoon peanut or another nut oil
• 2 cloves garlic, finely chopped
• 1 tablespoon celery, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 1 teaspoon chili sauce
• 1 cup rice, brown or white, cooked

Making Traditional Egg Fried Rice

• Choose any long-grain rice for the egg fried rice. Jasmine, white, or wheat work well in this recipe. Basmati also works, but the flavor will be masked by the other flavors. [2] X Research source
• Stir-frying is a cooking method where small pieces of food are quickly cooked in a small amount of hot oil in a wok over medium-high heat. Stir-frying veggies retain their color, crunch, and nutrients. Cook until the vegetables are crisp-tender. [4] X Research source
• Any vegetables work in fried rice. Try tomatoes, broccoli, onions, bean sprouts, carrots, peas, green beans, red or yellow pepper, baby corn, or scallions.
• An alternate way to scramble the egg is to slide the rice and vegetables to the side and pour the egg into the wok. Let the egg set for 10 seconds, then use a chopstick to swirl the edges before using the spatula to stir into the entire mixture. Continue frying for another minute. [7] X Research source
• To make the recipe vegan, simply remove the eggs and substitute fried tofu or another source of vegetable protein.

Making Easy Egg Fried Rice

• The wok should be hot enough for a drop of water to vaporize from the bottom.

Making Spicy Egg Fried Rice

• When eggs are mostly solid but still soft, remove from wok. The desired texture is slightly more liquid than that of scrambled eggs. Set aside.
• Add more or fewer cumin seeds to taste.
• Stir-frying is a cooking method where small pieces of food are quickly cooked in a small amount of hot oil in a wok or large skillet over medium-high heat. It helps veggies retain their color, crunch, and nutrients. Cook until the vegetables are crisp-tender. [11] X Research source

• Never use extra virgin olive oil to stir-fry. It has a low smoking point. You can, however, use extra light olive oil. [12] X Research source Do use caution with olive oils - some varieties with strong flavors can clash with the stir-fry ingredients. Thanks Helpful 1 Not Helpful 0
• Any of the scrambling methods outlined in the recipes can be interchanged. Choose which one you prefer and use it. Thanks Helpful 13 Not Helpful 5
• Add meat to your fried rice when you stir-fry for extra flavor. Thanks Helpful 13 Not Helpful 7

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Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Sasha Reyes .

• ↑ https://www.deliaonline.com/recipes/cuisine/asian/chinese/stir-fried-rice-with-egg-and-spring-onions.html
• ↑ https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/19/how-to-cook-perfect-egg-fried-rice
• ↑ https://therecipecritic.com/2013/08/easy-fried-rice/
• ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-stir-fry/
• ↑ https://www.bbcgoodfood.com/recipes/2770/veggie-eggfried-rice
• ↑ https://www.bbc.co.uk/food/recipes/eggfriedrice_67782
• ↑ https://www.cookingchanneltv.com/recipes/ching-he-huang/egg-fried-rice-2104339
• ↑ https://consults.blogs.nytimes.com/2010/09/17/expert-tips-from-the-stir-fry-chef/?_r=0

About This Article

To make egg fried rice, start by cooking some rice and then chilling it in the fridge. Then, stir-fry peas, chopped carrots, and chopped onions in a pan with some oil over medium-high heat. Once the vegetables start to get brown and tender, add the chilled rice to the pan. Keep cooking the rice and vegetables for 3-4 minutes. As the rice and vegetables are cooking, whisk egg and sesame oil together in a bowl. Then, pour the egg mixture into the pan and let it scramble. Finally, stir the scrambled egg into the rice and vegetables and serve. If you want to learn how to make your egg fried rice spicy, keep reading the article! Did this summary help you? Yes No

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The Woks of Life

a culinary genealogy

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Egg fried rice.

Egg fried rice. Deceptively simple, but a huge favorite and crowd-pleaser. My egg fried rice recipe uses egg that’s slightly flavored with turmeric and paprika, which I think is a unique addition. It adds color to the dish, making it a vibrant yellow. (If you’re used to a Chinese takeout place that makes their fried rice yellow, you can be sure they were probably using food coloring. Using turmeric gets you that same color at home with a natural ingredient.)

In addition to the turmeric-flavored eggs, which are added directly to the rice, I also scramble a few eggs separately and throw them in at the end to add big chunks of egg to the dish. It wouldn’t be egg fried rice without it!

If you are an egg lover like we are, then be sure to try some of our other recipes where eggs are the star like  Stir-fried Shrimp and Eggs (虾仁炒蛋)  or our delicate and delicious Steamed Egg recipe.

Of course, like most fried rice recipes, this egg fried rice is best served with copious amounts of hot sauce. Give it a try; it’s very easy to make at home, and you can find all of the ingredients at any grocery store.

Note: this recipe is easier with day-old rice. It can also be made with freshly cooked rice, as long as it’s not too wet (try using less water to cook the rice than you normally would; you don’t want mushy rice that you can’t stir-fry).

If you like eggs in your fried rice, try  Eggs and Bacon Fried Rice or if you like a twist on a classic, try  Thai Basil Shrimp Fried Rice  or a summer season Crab Fried Rice .

But now, read on for the main event!

Egg Fried Rice Recipe Instructions

Use a fork to fluff up the cooked rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.

Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric . Set these two bowls aside.

Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.

Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes.

Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps.

Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.

• Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
• If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest , Facebook , Instagram , and Youtube!

Ingredients

• ▢ 5 cups cooked rice
• ▢ 5 large eggs (divided)
• ▢ ¼ teaspoon paprika
• ▢ ¼ teaspoon turmeric
• ▢ 3 tablespoons oil (divided)
• ▢ 1 medium onion (finely chopped)
• ▢ ½ red bell pepper (finely chopped)
• ▢ 1/2 cup frozen peas (thawed)
• ▢ 1 1/2 teaspoons salt
• ▢ ¼ teaspoon sugar
• ▢ ¼ teaspoon black pepper
• ▢ 2 scallions (chopped)

Instructions

• Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
• Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
• Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
• Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.

nutrition facts

Nutritional info disclaimer.

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

You may also like…

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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Kai Avent-deLeon, who owns a lifestyle store and a restaurant in Brooklyn, starts and ends her day with her journal. In between? Friends, family and delicious food.

By Ilana Kaplan

A decade ago, Kai Avent-deLeon craved a space in her Brooklyn neighborhood that embodied fashion, art, music and interiors. But she could not find anything like that in Bedford-Stuyvesant. So she opened Sincerely, Tommy , a lifestyle concept store that is also part cafe, as “a labor of love.” It carried independent designers from all over the world — like Collina Strada, Rejina Pyo and Nanushka — before they became more well known.

“I’ve always used it as a canvas for whatever I’m passionate about at the time, and I think at this point, it’s just kind of like a staple of the community,” she said. “And I never expected it to kind of become what it is.”

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“Because I grew up vegan, I think my idea of cooking was a bit different,” she said. “You have to be more creative, given that you know you’re not eating meat and things that are just like kind of readily available. I really love being experimental.”

Ms. Avent-deLeon lives in a two-bedroom apartment in Bed-Stuy with her son, Che.

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