How to make fried rice

Fried rice has been a kitchen staple since as early as the Sui Dynasty (589–618 CE) in China. The primary reason for the continued popularity and ubiquity of this dish comes down to two things: its adaptability and the fact that people almost always cook too much rice.

Fried rice is a quick and delicious way to transform leftovers into something delicious! Though we sometimes think of certain ingredients being typical (eggs, garlic, soy) the only thing you need to make fried rice is heat, rice, and oil. Anything else you add is up to you. Before you make a batch though, read our tips for making fried rice.

Sesame oil > any other oil.

Once you buy sesame oil (yes, you do need another oil), you’ll want to use it in everything. It’s got a rich toasty, nutty flavor. But be careful: A little bit goes a long way.

Cold, Leftover rice is key.

The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the skillet than the freshly cooked stuff. If you’re craving fried rice and don’t want to wait for the rice to chill in the fridge, spread freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.

Do I need to scramble my eggs separately or can I do it all in one pan?

You can totally start your rice by cooking the vegetables and then push them to one side of the pan and crack in your eggs and get scrambling. But be careful. Eggs can easily overcook this way.

What other flavor goes into fried rice?

Aside from sesame oil, we stir in minced garlic, soy sauce, and ginger.

Can I add other ingredients?

Absolutely! As we said, fried rice is endlessly adaptable. Fry up some bacon and toss in some kimchi and you’ve got an unreal Bacon Kimchi Fried Rice. Or, add some diced pineapple for a sweet twist on the classic.

Made this? Let us know how it went in the comment section below!

Editor’s Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish. The recipe title was also changed.

Fried rice is a dish we turn to again. and again because it’s not only super easy to make, but also SO adaptable based on what ingredients are hanging out in your fridge. We love beef fried rice and even hot dog fried rice (don’t knock it ’til you try it). Before you make a batch, read our tips for making perfect fried rice.

Sesame oil > any other oil.

Sesame oil is one of those kitchen cupboard staples that you might resist buying (“Do I really need another oil?!”), but once you do you’ll want to use it in everything. Fried rice is one of those recipes we find sesame oil really enhances. If you don’t want to use sesame, a neutral oil like vegetable is best.

Cold rice is key.

The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the pan than the freshly cooked stuff. If you’re craving fried rice and don’t want to wait for the rice to chill in the fridge, spread freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.

Do I need to scramble my eggs separately or can I do it all in one pan?

You can totally start your rice by cooking the vegetables and then push them to one side of the pan and crack in your eggs and get scrambling. We find that the eggs can easily overcook this way, so prefer to scramble them separately first.

What other flavour goes into fried rice?

The beauty of fried rice is that there are enough textures going on that it doesn’t need much. Aside from sesame oil, which delivers a toasty nutty flavour, we stir in fresh ginger (you can sub in ground, but we prefer the strong zing from the fresh stuff), garlic, and soy sauce.

Fried rice is a quick, easy, inexpensive comfort food you can pull together with whatever’s in your fridge.

Fried rice is one of those basic but useful one-pot recipes anyone can make. It can be a side dish or a main dish, depending on what you throw into the mix. Making fried rice is very simple — there isn’t only one way to do it — but there are a few tips that help you get the best results.

How to Make Fried Rice: Top Tips

1. Use Rice That’s Cold and Day-Old

Recipes will tell you to use cold, day-old rice. Why? Because freshly cooked rice is just too soft and sticky to stand up to all the tossing you’ll do when you make fried rice. Day-old rice, on the other hand, has dried out enough to separate into individual grains that soak up all the flavorings you add.

When I’m steaming rice as a side dish, I always make extra to turn into fried rice for another meal. Cooked rice freezes well, making it a very handy convenience food to stash away for when you’re ready to fry rice. To help break up clumps of cold rice, put it in the pan (on top of the cooked meats or vegetables), cover, and turn heat to low. Let the rice steam for a few minutes and check after two or three minutes to see if you can separate the grains. Note that long grain and brown rice won’t clump as much as short grain white rice.

2. Bite-Size Is Best

Fried rice isn’t meant to be knife-and-fork food. For easy cooking and eating, cut up ingredients into small, thin pieces. If you’re using raw meats and uncooked vegetables, cook them before adding rice to the pan.

3. Use a Bigger Pan Than You Think You’ll Need

Fry rice in a large skillet or wok. You’ll need all that room to toss and mix ingredients thoroughly.

4. How to Add Eggs

It’s very common to add beaten eggs to fried rice, but you have to do it right otherwise you end up with eggy mush. Here’s what works: After you’ve combined your rice with any other proteins and vegetables, and it’s all sizzling along nicely, push your rice to the side of the pan to clear a space to add the beaten eggs and cook them right in the pan. This is where you’ll be glad you’re using a big skillet or wok. Some cooks make a wide well in the middle, and some push the rice to one side. You do what works for your pan. Pour the beaten eggs into the cleared space and start stirring them gently to cook. Try to avoid stirring rice into the eggs as much as possible. When the eggs are cooked to your liking (I like them a little soft) then you can mix them into your hot rice. If you don’t have a big enough pan to push the rice aside, just scramble the eggs first, remove them from the pan, and proceed with your fried rice recipe. Add the scrambled eggs back in at the end.

5. Make It Sizzle

Be sure to turn up the heat at the end to let the rice get sizzling hot and get the flavors working together. After all, you want fried rice, not just warm rice. Right?

Once you master the basics, you can create your own fried rice recipe out of whatever’s in your fridge.

Fried rice is a recipe that will never let you down if you want to surprise everyone with a delicious and quick-to-make meal.

The advantage of this dish is that you can prepare it using a vast variety of ingredients, in small amounts and you can always do without one or more of them; and, at the same time that you can even add some if that’s your wish.

The fried rice recipe arrived in Cuba with the arrival of Chinese emigrants and since then we have prepared it an endless amount of times.

How to make fried rice?

Fried rice is prepared with a base of cooked white rice mixed with various kinds of meats, seafood, vegetables, scrambled eggs and soy sauce.

So we can get a perfect fried rice, the white rice we are going to use must be prepared from the previous day so it will be looser, but it is convenient to cook it without any salt and oil.

In this way, when integrating it with the rest of the ingredients, the flavor will not be altered. Remember that the other main ingredient is the soy sauce which is salty itself.

In another article on our website we explain in detail how to prepare super-easy white rice.

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If you do not have enough time to prepare this recipe and you want it for the day you are having it, just cook the white rice a few hours before and let it cool on a tray so that it becomes looser for when you integrate it with the rest of the ingredients.

As for the rest of the ingredients to make Cuban-styled fried rice, each one of them must be previously prepared to finish the recipe by sautéing everything.

At this point you can include or exclude any of them, depending on your preferences or their availability; at the end we will tell you some options that you can use.

Let’s start with the list of ingredients and then the step-by-step instructions to make Cuban fried rice

Fried Rice Recipe

• 28 August, 2019
• Dailis

Super-easy, fast and delicious fried rice, a recipe that you should always have at fingertips to surprise everyone without too much effort.

• Prep Time 15 min
• Cook Time 20 min
• Total Time 35 min
• Yield 1 Recipient
• Serving Size 100g
• Energy 163 cal

• Cuisine
  • Cuban
• Course
  • Rices
• Cooking Method
  • frying pan

Justine Costigan

You can find variations of fried rice – one of our great comfort foods – in every Asian country, and the easy-to-cook and easy-to-eat dish has been adopted enthusiastically around the world.

Christine Yong, manager of Melbourne’s Red Emperor restaurant at Southbank, says fried rice is the dish you make when you don’t feel like cooking: you simply take some left-over rice, eggs, and cooked meat and vegetables, stir-fry them in a wok and you’re done.

For chef Hon Kau Hui, who came to Australia from Hong Kong in 1984 to work at the Flower Drum and has been at the Red Emperor since 1995, the key to perfect fried rice is dry fluffy rice and pre-cooking your vegetables and meat.

Christine Yong says fried rice is traditionally made with the ingredients you have at home and is a good way to use up leftover cooked meats and vegetables.

The recipe below should simply be a guide – once you have mastered the technique you can play around with ingredients and quantities.

Yong says fried rice is a dish for when you’re “feeling lazy” – you shouldn’t have to go shopping, or go to too much effort.

She says in Chinese culture fried rice is considered a meal in itself, rather than a side dish, and can be eaten at any time of day.

COOKING TIPS

Rice

Cooked rice should be spread out on a tray and cooled (but not left out of the fridge for more than two hours), then refrigerated. Refrigeration helps draw moisture out of the rice. If you don’t have any pre-cooked rice, Yong says you can slightly reduce the amount of water used in your rice cooker to achieve cooked but dry rice, ready for immediate use.

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Meat and vegetables

Apart from the eggs, which are fried at the time of cooking, and the spring onions, which are left raw, all the ingredients for fried rice should be pre-cooked, as the frying process is only long enough to heat them through. All meats and vegetables should be diced – you want them all roughly the same size.

Hon Kau Hui’s Red Emperor fried rice

Equipment:

Chopping board, sharp knife, non-stick frypan or wok

Ingredients:

500g cooked rice (about 2 cups raw rice)

300g char siew pork (from an Asian BBQ shop), diced

150g cooked shrimp

2-3 stalks spring onions, diced

1 whole egg plus 2 egg yolks

3 tblsp cooked peas

1/2 tsp chicken stock powder

2 tblsp vegetable oil

(serves 2-3 people)

Method:

Heat your pan until it is very hot. Add your oil to the pan and swirl it around until the pan is coated. Pour out any excess oil.

Beat your eggs with a fork until the yolk and whites are mixed then pour them into the hot pan.

When the egg is cooked, add the rice to the pan and start moving the egg and rice around so that it is always moving and doesn’t have a chance to stick to the pan. Use your ladle or spoon to “beat” the rice so the grains start to separate and begin to be coated with egg.

Add the salt and chicken stock powder and mix well. It’s important to make sure these flavours are evenly distributed.

Add the cooked meat and vegetables and keep moving the ingredients around in the pan until they are all mixed well. Continue doing this for another minute or two until all the ingredients are heated through and the fried rice is hot. The rice should now have a lovely yellow colour from the egg. Toss through the spring onions and serve.

Recipe variations

Replace pork with any leftover roast meats, such as chicken or beef, and use any combination of cooked and diced vegetables.

Vegetarian fried rice: Use a combination of cooked and diced carrots, beans, peas and corn. Christine Yong says diced fresh or tinned pineapple is delicious in vegetarian fried rice. Replace chicken stock powder with the vegetarian equivalent.

THE VERDICT

There’s nothing like having an expert show you how to do something to make you realise how you’ve been getting it wrong for years (note to self – no more soy sauce in fried rice). Hon Kau Hui’s recipe also proves once again that great food can be really simple. This is a recipe anyone can master at home, even without the high temperatures of a commercial kitchen, and once you have mastered the simple technique you will be able to whip this up in no time.

• How do you like your fried rice? Log in to comment below.

Nigerian Fried Rice is a very simple yet delicious recipe. This version relies on a ton of fresh vegetables, Beef Liver, and a little bit of Oil for crisping it up.

In Nigeria, fried rice is entirely different from the popular Asian Chicken Fried Rice; because the depth of the taste comes from the Soy sauce. While the depth of taste of the Nigerian fried rice comes from the Curry powder, Thyme, Seasoning cubes; and of course the abundance of vegetables like Carrots, Green beans, Peas, sweet corn and Onions. Our recipe will teach you how to make fried rice the Nigerian way.

Just like theВ Basmati Jollof Rice, we savour these meals so much, and we can barely do without them in gatherings and festive seasons. Fried rice is a meal you can make in no time. So simple a recipe, but the impact it makes in a gathering is quite remarkable!

This recipe begins with already parboiled rice, so it makes the whole process easier. If you don’t have already parboiled rice, you can see how to do that here. It’s also okay to use a day old rice that has been refrigerated; it is very convenient, and the result is just as good.

Also, be sure to cook the parboiled Rice in a bit of well-seasoned stock so that the Rice can absorb more flavour. Though it’s advisable to this, however, this step can be skipped if you are in a hurry.

Let’s go on to make our fried rice.

How to make fried rice: the recipe

The Nigerian fried Rice is aВ staple lunch or dinner dish in Nigeria. Very simple yet delicious recipe. This version uses mixed vegetables and Beef liver, which is one of the most popular choices in Nigeria, you can use Shrimp or any protein you’d like.В If you would love to make vegan fried rice you can omit the Beef liver or Shrimps totally!

Ingredients

• 2 В Cups В cooked Rice
• 1 В Cup В Mixed Vegetables В I used Carrots, Sweet Peas, Sweet Corn and Green Beans
• 1 В cup В Onion В diced
• 2 В Scallions
• 1 В Cup В Beef Liver В Cubed
• 1/2 В Teaspoon В Thyme
• 1 В Teaspoon В Curry powder
• 1/2 В cup В Chicken stock
• 1 В Stock cube
• 3 В Tablespoons В OilВ for frying
• SaltВ to taste

Instructions

If you choose to use freshly cooked rice, make sure you choose the right type of Rice. Use long grain parboiled rice. This type of rice is very easy to work with when making Fried Rice likewise, Jollof Rice because it’s firmer and less sticky; therefore, making it very difficult to go wrong when working with it.

Another keyВ to achieving aВ good resultВ when making thisВ fried riceВ is to allow theВ freshly cooked riceВ (parboiled) to cool slightly before using it. The rice should beВ cool to the touchВ before adding it to the pan. If you are short of time, simply spread the rice on a sheet pan so that the steam can easily escape or just place the cooked rice inside the fridge for a few minutes.

Finally, it is important that you alwaysВ wash the riceВ before cooking it. This will help to remove theВ excess starchВ on the rice, which can cause the rice to beВ clumped together.

How to Make Fried Rice. This recipe can be altered to whichever kind of meat you like to use. Just cook the meat in some olive oil in a frying pan before you begin.

Set it aside for a few minutes while you prep your rice, dice it, and add to your dish! your family will be so impressed with your Asian food cooking skills… and, in my case, my Asian accent.

It will go deliciously with any of these Asian dishes:

How to Make Fried Rice

• 1 tablespoon Chicken Better Than Bouillon
• 1/8 cup soy sauce
• About ¼ cup vegetable oil
• 2 eggs, well-beaten
• 1/2 medium yellow onion, fine diced
• 4 fresh mushrooms, sliced (optional)
• 1 cup cooked boneless ham (or chicken or Spam) diced
• 3 cups cooked rice
• 3 stalks celery, diced
• 1 cup frozen peas and carrots
• Sea salt
• Pepper

Place Better Than Bouillon and soy sauce in a small bowl. Whisk together and set aside.

Pour half of the oil into a large frying pan over medium-high heat. Cook scrambled eggs then remove from pan and set aside. Add the other half of olive oil into the frying pan again. Cook onion until translucent. Add mushrooms (if desired) and cook for a couple more minutes.

Add meat, rice, celery, peas & carrots, mushrooms, and soy sauce/bouillon mixture into the pan. Stir well and fry until all ingredients are well-stirred and hot.

Choosing the Right Non-Sticky Rice

Isabelle Rozenbaum / Getty Images

Fried rice is at its most delicious when it’s fluffy and not too sticky. It should have distinct, individual grains. Here are tips to help you make fried rice that tastes as good as it does at your favorite restaurant.

Best Rice For Fried Rice

Long-grain white rice is perfect for fried rice. It cooks up fluffy and not sticky, with individual grains remaining firm and distinct. It all comes down to two starch molecules: amylose and amylopectin. It’s the amylopectin that makes rice stickier as rice science says the molecule is highly branched. Long-grain white rice contains a significantly higher amount of amylose (19 to 23 percent, according to the USA Rice Federation) and less amylopectin than other types of rice. By comparison, glutinous rice, also known as sticky rice, is high in amylopectin and contains a maximum of 1 percent amylose. It’s preferred when you want rice that will clump together and make it easier to eat with chopsticks.

Should You Use Jasmine Rice?

Many people prefer Thai jasmine rice over all other types due to its popcorn-like aroma and sweet, slightly nutty flavor. While jasmine is a long-grain rice, it contains less amylose than regular long-grain white rice and cooks up slightly sticky. Basmati rice, which contains a higher percentage of amylose, is a better choice. It is grown in India and Pakistan and also has a distinctive fragrance and flavor. Nonetheless, it all comes down to personal preference. Feel free to use jasmine rice if you like.

How to Prepare the Rice and Save It for Later

The amount of water you add when cooking rice will make a difference. If you find your fried rice is turning out rather mushy, try reducing the amount of water to cook the rice. A typical recipe for cooking long-grain white rice uses a 1-to-1.5 ratio, which means you would add 1 cup of rice to 1 1/2 cups of water.

You’ll frequently find fried rice recipes calling for cold cooked, previously chilled, or leftover cooked rice. Ideally, the rice you use to make fried rice is cooked at least one day earlier. Day-old rice is drier and reduces the chance of the dish turning out wet and mushy. However, be sure to fluff up the rice before cooling and storing so that it does not harden into a block.

Storing and Using Leftover Rice Safely

However, using leftover rice has its downsides. Bacillus cereus is a spore-forming bacteria that flourishes in starchy foods such as potatoes and rice. It thrives best in warm, moist environments—such as a pot filled with freshly cooked rice left on the stovetop. When using leftover rice, it’s important that the cooked rice be cooled down to room temperature and stored in the refrigerator within one hour of cooking (if possible), and two hours at the maximum. Before re-cooking, use a fork or wet fingers to break up any clumps in the rice. And remember, according to the Food Standards Agency, chilled cooked rice should be eaten within 24 hours to be safe.

This Easy Fried Rice Recipe is so easy and packed with flavor and totally adaptable. Add chicken, steak, shrimp, pork, or veggies if you want to turn this into an easy dinner recipe. This fried rice is a favorite in my house!

This is the Best Easy Fried Recipe Ever!

I LOVE an easy dinner idea, and this fried rice recipe fits the bill. Fried Rice is a huge favorite with my kids, and gives me the chance to sneak in veggies and protein to make sure they’re getting a well rounded meal. This recipe is really all about making it your own, which I love, and I great way to use up leftovers! Honestly you can throw just about any type of protein and vegetables in to make it perfect for picky eaters. Or make this as a side dish with your favorite chicken recipe! Either way, it’s a great skillet recipe to make on busy nights.

How to Make EASY Fried Rice

There are a few tricks to making this perfect, but trust me it’s not ‘tricky’.

• Use day old rice. Now, you don’t HAVE to use day old rice, but it just works better. It gives the rice a little time to dry out slightly, giving your rice the perfect texture. Don’t worry if you haven’t planned ahead tough, you can use same-day rice, but make sure to let it sit for a bit after cooking at least 1-2 hours… or even better, chill it while it’s resting. This will aid in evaporating some of the excess moisture.
• Make sure to use a large skillet to give yourself enough room…and make sure the skillet it hot!
• Have all your ingredients measured out before you start your rice. This makes the process a little bit easier!

Add-In Options…

The sky is the limit with what you can add in. Like I mentioned earlier, it’s a fantastic recipe to use to clean out your refrigerator and use up leftovers. Here are some ideas of things to add in:

• 2 cups cooked chicken/pork/steak/shrimp/sausage
• Any assortment of vegetables, which can be raw, frozen, or pre-cooked!
• 2 tablespoons of Oyster Sauce or Hoisin Sauce
• A few splashes of Worcestershire Sauce or Fish Sauce

What type of Rice Do You Use in Fried Rice?

Great question!! I always use Jasmine Rice, because it’s a longer, sturdy rice that doesn’t fall apart, or clump up when you’re making fried rice! Shorter grain rice tends to be softer and stickier.

Basmati Rice is also a good choice. And certainly you can use either white or brown rice too, that’s completely up to you!

What Can I Serve This With?

This is a great meal to serve on its own OR as a side dish! Here are a few recipes on my site that would pair perfectly with Fried Rice!

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Nigerian fried rice in all its glory! I don’t mean to brag, but I make the best fried rice and I can tell you, this would be your last search for a Nigerian fried rice recipe. This recipe is simple and quick to make, it is delicious and packed full of flavour and fresh vegetables.

Nigerian Fried Rice Recipe

One of the most popularly eaten food in Nigeria is rice and Nigerian fried rice is one of the ways we cook rice. This easy fried rice recipe is the fraternal twin of Jollof rice, it is simple, delicious and easy to make.

There are 2 ways of cooking this popular Nigerian dish, one is adding cooked rice to stir-fried vegetables and the other method is cooking the rice with chicken stock before adding it to the stir-fried vegetable. I make fried rice both ways but my preferred method is boiling the rice in chicken stock, so the rice is already flavoured before mixing with the stir-fried vegetable.

Nigerian parties are not complete without Nigerian fried rice or Nigerian Jollof rice, but the truth is not many can cook it right. Let me show you how to make the best Nigerian fried rice and I can guarantee you that this would also be your last search too.

Basically, Nigerian fried rice is cooked with stir-fried veggies and fried liver and I believe you can make yours however you want it. It is simple and can be made healthy with some few swaps and portion control. Many shy away from making this recipe because it involves cutting up vegetables but thanks to frozen veg, you can make it in under 40 minutes. Let me show you how to make the best Nigerian homemade and party fried rice you and your family would enjoy.

Nigerian fried rice Variation

This recipe can be made with either fresh or frozen vegetables

Add fresh prawns, shrimps or seafood stick

Add cooked cubed chicken breast or thighs. If you want, you can go all out and everything including fried liver to make it special Nigerian fried rice. No matter how you decide to make it, don’t forget to pair it with some chicken. Yum yum!

Ingredients

Raw rice: long grain or golden Sella basmati rice would work for this recipe

Ground ginger powder (optional)

Ground garlic powder (optional)

Chicken bouillon powder or stock cubes

Runner beans (Green beans)

Spring onions also called green onions

Frozen peas substitute with canned green peas

Liver (Use cow or goat liver)

Green bell pepper

Don’t be discouraged by the exhaustive list of ingredients, as I mentioned earlier you can make this to your choice, skip the ingredients you are unable to source. Curry powder, seasoning, stock and thyme are very important in cooking Nigerian fried rice. I have had fried rice that was cooked with carrot, green peas and sweet corn before that tasted nice. Alternatively, use 4 cups of frozen mixed vegetable and follow the instructions in this recipe

Prep your ingredients

Let the following tips guide you in cooking the best Nigerian fried rice

If you are using chicken/turkey stock, use less oil in cooking rice as the stock usually contain oil. See ingredients picture.

Check for the salt level in the chicken stock you would be using and let that guide you to how much salt or bouillon powder your rice would need.

If you would be using already cooked plain white rice then move on to the step where you stir fry the veggies then stir in the rice once the veggies are tender to your liking.

Nigerian fried rice calls for actual chicken stock but if you don’t have this then use a combination of chicken stock cube and water to make stock.

How to make Nigerian Fried rice

Place a pan big enough to cook rice on medium heat, add oil, heat until hot, add chopped onions, curry powder, thyme and powder and fry for about one minute to release the fragrance then add washed rice and stir continuously for about 2-3 minutes. (Don’t let the rice stick to the bottom of the pot)

Add chicken stock (if the stock is not enough to cover the rice, add water to it) ginger, garlic and seasoning. Reduce heat and simmer until tender.

Check-in between cooking time, add water to the rice if needed and don’t forget to check for salt and seasoning and adjust to suit your taste

Whilst you are waiting on your rice to cook, you can stir fry the vegetables or just wait till rice is cooked.

Place a wok or skillet on medium heat, add oil and butter and heat until hot. Add the vegetables, prawns, salt and stir fry for another 3 minutes, add a pinch of curry and thyme and stir continuously for another 3 minutes or until veggies are tender but not overcooked. If you are using processed green peas, don’t add to your stir fry as it would go mushy. Add it 2 minutes to the end of the cooking time.

Now moving on to the next bit,

If you used a large skillet to stir fry the veggies, add the cooked rice to it, mix until fully combined. Check for salt and seasoning and adjust to suit. Alternatively, add the stir-fried veggies into the rice. Mix to combine and continue to cook for another 2 minutes.

Take it off the heat and serve.

Watch How To Make it.

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Nigerian Jollof rice, the ultimate Nigerian party groover

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Fried Rice! A classic, easy to make recipe. It’s filled with tender rice, colorful vegetables, hearty eggs, flavorful ham and it’s all fried with a delicious, robustly seasoned sauce.

Looking for more take-out favorites? See my collection here.

Restaurant Style Fried Rice

Fried rice has always been one of my favorite take-out dishes, how about you?

Sure many people consider it a side but I usually just eat it as the entire meal. A generous sized bowl of it, with plenty of sriracha drizzled over the top.

This fried rice recipe is deliciously flavorful, super hearty and perfectly filling, and incredibly easy to make! And it’s just as good as what you find at restaurants.

Plus it’s easy to switch up and use other vegetables or meats you like.

I love that it uses ingredients I usually have stocked, and for the few you may not it’s pretty easy to find a replacement.

A versatile, forgiving, foolproof recipe people of all ages love! A recipe worthy of the dinner rotation.

Fried Rice Ingredients and Possible Substitutions

Cooked jasmine rice: Long grain white rice or brown rice works great too.

Soy sauce: Low-sodium soy sauce may be substituted. Just keep in mind the flavors aren’t quite as potent.

Oyster sauce: I like to use the green label oyster sauce. There aren’t really any great substitutions for it but in a pinch you can omit.

Sesame oil: A little of this goes a long way. This is a key ingredient to bring flavors to the dish.

Sriracha: This just gives the sauce a little kick. You could also try Thai chili sauce or a few pinches of red pepper flakes.

Eggs: There aren’t really any good substitutes for eggs in a traditional fried rice, but if you were to try to make it vegan you could opt for tofu.

Light olive oil: Vegetable oil works fine too.

Carrots: Frozen carrots and peas can be used in place of fresh, they only need to cook a few minutes.

Yellow onion: A white or red onion will work too if that’s all you have.

Garlic: If possible I recommend sticking with fresh garlic for best flavor. In a rut dried granulated garlic will work, use 1/2 tsp.

Ginger: It won’t taste quite the same but a 1/4 tsp of dried ginger may be substituted.

Frozen peas: I recommend using baby peas if possible they taste better than the larger ones. If you don’t have them add another vegetable like small diced broccoli or asparagus.

Ham (optional): Another option is to add cooked chicken, beef, salmon or shrimp. You could even try adding cooked ground turkey or low sodium bacon.

Green onions: These can be omitted if you don’t have any on hand. They just add one more final layer of flavor.

Scroll below for ingredient amounts and full directions.

How to Make Fried Rice

Here is a quick summary of the steps to prepare and cook it:

1. Whisk sauce ingredients together, set aside.
2. Cook eggs in large skillet, transfer.
3. Saute base vegetables, scoot to one far side.
4. Fry pre-cooked rice.
5. Add ham and peas and continue to fry.
6. Return eggs, drizzle in sauce and cook 1 minute longer.
7. Stir in green onions if using and serve warm.

How Many Cups Dry Rice for Cooked Rice

Keep in mind rice usually triples in volume once cooked, for example 1/4 cup dry rice yields about 3/4 cups cooked. So for this recipe calling for 4 cups cooked you’ll begin with 1 1/3 cups dry rice.

Is Fried Rice Healthy?

With a few simple swaps you can make a healthy fried rice:

• Opt for an oyster sauce that has no msg.
• Use low-sodium soy sauce.
• Omit the ham or replace with cooked lean chicken or more vegetables.
• Use olive oil instead of vegetable oil.

How to Store and How Long Does it Keep?

• Fried rice should be chilled shortly after preparing to reduce risk of food borne illness (never leave rice out longer than 2 hours).
• It should be stored in the fridge in an airtight container.
• Store there up to 3 days.

How to Freeze Fried Rice

Fried rice can be frozen in airtight containers or resealable freezer bags up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Fried Rice

Fried rice can be reheated in a skillet set over medium heat on the stovetop in a little oil, with little splash of water if it seems dry. Another option is to use the microwave and reheat in a microwave safe dish.

Is it Gluten-Free?

No. Fried rice is naturally not gluten-free because of the wheat in the soy sauce but you can make it gluten-free by:

• Substituting a gluten-free soy sauce or tamari for the regular soy sauce.
• Use gluten-free oysters sauce.
• Be sure to use gluten-free ham if you opt to add it.
• And as always be sure other ingredients aren’t packed in a facility that could manufacture other gluten contained products.

Fried Rice: The Perfect Use for Leftovers

Fried rice is a dish that’s designed to use up leftover rice from the previous day. That’s why it is traditionally a breakfast food in Indonesia, as well as being the national dish.

Indonesian fried rice varies from region to region and often uses many more ingredients than shown here. However, this recipe is a simple one that anyone can make. You can add whatever leftover meat, and fresh or leftover veggies, you wish so that you can customize it to your tastes. You can also increase or decrease the amount of ginger, garlic, and red pepper.

After you eat it, you will get that feeling of physical and mental well-being that comes from having eaten balanced, nutritious, tasty food. It makes the perfect lunch (or, OK, breakfast) for one or two people.

Ingredients

• Half a small onion
• Optional: small amounts of other vegetables such as carrots, broccoli, or cabbage
• 1 teaspoon to 1 tablespoon fresh grated ginger (You can use the prepared kind, as pictured, or grate your own with a fine-holed grater.)
• 1 teaspoon minced garlic (optional, not used in this recipe since I didn’t have any on hand)
• one cup of cooked white rice Don’t use freshly cooked rice for this recipe. It will stick together too much. The rice should have been sitting for at least a few hours. It also works well if it was in the fridge overnight.
• ground red pepper
• 1/4 to 1/2 cup of leftover cooked meat, chopped You can use chicken, pork, shrimp, fish, or beef.
• 1–2 tablespoons soy sauce
• about 1/8 cup cooking wine (optional)

Method

1. Chop the onions and any other veggies you are using, and fry in 2–3 t. of oil in a frying pan until tender or crisp-tender.
2. Add the grated ginger and the minced garlic, if using. Stir and fry for no more than 30 seconds . don’t burn it!
3. Add the rice in the following manner: take a handful at a time and crumble it into the pan, so that the grains and clumps separate. This will be easy to do if you are using old rice that has dried out on the counter or in the fridge. If you are using fresh rice, it will be difficult. (In the picture, a lot of the rice is sticking to my hand because I was using rice that had only been sitting out an hour or so and was still warm.) As you crumble the rice into the pan, with your other hand use a spatula to stir it around so that it mixes in with the oil, veggies, and seasonings.
4. Now sprinkle ground red pepper, to taste, on the rice and fold in.
5. Finally, add the meat. In this case, we are using a few strips of leftover steak. Stir it into the dish to heat through.
6. Now, drizzle soy sauce onto the dish and mix through. (Indonesians would use sweet soy sauce, called kecap manis, at this point.) The sauce will give your dish a brown color and a nice umami flavor
7. Optionally, at this point you can also add about 1/8 cup of cooking wine. Stir until the liquid has been mostly absorbed by the rice. (It should not clump back up again if you don’t add too much liquid. The goal is fried rice texture, not a porridge texture.)

Enjoy Every Day!

You can make this dish as often as you have leftover rice in the fridge. You could eat it every day and make it different every day, depending on your meat and veggies. The recipe shown in these photos is mostly meat and starch, but you can jazz it up with as many vegetables as you like. Just be sure your fridge is always stocked with minced garlic, soy sauce, and ground ginger.

Selamat makan (“Have a good eat”)!

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Comments

Umesh Chandra Bhatt

6 months ago from Kharghar, Navi Mumbai, India

Interesting idea to convert rice in a tasty dish. Nice.

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Fried rice is a handy recipe to have in your cooking repertoire. You can use up leftover rice, meat, and vegetables, making this an economical choice that the whole family will enjoy. You can also change the recipe and create dozens of variations, using family favorites or whatever you happen to have on hand. Serve fried rice as a main course or a side dish, depending on how hearty you make it.

Basic Fried Rice Recipe

The most basic recipe for fried rice uses few ingredients, but mastering the simple technique can lead to plenty of additions in future batches.

Ingredients

• 2 large eggs
• Salt and pepper to taste
• 3 tablespoons cooking oil, such as vegetable or canola
• 4 cups cooked rice
• 2 green onions or 1 stalk celery, finely chopped
• 1-2 tablespoons soy sauce
• Extra chopped green onion for garnish, optional

Instructions

1. Heat 1 tablespoon cooking oil in a wok or large frying pan.
2. While the pan is heating, whisk the eggs together in a small bowl and season lightly with salt and pepper.
3. Pour the egg mixture into the hot oil. Cook the eggs, stirring frequently, until just cooked through but still wet in appearance. Transfer the eggs to a plate and return the pan to the stove.
4. Add the remaining 2 tablespoons oil to the pan. When heated, add the rice and onions or celery, and cook. Stir constantly until heated through.
5. Add the soy sauce to the rice mixture and stir to combine.
6. Add the eggs to the rice and stir again, breaking up any chunks of egg into small pieces.
7. Transfer to a serving bowl and garnish with extra green onions if desired.

If you like, instead of adding all of the soy sauce while cooking the rice, you can add one tablespoon and offer extra at the table. Since soy sauce has a strong flavor, this way everyone can opt for a little or a lot.

Fried Rice Variations

It’s easy to kick up your basic fried rice recipe with the addition of meat, vegetables, and more. Add a single extra ingredient or choose a combination that suits your palate. It can be fun to experiment with different flavors.

Meat and Seafood

Chop your choice of cooked meat into small pieces and add to the pan when you add the rice. If you’re planning to make fried rice with added meat, use three eggs instead of two and increase the amount of cooking oil and soy sauce to taste. Try one of the following options, or combine two or more choices for a truly unique dish.

• Chicken
• Pork
• Beef
• Cooked ground beef or other ground meat
• Turkey
• Sausage
• Shrimp
• Scallops
• Lobster

Vegetables

Add as many veggies as you like to your fried rice. Vegetables add color and texture, as well as nutrition. You can use fresh or frozen vegetables, but if using frozen, allow the veggies to thaw before using them so the excess water doesn’t affect the texture of the finished rice. Vegetables should be diced and added to the pan with the rice, making sure that they’re in the pan long enough to be heated completely through. Try some of the following:

• Carrots
• Peas
• Bell peppers
• Onions
• Mushrooms
• Water chestnuts
• Bean sprouts

Other Options

In addition to meat and vegetables, you can enhance the flavor of fried rice with numerous other ingredients. Not all of these are traditional to Chinese cooking, but they can be tasty and unique.

• Sesame oil: Add a bit of sesame oil to the cooking oil for a different flavor.
• Oyster sauce: Oyster sauce is a staple in many Asian dishes and combines well with soy sauce once the rice is heated through.
• Fruit: Fresh, canned, or dried fruit, chopped into small pieces gives fried rice a completely different character. Try peaches, pineapple, or apples, and add them to the pan when you add the rice.
• Minced garlic: Though not a traditional ingredient, minced fresh garlic gives fried rice some extra bite. Add it to the second batch of cooking oil and stir-fry for a minute before adding the rice.
• Hot sauce: Whether you use a basic hot pepper sauce such as Tabasco or an Asian chili sauce, you can easily kick up your rice with a few drops stirred in just before serving.

A Versatile and Easy Dish

Learning how to make fried rice will open the door to numerous menu possibilities. Whether you’re using up leftovers or planning a specific combination of ingredients, it’s a simple dish that doesn’t take long to prepare.

This classic Fried Rice recipe is one of my favorite ways to use up leftover rice, and it’s ready in under 20 minutes. It’s great on its own or as a side!

Even though fried rice is often made as a side dish to Chinese main entrees like Orange Beef or Kung Pao Chicken, often times I’ll make a big bowl of fried rice and have it all on its own.

You can certainly add different kinds of protein to the fried rice to make it good enough for dinner.

My favorite version has shrimp and egg in it, but you could also add pork, chicken, or any other ingredients you’d like.

Fried rice is one of the most nostalgic dishes from my childhood, and one of the first recipes I learned how to make from my mom.

The exact rendition depended on what needed to be cleared out of the fridge, but this was always the version I liked the most.

Most of the work involved in fried rice is just prepping a few of the vegetables. Otherwise, it’s pretty quick and easy to make.

How to Make Fried Rice:

The first thing you want to do is make the egg.

For fried rice, I think cooking the egg separately is SO much better than cracking an egg straight into the rice and stirring it around.

I find that you don’t really taste the egg unless you cook it separately and chop it into big pieces:

Then I take the same pan I used to cook the egg and I saute some chopped carrots, peas, and scallions, until soft:

Add the cold, leftover rice straight to the pan, and stir it around. Then add soy sauce:

Fry for a few minutes, then at the end, stir in baby shrimp and the pre-cooked egg:

Add more soy sauce, and toss for another minute or two:

Dishes that pair well with this Fried Rice Recipe:

Some of my favorite Asian recipes to serve this with are Orange Chicken, Beef and Broccoli, and Honey Walnut Shrimp.

You can also try this Cauliflower Chicken Fried Rice for a lower carb version!

Can fried rice be frozen? Yes, for up to two months in an airtight container.

Can fried rice be healthy? Healthy means different things to different people, but I eat this during keto for my carb-ups. It’s gluten-free if you use tamari.

How to reheat fried rice: There are two ways I recommend. You can do it in the microwave, but make sure you have some sort of lid or plate on top of it to trap the moisture and steam the rice, otherwise you’ll get hard and dried out rice instead of fluffy rice. You can also re-heat it in the skillet, stir frying it to rewarm.

Want to know how to make fried rice better than your favorite take out? Using whatever you have in the fridge will still be better than what you carry home.

How to make fried rice better than you favorite take out? Just follow along because making fried rice is so simple, so easy, you may wonder why you’ve never done it. Or perhaps you have, but want to learn the secret behind great fried rice and not so great fried rice.

I use a nonstick wok when making fried rice. That way if I’m making several different batches I don’t have to clean it in between each batch. However I also have a well seasoned wok that I use for general Chinese cooking.

The first step for making fried rice is having chilled, cooked rice. It used to be that I always forgot to make my rice a day ahead but recently I discovered frozen cooked jasmine rice at Trader Joe’s. Yes, it does cost a touch more than making it yourself, but I figure I make up the savings in not going out to eat!

To use Trader Joe’s rice, thaw it overnight in the fridge or defrost it in the microwave, but make sure you don’t cook it. The rice should still be chilled.

Manservant loves fried rice though we never order it in a restaurant. I find it always tastes old and salty and therefore I always order white rice in hopes that I’ll have leftovers to take home and chill to make real fried rice with the next day.

The second step is figuring out what kind of fried rice you want to make. Hopefully the suggestions below will help you to come up with your own favorite version. I always begin by referring to my favorite Chinese cookbook by Virginia Lee and Craig Claiborne; a classic Chinese cookbook that still holds up well today.

So let’s get started shall we? My fried rice does not contain soy sauce. It contains oyster sauce which I find gives more flavor and less saltiness. That is what makes this recipe different from others, I believe.

Another ingredient that should always be in fried rice is eggs. Scrambled eggs. However if you want more eggs, you could always top your concoction with a fried egg.

And lastly fried rice should contain something green such as peas or scallions and preferably both. I always keep a bag of frozen peas in the freezer just for this recipe. No need to thaw. Take out what you need and stir them in at the end and they will add some green fresh color to your rice.

Begin the recipe with all of your assembled ingredients. They are entirely up to you. Just make sure they are ready, because once you start cooking this rice comes together fairly quick.

That’s about it. The rest is up to you.

Fried Rice Ingredient Choices

Proteins may include: BBQ sliced or chopped pork, cooked Chinese sausages, ground pork, ham, crisp bacon, cooked chicken or turkey, bologna, SPAM, shrimp, crab or scallops

Veggies may include: Bean sprouts, onion, scallions, garlic, shredded cabbage, mushrooms, fresh or frozen green peas, snow peas, chopped or shredded carrots, green beans, fresh red pepper, fresh hot peppers, canned, sliced, water chestnuts, dried black mushrooms that have been rehydrated

Other items may include fresh pineapple, dried coconut, dried shallots, peanuts, pine nuts, etc.

Seasonings are simple but feel free to add Sriracha, chili paste and I do love a few spoonfuls of chili crunch from Trader Joe’s. Seaweed and togarashi make the rice more Japanese style. Many countries have their own version of fried rice, but the dish is originally from China.

Last night my concoction contained shrimp and pineapple, Chinese sausage, onions, red peppers and eggs. Plus garlic. Which is not necessary, but it is good. This fried rice was made in about 15 minutes once I prepped my ingredients. Fried rice makes a great last minute meal that always satisfies and is a perfect way to use up dibs and dabs of whatever you have on hand.

Make a rice bar and let everyone choose their ingredients. And if you have now become the teacher in your house, point out where fried rice originated. It’s a good way to add in a geography lesson and no one is the wiser.

Just enjoy and keep this simple. Sometimes the simplest ingredients are the best. And if by chance you are craving fried rice but forgot to make your rice ahead, I’ve got you covered. This recipe is made with fresh cooked rice and contains potato chips and jerky. Just shows what you can do with simple white rice!

With a bright deep-yellow color derived from turmeric, this easy and super tasty rice dish (Java Rice / Yellow Fried Rice) lends a pop of color to any meal. Perfect summer side dish as it pairs so well with barbecued or grilled meat, chicken or seafood! Just a few ingredients needed to make this.

I love, love, love fried rice! What’s even better? I use left-over chilled rice to make fried rice so nothing is wasted! This is what I have learned growing up on a tiny island in the Philippine archipelago – you never waste precious rice!

White fried rice, though certainly tasty, can get very plain and boring sometimes. Thankfully, we can add a pop of color to plain white rice and make it a more appetizing and eye-catching dish! In the Philippines, we call that yellowish rice as Java rice!

I know it seems to have a strange name, right? You know why? Because Java is actually an island in Indonesia and you’ve probably heard of it more as a type of coffee as well. Java coffee, of course, originated from the Java Islands of Indonesia. But how did it end up becoming the name of a favorite Filipino rice dish?

Honestly, I am as clueless as you are. I actually tried to research this when I wrote my cookbook. Yes, this Java rice is included in my book entitled Rice. Noodles. Yum. (Everyone’s Favorite Southeast Asian Dishes) . But, I couldn’t find out how the Filipino yellow rice ended up being called Java rice. I just remember from memory that this was first introduced on the menu by a very popular restaurant in Metro Manila called Aristocrat. As far as I know, once it became popular there it then became a household name and so many restaurants now make their own version of Java rice.

I honestly think it was named as such because it was probably inspired by or based on the Indonesian yellow rice called “nasi kuning.” Perhaps they just adapted the Java name too if it was indeed a play on the Indonesian yellow rice. Whether this is true or not, let me just tell you that this is one deliciously tasty rice that is so perfect eaten with grilled meats! Since it’s summer and I’ve been doing a lot of grilling so you can be sure, I have this rice often! I hope you try this and let us know if you like it. It’s super easy to make and only has very few ingredients!

Looking for more rice recipes? Look no further than our cookbook with 75 RICE & NOODLE dishes all in full color. Check the video flip through below to see its content.

With a variety of authentic popular fried rice dishes, noodle favorites like Pad Thai, Pansit, Pho Bo, Mie Goreng and so much more, plus the yummiest street food and sweet treats – this cookbook has a recipe for everyone! It’s like traveling to South East Asia without having to leave home.

Try these yummy grilled meats with this tasty Java Rice!

Enjoy this delicious rice this summer or anytime you want an easy and tasty vibrant fried rice!

Egg Fried Rice Recipe: A bowl full of fried rice along with a delicious gravy can amp up a lunch table in no time. Here’s how you can make egg fried rice at home with a quick and simple recipe.

Aanchal Mathur | Updated: July 15, 2020 13:27 IST

_{Egg Fried Rice Recipe: Fried rice is loved across all age groups.}

• Fried rice is one of the best ways to add more flavour to plain rice
• Egg fried rice is one of the most popular rice dishes around
• Here is how you can make it at home and add more protein to your meals

Let’s just agree that fried rice is one of the most delicious ways to spruce up a boring bowl of rice. Tossed in a host of veggies and spices, fried rice is one of the most loved Asian dishes across the world. Not only does it lends a flavourful touch to regular rice but also makes it a yummy addition or side dish to a host of delicious gravies. Picture a tempting bowl of fried rice served with mouth-watering gravy Manchurian, slurping aren’t you?

Egg fried rice is one of the most popular and perhaps the easiest dishes to make at home. Besides being exceptionally tasty, it is also a great way to add more protein to your diet. While you might’ve tried fried rice countless times at many Asian restaurants or the food vans across the country, but a bowl of homemade fried rice is unmatched. Got some leftover rice at home? There can’t be a better way to use it all up! The best part about fried rice is that one can add as many or less ingredients, depending on how one prefers. Don’t like too many veggies? Fret not; you can skip the veggies. But if you are some who love crunchy carrots, beans or onions in their fried rice, feel free to add more of them.

Egg Fried Rice Recipe:

We have got a quick, easy and ridiculously simple egg fried rice recipe that one can prepare in about 30 minutes. This recipe starts with making fresh rice but you can use leftover rice too, if you have. And all you need to do is to toss the rice with soy sauce, vinegar, onion, chilli sauce and celery over high heat; stir-fry them and add the scrambled eggs on top. You may add more veggies, if you like.

Find the recipe of making egg fried rice here.

Egg fried rice can be an excellent option for a quick dinner or lunch. One can even pack it in kid’s tiffin and a delicious option to satiate hunger pangs. Pair it with a flavourful Asian gravy and it can amp up your menu for a stellar dinner party!

Try it at home and let us know your experience in the comments section below.

About Aanchal Mathur Aanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

By swasthi , on December 23, 2019 , 88 Comments

Egg fried rice recipe with video & step by step photos- This can be prepared under 30 minutes, including cooking rice freshly. It is wholesome and nutritious on its own and does not need any side dish. But can be accompanied with any Indo Chinese foods like manchurian or chilli potato.

Egg fried rice can also be made using boiled eggs. This recipe is similar to the easy veg fried rice I shared before. But this one is with an addition of eggs. If you are looking for quick dinner ideas , do try this.

You can plus or minus the ingredients based on their availability or to suit your taste.

Using star anise, mace, celery and garlic add great flavors to the rice that one can often find in restaurant served Indo chinese foods. I suggest using them, if you do not want to use soya sauce.

I have used vinegar which also kills the smell of eggs. If you wish to use tomato or chili sauce, you can add it along with vinegar.

In the video, I have not used mace or star anise. I have also used cabbage which adds flavor like the restaurant style egg fried rice.

Step-by-step photos

Preparation for egg fried rice

1. Wash and soak rice for 20 minutes. Cook till al dente. Do not make it mushy. While the rice cooks, you can carry on making the scrambled eggs.

Heat oil in a wok or pan on the highest flame. Add chopped garlic. Fry till the garlic smells lightly fried. If you have, use 1 strand of mace and a small piece of star anise / flower. For making 4 serving you can use 1 star anise. If you like to use soya sauce you can skip mace and star anise.

2. Add in carrots, capsicums, spring onions whites.

3. Fry on a high heat till they are almost cooked, but crunchy.

How to make egg fried rice

4. Lower the flame to medium. Break the eggs to a bowl and add them to the pan. You can also beat the eggs until frothy and add them here to make the egg fluffy .

5. Lightly scramble them and cook till soft cooked. Add vinegar.

6. If using soya sauce, add it now. Using soya sauce too often or too much is unhealthy. You can also make egg fried rice without soya sauce.

7. Sprinkle salt evenly including on the veggies.

8. Add pepper powder. Mix everything well and cook until eggs are fully cooked.

9. Add spring onion greens. Stir and fry for a minute.

10. Add cooked and cooled rice, a bit more of salt and oil if needed.

11. Mix well. Put on the flame to very high and fry for about 2 to 3 minutes.

Serve egg fried rice hot.

Here are some side dishes you may like to pair with this egg fried rice
Garlic mushrooms
Chilli potato
Chilli mushroom

With a bright deep-yellow color derived from turmeric, this easy and super tasty rice dish (Java Rice / Yellow Fried Rice) lends a pop of color to any meal. Perfect summer side dish as it pairs so well with barbecued or grilled meat, chicken or seafood! Just a few ingredients needed to make this.

I love, love, love fried rice! What’s even better? I use left-over chilled rice to make fried rice so nothing is wasted! This is what I have learned growing up on a tiny island in the Philippine archipelago – you never waste precious rice!

White fried rice, though certainly tasty, can get very plain and boring sometimes. Thankfully, we can add a pop of color to plain white rice and make it a more appetizing and eye-catching dish! In the Philippines, we call that yellowish rice as Java rice!

I know it seems to have a strange name, right? You know why? Because Java is actually an island in Indonesia and you’ve probably heard of it more as a type of coffee as well. Java coffee, of course, originated from the Java Islands of Indonesia. But how did it end up becoming the name of a favorite Filipino rice dish?

Honestly, I am as clueless as you are. I actually tried to research this when I wrote my cookbook. Yes, this Java rice is included in my book entitled Rice. Noodles. Yum. (Everyone’s Favorite Southeast Asian Dishes) . But, I couldn’t find out how the Filipino yellow rice ended up being called Java rice. I just remember from memory that this was first introduced on the menu by a very popular restaurant in Metro Manila called Aristocrat. As far as I know, once it became popular there it then became a household name and so many restaurants now make their own version of Java rice.

I honestly think it was named as such because it was probably inspired by or based on the Indonesian yellow rice called “nasi kuning.” Perhaps they just adapted the Java name too if it was indeed a play on the Indonesian yellow rice. Whether this is true or not, let me just tell you that this is one deliciously tasty rice that is so perfect eaten with grilled meats! Since it’s summer and I’ve been doing a lot of grilling so you can be sure, I have this rice often! I hope you try this and let us know if you like it. It’s super easy to make and only has very few ingredients!

Looking for more rice recipes? Look no further than our cookbook with 75 RICE & NOODLE dishes all in full color. Check the video flip through below to see its content.

With a variety of authentic popular fried rice dishes, noodle favorites like Pad Thai, Pansit, Pho Bo, Mie Goreng and so much more, plus the yummiest street food and sweet treats – this cookbook has a recipe for everyone! It’s like traveling to South East Asia without having to leave home.

Try these yummy grilled meats with this tasty Java Rice!

Enjoy this delicious rice this summer or anytime you want an easy and tasty vibrant fried rice!

Ellie Krieger

This recipe turns a humble bowl of rice into a lip-smackingly tasty meal. It feels like an indulgence, but the dish is actually good for you.

The bowl is brimming with colourful vegetables – asparagus, peas and carrots – that are stir-fried with spring onions, ginger, garlic and a pinch of crushed red pepper flakes. The aroma gets your mouth watering the second those flavours hit the skillet. Then you add the rice and continue to cook until it is all warmed through.

This recipe calls for brown rice because it is the most accessible whole-grain variety, but black or red rice would also be delicious and make for an intriguing twist. Whatever type you choose, it is critical to start with cooked rice that has been well chilled, otherwise it can become gummy when stir-fried. Once the rice in the pan is hot you stir in savoury soy sauce, fragrant sesame oil and sesame seeds, then serve it heaped in bowls, each crowned with a just-fried egg.

Go easy on the oil and swap white rice for brown. Photo: Supplied

This is all done with a minimal amount of oil, so the dish is flavourful without being greasy, and ready in less than 20 minutes. Once you try it, I’ll bet that the next time you cook a batch of rice, you will purposely make extra to ensure you can make this bowl again – and soon.

Ellie​ Krieger is a registered dietitian and author.

Sesame fried rice with spring vegetables and egg

Ingredients

3 tablespoons peanut oil or canola oil

½ bunch asparagus, woody ends trimmed, cut on the bias into 2cm pieces

This post may contain affiliate links which won’t change your price but will share some commission.

How to Make Fried Rice: This Chinese fried rice recipe is now a favorite recipe to have at home after my husband perfected after three tries!

My husband and I have been having so much fun in the kitchen lately. He absolutely loves making this beef tenderloin and helping with this easy fried chicken recipe, but now…

…after the third time of creating and perfecting this Chinese Fried Rice recipe, it’s time to share this one with you.

How to Make Fried Rice

I’m sure you’ve had many different styles of fried rice like I have.

Some are loaded with peas and green onions, different types of meat or even fruit like pineapple!

With this fried rice, you can add your preference of toppings and vegetables to make it your very own!

NOTE: We LOVE garlic in our house, so we use 3 cloves in our recipe, but feel free to cut this back in yours. I’ve noticed ours has a little more garlic flavor than restaurant fried rice.

What Kind of Rice to Use for Fried Rice?

When we’re making it at home, we use whatever rice we have on hand. However, our absolute favorite rice to use for any dish, is basmati rice, which is used in a lot of Indian recipes. But feel free to use:

• Basmati Rice
• Jasmine Rice
• Instant Rice
• Long Grain

Note: Just make sure directions on rice packaging matches up (or are similar) to how we cook our rice in the recipe card below. If not, follow the directions on the type of rice you’re using, so you have a fully cooked rice, before finishing the fried rice recipe.

Do I Have to Use a Wok Pan to Make Fried Rice?

Nope. You can use a regular skillet, but we love using a wok because it makes things much easier (and fun) to toss the rice around while it’s cooking.

What are the Different Types of Fried Rice

There are many different types of fried rice, and that’s what I love about sharing easy recipes with you here on Fantabulosity because they’re super flexible to customize to your liking! Here are a few ideas:

How to Make Chicken Fried Rice

One of the most popular fried rice dishes in our family, whether at home or at our local favorite Chinese restaurant, is chicken fried rice.

This is easy to do! You can make chicken similar to how we made chicken bites, or grab a rotisserie chicken and use the meat from that along with this fried rice recipe below!

How to Make Shrimp Fried Rice

If you’re wanting to make shrimp fried rice, there are different ways you can do this!

• Buy pre-cooked shrimp that just needs to be warmed up.
• Make your own shrimp like this garlic butter shrimp on the stovetop.
• Use a shrimp marinade and grill your shrimp like in this grilled shrimp recipe.
• Or get creative and use this fried shrimp recipe! Doesn’t that sound amazing?

Just don’t forget to remove the tails of the shrimp before adding them to the rice for much easier eating!

How to Make Stir Fry Rice

My grandma used to LOVE making stir fry. She’d steam white rice and serve mixed veggies and soy sauce with it and would call it day. It was one of my FAVORITES!

Well taking hers up a notch, we love making stir fry with this fried rice recipe and tossing in stir fry vegetables like:

• Frozen mixed stir-fry veggies

• Canned bamboo shoots, bean sprouts, water chestnuts and baby corn.

Other Types of Fried Rice:

• Pineapple Fried Rice
• Pork Fried Rice
• Tofu Fried Rice
• Cauliflower Fried Rice (look for frozen cauliflower rice!)
• Cashew Fried Rice
• Lobster, Scallop or Crab Fried Rice

So no matter if you want to enjoy it alone or if you want to add something into your fried rice recipe, this recipe will be fantastic to use…

For all the lovers of good food, we have a well-detailed guide on how to prepare Nigerian fried rice . Fried rice happens to be one of our best delicacies in Nigeria.

Fried rice happens to be one of the common delicacies being served at events such as birthdays, wedding ceremonies, naming ceremonies, house warming, burial ceremonies, and other events.

Fried rice happens to be one of the easily cooked foods being served at events or parties.

Fried rice happens to be the choice of most party lover’s choice at parties, it is one of the food mostly eaten at parties, a party without the sweet delicacy fried rice is an incomplete party.

Ingredients needed to Prepare Fried Rice

1. 4 cups of parboiled rice
2. Vegetable oil
3. 100g cow liver
4. Yellow curry powder
5. 1/2 cup of green bean
6. Chicken
7. Carrot
8. Season cubes of maggi
9. 1 medium sliced onion
10. Salt
11. 1 tablespoon of thyme

Note

It is very essential you use all these ingredients if you want to get a sweet yummy and rich Nigerian fried rice.

How to Cook Nigerian Fried Rice

Before you embark on cooking your fried rice, quickly do the following, Scrape the back of your carrot and dice the carrot into plate, slice your onions into small parts, make sure you already parboiled your rice, cut your green pees into tiny parts. Once you have done all these let’s know go straight into how to cook your Nigerian fried rice.

1. Put your chicken on flat surface tray and cut the whole chicken into your desired size, once cut wash thoroughly and put in a pot add 2 cup of water and then place it on the burner.
2. Add your maggi, seasonings and spices, Add onions and spice to give it a good taste.
3. Wash the liver and then cook once done cut it into tiny piece.
4. Put the cooked chicken and liver in the same plate and make sure you drain the water out of it.
5. Pour your parboiled rice into the water used to heat your chicken and liver.
6. Add salt, curry and other spice into the parboiled rice then add a little water.
7. Once you add stir together vigorously
8. Once cooked for 2-3 minutes transfer the cooked rice to another pot.
9. Once you transfer the cooked rice into another pot add your diced cow liver and chicken
10. After you have added the chicken and cow liver heat for like 5 minutes
11. Once you heat it add your carrot and veggies ( carrot, peas, green beans)
12. After you have added all cook for 5 minutes and is ready to be served.

Fried rice is an easy side dish to master, but even if you’ve never made it, it won’t be hard to throw together the low-carb version—cauliflower fried rice. It’s packed with vegetables, comes together in just about 20 minutes and no special equipment is needed. One piece of advice: since fried rice moves quickly, it’s best to have all your ingredients prepped and ready by your stovetop. This guide uses our recipe Cauliflower Chicken Fried “Rice”, but you can make it with beef, pork or just vegetables. Here’s how to make cauliflower fried rice.

© Provided by EatingWell This takeout favorite gets a low-carb makeover.

What you’ll need:

• 1 head cauliflower (2 pounds)
• 1 teaspoon peanut oil plus 2 tablespoons, divided
• 2 large eggs, beaten
• 3 scallions, thinly sliced, whites and greens separated
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
• ½ cup diced red bell pepper
• 1 cup snow peas, trimmed and halved
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 teaspoon sesame oil (optional)

1. Break down head of cauliflower to florets. Place the cauliflower florets in the food processor. If you don’t have a food processor, you can grate the cauliflower using a box grater. (Alternatively, you can use 4 cups purchased fresh or frozen cauliflower rice and skip Steps 1 and 2.)

© Provided by EatingWell Cauliflower florets in a food processor

2. Pulse until the florets have broken down to a rice-like consistency. Set aside.

© Provided by EatingWell Cauliflower rice in a food processor.

© Provided by EatingWell Scrambled eggs cooking in a wok.

4. Cook the eggs for 30 seconds before flipping.

© Provided by EatingWell Scrambled eggs in a wok.

5. Continue to cook until the eggs are cooked through, 15 seconds more.

© Provided by EatingWell Scrambled eggs on a cutting board

6. Transfer the eggs to a cutting board and cut them into 1/2-inch pieces.

© Provided by EatingWell Scallions, ginger and garlic in a wok

7. Heat 1 tablespoon oil in the wok over high heat. Add scallion whites, garlic and ginger. Stir and cook until the scallions have softened, about 30 seconds.

© Provided by EatingWell Chicken and vegetables in a wok

8. Add chicken and the rest of the vegetables (leaving the scallion greens for garnish). Stir-fry quickly until the chicken is cooked all the way through, 2 to 4 minutes. Transfer to a bowl and set aside.

© Provided by EatingWell cauliflower rice in a wok

9. Heat another 1 tablespoon oil in the wok. Add the riced cauliflower and stir quickly until it’s hot, but not mushy (you want to retain some texture so the cauliflower feels more like rice).

© Provided by EatingWell Chicken vegetables eggs soy sauce and sesame oil in a wok

Gallery: 19 Recipes to Use Up Leftover Ingredients (EatingWell)

Asian-style dishes use a range of herbs, spices and seasonings, and if you cook quickly, you may forget to add an essential ingredient. You can get more predictable results by making your own seasoning blends for dishes such as fried rice. For best results, buy freshly packed dry and powdered spices at a high-traffic store that sells a lot of spices, such as a local ethnic grocery store. Using high-quality, fresh spices ensures a more flavorful fried rice blend.

Step 1

Measure small, but equal amounts of your favorite powdered spices into a clean, dry bowl. Start with small amounts, so that you can add more of the spices that you want to feature as you adjust the blend’s flavor. For example, add 1 teaspoon each of powdered garlic, cumin, onion, ginger and Chinese five spice — which is a spice blend itself. Add less chilli powder than the other spices, unless you’re looking for a spicy dish. Experiment with spices that suit your palate.

Step 2

Sprinkle on a dash of salt, which helps you discern flavors, and mix up the fried rice blend with a clean, dry spoon. Dampen your finger on you tongue, tap it in the mix and taste it.

Step 3

Roll the flavors around your tongue. Add more of what you want to taste to lessen the impact of spices you don’t wish to pronounce. For example, cumin has a strong and slightly bitter taste, so you may wish to add a small spoonful more of garlic powder to lessen its impact on your fried rice.

Step 4

Transfer the spice blend to a clean, dry jar with a lid. Ideally, recycle an empty spice container, since most come with convenient sprinkle tops. Use a funnel to transfer the fried rice blend if your jar has a narrow opening. Stick a piece of masking tape on the jar and label it for easy recognition.

So you want to learn how to make my perfect fried rice? Of course you do. My perfect fried rice is nirvana incarnate. It’s made grown men weep. Asking someone if they want my fried rice recipe is like asking someone if they want to glimpse the face of God. Who’s going to say no? But if you’re going to make my fried rice, you’re going to make it right. So don’t screw this up. If you do, I will end you. I know what you’re asking. “Seriously? You’d do that over some fried rice?” But the real question is, “Are you willing to find out?”

Let’s do this.

• 4 cups rice
• one stick of butter
• 2 eggs
• one diced carrot
• one diced onion (medium sized)
• one cup of fresh peas
• a clove of garlic
• a dash of soy sauce
• a dash of oyster sauce
• scallions (for garnish)

First prepare four cups of rice, then cool the rice overnight. Oh, you thought you’d just fry up some rice on a whim? Did they dismantle the Berlin Wall on a whim? Are you taking this seriously or not?

Now, wait until 20 minutes before you plan to serve the rice. You’d better have your head in the zone, because this is where your preparation pays off. From the moment you woke, at what should have been precisely 6:00 A.M., you have been thinking about nothing but frying this rice.

You have been exercising, you have been meditating, you have been cleaning and cleansing your body, all with a single goal in mind. And now, if your focus was true, you are ready to execute. I don’t want to hear about a single errand on the day of fried rice. I don’t even want to hear about one on the week of fried rice. If you have time for that, you do not have time for my recipe.

Now, start playing Mahler’s Fifth Symphony (see attached appendix for a list of acceptable recordings). I have, after thousands of hours of experimentation, concluded that this is the ideal piece to listen to while preparing and consuming this rice. Don’t like Mahler? Then you don’t like my fried rice, because what you do like is living like a gap-toothed peasant. Next, heat a tablespoon of butter in a skillet. Not margarine in a sauté pan. Butter. Skillet. Don’t screw me on this.

Scramble two eggs and set them aside. You will have already, of course, read my manifesto Not Cracking Under Pressure: Making Perfect Eggs In Your Imperfect World. Then add another tablespoon of butter, followed by a diced carrot no greater than six inches long and a diced onion no greater than two inches in diameter. Some people say that fried rice is the perfect opportunity to use up whatever vegetables you’ve got sitting around. Those people are God’s mistakes.

When the carrots and onions are as tender as the emotional state this process should have left you in, add your rice and one cup of peas freshly squeezed from pods raised in your garden. You can also use frozen peas, but only if you want me to throw them back in your stupid face.

As the rice browns, stir in one and one-half cloves of garlic. To learn how to perfectly halve a garlic clove, consult my 137 minute instructional video (see attached link). After precisely three minutes and 27 seconds, as measured with International Atomic Time, return the eggs to their rightful place amongst your rice and stir in dashes of soy sauce and oyster sauce. How much is a dash, you ask? You might as well ask the weight of a soul.

Cook for 20 minutes, then serve immediately. Immediately. And I don’t want to hear shit about leftovers. Leftovers are people whose wives walked out with their children and whose bosses tell them that there’s no longer a place for them at the company. My fried rice is for instant and full consumption, so that, for a fleeting moment, you can know that life’s meaning lies beyond such temporal accomplishments as family and professional acumen. There is truth in this world, and it is my fried rice. Oh, and you can garnish with green onions if you’d like. Some people say that’s too much flavor, but some people can go fuck themselves.

Difficulty:

Fried Rice

• 2 cups of cold white rice
• 1 cup of frozen peas – defrosted
• 2 eggs – beaten
• 1 small yellow onion – diced
• 2 green onion – chopped
• 1/4 cup of oyster sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of canola, peanut or vegetable oil

On medium temperature, heat 1 Tablespoon of the oil in a large frying pan. Add beaten eggs and cook until dry. Remove from pan and cut into ribbons. Set aside.

Increase the heat to medium high and add one more Tablespoon of oil to the pan. Add diced yellow onion and cook for one minute. Add rice and cook until heated. Add sauces, peas, and green onion. Stir until everything is hot. Add cooked egg and serve.

Optional cooked extras: diced shrimp, chicken, pork, or ham

23 Comments

Shannon said:

I have always wanted to know how to make some good fried rice. Now I know how! Thanks for the video! Great tutorial!

YuMi said:

Aren’t eggs cooked with the rice?

Kathy Maister said:

This introduction to making fried rice will hopefully inspire you to develop your own fried rice creation!

Yumi, yes you can cook the eggs with the rice, but that can be a bit tricky for someone just learning how to cook. Here at startcooking.com, cooking the eggs separately is a much easier technique and less likely to go wrong.

Karen (Pediascribe) said:

I LOVE fried rice but always hated all of the MSG and sodium in the packaged seasoning for it.

I made this the other night and it was WONDERFUL. The only change I made was I didn’t put in oyster sauce. Didn’t have any and was too lazy to run out and get some. Tasted fine without it!

Karen said:

Hello again Kathy,

I do not use Oyster sauce. What replacement would you recomend??

Kathy Maister said:

Hi Karen,
I too try to avoid MSG and always ask that it be omitted when ordering Asian food in restaurants or as take-out.

I did a post on Stir-fry Seasonings and in the comment section there is a recipe for vegetarian oyster sauce made with mushrooms. You could give that a try or experiment with extra soy sauce or maybe hoisin sauce.

lean six sigma training said:

Cool video. Thanks for a good read/watch.

Keep up the good work!

Steamy Kitchen said:

Hey K! Great tips on fried rice, one of my fav dishes in the world. I love that you show cooking the egg first instead of cooking it with the rice (which would make the rice mushy)

You can use Thai or Vietnamese fish sauce in place of soy or hoisin. I also use oyster sauce or tamari for gluten free.

Kathy Maister said:

Thanks Jaden! I’m thrilled that you stopped by to add to the conversation! Everyone interested in “Modern Asian Cooking” definately needs to visit Jaden’s Steam Kitchen – it’s the BEST!

Jamal said:

A recipe for fried rice? Fantastic. I can’t wait to try it.

Christina Georgi said:

I tried this recipe for my boyfriend and I and we both LOVED it!! I will absolutely use this recipe to impress guests, and myself, again and again!

Kathy Maister said:

I tested this recipe so many times, that I’m not sure my husband is ever going to want to eat Fried Rice again! I think we had it every night for what seemed like forever before I finally settled on the perfect recipe for startcooking.com! I am so delighted to hear that it is a big hit.

Annette said:

I just tried this recipe and it is delicious! Although, I did use less rice and I think I overcooked it. That’s what I get from deviating from Kathy’s instructions ;). I can’t wait to try the other recipes! Thanks!

Kathy Maister said:

Hi Annette, When I was just starting startcooking.com one of the most asked for instructions was for How to Cook Rice. Once you get the hang of it, it is a piece of cake. All different pots and pans hold heat differently so once you figure out what is right for your particular equipment, your worries will be over!

Esteban said:

Hi, I’m new to sc.com
I live in Dominican Republic, live alone and found this site to be great! Now I know why it is called startcooking – nice!

I did this recipe twice. I forgot the oyster sauce when I made it the first time and I loved it!! But then the second time I tried it with the oyster sauce and didn’t really like it…

Kathy Maister said:

Oyster sauce has a really strong and distinctive flavor. Forgetting to add it in the first place was probably a good thing!
Cheers,
Kathy

cookeaze said:

This is so refreshing!. Thanks for sharing the recipe. Have a Blessed and Happy New year to you and family

suzan said:

A great basic receipt! Adding mushrooms, already cooked meats (chicken,shrimp etc ) and ommiting the eggs changes the taste entirely..

Doug dezan said:

Eggs. I never have done that.. I must try it with eggs.. Good Video.

startcooking said:

Fried egg strips are actually quite traditional in fried rice recipes. Some recipes have push the rice to the side of the pan and cook the egg in the center. That maneuver is a bit tricky for a beginner cook!

rommell said:

This dish turned out great for me as im a new cook and this is a dish I see myself making for years to come. I actually didn’t have to call my mom for any pointers and got it done by myself lol.

startcooking said:

Congratulations Rommell! ALL of my recipes are designed for the beginner cook.
Cheers,
Kathy

Cindy said:

I always wanted to knowhow to make fried rice. Many thanks.

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Learn how to cook the perfect fried rice with this startcooking video. White rice and a few basic ingredients is all you need to make this delicious recipe. Fried rice is easy to make and a great way to use up leftovers. Enjoy!

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I have always loved the Fried Rice Recipe. I could probably eat an entire bowl. The great factor regarding this direction is that you just will add no matter what you’d like!

I have added Shrimp, chicken, and Roast beef. It is the proper dish base and that they say the key ingredient to induce the authentic Chinese style is oil. Whatever it maybe it is fantastic fried rice.

Easy Fried Rice Recipe

First, soak rice in water 1 hour ( it make the best result for fried rice ). After soak boil rice and 3/4 rice done then stain all water, keep it aside.

Cut all vegetables in strips or cube shapes, and the same cut into chicken flites. I am using two colors of capsicum red and green color, it looks beautiful color for fried rice.

, you marinate the chicken with some spices, take about an hour.

In a large pan add little oil add marinate chicken fry 5 to 6 min, chicken color change, and tender adds all vegetable mix well fry just 6 min, not overcook.

Lightly fry vegetables add all rice in it and mix very well. Add some sauce and pepper for seasoning mix well.

Egg fried rice is a mix of scrambled eggs sauteed with some vegetables, sauces, and cooked rice. It is a very simple dish with few easily available ingredients.

It can be made with leftover rice as well. First, scramble the eggs, saute the vegetables in sauce and toss it with rice. In this recipe, I have used green beans, carrot, cabbage, and capsicum. You can use other bell peppers and spring onions too.

It is delicious and filling just the way it is but you can also have tomato or green chili sauce as sides.

Other street food recipes :

How to make egg fried rice at home

Step 1: scramble eggs

Heat up a pan and add 2 tbsp. Once the oil is warmed up, add 3 eggs. Let the eggs cook for a min and then scramble them from the corners. Add salt and saute for few seconds.

Remove it from the pan and keep it aside.

Step 2:

In the same pan add 1 tbsp oil and then add finely chopped onions. Saute for seconds and then add green beans 2 tbsp, carrot 2 tbsp, and cabbage 2 tbsp. Again mix and saute well.

Step 3:

Now, add the scrambled eggs and give a good mix. Then add red chilli powder 1/2 tbsp, black pepper powder 1/2 tsp, and salt 1/2 tbsp. At this point add capsicum 2 tbsp and saute well.

Next, add black soy sauce 1/2 tbsp and vinegar 1/2 tbsp mix and saute well

Step 4:

Finally, add 2 cups of cooked rice. Mix and saute well for a minute or two.

Ever wanted to know the secret to clump-free takeaway rice?

Fried rice as it should be made. Photograph: Firdausiah Mamat/Getty Images

Fried rice as it should be made. Photograph: Firdausiah Mamat/Getty Images

How do I make authentic, Chinese takeaway-style fried rice? Mine always clumps together, and I can never quite get the flavours right.
Rob, Barrow, Cumbria

Don’t beat yourself up, Rob, we’ve all had a stir-fry disaster or six. More often than not, it’s the pan that’s to blame, says Andrew Wong, chef/owner of A Wong and Kym’s, both in London. “You 100% need a proper wok, otherwise you’ll have a hard time getting it hot enough.” Extreme heat, he says, is the key to all good stir-fry, and a western frying pan, no matter how flash or expensive, just won’t cut it (in an ideal world, Wong adds, we’d all have a cooker fitted with a wok burner, too, which is admittedly a bit more of a stretch).

The other major cause of botched stir-fried rice is the star ingredient itself. “It needs to be cooked, cooled and chilled first,” Wong says. “Steam or boil your rice a day ahead, leave it to cool, then put it in a covered bowl or plastic container in the fridge.” If you try to stir-fry just-cooked hot rice, he explains, it will simply carry on cooking and end up turning into a porridge-like mush. The type of rice matters, too: “Many Chinese cooks add some American long-grain to traditional jasmine, which helps prevent clumping, because jasmine’s so starchy in comparison.” (He recommends a ratio of a third long-grain to two-thirds jasmine.)

Wong may have a Michelin star to his name, but he knows the takeaway trade like the back of his hand: he was brought up in a Chinese restaurant of the kind found on just about every high street in the UK (Kym’s is named after his parents’ restaurant, which previously occupied the A Wong site). He adds a couple of teaspoons of vegetable oil to the rice cooking water, to encourage the grains to stay apart, and seasons the water, too, “much as you might a paella. At the very least, it will save time and possible grief later.” Whenever you stir-fry, he says, you must concentrate solely on that, so never leave the rice to sit and stew in the hot wok while you do something else, even if it’s as seemingly harmless as fetching the salt and pepper. The secret to all stir-fry is prep: get everything ready and lined up for action before you even think of starting.

Fuchsia Dunlop, an award-winning writer and authority on Chinese cuisine, adds that a nonstick wok surface is vital, too: “Season your wok every time you use it,” she advises. This takes next to no time, and makes an enormous difference to the quality of your stir-fry. “Get the wok very hot, add a tablespoon or two of oil, then swirl it around the entire cooking surface. Once it’s smoking, pour off the hot oil, add fresh oil and only then start to stir-fry.” (There’s no need to do this if yours is a nonstick wok, obvs.)

Dunlop agrees with Wong that the rice should be cooked and cooled in advance. “And it shouldn’t be wet, either: it should be plump, but not waterlogged.” She advises breaking up the rice as much as possible before it goes anywhere near the wok, too, so it’s easier to toss. Stir-fry in a little oil – “Not too much, or it’ll be greasy” – until the grains are separated and the rice is piping hot: it’s ready when it “makes sizzling, popping sounds around the edges of the pan”. And don’t try to stir-fry too much rice at once – that way, clumpy disaster lies.

As far as Dunlop is concerned, the plainer the stir-fried rice, the better, but if you want other ingredients – vegetables, meat, prawns, etc – she advises cooking them first, before tossing them into the rice to warm through. That applies to egg, too: lob that raw into hot rice in a scalding wok, and you’ll end up with scrambled egg, which, quite apart from anything else, will act like glue on the grains. “Make a simple thin omelette, and break it up into the rice while it’s stir-frying.”

Dunlop seasons her fried rice with just salt or light soy sauce, and adds a handful of sliced spring onion greens at the end: “They make everything more delicious.” For a final flourish, stir in a teaspoon or two of Chinese pure toasted sesame oil to bring it all together, but in a good way.

Total Time: 15 minutes

Egg fried rice is an unbeatable Friday night weeknight dinner in my house.

The quick and easy fried rice with eggs is flavorful and can be created with common pantry ingredients in your kitchen.

This Egg Fried Rice Recipe is a one-pot, quick and easy weeknight dinner meal and it’s Vegetarian, Nut-free, Lactose-free, and Meatless.

How to make Egg fried rice?

Fried rice is best prepared with white long grain rice, such as Basmati rice

Use pre-cooked rice. Best is left over rice that has been sitting in the fridge from the previous day.

The coolness in the fridge dries out the rice kernels, which makes it easier to successfully stir fry the rice without getting soggy and sticky with the sauce and other ingredients.

Use a nonstick Wok or a bigger Kadai/Karahi pan, which is kind of a smaller Wok type of shallow pot from the Indian subcontinent.

Keep all your ingredients ready cut at the side before you heat your wok.

Prepare the sauce too at the beginning or while your veggies are cooking.

Cook on higher heat and don’t overdo with the oil, to cook perfectly stir-fried food.

Be quick! Stir-frying fried rice shouldn’t take you more than a few minutes and you need to stir fry and shake up thing in your pan frequently.

Stir fry your veggies al dente. That means not raw but hard.

You can use cabbage, carrot, spring onion, green peas, capsicum, onion, leek, spinach, mushroom and similar vegetables.

How to add egg to fried rice?

The eggs in a fried rice dish are cooked first.

That means that the vegetables are pushed to the side in the pan.

That way the eggs are dropped into the side of your pan where they are left to cook until done.

The eggs are then broken into pieces and mixed quickly with the other ingredients before the rice and stir fry sauce are added.

You can also scramble the eggs first in a bowl first before adding them to the pan.

More Fried Rice Recipe Ideas

Dear reader, what has been your favorite fried rice dish up till now?

Please feel free to share your thoughts and ideas with us in the comment section further below!

Egg fried rice is a mix of scrambled eggs sauteed with some vegetables, sauces, and cooked rice. It is a very simple dish with few easily available ingredients.

It can be made with leftover rice as well. First, scramble the eggs, saute the vegetables in sauce and toss it with rice. In this recipe, I have used green beans, carrot, cabbage, and capsicum. You can use other bell peppers and spring onions too.

It is delicious and filling just the way it is but you can also have tomato or green chili sauce as sides.

Other street food recipes :

How to make egg fried rice at home

Step 1: scramble eggs

Heat up a pan and add 2 tbsp. Once the oil is warmed up, add 3 eggs. Let the eggs cook for a min and then scramble them from the corners. Add salt and saute for few seconds.

Remove it from the pan and keep it aside.

Step 2:

In the same pan add 1 tbsp oil and then add finely chopped onions. Saute for seconds and then add green beans 2 tbsp, carrot 2 tbsp, and cabbage 2 tbsp. Again mix and saute well.

Step 3:

Now, add the scrambled eggs and give a good mix. Then add red chilli powder 1/2 tbsp, black pepper powder 1/2 tsp, and salt 1/2 tbsp. At this point add capsicum 2 tbsp and saute well.

Next, add black soy sauce 1/2 tbsp and vinegar 1/2 tbsp mix and saute well

Step 4:

Finally, add 2 cups of cooked rice. Mix and saute well for a minute or two.

Who needs to wait for the delivery guy when you can easily whip up this tasty dish?

Getting takeout for dinner is something that most of us succumb to every once in a while. One of our favorites? Chinese fried rice. It’s super convenient and it tastes amazing – but what if we told you that you could make an even better version at home? Well, you can do just that with this recipe.

This recipe spells freedom. While we suggest bell peppers, celery, and carrots as the main veggies, we also recommend using green beans, carrots, and broccoli for a flavor boost. If you’re out of onions, you can also substitute finely chopped green onions, garlic, or shallots.

Prepare the veggies properly. When peeling ginger, use a spoon — it removes less skin and leaves behind more ginger. And as you’re slicing the bell pepper, make sure to remove the veins because they have a bitter taste. As a general rule of thumb, try to cut veggies between 1/4 and 1/2 inch pieces so they don’t overwhelm the rice.

Day-old, cold white rice works best. Eat white rice for lunch or dinner the day before you plan to make this tried-and-tested recipe.

Now that you know our tips and tricks, try out our better-than-takeout fried rice recipe.

Not only will this recipe save you serious money, but everything always tastes better homemade! Follow along with this video to learn how to make the best fried rice you’ve ever had.

Ingredients you’ll need:

• 1 medium onion, finely chopped

• 1/2 cup chopped celery

• 1 carrot, peeled and chopped

• 2 tablespoons finely chopped and peeled fresh ginger