Get the sauce right and you can make a fried rice that really stacks up to your favourite Chinese restaurant in 10 minutes! This fried rice recipe is super quick, made with egg, veggies and a handful of bacon. But it’s totally customisable – make it your own!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Fried Rice
This is a quick, 15 minute fried rice recipe that’s highly versatile. Terrific as it is, but totally adaptable to add what you want.
I’ve used egg and a basic mix of frozen chopped vegetables – because I totally buy into the whole “snap frozen” thing and this is intended to be super quick ‘n easy. Just carrots, peas and corn (still frozen, don’t even need to thaw).
But don’t let my laziness influence you! Feel free to use fresh veggies – whatever you want. Try adding proteins like chicken, shrimp/prawns, tofu.
Because here’s the thing about fried rice: when you get the sauce right, you can put anything into it – and indeed, the Chinese do!
This Fried Rice recipe is a classic side for all your favourite Chinese dishes!
How to make Fried Rice
Sauté flavour base – Start by sautéing onion, garlic and bacon
Add diced vegetables – I’ve used frozen corn, carrots and peas for convenience here, but any diced vegetables will be great
Add cooked cold rice and sauce and give it a toss
Move everything to the side and scramble egg in the wok or pan. It sounds cheeky, but actually, this is a technique common in Thai Stir Fries, like in the ever popular Pad See Ew. It works great!
Add green onion and toss it all together, then serve immediately!
This Egg Fried Rice is tossed with fluffy scrambled eggs, crispy bacon, colourful vegetables and a savoury Chinese restaurant fried rice sauce.
Fried Rice Sauce
Here’s what goes in Fried Rice Sauce:
Chinese cooking wine or Mirin (secret ingredient!) – this is the secret to a really great fried rice that truly stacks up to your favourite Chinese restaurant. If you omit these, it will not taste like real Chinese takeout, however, see recipe for the best non-alcoholic subs.
Oyster sauce – it’s like using 10 different sauces, all conveniently packed into one bottle 🙂
Soy sauce – Any soy sauce is fine here (but not sweet or flavoured). Light and all-purpose soy keeps the fried rice a light colour like you get at Chinese restaurants. Dark soy will stain the rice a mahogany colour which is also appealing, and the rice will have a stronger soy flavour which many people enjoy!
Sesame oil and pepper (not critical)
Best type of rice for fried rice
Chinese fried rice is made with white long grain rice. But it can be made with any type of cooked, chilled rice – long grain, short grain, jasmine, basmati, even brown rice.
Every Asian country has their version of fried rice, and use different rices. For example, Jasmine rice is used to make Thai Fried Rice. The Japanese use short grain white rice for Japanese Fried Rice (that recipe is on my mother’s website RecipeTin Japan). And Basmati Rice is used in Indian rice dishes, such as Biryani.
All are tasty!
Why does the rice have to be cold or day old?
The rice needs to be cold, day old rice because the rice dries out in the fridge so the Fried Rice will have the right texture. Freshly cooked rice is too wet so it makes the rice clump together. But it’s still tasty – so don’t not make fried rice just because you don’t have time to chill the rice!
Do I have to use a wok?
Nope. A skillet will work just fine – just make sure it’s a big one so you can toss the rice around without it flying everywhere (the shape of woks is designed especially for wild tossing!).
Fried Rice is so good, I’d happily scoff down an entire bowl of it as a meal. But let’s face it, it’s not the most well rounded meal.
So serve it as a side for any Chinese or Asian main dish, or make a larger banquet. Here are some ideas:
What to serve with Fried Rice
Main Dishes to go with fried rice
Make a meal out of starters
Make a meal out of dishes ordinarily served as starters by adding a side of Fried Rice. Things such Hot and Sour Soup, Chinese Corn Soup, Spring Rolls, Chinese Lettuce Wraps (San Choy Bau) or Egg Foo Young.
Banquet!
Indulge in a homemade Yum Cha (Dim Sum) style banquet with dishes such as Potstickers, Char Siu (Chinese BBQ Pork), Chinese Steamed Pork Buns, or Crispy Chinese Pork Belly with a side of Chinese Broccoli with Oyster Sauce.
– Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Fried Rice
Ingredients
- 2 tbsp oil
- 1/2 onion , finely chopped
- 2 garlic cloves , minced
- 120 g/4 oz bacon , chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables , frozen or fresh (Note 1)
- 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted, Note 2)
- 3 eggs, whisked
- 3/4 cup green onions , (shallots / scallions) sliced
Sauce:
- 1 tbsp Chinese cooking wine (sub Mirin, cooking sake or dry sherry) (Note 4)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce (or all purpose) (Note 5)
- 1 tsp sesame oil , optional
- 1/4 tsp white pepper
Instructions
- Heat oil – Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
- Add onion, garlic and bacon. Cook until bacon is light golden – about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
- Scramble egg – Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble – cook it through properly, don't "soft scramble".
- Serve – Add green onion then stir the egg into the rice. Remove from heat and serve immediately!
Recipe Notes:
Nutrition Information:
Originally published March 2018, updated with extra information March 2019 – no change to recipe.
Some more quick 15 minute Asian foods
Quick Asian Beef RAMEN Noodles – 15 minutes, made in one pot
Asian Beef Bowls – reader fave!
Chinese Chicken and Corn Soup with Egg Ribbons – so simple, this will blow your mind…
Pork Stir Fry with Green Beans – flavour packed!
Egg Fried Rice – this recipe
Kimchi Fried Rice – packs loads of flavour but not too much heat!
Life of Dozer
I upsized my little 2 seater convertible to a smallish 4WD because he grew out of it and hated the wind in his eyes when we were zooming around with the top down.
All that for a bloody dog, and yet he was so unhappy shoved in the boot, he’d stand with his chin on the back seat so that drool dripped down the leather seats (sorry to gross you out).
I caved and folded down the back seat to give him more space. I find it so ironic that I upsized to a larger car just for him, and yet I drive around with the back seat permanently folded down. 🙄
Can I use tofu in this recipe and how much. Thank you
Another super recipe, great flavor and really easy
This recipe became a family fav as soon as served! Thank you Nagi for this delicious, filling dinner. 😀
Sorry, I always get confused with this, when she says 2 cups of rice, does she mean 2 rice cooker cups sized of rice or 2 full normal sized cups of rice?
Hey Jared, when Nagi refers to a “cup of rice,” she is generally referring to a standard 250ml (1 cup) metric measuring cup. 😊
Really good recipe! I like the touch of white pepper. Cooked well rinsed basmati rice and spread out on baking tray for half hour. Refrigerated in a container for an hour.
Perfect recipe for fried rice!! Nailed it
Made this for my family, they love this recipe! This is my go to recipe! Thank you!
SO tasty – mistakenly used chilli oil instead of sesame. Added a good “kick”. Also used white wine ( Pinot Gris) instead of Chinese.
Will make this a regular.
If you have one of those fancy modern fridges with a blast chiller/ quick freeze compartment in the freezer it will turn freshly cooked rice into something resembling rice thats been in the fridge for a week in about 15 mins.
Just spread it out on a large plate (still warm, max temp on my fridge is 70’C) and blast chil, 3 cups of cooked rice took 15mins turn it over half way through and don’t let it freeze
I cook so many of your recipes and they are all excellent- this did not disappoint! Investing in a wok was one of the best things I did this year. Love how versatile and fast all your stir fry recipes are. Thanks Nagi!
Great recipe! Simple and easy to follow. I used lap xuong/lap chong (chinese sausage) and it is hitting the spot
I’ve made this many times, and it’s always a hit. Here’s a question, though. How much Charlie sauce would you use instead of the listed sauce ingredients, or would you not?
I made this Fried Rice tonight, along with your Char Siu Pork (a favorite) and your Chinese Broccoli with Oyster Sauce. It was a fun and easy feast to prepare! Thanks for the recipes, Nagi. As always, they are clear, easy, and fun to make!! Oh yeah, and DELICIOUS!
I loved this recipe, also added.some chicken. So good!
Wondering how well it would freeze if I made a bulk batch?
The best Fried Rice , our family favourite. Added some chilli oil , amazing !!! Love making your recipes !!!
Wow, I’ve made many fried rice from online websites and was always disappointed. This one was amazing!! Definitely a keeper. We added chilli oil sauce for a nice little kick, divine!!
Followed this recipe to the letter, and the result was absolutely delicious !
Started cooking a fried rice because it would be quick and easy and I’ve been under the weather but it got a bit out of hand. It’s been a while since I have cooked a fried rice so I went to my favourite chef ever. I had done pretty much everything wrong. No day old rice, everything in the pan at the wrong time, no Chinese Rice Wine but I had everything else in my cupboard for the sauce. I also fried that rice off for a while before adding other things. This is the best fried rice ever. I added a tiny bit of Maple syrup at the end just to sweeten it a bit. I’m recovering and eating a big bowl of Fried Rice saved by your sauce ❤️❤️
I also use left over steamed basmati, like Andrew. I like the way it holds its shape. Making this for the umpteenth time tonight, to go with some Chinese crispy duck legs I’ve had marinading and then slow cooking. Last step, into the air fryer to crisp up. Hope it turns out well!
I use basmati rice. 3/4 cook it. Then in the fridge overnight. I find when you add to pan later and warm it through, it cooks the rice perfectly. Prawns and chopped ham. Beautiful.