How to make chinese fried rice

This post may contain affiliate links. Please read my disclosure for more information.

How to make chinese fried rice

This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes! Keep reading to learn how to make homemade fried rice with this easy, classic recipe.

How to make chinese fried rice

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

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

Tips for Making Fried Rice

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

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

How to make chinese fried rice

Chinese Fried Rice Ingredients

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

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

How to Make Homemade Fried Rice

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

  1. Cook the eggs: Start by scrambling up the eggs in some butter and then set them aside once they are cooked through. This is done so that they don’t overcook while the rest of the ingredients are in the pan.
  2. Saute the veggies: Next, cook the vegetables and aromatics in the last bit of butter until tender.
  3. Stir-fry the rice & sauces: Then add the rice, tamari and Sriracha and stir-fry the mixture for a couple minutes to pull all the flavors together.
  4. Add the eggs & garnish: Finally, add back your eggs, sprinkle with some sliced green onions and you’re done!

How to make chinese fried rice

Chinese Fried Rice Variations

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

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

More Takeout-Style Recipes to Try

Here are a few of my favorite takeout-inspired recipes on the blog:

For this Chinese Fried Rice Recipe, I recommend:

Finally, here are some tools that will make prepping the ingredients in this recipe an absolute breeze:

  • Ultra Chef Express Food Chopper – This is one of my most-used kitchen tools. I use mine all the time to quickly chop up vegetables. I especially love using it to dice onions, because it saves me from all the tears!
  • OXO Stainless Steel Scraper – I purchased a bench scraper after seeing them being used on my favorite cooking shows. It is SUCH a handy tool for scraping up and transferring chopped food from the cutting board into the pan.

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

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) 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.

How to make chinese fried rice


How to make chinese fried rice How to make chinese fried rice

This is a classic Chinese Egg Fried Rice recipe (蛋炒饭), made in chinese restaurant style but in the comfort of your own home. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 2 eggs, some onions and light seasonings are all that you need. Tastes superb as a simple meal on its own too.

The most important thing is to make sure the rice is cooked, cooled and clump-free, so that it will not stick together during the frying process. Of course, its a great way to use up leftover rice as well.

How to make chinese fried rice

Great fried rice should have individual grains of rice that barely clump together when scooped up with a spoon. It should have the unmistakable signature chewy-tender texture. This simple Chinese egg fried rice dish is fried to accomplish just that level of perfection.

How to make chinese fried rice

Chinese Egg Fried Rice 蛋炒饭

The rice needs to be lightly tossed in the wok, for every grain of rice to be fried and infused with a good ‘wok hei’ taste. After lightly seasoning with salt, ground white pepper and light soy sauce, the rice is mixed together with the soft scrambled eggs. For best results, a carbon steel wok is used for frying this dish as it really brings out the “wok” flavour, which is the signature aroma for any Chinese fried rice dish. This tastes just like what you’ll get at your favourite Chinese restaurant.

How to make chinese fried rice

This Plain Fried Rice recipe from Yan-Kit’s Classic Chinese Cookbook is a staple recipe for any Chinese cookery. Serve with a variety of Chinese main dishes.

Yes you heard me,Plain Fried rice,Its another way to turn left over rice into an appealing dish

When cooked rice is stir-fried with egg, but without meat or seafood, it is called plain fried rice, and it often has greater appeal than boiled rice to those who are not used to eating rice as a staple as the stir-frying process adds so much taste and fragrance.

Ingredients

400g (14oz) boiled rice, cooked at least 3–4 hours in advance
30ml (2tbsp) groundnut or corn oil
2 spring onions, cut into small rounds, white and green parts separated
1 large egg, lightly beaten with 10ml (2tsp) oil and 1.25ml (1⁄4tsp) salt
1.25ml (1⁄4tsp) salt or to taste
10ml (2tsp) thick soy sauce
30ml (2tbsp) clear stock (optional)

Instructions

1 Loosen the rice grains as much as possible.

2 Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the white spring onion, stir a few times, then pour in the egg. Leave for 5–10 seconds so that the egg sets at the bottom but remains runny on the surface.

3 Add the rice. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss continuously for 3–4 minutes or until thoroughly hot. Season with the salt and soy sauce. If the rice is very hard, add the stock and stir for a few more seconds. Add the green spring onion. Put in a warm serving bowl and serve immediately.

    Serves 6 person

400 g beef fillet (from the tenderloin tail cut into bite-sized pieces)

1 tsp dark soy sauce (mushroom flavored preferred)

1 tsp cornstarch

1 tbsp hot water

1½ tbsp regular or light soy sauce

2 tsp dark soy sauce

fresh ground white pepper

5 cups cooked short grain rice (preferably leftover rice)

3 tbsp canola oil (divided)

2 eggs (beaten)

1 medium onion (diced)

2 spring onions (finely chopped)

1 cup cooked peas

4 tbsp chili flakes (crushed)

2 tsp five spice powder

3 tbsp toasted sesame seeds

1 tsp ground sichuan peppercorn

1 whole star anise

1 cup vegetable oil

1 piece ginger (thinly sliced)

  • Facebook
  • Twitter
  • Pinterest
  • Whatsapp

Copied to clipboard

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking “Accept”, you agree to our use of cookies and similar technologies.

Choosing the Right Non-Sticky Rice

How to make chinese fried 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.

Healthy Recipes Made With Love

Special fried rice in Chinese style is what I said in the title. But let me confess, I don’t use MSG in my fried rice recipe like the real restaurant style fried rice. And why should I?. I couldn’t find a big difference between my fried rice recipe and the restaurant version. There will be difference, but not that much to add the unhealthy MSG into a healthy meal.

When I started cooking myself, I wanted to make all those yummy and delicious dishes my amma used to make. I used to call her every day (even now I call her every day) for some recipe and made it until it came out perfect. Then when I gained confidence in my cooking, I started looking for recipes of those dishes that I used to enjoy only in the restaurants.

Chinese style fried rice had been in the first place on my list. But something kept me away from making it. Then I entirely forgot about that item. Then during one of our vacation trip, we stopped in a Chinese restaurant to have the lunch. The restaurant fried rice then evoked my homemade fried rice craving again. As soon as I reached home, the first thing I did was the research on making perfect fried rice. Not just fried rice, the perfect one but healthy. And that’s how I came up with the special fried rice recipe in Chinese style, the restaurant style.

Here are the things I noticed while making the fried rice perfect every time.

  • Rice : Every recipe I looked into called for a day old rice in the refrigerator. Have you ever wondered what could be the reason? I did….and I researched. Truly speaking, it’s not a day old rice that we need, we need dry rice. The fresh rice will contain more moisture and will be hot. So if you are going to use freshly cooked, hot or warm rice, you are going to get a mushy, awkward fried rice. You don’t want your fried rice to look awkward, right?. So use the dry, cold rice. Keeping the rice in the refrigerator will dry out the rice. If you are planning to make fried rice in the evening, cook your rice in the morning, cool and refrigerate it.
  • Oil : Use enough oil to get a proper frying work. I used a neutral oil. But you can definitely use sesame oil. The only thing is. I said just enough oil, do not pour it like water.
  • Soy Sauce : Soy sauce gives a nice flavor and taste to your fried rice. I don’t know whether they use it in restaurants. But I got it perfect in my special fried rice almost similar to the shop ones. Use a little more sauce.
  • The Wok : I don’t have a wok. Still my fried rice came out perfect. You can use a large pan that can be superheated (if needed). Even I had made it in ceramic pans also. Just keep the heat on medium-high and keep stirring so that the veggies and rice won’t stick to the bottom.

So, that’s it. Now we can make our special fried rice

Easy Beef Fried Rice. Loaded with flank steak, white rice, carrots, broccoli and eggs! So much better than takeout and ready in under 30 minutes!

How to make chinese fried rice

Quick Navigation

  • Easy Beef Fried Rice
  • Ingredients
  • How to make Beef Fried Rice
  • Tips for making The Best Fried Rice
  • Variations
  • What to serve with Beef Fried Rice

Easy Beef Fried Rice

Beef Fried Rice is one of my favorite meals. It’s an easy way to use up leftover rice and veggies that you have in the fridge. Best of all this Beef Fried Rice Recipe can be made in under 30 minutes!

I loaded this fried rice with carrots, broccoli, and lots of garlic. Everything gets sautéed in a large skillet along with the beef and rice. Once everything is cooked I add in my sauce: soy sauce, sesame oil and oyster sauce. Just 3 ingredients! Here’s what you’ll need to make this beef fried rice:

Ingredients

  • Butter: I love using butter in my Chinese beef fried rice! To me it adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer.
  • Eggs: Are added for protein. You can omit and substitute tofu if you are allergic to eggs.
  • Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand.
  • Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
  • Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
  • Oyster sauce: Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
  • Sesame oil: Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
  • For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.

How to make chinese fried rice

How to make Beef Fried Rice

Heat 1 tablespoon of oil into a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. Add the remaining tablespoon of oil to the pan. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside. Add carrots and broccoli to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute. Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit. Add the eggs and the steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through. Serve immediately with sesame seeds for garnish, if desired.