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. 🙄
Absolutely loved this fried rice recipe, i have made others over the time and this is the best. I’m saving this one. x
Thats awesome Jeneane!!
Hi this was great as are all your other recipes i have tried. What do you suggest I use instead of oyster sauce.
I have someone alergic to sea food and havn’t wanted to include the oyster sauce in recipe. Thanks.
Hi Pat, you can buy a mushroom based oyster sauce which is a great substitute – N x
Loved it.. this is the first time my fried rice actually tasted like fried rice.. thanks for introducing me to the secret ingredient
I’m so glad you enjoyed it!
Wow this is a phenomenal fried rice recipe! I’ve tried a few and am always disappointed. This was great and the whole family loved it, which is a miracle in itself!! Delicious even without Chinese wine or Mirin. Can’t wait to try it with that next time. Thanks for sharing
It makes the world of difference Erin! I’m so glad you loved it ❤️
Love this – made it tonight, took a little longer than 15 mins (not the quickest in kitchen.) Since finding your website I have been trying heaps of recipes and the wife is loving it! Also the videos are a huge help as it looks real and not some reproduced photo
Thanks so much Ry!
Took 2 attempts but wow what a great recipe. My husband is dutch and fiddles oround for hours making nasi goreng using every bowl pot and dish in the house, i did this literally in 15 minutes in one wok and a few little bowls for the ingrediants on a wok burner at the side of our bbq and he reckons i spent all day doing it cause it was better than his nasi. had to tell a little fib a say it took hours but i am now the rice cooker in our house thank heavens thank you nagi and my dishwasher (me) and my sanity thank you
😂 I love this!!
Love this recipe! It’s my ‘go to’ no fail fried rice recipe, perfect sauce ratio.. delicious. It’s never gone wrong. I’m Chinese, and am a bit picky as this is a comfort food, and it’s fab.
Wahoo! I’m so happy you love it Noelle!
I like this fired rice and I want to try this type of recipe in my home.
I hope you give it a go and love it!
Love this recipe, so quick for a tasty serve of fried rice ♥️♥️
I’m so glad you love it Kylie!
Since finding your site your making my cooking dishes sooo tasty (I’m now a kitchen hero) according to my wife, this is such a classic love it, my twist to this is using fresh cooked mud crab with a twist of lemon/lime tossed in just before serving.. Nagi your my hero…
Woah that sounds decadent & absolutely delish!
The Sang Chow Bow was the best recipe I have ever used.
Thanks so much Marita!
Using this recipe it’s the first I have made a fried rice that tastes like fried rice thanks Nagi
Wahoo! I’m chuffed you love it Robyn ☺️
Made this now for lunch. Had it together with your wonton soup . Added leftover sweet corn kernels and used luncheon meat instead of bacon (bacon’s so expensive here ). My parents think lunch was great ! Maybe can add dried fish flakes next time . I love your site so much ! Wish I can send you photos of my finished product hehe !
Sounds divine Annabelle!
It went great. Had a lot of fun making it and at the end it turns out to be delicious!
Awesome Sasha!
I just like to thank you . I have tried several of your recipes. I thought the ones I had were great, but your recipes take it the next level. Everyone loves them, and have asked what I have done differently.
That’s wonderful to hear Despina, thanks so much for the great feedback!
Just had this for dinner, first time trying to make fried rice and I’m absolutely astoundsed that I’ve never tried before. Amazing! I did used fresh cooked rice, and no bacon, but it was still awesome and looking forward to trying again. Made a double batch for lunches tomorrow but hubby already ate his lol.
You’ll have to make a triple batch next time! I’m so happy it was a hit – N x
Hi,
I only realised after I had already started prepping that it needs day old rice, any tips for using fresh cooked rice?
Hi Jenna, you can dry it out by placing it spread out on a baking tray and popping it in the fridge uncovered for a couple of hours ☺️
Can also make your rice and then spread it out on a large plate in front of a fan or air conditioner for about 5 minutes…dries out great!
This is an AMAZING dish which I make often. Good work Nagi! The last time I made it I added some Sriracha before serving and it took it to another level!
Yes!!! Love that idea!
Have Made a handful of times, always good! Great with Chinese sausage.
Yes! I love Chinese Sausage!
Absolutely loved making this and was sooo delicious! This is a new family favourite. Thankyou
Wahoo – so great to hear!