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. 🙄
Just made this again using cauliflower rice and it was very tasty! Thank you for another winner!
This is the most delicious fried rice. I added broccoli to mine. Thank you Nagi. We love your Thai basil chicken as well.
That’s great to hear Linda! So pleased you enjoyed this! N xx
I love fried rice so much because of its flexibility of ingredients and cooking speed, of course. However, I often fry within 15-20 minutes as I want everything well-cooked and a little bit over-cooked would be super nice.
That’s great that you can adapt recipes to your taste Natalie! 🙂 N x
It was SO good!! Your pictures are absolutely stunning and I am so jealous!
Hi Nagi!
I would like to add some thinly slice pork to this fried rice recipe
Seems like the pork is always so tender when you get it from a Chinese restaurant
Any suggestions as to a marinade before hand ??
P.S. Love you and Mr. Dozer!!
Look up velveting! I am sure Nagi has demonstrated it in her recipes before though. It is where you coat the meat in baking powder for a marinade then rinse it off before cooking to tenderize it.
Thank you nagi for sharing this great recipe.. The fried rice look so delicious 🙂
Hi Nagi
Do you find a difference in the frozen/thawed rice compared to just the day old?
Love the recipe!
Hi Peter! To be absolutely honest, I can’t tell the difference at all 🙂 N xx
How do you make and freeze your rice??
Hi! I use 1 cup white rice and 1 1/2 cups water, saucepan with lid over medium low, bring to simmer then cook for 12 – 15 minutes until all the water is absorbed. Remove from heat, leave lid on for 10 minutes. Fluff with fork then freeze in individual containers or even wrap with cling wrap, do this while hot! N xx
We loved this! I made 1 1/2 times the recipe because of the size of our family. I cut back a bit on the bacon and cooked it prior to the onions, starting from a cold pan, so that it would be crispy and I could wipe out the extra grease before proceeding. Also, I opted to scramble the eggs in a separate pan because I didn’t think I was coordinated enough to do it in with the rice. Thanks for a terrific dish that we will have again.
Fantastic! So glad you enjoyed this Jocelyn! N x
Hi Adam! Definitely reduce bacon if you thought it was too bacon 🙂 To be honest, never had that feedback before!!! But cooking is all about adjusting to your own taste. N xx
Thank you Nagi for another great recipe. Family loved it along with the oven baked chicken breast and it was so quick and easy!!
Fantastic to hear Nicky! Hope you have a great Easter long weekend 🙂 N xx
I have GOT to start buying some frozen veg so I can make quick things like this! The rice tips were very helpful also! I stock frozen rice from a national market store (Trader Joe’s), that I can microwave then cool per your instructions, but will start making and freezing it, too. Does the cooked rice need to be spread out and cooled before freezing, or can it go into serving-sized containers or freezer bags directly after fluffing? Also, is rinsing rice before cooking it necessary or not?
Nagi, you’ve opened up the well of car vs dog stories. Bearski, Diva and Magick all rode in style, each in their own time. The seats stayed down so long, I forgot they actually opened up for humans! Thanks for the rice tips to cook and freeze, not something I’d thought of prior to this post. As usual, you’ve given me another great idea for dinnertime. Hugs and slurppy dog love,
Flapkatt in CA
Ba ha ha! SO GLAD TO HEAR IT’S NOT JUST ME!! Every time I have to put the seat back up, I have to brush off so much dirt and sand before humans can sit in it…. it’s a shocker! N xx
Hi Nagi and Dozer,
Love your blog. Everything looks sooooo good!
What is the name of your mom’s site or blog? Thanks
and love your recipes.
connie
HI Connie! Here it is – an entire site dedicated to Japanese recipes! N xx http://japan.recipetineats.com
Thanks Nagi this was beautifully timed as I had no idea what to make for dinner and I had everything on hand. Really simple and tasty. Kids gobbled it all up. Will definitely make again. Thanks heaps.
LOVE HEARING THAT!! N xx
Great recipe! Looking for my fav Shrimp with lobster sauce but couldn’t find it in your recipes. Do you have a recipe? Kisses and hugs to Dozer… and you too!
I’m sorry I don’t but here’s a recipe from one of my favourite Chinese food blogs, they used to run a Chinese restaurant!! http://thewoksoflife.com/2014/12/shrimp-lobster-sauce/ N xx
Hi Nagi, I am elated at all the tips and ideas you share with us all. The freezing of rice is an AWESOME idea, and we use rice quite often; so this will be put into force quickly and become a regular habit of ours. 🙂 Thank you soo much for the clear cut and easy peasy recipes, you are the BOMB!!! Today I felt as though I learned a few things from you, and all about rice; which we like and eat often. Thank you soo very much for your caring and sharing of yourself and your lifes pleasures Nagi. 🙂
You’re so welcome!!! I’m so glad you are enjoying the recipes! N xx
For many years I had a Golden Retriever called Midas. He loved to ride in my car in the front seat. Unfortunately he would not let anyone else near the car. If I wanted to buy petrol I had to put the money in the boot and get the attendant to fill the car, get the cash and put the change in the boot. I loved him for 10 years but he had a heart attack.
Linda 😩 That makes me so sad to hear that. But I love hearing that story about him. As much as it must’ve driven you crazy sometimes, it IS very endearing! Dozer is a useless guard dog for the car. The number of times I’ve headed back to my car and seen people standing there patting Dozer at the window ….
OMG why have I not been freezing batches of rice? *smacks forehead* I’m totally doing this. Thanks for the delicious recipe! I love Fried Rice and will be adding this one to my list of favourites.
I hear you Belinda, it took me years to discover that trick! N x
Hi there Nagi and Dozer just getting ahead of myself and wishing both of you HAPPY EASTER from Gillian Luca (woof woof)
I love fried rice and yours is a keeper 👍💕
HAPPY EASTER TO YOU TOO GILLIAN!!! What are you up to?? N xx
Nagi, i hear you on the car thing. I also went car shopping especially for my black lab Gus. He managed to rip the back seats (leather) in my car. Eeeeeek!! He loves going in the car but he is such a NIGHTMARE. Barks/Jumps out the window at every car that we pass & drools like a Mofo.
The car salesman did give me a strange look when he asked what I was looking for and I replied, “a car that is better for my dog”!!!! I’m yet to make the purchase but am on the lookout!!
ps. Am looking forward to making this recipe. I usually make the Kylie Kwong fried rice which is super delicious but this one looks a bit less time consuming but still full of flavour. Thanks again for all the dinner inspo – I LOVE your recipes 🙂
The sauce for this is Kylie Kwong’s! She’s the reason I started using Oyster Sauce in fried rice, it’s so good. And better than a sprinkle of MSG.. 😂 So funny about the car salesman! I don’t think I confessed….