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. 🙄
great recipe! love quick and easy recipes! I love Dozer in the car too, Archie refuses to get in and out of the car because he gets sick. I have to haul a 71lbs puppy into the back of the car every time we go somewhere, not fun!
Car sick! Poor Archie…. Dozer got car sick as a puppy but now he seems ok! How long has it been???
he is 7 months old and he’s had it since he was about 3 months we are hoping he grows out of it, but i think the aversion with the car is still there because he won’t jump up 🙁
I have to get back to cooking rice again. I bought myself a smallish rice cooker, just cooking for one. I used it for a couple of bags of Jasmine brown rice and got bored. But saw this recipe and said to myself, I can do this.
I love your sauces, so simple to make from scratch without spending money to buy pre-made.
Thank you.
You’re so welcome MK! N xx
I love egg fried rice..put some pork, chicken or ham in it..becomes a meal. Yum!
Dozer is so funny and he looks contented!
Now if only we could read our dogs mind.
Happy Easter to you and your family!
I shudder to think about the thoughts going through his mind!! 😂
My regular Tuesday pre-school-pick-up-afternoon tea girlfriends came early today and I said I would cook fried rice for lunch – all 3 are gluten and dairy intolerant. Open my emails and what do I see……a Nagi special just for me!! Thanks – it was delicious and everyone loved it.
I LOVE HEARING THAT! Can’t believe you tried this so quickly Pippa, you rock! N xx
I love all your recipes and love to see Dozer, I noticed Dozers eyes, 1 eye is fully open and 1 eye is sort of closed , just wondering if everything is okay with Dozer’s eyes? They both seem to be open fully usually in all the other posts.
Hi Cathy! You’re so sweet to inquire about his well being! I think he’s just winking… he does that a lot. Seriously!!! N xx
So happy to hear this.
I always have rice in freezer, usually leftover from Asian restaurants. If using raw uncooked vegtables does one have to place in microwave oven first to soften? I do always use frozen peas but I prefer fresh vegetables.
Only the best for our dogs…I totally can relate.
Thanks
Hi Lyn! If the vegetables are diced small to the size of the frozen vegetables used in this recipe, no need to cook beforehand – the high heat is enough to cook the vegetables through in the same time per recipe (because for the frozen veg, they need time to defrost then heat through which is roughly the same time as it takes to cook through raw vegetables). Hope that helps! N xx
Frozen rice, did not know about it. Have started using packets of fresh CHOPED VEGES , grated carrots or sticks, and spiral zucchini are perfect. W/end are on Special like 1.50for packet and it’s all done in no time, love it. As for Dozer yes can relate to going extra mile just like we do so much for the Families. Nagi, over here we are having last of good weather but are in need of rain. Have GOOD EASTER, ENJOY YOUR FAMILY AND TIME WITH DOZER!!
Frozen chopped veg is such good value – and it’s great quality nowadays! I’m all for it. Happy Easter to you too Vera! N xx
This looks delicious and so easy… just one question, should I be storing oyster sauce, soy sauce etc in the fridge or are they ok in a cupboard? Easier to pour and measure from cupboard but are they safer in the fridge?? Thank you!
Hi Cassie! Oyster Sauce should definitely be kept in the fridge, it should say so on the bottle. As for soy sauce – constant source of argument in my family! I keep it in the fridge but most don’t 🙂 It doesn’t need to be but does not do any harm 🙂 N x
Some great cooking tips thanks so much. I’ve never put oyster sauce in fried rice before and have always cooked the rice at the time. Can’t wait to try this recipe
Hi Jane! Oyster Sauce is a tip I picked up from Kylie Kwong in her “everyday fried rice” recipe! N x
Game changer – Frozen cooked rice?!!!!! Why have I not thought of this before!! I’m always on the lookout for time saving ideas. Look forward to giving this recipe a crack! Any tips on how to store spring onions? I never seem to use them all up. Can they be frozen?! Love dozer taking up the whole back half of the car 😂😂
Hi Tamara! I just keep mine in the veg crisper drawer, it does go floppy but they do last a week or so! Otherwise if you freeze them, use to stir into things and cook rather than as a fresh hit in things like salads etc 🙂 Hope that helps! N xx
I usually cook with them rather than fresh in salads, because of fussy children. Will freeze some to test it out too 😊
Plant them in a pot or the garden – they are a hardy no fuss plant that keeps on giving. I didn’t like the smell in my car or my fridge whenever I bought them so thought I’d plant the leftovers & see how they go. I literally shoved some in a pot & some in the ground & I’ve never had to buy them since. They seem quite dormant for a while after you plant them but remain just as fresh for weeks/months in the soil as when they were first purchased. I actually find they are tastier – sweeter & more succulent even after only a short time in the soil. At some point the plants seem to ‘wake up’ & they grow as they normally would. I often just harvest the green stems for salads etc & the plants shoot new ones pretty quickly. If they are left long enough in the ground or pot they will go to seed so I usually let one go to seed every year or so to ensure I always have new plants coming up or seeds on hand.
Great idea!! I will give it a go!
NO WAY!!!!!! I’m trying that! N xx
My grandmother used to put them in a glass or jar of water, after cleaning and peeling off the dead parts.
Love that tip! Thanks Kay! N xx
Hi Nagi,
So far we have loved just about everything of yours we have tried and I am sure this can be added to the list. Just a quick comment about rice. I used to ruin just about every batch of rice because of impatience with long cooking times. Then I was some concerned about arsenic in rice so I was doing some research and came across a rice cooking method that is super fast, easy and if you are unfortunate enough to accidentally get some arsenic rice, cleans it out. The trick? Bring salted water to a boil and cook the rice like any other pasta, between 10 and 12 minutes. Drain and it comes out perfect every time. No need to freeze rice. I hope I have not violated some ancient rice lore. I would be interested in your take on the results.
Gosh no, I’m always interested to learn about other techniques! Arsenic?? That’s scary….
I think many companies and farms test now, but arsenic is in some soils and environments. Here is an article I read with the above mentioned technique and a quick overview of why arsenic is rice is an issue. By the way, I have found some organic rice producers in the US that can guarantee very low to non-existent arsenic levels. In any event, there is “‘stuff” everywhere. My goal is to just do what I can and not worry beyond that. Worry is probably more poisonous than arsenic!!
https://www.huffingtonpost.com/entry/arsenic-in-rice_us_589cc1ffe4b09bd304c0b04c
We are dying to try your pot sticker recipe. To that end I have ordered some black vinegar off of Amazon that will be here Monday. I loves me some Nagi recipes!!
Thanks so much for that link Gina, I’ll have a read! N x
I meant Dozer worth a bigger car. The recipe very good as usual.
Ha! Yes I understood!! 😂
Hi Nagi!
I recently discovered your blog and became an instant fan! Actually, I joined your mom’s blog first and then found you! I adore Asian food and live in a very small town in Florida with very few Asian places close by….but more are coming! I have downloaded your cookbooks and printed lots of your recipes. I have a special folder in my recipe file labeled NAGI !!! I recently visited a new Thai restaurant (well, new to me) and felt like a pro talking with the chef after reading your blog! Your recipes, photos and life episodes (including Dozer) are lovely. Keep up the postings…I enjoy every one!
Ohhh! I love hearing that Barbara. And LOVE that you were talking knowledgeably with a Thai Chef!! N xx
Dozer worth it ¡¡
😂 N xx
Love this!!!! Always have frozen rice in freezer…..this is definitely going to be in my rotation!!!! Lots of ways to change it up….I have learned to love my wok and use it more than you can imagine…..LOVE Dozer…understand completely about the need to make changes in your life for him…we have done the same!!! Thanks so much for all the recipes…
You’re so welcome Anne! Especially glad you enjoy seeing cheeky DOZER!! N xx
Hi Nagi,
Just wanted to say a big thanks for your inspiration in all you do! Have discovered you on Studio 10 and through a friend.
PS WE JYST ADORE DOZER❤️🐕
SO GLAD YOU FOUND ME!!!! AND DOZER!! N xx
Hi Nagi!
Since for health reasons I have to restrict sodium and fiber, is there something I can use instead of the Oyster Sauce? I have low sodium soy sauce and low sodium bacon that I can use but I’m afraid I’ll ruin the flavor without the Oyster Sauce and this looks sooo good. Thanks!
p.s. Love Dozer!
HI Maureen! Is there such thing as low sodium bouillon cubes?? That would be the best alternative – I would start with 1/2 tsp of crumbled low sodium bouillon cube and add more if required. Hope that helps! N x
Thanks for the response Nagi. I’ve got sodium free bouillon so I should be good to go. Just got out of the hospital from heart surgery but this is going on next week’s menu. Love fried rice. Thanks!
Wishing you a speedy recovery Maureen! N x
You mentioned using Charlie in the fried rice, but I don’t see it listed in the recipe (just something similar). How much Charlie Brown Sauce would I use? Does it need to be diluted?
BTW, we love that stuff and always keep a batch in the refrigerator.
Hi Colleen! I find that Charlie can get a bit thick for fried rice, because it has cornflour in it 🙂 But the flavour is definitely similar! Use 2 tbsp of Charlie + 2 tbsp water for the rice, and probably 2 tsp in the beef, no water. Hope that helps! N xx
Thanks!
How do you freeze your rice? I’ve never done that but a great idea!
Hi Nicki! I either cling wrap individual / serving size portions (handy to just put straight in the microwave like that) or in freezer bags for larger quantities for things like fried rice, or in airtight containers 🙂 N x
Haha this is so funny, last night I was a bit stuck for ideas, I knew I had bacon lardons defrosting, and some rice in the freezer, so I went for egg fried rice! Pretty similar to yours, just with carrots, onions and chili with the bacon and then sesame oil, chinese rice wine and hoisin sauce plus the egg scrambled in the pan! It’s such a good meal! I’ll have to try it with oyster sauce next time. Dozer is so adorable!
No way! Ba ha ha!!! N xx