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. 🙄
I’m loving your recipes! I can’t wait to try them all. Tonight I’m making your fried rice recipe.
I’m looking through my panty for ingredients I may already have. I came across some Hengshun vinegar that Chinese exchange student left with us. Those are the only English words are the entire bottle. Can I use that vinegar in this recipe? If not, do you have any suggestions for what to do with this vinegar?
Thank you, Lois
The very best Chinese restaurant style fried rice recipe I have made,
Love this recipe for leftover rice and a quick weeknight meal. I add prawns at the veggies stage for a bit of extra protein.
Kids and adults gobble it up
This was my first time making this recipe and I was very happy with the result. Next time will definitely cook the rice the day before as suggested. Thank you!
Love this recipe. It goes with all the other “fake always” I do.
Thank you.
Your my go to recipe goddess!!! Thank you so very much. You need to do a hard copy recipe book. It would fly off the shelves. Much love!!
hi
Order drool-worthy chicken treasures.
Super easy and super tasty recipe, won’t be buying fried rice again.
Thank you sooo much 🤗your recipes are extra good , #1 so grateful I found you ,
I have made this a number of times and it is absolutely the best homemade fried rice recipe ever! It is definitely worth getting the authentic ingredients.
Your Fried Rice recipe is so good! I know you said it’s not the most well rounded meal on its own but it satisfied us! I used left over cooked chicken instead of bacon with red capsicum, peas and carrots as the veges. The sauce is so much better than my simple soy sauce I’ve used all my life! Thank you!
I’ve tried many of your recipes and tether never disappoint. You taught me how to cook rice (that isn’t sweet rice) perfectly on the stove without a steamer. I do it the old school way with a woven bamboo rice steamer. Thank you!!
Hi Nagi, would love a recipe for a plainer, more traditional egg-style fried rice that doesn’t contain all the veggies and uses less sauce. Please!
Can I use Charlie for the sauce in this recipe? Emmet
Great fried rice and chow mein recipe, delicious. thank you
Second time I’ve made this and again delicious. Easy to vary with what’s in frig. Used cooked brown rice, & after garlic & onion added fresh veg finely chopped carrots, Swiss brown mushrooms, fennel, red capsicum & baby bok choy. No bacon so added some pickled ginger strips & doubled sauce quantity (maybe brown rice needs bit more liquid?) before egg. Definitely a winner.
Hi I have now tried so many of your recipes and each one of them comes out to be super delicious. I am so glad I found your page. I made this fried rice today for my son for school lunch box and he absolutely loved it and wanted more when he got back home. Last time I made his birthday cake myself for the first time by following your recipe for layered vanilla cake.
Yes my son wants it for his school lunch tomorrow too! So yummy!
My mum now uses your recipes too- she’s 80 years old!
Yay, another winner! Came to see how I could be doing fried rice better as it wasn’t quite hitting the mark and this is delish! Thanks again Nagi, you’re my go to.
Woo hoo!! I’m so happy you enjoyed it Bonnie!! N x
Thank you! Thank you! Thank you! I love your recipes and so do my family. Please keep doing what you’re doing because you’re wonderful at it ♥️ Much love from the UK
Awwww! Thank you so much KJ! Right back at you!! N x
This is the third recipe I’ve made of yours and each one tastes so amazing whilst being so easy to follow. Thank you so much for sharing these quality recipes.
Thanks for commenting Skye! I’m glad you are enjoying my recipes!! N x