Simple Fried Rice Recipe (2024)

Fried Rice Recipe – Easy and Delicious

• PERFECT TEXTURE. The rice is perfectly al dente with buttery, slightly crisp edges thanks to tips and tricks!
• FULL FLAVORED. Ingredients like oyster sauce, toasted sesame oil and white pepper elevates this fried rice recipe with rich, savory flavors.
• EASY TO MAKE. This speedy recipe is the ideal side, shortcuts included!
• ADD ANYTHING! With the splendid sauce as your staple, use this recipe to add any of your favorite veggies, add-ins and add protein! Variation section included!
• EASY TECHNIQUE: Instead of taking ingredients in and out of the pan, the streamlined process cooks the eggs at the end in the same skillet!

Easy Fried Rice ingredients

The easy fried rice recipe ingredients may look lengthy, but most of them are whisked together in a sauce or added to the quick stir fry. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

• Rice: You’ll need 4 cups cooked rice for this recipe. I make mine in my rice cooker for hand’s- off ease 1-2 days ahead of time, or keep it stashed in my freezer. You can also dry out fresh rice in the oven. To yield 4 cups cooked rice, start with 2 cups uncooked rice. More info to follow.
• Eggs:4 eggs are scrambled in the center of the pan for added protein and texture. Simply omit if you’re allergic or they’re not your thing.
• Vegetables: Diced carrots and frozen peas are the quintessential veggies and my personal favs, but feel free to use any veggies you like. For the peas, please only use frozen petite peas (no need to thaw) as canned peas are mushy!
• Aromatics: Use one white onion and 4-6 cloves garlic depending on your garlic love. Garlic powder and onion powder may be substituted in a pinch and added directly to the sauce.
• Green onions: Both the white and green parts of the green onions are added to the recipe at different stages for maximum aromatic goodness.
• Soy sauce:Use reduced sodium soy sauce so the rice isn’t too salty and there is wiggle room to salt to taste.
• Oyster sauce: This is a game changer and will elevate your fried rice and all of your Asian cooking! It adds a punch of sweet and salty, earthy flavor. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars or on Amazon here. Please use QUALITY oyster sauce such asLee Kum Keeor Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
• Toasted sesame oil: This is a must-have flavor boost for homemade fried rice. You can find it in the Asian section of the grocery store, or on Amazon. Take care to use toastedsesame oil for its strong nutty aroma and flavor. Please don’t use light/plain sesame oil which isn’t nearly as flavorful.
• Rice wine: Use Shaoxing cooking wineor I use“Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning”which is commonly found in the Asian section of most grocery stores or you canAmazon it.I suggest you google image before you head off to the grocery store so you know exactly what you are looking for.The best substitute for rice wine is pale dry sherry. Do NOT substitute withrice vinegar, they are NOT the same.
• Butter and oil: By using both butter an oil, you reap the indulgent, buttery taste while the oil ensures the butter doesn’t burn. Use a neutral tasting oil and unsalted butter. You may substitute the butter with oil, but you’ll be missing the signature hibachi fried rice flavor.
• Five-spice powder: This adds complex warming nuances, made from star anise, cloves, Chinese cinnamon (cassia bark), Sichuan pepper and fennel seeds. You may skip it if you don’t have it stocked.
• White pepper: It has a milder, earthier flavor compared to black pepper. You may substitute with black pepper, starting with ¼ teaspoon and adding more to taste.

homemade fried rice variations

You can make a different version of homemade fried rice every time using this recipe as the base! Here are a few ideas:

• Use Brown Rice or Quinoa: Follow the same directions, making sure it’s chilled, day old rice/quinoa.
• Mix up the Veggies: Use any of your favorite stir-fry friendly vegetables such as bell peppers, celery, mushrooms, zucchini, corn, edamame, etc. Spinach would also be tasted added at the end.
• Use All Frozen Vegetables: Add a package of frozen vegetables in Step 5 when the frozen peas are added. No need to thaw first.
• Ground Turkey, Beef or Pork Fried Rice: Cook one pound ground meat and season with ¼ teaspoon each salt and pepper. Add it back to the rice at the end with the green onions.
• Chicken Fried Rice: Use shortcut rotisserie chicken, shredded chicken, or ground chicken. For cubed chicken, follow my hibachi chicken recipe and marinate 1 pound of chopped chicken in 1 tablespoon EACH oyster sauce, soy sauce and cornstarch, 1 teaspoon EACH toasted sesame oil, rice wine and baking soda and ½ teaspoon sriracha.
• Pork Fried Rice: Cube 1 pound pork tenderloin into 3/4-inch cubes and toss with ¼ teaspoon each salt and pepper. Cook in a large skillet over medium-high heat until cooked through, about 5 minutes.
• Beef Fried Rice:Cook 1 pound cubed sirloin steak. Marinate the steak in 1 tablespoon EACH soy sauce, oyster sauce and ¼ teaspoon pepper. Cook in a large skillet over medium-high heat.
• Shrimp Fried Rice: Season 1 pound uncooked shrimp(26-30 count,peeled and deveined) with ¼ teaspoon each salt and pepper. Cook over medium-high heat in 2 tablespoons oil in a single layer until opaque, about 1-2 minutes per side. Add cooked shrimp back to the fried rice at the end with the green onions.
• Ham (and Pineapple) Fried Rice: Pick up some 1/4-inch sliced ham at the deli counter and slice it the other way to make 1/4-inch pieces, or use leftover holiday ham. Chop up your leftover ham and portion into sandwich bags to use now or freeze for later like in this recipe. Ham is particularly tasty paired with chopped pineapple!
• Bacon Fried Rice: Cook and crumble bacon, then stir it into the rice at the end of cooking.
• Pineapple Fried Rice: Melt 1 tablespoon butter with 1 tablespoon neutral oil. Increase to medium high and addpineapple.Stir fry for 3 to 5 minutes or until the edges of the pineapple are caramelized. Remove from the pan and add back to the rice at the end.

How to Make Fried Rice

Let’s take a closer look at how to cook fried rice with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

• Step 1: Make Sauce. Whisk the sauce ingredients together; set aside

• Step 2: Sauté Onion. Melt butter with oil over medium high heat in large nonstick sauté pan. Add the chopped onions and stir fry for 2 minutes.

• Step 3: Stir Fry Carrots. Add the carrots and white parts of the green onions and stir fry until the white onions are softened, about 5 minutes. Add the garlic and sauté 30 seconds.

• Step 4: Stir Fry Rice. Add the rice, and stir fry one minute.

• Step 5: Add Peas and Sauce. Add the frozen peas, and sauce and cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (let the rice rest for a bit between stirs so that it can crisp up on the bottom).

• Step 6: Scramble Egg. Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Add 1 teaspoon oil to the cleared space, and spread it around to cover. Pour eggs into the well, then scramble thoroughly in the cleared space (don’t “soft scramble” or the eggs will get lost).

• Step 7: Combine. Add the green onions, then stir everything together. Remove from heat.

• Step 8: Season to taste. Season to taste with salt and pepper (I like more salt), and even chili sauce. Dig in!

TIPS for making fried rice

Follow these tips and tricks for the best fried rice every time!

• Chop vegetables small: Don’t chop vegetables much larger than the size of a pea to create the most cohesive bites and to ensure everything cooks evenly.
• Rinse rice thoroughly before cooking: Run cold water over the rice in a sieve until the water runs clear. This removes extra starch from the rice and prevents it from clumping or becoming mushy when cooked.
• Use cold rice:You must use chilled, cooked rice, otherwise, your fried rice will be mushy and clump together. Two-day-old rice is ideal because it’s not only chilled but slightly dried out. Refrigerate the rice uncovered for up to 2 days. Cover and refrigerate if storing longer.
• To dry out rice in a hurry: If you don’t have time to chill your rice, spread freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until thoroughly chilled (but not frozen).
• Let the rice brown a bit on the bottom: If you like your rice a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom.
• Cook eggs thoroughly.Don’t “soft scramble” the eggs like you typically would. Instead, make sure they are thoroughly cooked so they don’t get lost and disintegrate when stirred into the rice.
• Use butter:You can technically use oil, or less better, but for hibachi-style fried rice that tastes like your favorite Japanese steak house, use butter. The rice tastes 10X better and helps everything brown more beautifully.
• Use toasted sesame oil.This brings the authentic flavor with its distinct nutty aroma and flavor and will sorely be missed if you skip it.
• Season to taste: This means adding additional soy sauce salt, pepper, five spice or even chili sauce (to the pan or individual servings)! Everyone’s palates are different so make the rice perfect for you, that’s the beauty of homemade fried rice!

How to serve this Easy Fried Rice Recipe

This fried rice is delicious with any dish! Here are some of our favorite pairings:

• Beef Stir Fries: Mongolian Beef, Beef and Broccoli, Szechuan Beef, Orange Beef, Ginger Beef, Pepper Steak.
• Asian Chicken Favorites:Sweet and Sour Chicken, Baked Sweet and Sour Chicken,Orange Chicken,General Tso’s Chicken,Kung Pao Chicken, Cashew Chicken, Black Pepper Chicken.
• Asian Crockpot Favorites: Crockpot Beef and Broccoli, Mongolian Chicken,Sesame Chicken,Cashew ChickenandHoney Garlic Chicken.

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