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. 🙄
Delicious recipe with easy-to-follow steps. I used leftover pork and chicken cooked on the spit instead of bacon and added a bunch of Chinese cabbage. My favourite part is the seasoning though. Oyster sauce with soy, sesame oil and rice vinegar is a
winning combo.
Partner was very disappointed that I ate all the leftovers for breakfast today so we couldn’t have it for tea again.
I skipped the bacon and used sliced onion, capsicum, beans, courgette and pumpkin for the veg, and subbed fish sauce and sriracha for the oyster sauce (I’m allergic). It was truly fab with the egg. I’ll be making this again as soon as I have leftover rice.
I made this again tonight and yes, you’re right, the sauce makes all the difference
I’d forgotten just how good this recipe was. Thanks Nagi.
March 24.
Love this! I make sushi bowls then make this fried rice the next day with all the left over rice and veggies. I add edamame, snow peas, corn spears and carrot. Add some crispy chilli oil and it’s awesome. Thank you Nagi
Outstanding recipe! I didn’t have bacon but I did have pancetta so I sliced that up as a substitute. If you don’t know about the cooked rice in the freezer section at Trader Joe’s you need to! It has 3 pouches in the box. Put in microwave to warm then cool and put in the refrigerator to dry out. Perfect for this fried rice recipe.
Such a great recipie! Ive made it a couple of times and turned out delicious.
I also made a FODMAP friendly version of this leaving out some of the ingredients and it was still great! A really nice adaptable recipie
Thank you!!
Wow! Very simple yet so amazing. I used bbq pork and then followed the recipe to a T. Look forward to more of your recipes
Never made fried rice before finding this recipe, made it twice now it’s better than the shops. You absolutely can cook rice same day, I use a rice cooker in the morning then put it in the fridge uncovered and it will have that day old dryness by the time you cook later in the evening.
The most delicious fried rice I’ve ever had! I cooked pork mince and threw it in with everything else. So easy and just so yum. My 2yo loved it too. Definitely a weekly dish for us. Thank you
FANTASTIC! Absolute hit! Didn’t have oyster sauce but put a bit more soy in it and husband is eating it right now. The dog is wanting some but husband is not letting that happen and that’s rare. I had a taste and LOVED it! Thanks so much!
What a wonderful recipe, unforts we’ve had to use substitutes since finding this recipe but still just as tasty I’m sure. Our substitutes are 1 tbsp Mirin, 1 tbsp fish sauce and tbsp of mushroom soya sauce but we also added a tablespoon or 2 of butter depending on taste at the end. Adding the butter adds so much to the dish.
One of the most delicious side dishes! I make it at home for my own family, when entertaining and when asked to bring something to a BBQ. Everyone who tries it always raves about it and thinks it must be some overly complicated, fancy recipe, but as long as you have everything chopped up and ready to go before you start cooking, it’s so easy!
Delicious! I added finely shredded Napa cabbage at the end and some fresh ginger too! Added Chopped up broccolini and fresh shrimp. I thought I had oyster sauce in the pantry but I didn’t so I subbed in more soy sauce. Very easy, fast and tasty! Thank you!
Hi,
I need help to make this recipe enough for 180 child. I serve food for kindergards and we normally serve 150g per child.
Can you please help me to make this up to 27 kg in total??
Appreciate your help
Ola
So yummy!! This Fried Rice got the tick from the whole family!
Definitely be making this again
Easy, tasty and a great way to use up leftover rice (though I have made it with fresh – just cook as usual and rinse well with cold water then leave to drain thoroughly).
I’ve made it with bacon and also Chinese sausage finely chopped – adds another flavour dimension.
As always, another great recipe Nagi!
Delicious! Nagi, you are my 1st port of call when I’m looking for something to cook! and I cook a lot and 90% from scratch, never had a failure. I would like to let other cooks out there, that there is a way to make fried rice with fresh cooked rice. Rapid boil basmati rice in salted water 13 minutes, place in a colander and rinse under cold water , 30 seconds, put the colander back on the saucepan, and push rice in the middle to the side, ( allowing steam to come up through) lid on, with an 3cm of water in the bottom, simmer the water for 20 minutes, true OFF, then just leave it there, lid on for 15 mins! That’s it, ready to use! No need to make rice the day before. I’ve been doing this method for 30yrs!
I add some chinese five spice (just a little) and do put in sesame oil. Then it tastes authentic.
Simply YES! We added diced leftover chicken, but the seasoning made it such a highlight. Ensuring to get rid of the water from the frozen veggies lets the sauce stay as the star. Popular with everyone, and if you have peeps who want it saltier or spicier, let them add their own later. Nagi, another hit!
I love all your recipes and bought 3 cookbooks for friends, but dozer is the the sweetest big boy that I check on everyday.