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This Chinese-inspired fried rice recipe is my absolute favorite. It's quick and easy to make, can be customized with any of your favorite mixes, and is irresistibly delicious.
Hello friends! Today I return to the blog archives to share one of my all-time favorite recipes.
My favorite homemade fried rice. ♡
Growing up, our family had a tradition of having lunch every Saturday at our favorite neighborhood Chinese restaurant. And every Saturday for lunch I ordered the same thing: egg soup and fried rice, my absolute favourites. This restaurant has set the barhochearly for me when it comes to how good fried rice can be. Theirs have always been perfectly al dente with slightly crispy edges, bursting with savory flavors and stuffed with lots of extra veggies, eggs and whatever protein looks good.
After our favorite restaurant sadly closed over a decade ago, I've spent years tinkering with dozens of batches of fried rice trying to recreate a stir-fried recipe that tastes as good as theirs. And while nothing matches the original in my book, this fried rice recipe I found is the closest I've come and has been my go-to destination ever since. It's surprisingly quick to make, easy to customize with your favorite toppings, and very tasty and comforting. Thousands of our readers have, too, and enjoyed it over the years. So if you're looking for a good recipe to try, I hope you enjoy it too.
Let's make homemade fried rice!
Fried Rice Recipe | 1 minute video
Tips for making the best fried rice:
Okay, let's get started right away. These are the important things I've learned about how to do over the years.preferablyfried rice.
1) Use cold rice:You need to plan ahead and use completely cooled boiled rice. A new batch of hot (or even lukewarm) rice doesn't cook well when it hits the hot pot, resulting in soggy, sticky lumps—which isn't good. Then cold leftover rice is ideal! or if youSonIf you're in a hurry (or have a spontaneous fried rice craving, totally understand?), just cook a batch of fresh rice. Then spread it out on a baking sheet or other large flat plate, cover the rice with a layer of plastic wrap and place it in the fridge for 30 minutes (or freezer for 10-15 minutes) until completely cooled (not frozen). ) .
2)a butter:Yes, butter. I've made many batches of fried rice with different oils and I'm now convinced there's a reason Japanese steakhouses use that big stick of butter when making fried rice. it just tastes goodquitebetter and also browns everything perfectly. (However, unlike Japanese roasters, in this recipe we only use 3 tablespoons for a large serving of rice.)
3) Use Legumes:This is one of my main annoyances with takeaway lame fried rice - not enough veggies! Vegetables not only add some nice pops of color, but they will alsolanguageWay to add some flavor and freshness to fried rice. Our local Chinese restaurant also always added white and green onions, which I've included in this recipe. But feel free to modernize this recipe with other delicious stir-fries!
4)Use toasted sesame oil and oyster sauce:If you don't eat seafood, you can skip it.oyster sauceand your fried rice will still be great. But this ingredient issimilarA difference from good old fried rice, and a little goes a long way. So even if you don't like oysters, don't be afraid of oyster sauce!toasted sesame oilhowever, it is 100% non-negotiable. It's my favorite smelly ingredient in my kitchen and it tastes wonderful in fried rice. (Also note that the sesame oil is meant to be a finishing oil, not a cooking oil, so remove the pan from the heat andThenJoin.)
5) Use high heat:This will help the rice and vegetables to cook and brown well, and it will also keep the rice from cooking in a pan instead of frying.
6) Let the rice brown a little on the bottom:If, like me, you like your rice a little crunchy, let it sit between stirrings to give it a chance to brown on the bottom. Using a non-stick pan also helps a lot so the rice doesn't stick to the bottom of the pan.
7) Don't be afraid to add a little more soy sauce at the end:I know that everyone's sensitivity to salt is different, and different brands of soy sauce also contain wildly different levels of sodium. So I used a little less soy sauce in the recipe below. ButPleaseadd more at the end if you like. I almost always add an extra drizzle to my serving and I love it.
Ingredients for Homemade Fried Rice:
Okay, so let's talk about the ingredients. To make this fried rice recipe you will need (affiliate links included):
- Cold cooked rice:Any type of white or brown rice will do. Just make sure it's cooked through (I always cook mine in it)rice pan, which works wonders) and cool completely (in a sealed container in the fridge) before adding it to the hot pot. Freshly cooked rice againit won't work wellin this recipe.
- Owner:Which adds great flavor, texture and protein.
- Carrots, Onions, Chives and Peas:This is the vegetable base mix I always use for fried rice, but feel free to add any other stir-fried vegetables you like (see ideas below).
- She:freshly chopped
- I am willow:I created this recipe with low sodium soy sauce. So add less if using traditional soy sauce.
- Oyster Sauce:This is an essential flavor enhancer in fried rice and (don't worry) it doesn't taste like oysters. You can find it in the Asian section of supermarkets or orderAmazonas.
- Roasted Sesame Oil:The final touch on this unmissable recipe. You can also find it in the Asian section of supermarkets or orderAmazonas.
- Butter:My favorite way to fry rice.
How to make fried rice:
To prepare this Homemade Fried Rice Recipe, just follow these steps:
- Scrambled eggs:In a large skillet, scramble some eggs with a small knob of butter, breaking them into small pieces. Then put the eggs in a separate dish and set aside.
- Sauté the vegetables and garlic:Return the pan to the stove and sauté the onion, carrot, peas and garlic until soft and cooked through.
- Fried rice:Then turn the burner on high. Arrange the vegetables on one side of the pan, melt the remaining butter in the other half and add the cold rice, soy sauce and oyster sauce (if using). Then stir to combine with the vegetables and continue to sauté the rice, stirring every 15 to 20 seconds for 3 minutes or until you notice the rice and vegetables begin to brown slightly.
- Remove the pan from the stove.And add the chives, sesame oil and scrambled eggs.
- Trials and tempera.Taste the rice and season with salt and pepper and additional soy sauce or sesame oil, if desired.
- Surcharge!Then arrange and serve hot!
EasyFried Rice Variations:
When it comes to homemade fried rice variations, imagination knows no bounds. So get creative and use other leftover ingredients you might have on hand. Here are some classic plugins:
- Chicken Fried Rice:You can sauté some chicken in a separate pan while making the fried rice. Then shred or cut into cubes and add to fried rice. Or, as a shortcut, I like to shred a roast chicken. Or better yet, shred the leftovers of my favoriteroasted chicken breastRevenue.
- Fried Rice in Butter:Sear a boneless pork chop in a separate skillet while preparing the fried rice. Then cut into cubes and add to your rice.
- Fried rice with meat:Sear the browned steak or ground beef in a separate skillet while you prepare the fried rice. Then crumble or cut into cubes and add them to the rice.
- Fried Rice with Shrimp:In a separate skillet, brown a pound of peeled raw shrimp while preparing the fried rice. Then add the shrimp to your rice.
- Vegetable Rice:Any stir-fried veggies would be great on fried rice! Just sauté the onion, carrot, pea and garlic at the same time. Then mix it with the fried rice.
- Kimchi Fried Rice:Fresh kimchi gives the fried rice a big flavor boost. Simply chop and stir to make kimchi fried rice.
- Fried rice with pineapple:Fresh pineapple can traditionally be in Chinese or Thai fried rice. To combine, just chop and stir.
Instead of using traditional white rice in this recipe, you can also prepare:
- Brown Fried Rice:For a healthier touch, you can use cooked brown rice in place of white rice in this recipe.
- Fried Rice with Quinoa:Hereit's my favorite recipe.
What to serve with fried rice:
Looking for inspiration? Some of my favorite recipes to serve with fried rice are:
- egg soupohot and sour soup
- 20 minutes Moo Shu Pork (or Chicken)
- Chicken with Thai Basil
- Sesame Noodles with Broccoli and Almonds
- black pepper chicken
★★★★★4.9 of 1177 comments
- Setup time: 5 minutes
- Time to cook: 10 minutes
- Total time: 15 minutes
- To produce: 4-6portions1x
Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it's easy to customize with your favorite toppings, and it's so flavorful and delicious!
- 3 tablespoons Butter, Divided
- 2 big eggs, defeated
- 2medium carrots, peeled and diced
- 1small white onion,rolled
- 1/2 taxfrozen peas
- 3garlic cloves, minced
- salt and black pepper
- 4 bagscooked and cooled rice (I prefer short-grain white rice)
- 3 green onions, sliced thin
- 3–4soup spoonI am willow, or more to taste
- 2 teaspoonsoyster sauce(Optional)
- 1/2 teaspoontoasted sesame oil
- Heat 1/2 tablespoon of butter in a panwide frying pan* over medium heat until melted. Add the egg and cook until scrambled, stirring occasionally. Remove the egg and place it on a separate plate.
- Add 1 more tablespoon of butter to the skillet and heat until melted. Add the carrots, onion, peas and garlic and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrot are soft. Increase heat to high, add remaining 1 1/2 tablespoons butter, and stir until melted. Immediately add the rice, scallions, soy sauce, and oyster sauce (if using) and stir until well blended. Continue to sauté the rice for 3 minutes, stirring occasionally. (I like to let the rice rest a bit between stirrings so it gets crispy on the bottom.) Then add the eggs and stir to combine. Remove from heat and stir in sesame oil until well combined. Taste and season with additional soy sauce if needed.
- Serve immediately or store in the refrigerator.sealed containerup to 3 days.
*Pan:If you have a cast iron or nonstick skillet I would recommend it for this recipe. But that means any frying pan you have can work; you may need to be a little more careful when stirring to keep the rice and eggs from sticking together.
Posted inJuly 10, 2017VonAll
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