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. 🙄
This is a very good recipe, even for someone who does not do much cooking. Nagi’s writing is excellent and all the steps are explained clearly and well. The rice turned out better than takeaway rice so we’ll be making the fried rice ourselves from now on.
Yes Ewa! More “fakeaway” (fake takeaway!!) is always better!! N x
I love this rice. Can I double it with no problems
We love this recipe so much that when I’m cooking rice for another recipe, I make extra to have ready in the freezer to make this! It makes it quick and easy to pull together, especially using the frozen veggies. No excuse for takeaway 😊
Great minds, Nicole! I always have spare rice in the freezer for a last minute meal or prop for shooting pictures! ❤️ N x
I love this sauce. I have used it countless times when a recipe looks ’empty”, think: RTE!
It really is good!
Thank you.
You are welcome! N x
THIS WAS SO GOOD! I just put garlic, onion, carrot, chives, frozen peas, rice, egg, and soy sauce and it was SUCH A GOOD FRIED RICE! Thanks for the tips on how to add all the ingredients.
made this and added finely diced leftover pork leg roast. Looks like I’ll have to make this again! Quite the hit in my family.
Hi Nagi,
Great recipe but I think the 1 tbsp of dark soy should be 1 tsp? The full tablespoon of dark soy would make the rice very dark and salty. The one teaspoon of dark soy was just right for us. I look forward to trying more of your dishes!
I always rave about your recipes as I have never had a fail yet. My mother in law decided to try this recipe the other night and wow it was amazing! The fam are now sold on your recipes as well. Thank you! Can’t wait for that cookbook.
Thank you! Nx❤️
This was delicious. I added a bunch of maitake mushrooms I’d just picked, and some ground kaffir lime leaves that I’d purchased for another of your amazing recipes. Fantastic!
YUM! I never leave comments on blogs, but these recipes are so good, so quick, and so easy that I had to! I made the zucchini fritters and veggie fried rice for dinner and it was delicious! My very picky husband even loved it.
Do you rinse your rice?
I love fried rice! I believe I could eat this every day. I disagree with you on the “sesame oil” being optional though. Real chinese sesame oil is so flavorful. Thank you once again for the recipes.
Fabulous fried rice! The kids and I loved it! Made it three times and always a hit.
Thanks Nagi! This is delicious! I am so grateful for you and your page. I know you get thanks a lot but i just want to say thanks again and that you are deeply appreciated. My mum never trusted me in the kitchen growing up so here I am, a 30 year old still trying to learn how to cook. Though late in the game, the way you describe your recipes is gold. Please don’t ever tire xoxo
I’ve made this multiple times Nagi and it always turns out amazing!
I try to make it when I have some leftover pork roast. I cut up the pork and add a couple of table spoons of Char Siu sauce. Then it sits for a bit in the fridge and I use it instead of bacon. It’s soooo gooood!
Tonight I had some leftover ham on the bone. And I did the same with Char Siu! It was even better!
I’m a huge follower and every recipe I’ve tried has been a huge success! Thank you so much!
Ps, love your pup!
Would you please share your Char Siu sauce. I used to have the recipe, from my years in S’pore, but I have misplaced and forgotten how to make it. This getting old is ruff. Thank you.
Sounds delicious Jane!!! N x
I made this and it was the nicest fried rice I have ever made! Thank you so much. I am a huge fan of yours. Every recipe I search, if one of yours comes up I go with it and it’s always amazing.
I didn’t have time to leave the rice overnight but thought I’d share what I did as the results were pretty good. I spread the rice out onto a sheetpan and popped it in the freezer for about 15 minutes. I had doubled the recipe so had quite a lot of rice. I didn’t get any clumps 🙂
Same here, still turned out really good.
Fantastic recipe and turned out perfectly. Thank you!
The best fried rice I’ve made!
I have made your recipe 3 or 4 times. My husband (who hates rice) loves this. I have made it with leftover chicken, leftover beef and one time (don’t judge till you try it) with spam. Always delicious. I usually make 4 cups of rice and freeze 2 cups. A delicious and foolproof recipe. Thank you for sharing.
Looks great i can’t wait to have a go mskeing them