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. 🙄
Diane says
I had some left over rice and have always wanted to try fried rice but had never got around to it.,
today was the day.
After a quick search this is the recipe I thought I would give a go. Wow, I am so glad I did, it was sensational. The kids loved it.
Easy to follow recipe, loved the handy notes, the video is great for that visual of how things should look.
I will definitely be making it again.
Nagi says
That’s great Diane! So pleased this was enjoyed – N x
nana says
Can chicken or beef be used in the dish?
Ken Birk says
Hello again Nagi.
I made a single serve of this for lunch today and it was Yummy.
Thanks.
Emily Agar says
I made this last night to accompany Nagi’s BAKED SWEET AND SOUR CHICKEN (which if you haven’t tried already – get on it. So good.) It is very easy to make and I used streaky bacon in mine – the flavours were lovely! The only thing I will do differently is to cook the egg at the beginning and plate it until I was ready to add it at the end. Only because some of my rice burned while I was waiting for it to cook in the wok and I was so sad to bin any of this meal – it was seriously yummy. This would be nice just by itself. The sesame oil is must!
Nagi says
WHOOT! Glad you enjoyed this Emily!!! N xx
Kay G Watkins says
Just had this yesterday without meat to accompany some chicken fritters tasted delicious, We also had it a few weeks ago with some chunks of cooked ham thrown in that tasted good also, great for a quick and tasty meal.
Nagi says
Glad you enjoyed this Kay! Thank you for letting me know! N x
Punkin says
I have never frozen cooked rice how to? And how long does it last in freezer. Your fried rice was great. I am the only one who eats it in the family so it would be nice to just grab some for me.
Pamela says
Hi Nagi!
I just became your loyal follower because of your Chow Mein recipe and tonight I will be trying this recipe and your sweet and sour one. I just wanted to ask if I can use Charlie for this? And how’ much of it?
Miriam says
I made this tonight for my very fussy family and incredibly all 4 children came back for seconds! First time for everything I guess.
Thank you so much for a fabulous recipe 😊
Nagi says
Highest praise EVER right??!! 🙌🏻
John Webb says
Nice to hear that your dog has you well trained. Just like my two. I am trying your fried rice tonight. Thank you.
Nagi says
He has me totally wrapped around his little finger. Well, paw 😖
JoAn Baum says
I’m making this tonight! We have two “Golden Girls” – Lucy Lou (3) & Missy (2). Love the vehicle change and totally understand it! They rule our world and I wouldn’t have it any other way. Thanks for the recipe!
John says
Happy to hear it. I had to buy a van with a double bed, TV and fridge for my two dogs. Your fried rice was very nice and easy to make, thank you.
Becky says
Delicious!!! I love every recipe of yours I have tried!! I always end up changing a few things because of accessibility (I live in a super small town in Panama)….but with your “notes” it makes it super easy to know what things are important and which I can play with. Thank you so much for all your recipes!! Hoping to try your pad thai some day soon!!
Nagi says
Great to hear Becky! Thank you for taking the time to let me know! N x
Jose Torres Partida says
Thank you very much for sharing your recipes. I am happy to meet you and especially to start trying your dishes, thanks again you are incredible!
Nagi says
Hi Jose! Hope you do get a chance to try some! 🙂
GAYNOR PERKINS says
Just made this for lunch
I didnt have time to cook rice and wait so I used a packet of microwavable brown rice with quinoa that was in the pantry
its already partially dry
threw in some cooked prawn meat and shredded chinese cabbage and cauliflower sliced thin and carrot jullienned
also no oyster sauce so I used a small amount of hoisin
was very nice and will be doing this again and will try the different rices they have quite a few at my local Aldi store
Nagi says
So glad you enjoyed this Gaynor! Thank you for letting me know. 🙂 Have a great weekend! N x
Maaureen Tuzza says
Hi Nagi, I made your Egg Fried Rice for dinner tonight using your suggestions for substitutes to fit within my dietary restrictions. I asked my husband how many stars I should give the recipe (5 stars is we love it and want to make it again soon) and he said it was at least 6 stars! And I loved it too. Thanks
And give Dozer a hug from us!
Thilani says
Hey Nagi 🙂 I’ve cooked this fried rice for the first time last week, and my partner wants to triple the batch…(because he loved it too much and ate most of it!). My question is, would it be okay to triple the sauce?
Thanks, Nagi!
Nagi says
Glad you enjoyed this Thilani! As for tripling the sauce, it will make the rice very salty!! How ’bout just increasing by 50%? 🙂 N x
Patricia says
Just made this again using cauliflower rice and it was very tasty! Thank you for another winner!
Linda says
This is the most delicious fried rice. I added broccoli to mine. Thank you Nagi. We love your Thai basil chicken as well.
Nagi says
That’s great to hear Linda! So pleased you enjoyed this! N xx
Natalie Ellis says
I love fried rice so much because of its flexibility of ingredients and cooking speed, of course. However, I often fry within 15-20 minutes as I want everything well-cooked and a little bit over-cooked would be super nice.
Nagi says
That’s great that you can adapt recipes to your taste Natalie! 🙂 N x
Dona Williams says
It was SO good!! Your pictures are absolutely stunning and I am so jealous!
Sarah Owen says
Hi Nagi!
I would like to add some thinly slice pork to this fried rice recipe
Seems like the pork is always so tender when you get it from a Chinese restaurant
Any suggestions as to a marinade before hand ??
P.S. Love you and Mr. Dozer!!
Tara says
Look up velveting! I am sure Nagi has demonstrated it in her recipes before though. It is where you coat the meat in baking powder for a marinade then rinse it off before cooking to tenderize it.
Depo bola says
Thank you nagi for sharing this great recipe.. The fried rice look so delicious 🙂