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! 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.
I added shrimp instead of following the Shrimp Fried Rice recipe, because I like the sauce for this one.
I had half a head of romaine, so chopped that into ribbons and sauteed it with the veggies. Adds a little crunch, more vegetables in my diet, and didn’t waste the lettuce. Husband loved it.
This is my go-to recipe whenever I have leftover roast beef or chicken to toss in. Makes a great meal to take in for an office lunch too.
Excellent fried rice. I used magret de canard (duck breast fillet) instead of bacon and fish sauce instead of oyster sauce. This recipe will be a go-to weeknight meal, thank you!
We love this recipe and cook it regularly.
We love this recipi and cook it every week
Hi Nagi, do you use a 20ml tablespoon or 15ml?
Omg, this was lovely. I added shredded chicken to it and wow, just wow…
This dish is always a winner in my house. On steady rotation and done at least twice a month. My 2 boys devour it and the sauce it’s the speciality! I’ve told all my friends about this recipe and they all agree!! One of the best fried rice recipes hands down!! 🙌😍🔥🫶
I have never had luck with fried rice. It is your technique that finally worked for me, day old rice & scrambling the egg off to the side and then mixing in. I used my own sauces & didn’t add the bacon. It turned out picture perfect and tasted awesome. Thank you!!!!
What can I say as it’s all been said before. Another winner Nagi. Best fried rice I have ever eaten and so simple. I did exactly as recipe said other than my rice was a few days old but still came out delish. Thank you once again. All of the recipes I have tried from your book have been fabulous.
Should we use 2 cups of raw rice or is it 2 cups of cooked rice as it’s a day old?
Another amazing Nagi recipe! Thank you for this.
If I see you have a recipe I’m looking for, I skip all other options and go straight to you.
So do I! Reliable and easy!
I’m just going to add another 5⭐️ review to the long list.
We always have so much leftover basmati rice from Indian takeaways I’m really pleased to use it up.. This recipe works brilliantly with frozen, slightly defrosted rice.
I’ve made this a couple of times now. I use char sui pork and slice an omelette up before making the rice. I also put chopped prawns and bean sprouts in. Just like restaurant. My husband said it was the best fried rice he had ever had. Thank you for the recipe
Hubby used to turn his nose up whenever I’d make fried rice. I’ve used your recipe a few times now & he loves it! Even goes back for more! Love your recipes, even though I’ve had a couple of “failures” – my fault though, or maybe I can blame my oven! Just bought your book to give to busy working mum daughter-in-law (& son) for her birthday. I’m sure your recipes will be a hit in their household & make dinner time easier. Keep those great recipes coming! (PS Finally got to see your segment on Better Homes & Gardens – loved it! 🙂
So good, full of flavour and easy to make
Yummm!! Super easy recipe and very delicious – I subbed chinese sausage for bacon and used a frozen mixed veg mix. So quick to make.