Chinese Fried Rice Recipe

A Quick and Delicious Comfort Food

There’s something incredibly satisfying about a warm, flavorful bowl of Chinese fried rice. It’s the perfect balance of savory, slightly smoky, and umami-rich flavors, all tied together with fluffy rice and crisp-tender vegetables. Whether you’re making it as a side dish or turning it into a meal on its own, this dish is a staple that never disappoints.

One of the best things about Chinese fried rice is its versatility. You can make it with simple pantry staples or dress it up with premium ingredients like shrimp, beef, or even pineapple for a tropical twist.

Plus, it’s a fantastic way to use up leftover rice and veggies, reducing food waste while creating something absolutely delicious.

With the right technique and ingredients, you can recreate the restaurant-quality fried rice you love in your kitchen. Whether it’s a cozy dinner at home or a quick lunch fix, this recipe will quickly become a favorite in your household.

Why You’ll Love It

• Quick and easy – Ready in under 20 minutes, making it perfect for busy weeknights.
• Customizable – Add your favorite proteins or veggies to make it your own.
• Restaurant-quality flavor – A simple trick with high heat and the right sauce mix gives it that authentic, smoky wok aroma.
• Great for leftovers – A perfect way to repurpose cooked rice and ingredients you already have in your fridge.
• Healthy and satisfying – Packed with protein, fiber, and essential nutrients.

Ingredients You’ll Need

For the Fried Rice:

• 3 cups cooked jasmine rice (preferably day-old, cold rice)
• 2 tbsp vegetable oil (or sesame oil for extra flavor)
• 2 eggs, lightly beaten
• ½ cup diced carrots
• ½ cup frozen peas
• ½ cup chopped green onions
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup cooked protein (chicken, shrimp, beef, or tofu – optional)

For the Sauce:

• 3 tbsp soy sauce (light or low sodium)
• 1 tbsp oyster sauce (optional, for extra depth of flavor)
• 1 tbsp dark soy sauce (for color and richer taste)
• 1 tsp sesame oil
• ½ tsp white pepper (or black pepper)

Kitchen Tools Needed

• Wok or Large Skillet – Essential for even heat distribution and creating that signature smoky flavor.
• Spatula or Wooden Spoon – Helps stir and toss the rice without breaking it apart.
• Mixing Bowls – Useful for beating the eggs and preparing the sauce ahead of time.
• Knife and Cutting Board – Needed for chopping vegetables, onions, and proteins.
• Measuring Spoons and Cups – Ensures accuracy when adding sauces and seasonings.
• Small Bowl for Beaten Eggs – Makes it easier to pour and control when scrambling.

Cooking Instructions

Step 1: Prep Your Ingredients

• If using leftover rice, let it come to room temperature. Break up any clumps with your fingers.
• Chop all vegetables, garlic, and proteins before you start cooking.
• Whisk the eggs in a small bowl and set aside.
• In another bowl, mix soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper. Set aside.

Step 2: Cook the Eggs

• Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
• Pour in the beaten eggs and let them set slightly.
• Scramble gently, then transfer them to a plate once fully cooked.

Step 3: Sauté the Aromatics and Vegetables

• Add the remaining 1 tablespoon of oil to the wok.
• Sauté the onions and garlic until fragrant, about 30 seconds.
• Add carrots and cook for 2 minutes before adding peas and any additional vegetables.

Step 4: Stir-Fry the Rice

• Increase heat to high and add the cold cooked rice.
• Stir-fry for 2–3 minutes, breaking up any clumps and allowing the rice to absorb the flavors.

Step 5: Add Protein and Sauce

• Stir in the cooked protein of your choice.
• Pour the sauce mixture evenly over the rice and toss well to coat.

Step 6: Reintroduce the Eggs

• Add the scrambled eggs back into the wok.
• Toss everything together, ensuring an even distribution of flavors.

Step 7: Finish with Green Onions

• Sprinkle chopped green onions over the fried rice.
• Give everything one final toss before serving.

Tips and Tricks for Success

1. Use Cold, Day-Old Rice – Freshly cooked rice is too moist and will turn mushy. Chilled, leftover rice fries up better.
2. High Heat is Key – Cooking on high heat ensures that perfect wok-fried flavor and prevents soggy rice.
3. Don’t Overcrowd the Pan – Too many ingredients will steam the rice instead of frying it. Work in batches if needed.
4. Use the Right Oil – Vegetable oil, sesame oil, or peanut oil work best due to their high smoke points.
5. Stir Quickly but Gently – Tossing too aggressively can break the rice grains, while too little stirring may cause sticking.
6. Customize Your Protein – Use chicken, shrimp, tofu, or even bacon for a unique twist.
7. Experiment with Add-Ins – Try pineapple, cashews, or mushrooms for extra texture and flavor.

Ingredient Substitutions and Variations

Substitutions

• Rice: Use brown rice, cauliflower rice, or quinoa for a healthier alternative.
• Soy Sauce: Swap for tamari or coconut aminos for a gluten-free option.
• Oyster Sauce: Use hoisin sauce or extra soy sauce if you don’t have oyster sauce.
• Protein: Swap chicken for beef, shrimp, tofu, or tempeh based on dietary preferences.

Variations

• Vegetable Fried Rice: Skip the protein and add bell peppers, mushrooms, and zucchini.
• Spicy Fried Rice: Add chili flakes or sriracha for a kick.
• Hawaiian Fried Rice: Mix in pineapple chunks and ham for a tropical twist.
• Kimchi Fried Rice: Stir in chopped kimchi for a tangy, spicy flavor.

Serving Suggestions

• Pair with spring rolls, dumplings, or stir-fried vegetables.
• Serve with hot and sour soup or egg drop soup for a full meal.
• Top with a fried egg for extra richness.

Storage and Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Heat in a pan over medium heat with a little oil or microwave in short bursts, stirring in between.

FAQ

1. Can I make fried rice without a wok?
   Yes! A large skillet or non-stick pan works well too.
2. Why is my fried rice mushy?
   Likely due to using freshly cooked rice instead of day-old rice.
3. Can I freeze fried rice?
   Yes, store in a freezer-safe container for up to 3 months.
4. How do I prevent rice from sticking to the pan?
   Use enough oil and stir frequently over high heat.
5. What’s the best rice for fried rice?
   Jasmine or long-grain rice works best for fluffy, non-sticky fried rice.
6. Can I make it without eggs?
   Absolutely! Just omit the eggs or use scrambled tofu instead.
7. How do I get that smoky flavor?
   Use high heat and a wok, and let the rice sit for a few seconds before stirring.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!