Chinese Fried Rice Recipe
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.
Equipment
- Wok or Large Skillet
- Spatula or wooden spoon
- Mixing Bowls
- Knife and Cutting Board
- Measuring Spoons and Cups
- Small Bowl for Beaten Eggs
Ingredients
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
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.
Notes
Nutritional Value (Per Serving)
- Calories: ~350-400
- Protein: ~12g
- Carbohydrates: ~50g
- Fats: ~10g
- Fiber: ~3g
- Sodium: ~800mg (varies based on sauce choices)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.