Perfect Fried Rice – it’s so easy to make this popular Chinese takeout dish at home. Best of all, this 15 minute recipe includes a few secret ingredients and tips to make it better than the local restaurant.
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Now that summer is winding down and the busy back-to-school season is upon us, quick and easy meals are always a favorite around here.
One of the questions I get asked almost daily by you guys is, how to make the perfect restaurant style fried rice at home.
With SO many recipes online that claim to be the best or better-than-takeout fried rice, I wondered why I should even bother posting another fried rice recipe.
Buuuut, I figured since fried rice was the very FIRST real dish I learned how to make more than a decade (yes, really!) ago, and still one that I make almost every week — I figured it was time I shared MY version and even included a short video on how to achieve that perfect bowl of fried rice.
You can’t beat how easy it is to whip up plus it’s the BEST for cleaning out the fridge and using up those odds and ends lingering around by the end of the week.
The one I’m sharing today uses diced mixed vegetables (fresh or frozen) and a couple of eggs.
You can choose to add chicken or your favorite protein – shrimp, beef or tofu.
Three secret ingredients I use are: {affiliate links}
- Fish sauce (it adds SO much umami flavor and should not be skipped) (I’ve heard also read great things about this Vegan version)
- Mirin (Japanese sweet wine) or you can try to use dry sherry in a pinch
- Sesame oil (for that toasted nutty flavor)
And if you want a kick of heat – you can add in some grated ginger, diced onions, Sriracha, chili garlic sauce or red pepper flakes. I also like to add in some roasted cashews for a nice crunch if I have them on hand.
Plus some tips I’ve learned over the years:
- Type of rice – Medium to long grain rice works best. I almost always use Jasmine rice which produces fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice like sweet/sushi rice or glutinous rice, tends to be softer and stick together.
- Chilled cooked rice – preferably day-old leftover rice that had a chance to firm up in the fridge making it easier to separate and decreases the chances of your fried rice turning out mushy. If you don’t have any leftover rice and don’t want to wait until the next day, you can make your rice with 1/3 less of water than what it calls for or spread the freshly cooked rice onto a large baking sheet and place the entire tray in the freezer for 15-20 minutes, then toss the entire batch into a large zip-top back for a few hours
- A blazing hot wok (a wok is ideal but a large nonstick pan or skillet) and an adequate amount of oil will ensure your ingredients don’t stick to the surface.
- Try not to overcrowd your pan with too much rice or add-ins or the cooking surface won’t get hot enough and your ingredients will get soggy causing the rice to clump together. You can always cook in batches or each ingredient individually (raw vegetables or meat, egg) then remove from the pan onto separate plates and return all the ingredients to the pan at the end. Ideally, you should cook no more than 2-3 servings at a time.
- Don’t overdo the saucy seasonings like soy sauce or it will make your rice mushy. You can always season at the end with a little bit more salt, pepper or even red pepper chili flakes for a kick of heat.
BONUS TIP: USING A RICE COOKER to cook your rice grains helps ensure that you’ll consistently get perfectly cooked rice every. single. time. This is the one I have HERE {affiliate link} My husband and kids are big rice fanatics so having a rice cooker makes it super easy and convenient to make which we then use for a batch of fried rice at the end of the week.
Fried rice is also a sure way to get my kids to clear their bowl even when they tell me they’re not really hungry. It’s also a tasty and simple dish to make during those busy weeknights once school is back in session.
This Easy Fried Rice is takes only 15 minutes to make and is exploding with savory flavors and bursting with tender veggies! This classic Chinese egg fried rice recipe is both healthier and yummier than takeout! A quick and easy meal or side dish that everyone adores! Includes gluten-free, grain-free, paleo and low carb keto options.
- cooking oil , we like avocado oil for its high smoking point
- 3 garlic cloves finely minced
- 1 teaspoon grated fresh ginger
- 1/4 cup finely diced onions
- 1 cup mixed vegetables , fresh or frozen (thawed first)
- 3 large eggs , lightly beaten. For a vegan version, sub with scrambled tofu or egg substitute like Just Eggs.
- 4 cups cooked day-old rice, chilled and clumps separated. You can sub with riced cauliflower, riced broccoli or hearts of palm rice for a grain-free, paleo, keto / low carb option.
- 2-1/2 -3 Tablespoons low sodium soy sauce , can substitute with gluten free tamari or coconut aminos for a soy-free & paleo version
- 1-1/2 - 2 teaspoons fish sauce , can sub with vegan fish sauce OR Miso Paste
- 1 teaspoon mirin , Shaoxing wine or dry sherry can also be used in a pinch
- 1 teaspoon sesame oil
- salt & black pepper, to taste
- cooked chicken , beef or pork, cut into bite-sized pieces(leave out for meatless version)
- Sriracha or crushed red pepper flakes
- 1 green onion thinly sliced
- roasted cashews
- sesame seeds for garnish
Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot. Add the garlic and ginger for 10 seconds, or until fragrant, then add the onions and stir-fry for another 30 seconds or until the onions are slightly softened. Add the mixed vegetables and cook for another 1-2 minutes. Transfer the mixture to a plate and set aside.
Return pan to stove and add another 1-2 tablespoons of cooking oil. Pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
- Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes.
Add the cooked vegetables back to the pan and toss to combine. Add salt, black pepper, red chili flakes or even Sriracha to taste.
- Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.
Recipe Video
Feel free to swap in other vegetables to your liking but be sure they are chopped in bite-sized pieces so they cook evenly. Check the blog post for more tips.
How to Store and Reheat Leftovers
- To Make Ahead: Cook your rice one day in advance. Mince or chop the garlic, ginger and onions ahead of time and refrigerate them in separate containers or resealable bags.
- To Store: You can keep this dish in the refrigerator for up to 5 days. Just let the rice cool completely, transfer it to airtight containers and store.
- To Reheat: When you're ready to enjoy your leftover rice, it's best to sauté it in a wok or pan over medium-low heat. You can also warm it up in a microwave-safe bowl in the microwave.
How to freeze
Let your rice cool down, then transfer it to freezer-safe airtight containers, resealable Ziplock bags or stasher bags. Enjoy frozen fried rice within 2 months. Thaw it out in the fridge overnight before reheating.
Follow Life Made Sweeter’s board Asian-Inspired Dishes on Pinterest.
MORE EASY ASIAN DISHES:
Slow cooker / Crockpot Chicken Lo Mein Noodles
Slow Cooker Sweet and Sour Chicken with Pineapples and Bell Peppers
Asian Sesame Beef Fajita Salad
Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage
Chicken Fried Rice Noodles with Black Bean Sauce
The Asian Slow Cooker cookbook is now available for PREORDER HERE or you can find me on PINTEREST for my {Slow Cooker} AND {Asian Inspired} Pinterest boards, and follow along for some more ideas!
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