The BEST Fried Rice perfect to curb that Chinese Restaurant takeout craving. Super easy recipe to make at home in 15 minutes on the stove. Plus just a few secret ingredients and tips to make it better than the local takeout restaurant. With step-by-step video.
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Quick and easy meals like Fried Rice are an all time favorite around here.
We make Chinese food a ton and I always get questions like:”How do you 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’m finally sharing my version. Along with secret tips I learned from my dad who was a chef at one of the top Chinese Restaurants back in Hong Kong.
Since you guys already LOVE my authentic Chow Mein, Lo Mein and Pad Thai dishes, you’re going to love this perfect Fried Rice.
And you know what? It’s even better than takeout! And so perfect if you guys have a ton of vegetables hanging out by the end of the week. Fried rice is seriously the BEST for cleaning out the fridge!
The one I’m sharing today uses diced mixed vegetables (fresh or frozen (thawed first)) and a couple of eggs.
You can choose to add chicken or your favorite protein – shrimp, beef or tofu.
How to Make the Best Fried Rice
Use a large wok. It helps to retain and distribute even heat. This one, this one and this one, are my favorite.
Three secret ingredients I use are:
- Fish sauce (it adds SO much umami flavor and should not be skipped) (I’ve also heard 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 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.
Here are some tips I’ve learned over the years to make the best fried rice:
- 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. We use and love this Tiger JAX-T10U-K. It’s the perfect size for our family, super easy to use and the rice cooks up perfectly every time.
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.
- 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
- 4 cups cooked day-old rice, chilled and clumps separated
- 2-1/2 -3 Tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 1-1/2 - 2 teaspoons fish sauce or vegan fish sauce
- 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. Toss in the mixed vegetables and sauté for about 10 seconds. Add garlic, ginger, and onions and stir-fry for another minute or 2 until fragrant and onions have softened up. Transfer 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.
Leave out the chicken and use whatever protein you have on hand
More takeout favorites:
Slow cooker / Crockpot Chicken Lo Mein Noodles – very popular with readers
Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage
Did you try this recipe?
Melissa – Skinny Mom Loves Food -
This DOES look perfect! We love making fried rice at home! Can’t wait to try yours!
Gayle @ Pumpkin 'N Spice -
Fried rice is one of my favorite dishes, so I love this easy version, Kelly! You give some great tips on how to make this. I’ve got to try this out..looks SO good!
Monica -
Oh Kelly – I love, love, love fried rice and really enjoy seeing your version. I’ve been thinking I want to incorporate fish sauce more often in my cooking and it sounds genius to use it for fried rice! The mirin, too. I love to use sesame oil so I’m with you. I’m totally going to try your additions and I could really have a second breakfast of this right now. ; )
Stanislaus - Eat And Treats -
We love fried rice! I must try your version, it looks fantastic!!!
Julie Evink -
These are all such great tips for getting perfect fried rice! Love that video too!
Eva @ Eva Bakes -
Wow – this DOES look perfect, Kelly! If I ever need to order Chinese food, I’m calling you! 🙂
[email protected]'s Recipes -
That’s a bowl of comfort and deliciousness. I must try your 3 secret ingredients in my fried rice next time. Thanks for sharing, Kelly.
Juliana -
I love fried rice and lately I have been adding fish sauce, I need to try with sesame oil and mirin. Thanks for the tips Kelly!
Hope you are having a great week 🙂
Anu - My Ginger Garlic Kitchen -
Indeed this fried rice looks perfect, Kelly. Absolutely loving your 3 3 secret ingredients, must give them a try. Happy weekend to you! 🙂
Megan - The Emotional Baker -
I love fried rice!! I can’t wait to try this version – what great tips 🙂
cheri -
I can’t tell you how many times I have tried to make fried rice, thanks for all your great tips Kelly!
Dannii @ Hungry Healthy Happy -
That really does look like the perfect fried rice. What I love about fried rice is it’s an easy way to add lots of extra veggies.
Sarah @Whole and Heavenly Oven -
We absolutely ADORE fried rice in my house so you have no idea how excited I am to try your family’s keeper recipe! Amazing video too, Kelly!!
Spirited Morgan @ Spirited and Then Some -
Oh how I love fried rice! This looks absolutely delectable!
Emma -
Some great tips here Kelly, I shall try them out very soon as I have never had much luck with fried rice dishes in the past.
Shannon -
Kelly what do you do if your allergic to fish oil? What other oil could a person use?
Sally -
Hi, will try this tonight but dont have mirin, is there a no wine vinegar substitute? I have rice vinegar u think it might work? Thanks
Laura -
Made a double batch of this today hoping to freeze some for quick lunches and it’s already almost gone! The family loved it. I knew there had to be more to great Chinese food than just soy sauce and sesame oil. Thank you!
Linly -
Delicious!
Linly -
Amazing
Linly -
SO good!
Linly -
Yum!
Linly -
My favorite!
Linly -
Yes!
Linly -
Brilliant!
Linly -
A Keeper!
Jaime Morton -
This recipe was fantastic! It was so easy to make and it tastes just like my favourite Asian restaurant. I would definitely recommend this to anyone who likes fried rice and you can definitely change the trevile like I did. I didn’t add any of the vegetables and it tastes amazing with just the sauces, eggs, and the rice but it would taste amazing with the normal recipe or if it was just rice and sauce.
Kelly -
Hi Jaime, thanks so much for letting me know! I’m so happy to hear that! Thanks so much for stopping by! Have a wonderful week!
Ella -
What makes me upset with this recipe is…..I didn’t make it sooner!! OMG, so easy, so yummy. I used frozen salad shrimp to make it shrimp fried rice. So much better than take-out and, in the long run, even cheaper. This made a lot so it’s the star of my meal prep for lunch next week. So excited to try more of your recipes!
mohit verma -
Wow. I LOVE me some fried rice…and I can’t believe I now can made a recipe as delicious as this at home myself!!! I substituted quinoa & brown rice instead of white, added some more veggies…DELICIOUS!!! I’m sharing this with friends, and will most definitely make this again myself – FREQUENTLY! Well done. 🙂
Dona Williams -
It was SO good!! Your pictures are absolutely stunning and I am so jealous!
Karly -
This looks so delicious! Definitely will save this for later!
Sasha @ Just Coffee Maker -
I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!
Boyd Kobe -
WOW, I will definitely try this Sounds so easy!
Jane -
This is good to learn. I will try this recipe out. Look delicious. Thanks for your sharing. I will be back with reviews.
DYLAN WITTMAN -
THANK YOU SO MUCH FOR SHARING THIS. WAS LOOKING FOR A VERY GOOD RECIPE AND FOUND IT HERE.
Jeri -
Best fried rice Ive made and Ive tried dozens of recipes! This was delicious! I dont like peas so didnt use frozen veg but had some snow peas in the fridge. Also didnt get a photo as i was wolfing down my second bowl before i thought of it! The best, only one ill be making from now on!