This Easy Fried Rice recipe is so easy to make at home with Jasmine rice, scrambled egg and mixed vegetables. Only 15 minutes to make with secret tips and tricks to make it healthier and better than take-out! Includes gluten-free, grain-free, paleo and low carb keto options.
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Updated September 2020
Easy Fried Rice Recipe
Fried rice is hands-down one of our favorite Chinese dishes we grew up with. You can’t beat how quick and easy it is to make and it’s the perfect clean out the fridge dish.
We make some variation of vegetable fried rice at least twice a week since my kids absolutely love it! It’s so simple to customize depending on what vegetables and protein you have in your kitchen. A few of our favorite fried rice recipes include this Quinoa Chicken Fried Rice, Cauliflower Fried Rice and Pineapple Fried Rice.
Why you’ll love this egg fried rice recipe
Since you guys already LOVE my authentic Chow Mein, Lo Mein and Pad Thai dishes, you’re going to love this perfect fried rice. My father was the head chef at a top Hong Kong Chinese restaurant and this was his specialty and has the most authentic flavors!
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. Homemade fried rice is seriously the BEST for using up those leftover vegetables and any bits of protein at the end of the week!
It comes together in just 15 minutes and is full of flavor! Plus, I’ve even included some healthier swaps in case you have any family members with dietary concerns (that’s me in our family now).
Ingredients in Fried Rice
Making restaurant-style fried rice at home couldn’t be easier! All you’ll need is:
- A good wok or pan
- Cooking oil – use your favorite high heat neutral tasting cooking oil. We prefer to use avocado oil but vegetable oil will work as well
- Cooked Long-grain Rice (we like to use Jasmine rice) – be sure to use day old leftover cold rice – this way you won’t get mushy fried rice
- Garlic – we like fresh garlic that you peel and mince for the best flavor
- Ginger – fresh ginger that you can grate or mince
- Mixed vegetables (use fres or frozen (thawed first) – my family loves using frozen peas, chopped carrots and corn
- Eggs – a must in any authentic Chinese Egg fried rice recipe
- Salt & black pepper – be sure to season your vegetables and your rice well for the best flavor
- Reduced-Sodium Soy Sauce – if you’re looking for a soy-free option, we like coconut aminos or you can sub with Gluten-Free Tamari
- My three secret ingredients for the best fried rice:
- Fish sauce (it adds SO much umami flavor and should not be skipped – we like to use Red Boat Fish Sauce since has all clean ingredients with the best flavor) (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)
- Green onions – to garnish and finish the dish with some freshness
Substitutions
- Not a fan of white rice? You can also use brown rice, cooked quinoa or riced cauliflower instead.
- Don’t have fish sauce? You can try using Oyster Sauce instead.
- Want to make Vegan Fried Rice? Swap out the eggs for scrambled tofu and use this Vegan fish sauce or Miso paste instead
- Want to add some protein? Add cooked and chopped chicken, pork, beef or shrimp – my son’s favorite is making Shrimp Fried Rice
How to Make Fried Rice with Egg
Fried rice is seriously the easiest thing you can make. Simply follow the step-by-step instructions, photos or watch the video below.
- HAVE ALL YOUR INGREDIENTS READY: Since fried rice cooks super quick, it’s important to have a mise-en place and your ingredients ready to go. Take out the leftover rice and all your aromatics and vegetables by the stove.
- GET THE WOK HOT: Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot while swirling the oil around.
- SAUTE THE AROMATICS AND VEGETABLES: 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.
COOK THE EGGS: 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).
- ADD RICE: Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
- FLAVOR WITH SEASONINGS: 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.
- SERVE: Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.
Secret tips and ingredients to make authentic Chinese 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.
Tips that are essential for the best fried rice recipe:
- 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.
Make ahead, reheating and storage instructions
The best part about making fried rice is that it works perfect for meal-prep especially if you make a double batch.
- To make ahead: Cook your rice the day before. Mince or chop the garlic, ginger and oninos ahead of time and store in the fridge in separate containers or resealable bags.
- Wondering how long does Fried Rice last in the fridge? You can store this delicious dish in the refrigerator for up to 5 days. Be sure to allow the rice to cool down then transfer to airtight containers,
- How to reheat fried rice: When you’re ready to enjoy your leftover rice, it’s best to either sauté it in a wok or pan on medium low heat over the stove or in a microwave-safe bowl in the microwave.
How to freeze rice
- Be sure to let your rice cool down then transfer to airtight containers or resealable ziplock or stasher bags. store cooked fried rice in air tight containers or ziplock bags. You can store fried rice in the freezer for up to 2 months. When ready to reheat, simply let the bag thaw in the fridge overnight or at room temperature and then reheat in the microwave.
Is fried rice healthy?
Chinese Fried Rice that you make at home is definitely healthier than any chicken fried rice that you order from any North American takeout restaurant. Our recipe includes a soy-free option but we also have this Cauliflower Fried Rice that is perfect for anyone that is following a grain-free or Whole30, paleo, low carb or keto diet.
Serving suggestions
Homemade vegetable fried rice is delicious on its own or serve it with:
- Beef and Broccoli
- Egg Roll in a Bowl
- Instant Pot Orange Chicken
- Slow Cooker General Tso’s Chicken
- Kung Pao Chicken
- Air Fryer Tofu
More authentic Chinese recipes you will love:
Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage
Beef Chow Fun (Fried Ho Fun Noodles)
This Easy Fried Rice recipe is so easy to make at home with Jasmine rice, scrambled egg and mixed vegetables. Only 15 minutes to make with secret tips and tricks to make it healthier and better than take-out!
- 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
- 4 cups cooked day-old rice, chilled and clumps separated - sub with cauliflower rice for grain-free, keto & paleo.
- 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.
Leave out the chicken and use whatever protein you have on hand
Did you try this recipe?
Raquel -
the best fried rice i’ve ever cooked😋😋
Kevin Plumridge -
superb in every way, but I made too much, can i freeze the leftovers, if so how do I re heat.
Thank you.