Skip the restaurant takeout and try making fried rice at home. Flavorful Homemade Fried Rice is ready in under 30 minutes!
Who loves Asian food?
One of the recipes my little sister makes for family gatherings is Egg Fried Rice. It is a favorite of ours, and I finally tried making it recently only to find out how easy and delicious it is.
Homemade Fried Rice tastes like it came straight from the restaurant and yet it’s SO simple.
How to make fried rice
I love that this Homemade Fried Rice can be made with white rice or brown rice, but we think the brown rice tastes just as good and has added health benefits.
PREP. Heat oil in a large skillet or wok over medium-high heat.
VEGGIES. Add peas and carrots and minced garlic. Cook, stirring, until tender, 8–10 minutes. Lower the heat to medium-low and push the mixture off to one side.
EGGS. Pour eggs on the other side of the skillet and cook, stirring, until scrambled.
COMBINE + ENJOY! Add rice and soy sauce. Mix everything together and cook until heated through.
Secrets for perfect fried rice
Fresh, properly cooked rice is sticky and should clump together. This is especially helpful when using chopsticks! However, when making this Best Fried Rice Recipe, the grains should be separated to fry evenly.
Cold rice. The secret is to use cold rice. Cold Rice instantly begins to fry when it hits the hot pan leaving it with a crisp outside and a warm inside, whereas freshly cooked rice can become soggy.
Since cold rice is best for this recipe, I would suggest making a double batch of rice whenever possible. Day-old rice is perfect for this recipe. Freeze cooked rice to be used later.
Rice grain. Medium-grain rice absorbs more moisture than long-grain rice. This dish requires less moisture, so I recommend using long-grain basmati rice or jasmine rice.
Brown rice tends to be a little chewier than white rice, but either is a great option.
Sauce. When adding sauces, less is more. Start with a small amount and taste. If needed, continue adding small amounts until the desired flavor and texture are achieved. Oyster sauce is a delicious and common addition to fried rice.
Oil vs butter. There seem to be two opposing camps when it comes to fried rice, those who use oil and those who use butter. Neither is wrong, it’s just a matter of preference.
Oil has a high smoking point allowing the pan to get very hot before adding the ingredients. Butter has a lower smoking point, but adds great flavor. In either case, do not add too much to avoid greasy rice.
- Oils like sesame oil, avocado oil, macadamia oil, canola oil, and peanut oil all work. Just be aware that the different types will alter the flavor.
- Butter. Use unsalted butter as soy sauce already adds salt to the dish. Heat the butter over medium-high heat to avoid smoking and burning.
Pan. Use a large frying pan or wok that provides ample space to fry the dish in a thin even layer. If the fried rice ingredients are too thick, then it won’t cook at the same rate which can cause some portions to be mushy while others portions are overcooked.
Veggies. When chopping the vegetables, try to make them equal sizes so that they cook at the same rate.
Variations. This Fried Rice Recipe is perfect as is, but to make them your own:
- Add shrimp, tofu, chicken, pork, beef, or bacon bits.
- Use cauliflower rice as a low-carb substitute.
- Veggies: chopped bell peppers, baby spinach, chopped bok choy, or broccoli florets.
STORE. Leftover Fried Rice can be kept in an airtight container in the fridge for 5-7 days.
FREEZE for up to 6 months. Reheat in the microwave or stove top.
Asian entrees to serve with rice:
- Orange Chicken and Asparagus
- Teriyaki Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Copycat Panda Express Orange Chicken
Homemade Fried Rice Recipe
- 3 tablespoons sesame oil
- 1 cup frozen peas and carrots thawed
- 2 teaspoons minced garlic
- 2 eggs slightly beaten
- 3 cups cooked brown rice or cooked instant white rice
- ¼ cup soy sauce
- Heat oil in a large skillet or wok over medium-high heat.
- Add peas and carrots and minced garlic. Cook, stirring, until tender, 8–10 minutes.
- Lower the heat to medium-low and push the mixture off to one side.
- Pour eggs on the other side of the skillet and cook, stirring, until scrambled. Add rice and soy sauce. Mix everything together and cook until heated through.