Fried Rice

This classic fried rice recipe is a staple every chef has to have in their back pocket. Made of tender veggies sautéed in butter, cooked eggs, and leftover rice brought together with a bit of soy sauce, it’s wonderfully simple and utterly delicious.

There are so many different variations of fried rice. That being said, the process of making fried rice (really good fried rice) is always the same and this recipe really shows you how it’s done. Eggs are scrambled and cooked, veggies are sautéed, and then rice is added with just the right amount of soy sauce to coat the whole shebang. The rice gets the perfect subtle crisp to it and the soy sauce permeates the dish with a savory umami flavor that is out of this world. What are you waiting for?

Why You’ll Love This Fried Rice Recipe

Forget take-out! Here are a few reasons you need to make fried rice from scratch right now.

• Clear out the fridge. This is the best recipe for getting rid of odds and ends in your fridge. You’ll be using leftover cooked rice and, although I used frozen veggies, you could use leftover veggies instead.
• Versatile. There is endless room for creativity here. Feel free to add a protein, to use more or different veggies, to make it spicy, or [insert fun, creative idea here]. Check out the section below titled “Chinese Fried Rice Variations” for inspiration.
• Quick and easy. This fried rice recipe only takes 25 minutes to make from start to finish. That is way faster than calling Chinese take-out! Plus, the instructions are super easy to follow. Anyone can do it.

What You’ll Need

Here’s what you’ll need to make Chinese fried rice. Don’t forget to scroll to the recipe card below for precise measurements.

• Day-old white rice – It can be any kind of long- or short-grain rice. You can even make it with glutinous rice, although the results are entirely different.
• Butter
• Eggs
• Veggies – Onion, frozen corn, and frozen peas and carrots mix.
• Low-sodium soy sauce – Using low-sodium soy sauce allows you to better control the flavor of your fried rice. Regular soy sauce can quickly turn it too salty.
• Salt and pepper

Chinese Fried Rice Variations

Looking to mix things up a bit? This recipe is the perfect place to experiment. Here are some ideas to get you thinking outside the box.

• Different veggies. I used onion, frozen corn, and frozen peas and carrots but you don’t have to stop there. Feel free to add some sauteed mushrooms or bell peppers, drained kimchi, baby corn, broccoli, snow peas, you name it! Just remember that this dish is really about the rice, so don’t overcrowd it with too many veggies.
• Add a protein. Turn this side into a main by adding pieces of sauteed chicken, steak, pork, or tofu. Shrimp would be delish as well.
• Make it spicy. Throw some seeded, sliced jalapeños in with the rest of the vegetables, or add a squeeze or two of sriracha at the end.

Looking for more fried rice recipes? Check out my Kimchi Fried Rice, this Steak Fried Rice, and my savory-sweet Pineapple Fried Rice.

How to Make Fried Rice

Here’s a quick look at how to make this classic vegetable fried rice. Be sure to scroll to the recipe card below for more detailed instructions.

• Reheat the rice. warm the rice in the microwave for 2 minutes.

• Cook the eggs. In the wok, melt 1 tablespoon of butter and cook your eggs as you would a scramble. Remove them from the wok and set aside.
• Saute the veggies. Melt 2 tablespoons of butter in the wok and add the vegetables. Saute until the onions are translucent.

• Put it all together. Stir the rice into the veggies and then pour in the soy sauce. Turn off the heat and stir in the eggs along with the remaining butter. Stir until the butter has melted.

Tips for Success

Fried rice is pretty easy to make but you’re going to want to pay attention to these simple tips and tricks if you want the best results possible.

• Use the right pan. A wok is best here. Woks are designed to disperse high heat evenly. In addition, they have quite a bit of usable surface area which is helpful for pan frying because all of the ingredients get more direct contact with the hot surface. If you don’t have a wok, a large heavy-bottomed pan/skillet will work.
• High heat. Fried rice should be cooked quickly and at a high temperature. This helps keep the rice from sticking to the pan and also ensures that the rice fries instead of steaming. Cooking at a lower temperature will leave you with a mushy, sticky mess.
• Leftover rice. Do not use freshly cooked rice here, folks. It contains too much moisture and will stick together. Rice that has been refrigerated dries out a bit in the cold temperatures of the fridge and rehydrates as you fry it. Day old is best.
• Clump free. Be sure to break up the rice as you saute it. You can even break it up a bit with your hands before adding it to the wok.
• Soy sauce to taste. Add the soy sauce a little bit at a time, stirring it into the fried rice and then tasting between each addition. This will allow you to tailor the saltiness of the dish to your liking. Feel free to use more or less soy sauce than the recipe prescribes.

What to Serve with Vegetable Fried Rice

Enjoy veggie fried rice with a savory, meaty entree such as my Moo Shu Pork or this Hunan Beef. It’s also delicious with a simple vegetable side dish such as this Chinese Cabbage Stir Fry or my famous Spicy Chinese Cucumber Salad. Looking for a fun appetizer to kick your meal off with? Try this Crab Rangoon recipe.

How to Store & Reheat Leftovers

• To store. Once the rice has cooled to room temperature, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the Chinese fried rice to thaw in the fridge (if applicable) before melting some butter over high heat in a wok and adding the leftovers. Saute until heated through. Alternatively, heat an individual portion of fried rice in the microwave in 30-second intervals until warm.

More Easy Rice Recipes

Rice is such a wonderfully versatile carb. There’s so much you can do with it. Here are some of my other favorite rice-centric recipes.

• Thai Basil Fried Rice
• Easy Salmon Rice Bowls
• Cheesy Chicken and Broccoli Rice Skillet
• One Pot BBQ Chicken and Rice
• Tex-Mex Chicken and Rice Casserole
• Nourishing Pumpkin Wild Rice Soup

Photographs by Eat Love Eat