fried rice

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    fried rice

    Fried rice, the staple Chinese take-out entree or the staple filler in Hibachi restaurants. I’ve been eating homemade fried rice since I was a little tyke. It’s a super easy dish to make and I always make it whenever I have leftover rice and veggies. I literally throw everything that’s about to go bad into the dish and call it a meal. Or, like last night, when I was lazy, I decided to make fried rice for dinner since it only takes 10 minutes. Well, another 15 or so if you have rice took cook but that’s just popping it in the rice cooker and hanging out until it’s done.

    The way I make fried rice might be different than what everyone else thinks of fried rice. I’ve always had it numerous ways. Whenever my mom made it, she would throw in whatever veggies she had on hand and whatever leftover white rice we had sitting in the fridge. That’s where I got the influence of making fried rice. To me, fried rice is always different. In the sense of ingredients. Sometimes it can have carrots in it, sometimes it will be meatless (like mine was last night), sometimes it’ll have deli meat that’s about to expire. However, the process of making fried rice is always the same and it’s how my mom and I have always cooked it.

    I hope you make some yourself so you can enjoy the deliciousness of Chinese take-out in your own home. It’s loads healthier too — no MSG and you can tailor the sodium & oil levels yourself!

    Also: if you’re wondering, “metal chopsticks?” — yeah, I know it’s weird & you don’t see that often, but we don’t like wooden chopsticks because they warp after they’ve been washed and used for a handful of times and they’re more unsanitary. And we aren’t going to go buy disposable, individually wrapped wooden chopsticks since that’d be a waste :)

    fried rice

    Note: mine was meatless but you can add whatever meats you have on hand. I’ve made this with deli ham diced in cubes, I’ve made this with shredded chicken, I’ve made mine without eggs before. It’s a really versatile dish so be creative! :)

    fried rice
    5 from 1 vote

    fried rice

    Fried Rice a simple meal perfect for using up leftovers in your fridge!
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 2 1/2 cups uncooked white rice
    • 3 large eggs
    • 1 cup frozen corn
    • 1 cup frozen peas
    • 1 medium onion, diced
    • 1/4 cup low sodium soy sauce
    • 1/8 tsp pepper
    • 2 tbsp vegetable oil


    • Cook your rice however you usually prep it. Or, if you have leftover rice, take that out of the fridge and warm it up a bit to get it soft.
    • In a large skillet, cook your eggs (break them apart like scrambled eggs), corn, peas and onions in vegetable oil until the onions are translucent. Add in a couple pinches of salt and pepper. If you have meats in your fried rice, you can cook them with this step. Just make sure they're small cube/bite-size pieces to keep the size of the ingredients relatively the same.
    • Add in the rice. Keep folding it with the veggies until well-combined. If your rice is hard (from the fridge), try to let it sit in the warm skillet for a little bit and then break it up. You want to make sure there are no big lumps of rice.
    • Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you or in case the rice doesn't soak up all the soy sauce (at this point, it would mean you need more rice). I'd pour it in 1 circle around the skillet at a time and then mix it altogether and see if there is any rice that's still white.
    • Continue mixing it together until all incorporated and you see no white rice kernels. Sprinkle pepper on top and mix together one last time. Taste it to make sure it's to your liking.
    • Serve hot and enjoy!


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  • melinda says:

    Good recipe

  • Arlene says:

    I can’t wait to try the fried rice… thanks for sharing recipe.
    Is there a recipe for egg rolls? thanks

  • Lisa says:

    Thanks for sharing this recipe. I can’t wait to make it next week.

  • Kentucky Lady 717 says:

    Love fried Rice, thanks for these recipes, especially #4&#10…these are the two that I want to try….I just hope it taste as good as what I buy at a Chinese Restaurant…I have tried several recipes and non have compared tho…..these may be the one…..thanks for posting them….

  • Walt says:

    Just a suggestion about the recipe. Every source I’ve ever read on fried rice states that the rice MUST be left-over. It has something to do with the starches. If it’s freshly cooked it gets mushy and does not have the right consistency. I’ll either cook the rice the night before or in the morning so that it can cool down in the fridge. The minimum I would do it in advance is 4 hours.

    • kelly polizzi says:

      yes, you really need leftover rice with this meal. I will make mine JUST for fried rice the next day :)

  • Jill says:

    Thanks Walt, for adding your suggestion. It actually makes sense – going to try it with pre-cooked cooled rice!

  • Sandysue says:

    Since I’ve been making fried rice for years (and it’s BETTER than any chinese restaurant) here’s a tips from an old pro.

    1.) Use a rice cooker for the rice, then let it chill in the refrigerator for 1-2 days. This gets rid of extra moisture AND for the best flavor, THE RICE MUST BE COLD when you fry it. It absorbs the flavors MUCH better!

    2.) Use sesame oil to fry it with. This is the major KEY ingredient for a perfect flavorful, sumptuous fried rice!

    Try it this way and tell me you can’t tell the difference! And those two key things will make a difference between “good” fried rice and “OMG!” fried rice!


    • Julie says:

      Hi, thanks for this but I like it the way I cook it. I’m 100% Chinese so I believe mine is better than any Chinese restaurant too.

  • SandySue says:

    As longs as it’s good, that’s what’s important!

  • Mona G. says:

    Hi Julie,
    Just read the comments, sorry did not see them before…but I sent you a personal message, hope you can get back with me today…just send msg. to my hotmail address, will appreciate it….and since you are 100 % Chinese, this recipe should be as good as any I’ve had in a chinese restaurant eh ? Sure hope so and looking forward to making this, and I will let you know how it turns out for me…..I will not be putting corn in it, as I can’t eat it…so I will wait for your email….thanks so much,and glad to see this recipe,I used to know these chinese people who had a business across the street from our business and we always bought food there, and I swear they had the best fried rice ever….and they made the best pork chops….have never eaten pork chops from any place else that could even compare….would you happen to have a good pork chop recipe ? I have made so many pork chop recipes and not one was any good :)wish I had asked them for their recipe LOL… was so tender you could cut it with a fork……thanks Julie

    • Julie says:

      Where did you send the personal message? I have not received any. Email me at julie AT tablefortwoblog DOT com

  • says:

    Hi would you mind letting me know which web host you’re using? I’ve loaded your blog in 3 different web browsers
    and I must say this blog loads a lot quicker then most.
    Can you recommend a good internet hosting provider at a honest price?
    Many thanks, I appreciate it!

  • Diana C says:

    This recipe was great. I made half the recipe with peas and carrots and it came out fantastic.


    Diana C

  • Geri Anderson says:

    I have tried for 43 years to make good fried rice and it was always such an embarrassment and I would always throw it out and I gave up till tonight me and my husband were hungry for fried rice and sweet n sour chicken minus the sweet n sour haha.. THIS IS THE ABSOLUTE BEST RICE RECIPE I HAVE EVER TASTED IN MY ENTIRE LIFE… I have been to a TON of chinese restaurants and this recipe blows them all away by far!!!! I used green onion instead of regular onion … THANK YOU SO much !!!!

    • Julie says:

      Wow, Geri! What a compliment! I’m SO thrilled you enjoyed this so much and thank you for coming back to give me feedback. This makes me so happy :)

  • Chuck says:

    Julie, have shied away from the Chinese recipes because (1) I don’t have a wok, and (2) i have an electric stove so it’s hard to control the heat. But reading your recipe, you just use a regular skillet it sounds like. That being the case, we’ll be having fried rice at our house tonight

    • Julie says:

      Yay! Enjoy :)

  • Cindy says:

    I’ve made this a couple of times for my husband and he LOVE LOVE LOVES this recipe. I’m going to throw in shrimp tonight for a fast meal that tastes like its right from heaven. We can’t find good fried rice anywhere we live. We have tried and will now save time, money and heartache. Thank you so much for spending time giving us such wonderful recipes. Your a doll. oxox

  • pat Jeffries says:

    I like the recipe!!

  • Jeanne M. Brandt says:

    I love the simplicity of the recipe, I m gonna try this thanks

  • Joyce F says:

    what is the ingredient that some of the restuarants put into there rice that makes it so much darker

    • Julie Wampler says:

      They put a lot of soy sauce

  • Evelyn says:

    Love how simple it is to follow the recipes. I’m no cook but I love these recipes.

  • Wal says:

    Experimenting with rice at the moment, seems like I should have a go at this one. Wish me luck! Thanks Julie.

  • Indo Roowet says:

    Sadly, the adapted ways are often made with freshly cooked rice. The “real” stuff is always cooked with at least day old rice. I doubt if you can find sticky Fried Rice anywhere in those street hawkers stalls.

  • Carol says:

    I have a basic question for you. I cook a lot with a family of six. Since you are Chinese, how do you cook your rice? I cook 1 cup of rice to 2 cups of water for 25 mins. What is your technique?

    • Carol says:

      FYI: My husband is in China this week for work.

    • Julie Wampler says:

      I cook my rice in a rice cooker and I probably use a different type of rice than you do. The rice cooker takes the guess out of time so I can’t really tell you that part. I do 1 cup rice to 1.5 cups of water.

  • Anthony says:

    I am on a low income budget . I made this today and my homemade chicken chow mein and the rice was awesome. I has to substitute peas with blaskeye peas because I forgot to bjuy them on grocery day. but I know that I am going to make this again. I was able to have it for 3 more lunches. Thank you

  • Cindy Fahy says:

    I just don’t get your instructions. WHAT does “ break apart like in scrambled eggs” WHAT does that mean? Are they scrambled 🤷🏻‍♀️ If you could clarify this I would appreciate it. Thank you and Happy New Year.

    • Julie Wampler says:

      meaning like scrambled scrambled eggs, the eggs are broken apart like in small pieces.

      • Cindy Fahy says:

        Thank you very much for the clarification. I am not the cook in my family 🤗

  • 5 Hassle-Free Ways to Simplify Mealtime