Easy and flavorful fried rice is something everyone should know how to make and so I am sharing my best fried rice recipe with you! Delicious and comes together quick and easy!
I make fried rice every week it seems- my husband loves it. I enjoy it- but my husband can eat it every day if it’s in the house.
Since I make it so often, I’ve come up with a tasty and easy fried rice recipe that anyone will love!
What type of rice to use?
Basic fried rice is made with white rice, but brown rice is fine too- but know it will taste a little different. Short grain rice- like sushi rice is great but I also use long grain rice like Jasmine when that’s what I have on hand.
Although I’ve made my fair share of fried rice using rice that is still warm from cooking- using cold rice (made the day before) tastes the best, browns nicely, and doesn’t clump.
If you want to speed up the cooling process of rice simply spread out the cooked rice on a baking sheet, cover with a damp paper towel and stick in the freezer until it’s cold (10 minutes) or the refrigerator (for 30 minutes).
How to cook rice:
I’ve found my favorite way of cooking rice is to bake it- turns out perfect every time.
I like to rinse my rice until the water runs clear, then in an oven safe dish with a lid place the rice, 1 and ¼ cup water for every cup of rice, and bake at 375°F for 20-30 minutes. I check the rice at 20 minutes and if there is still water (which there usually is), continue baking.
The nice thing about this method is that you can open the lid, check the rice, and put it back in the oven if it’s not done without worrying about messing up the rice.
Alternative cooking methods include boiling rice on the stove- which I recommend following the instructions on the back of the rice package or in the instant pot.
What veggies go in fried rice?
First thing first- I don’t like peas- so you won’t see them in this recipe BUT If you want peas in your fried rice by all means add them.
Veggies add so much flavor to the rice and give it lots of color.
I love adding sautéed white or yellow onion, green onion, and carrots to the rice. Peas, broccoli, daikon, radishes, bell pepper and so many more veggies can be added if you want!
Sauce is important!
The majority of the flavor comes from sauces used.
I’ve found that a combo of soy sauce, hoisin, and toasted sesame oil created a delicious combo that will make your taste buds sing!
I always add ginger and garlic- either fresh or ground. So delicious! And if you have a surplus of ginger use it to make my ginger juice!
Two last things: add cooked egg to the rice and use butter when frying it! Both are delicious additions that you don’t want to miss.
Fried Rice Takeaways
- Use cold rice
- Add your favorite veggies
- Use your tasty sauces
What about meat? Chicken Fried Rice anyone?
If you want to add meat, add it already cooked to the rice with the sauces.
Fried Rice Variations
Chicken Fried Rice: add cooked ground chicken or shredded chicken
Pork Fried Rice: add cooked ground pork or cooked pork shoulder
Shrimp Fried Rice: add cooked, peeled and deveined shrimp, chopped cilantro, cubed bell peppers
Spicy Korean Fried Rice: add Kimchi, gochujang, bean sprouts, bok choy, and grated ginger
Hawaiian Fried Rice: add pineapple, cubed ham, cubed red bell peppers, and a little coconut milk
Southwestern Fried Rice: add cooked bacon pieces and chopped green chile
Other tasty additions: ground turkey, beef short rib, steak, sausage, salmon potatoes, broccoli, mushrooms, radishes, tomatoes, crushed red pepper, and my tasty Asian sauce!
Carrots- shredded or diced?
I like to add both to the rice because I love the variety.
To shred the carrots, you can use a food processor or what I typically do is just use a potato peeler.
Eggs- scrambled or made into ribbons?
You might be wondering what I mean by egg ribbons. Egg ribbons are thin slices of an omelet/egg crepe.
To make them you whisk two eggs, then heat a nonstick pan with about ½ teaspoon butter.
Once hot and butter is melted add the egg batter, swirling it around allowing it to coat the entire pan. Cook over low until set, the flip and let it finish cooking.
You should end up with a crepe like flat egg omelet.
Then simply roll the omelet up and thinly slice.
I get that this might be a little more work than you want or care to put into fried rice- so if you just scramble some eggs that is perfectly fine too!
After all, this is supposed to be an easy fried rice recipe, but I wanted to give you all the options!
How to make plain fried rice:
- Make your rice and allow it to cool completely
- Scramble your egg or make egg ribbons, set aside.
- Chop up your carrots, white/yellow onion, garlic, and grate ginger (if using fresh ginger and garlic)
- In a large fry pan add butter and allow to melt over medium heat.
- Add veggies, garlic, and ginger, sautéing until softened and cooked through.
- Turn heat up to medium high and then add remaining butter, the rice, soy sauce and hoisin, stirring to combine with the veggies. Stirring every 20-30 seconds for 4 minutes allow your rice and veggies to combine completely and just start to brown.
- Remove from heat and stir in your sesame oil, scrambled eggs, and green onion.
- Taste and see if it needs any more sauce then enjoy!
How to store leftover fried rice:
Store any rice in a an airtight container for up to 4 days.
How to reheat rice:
You can reheat rice in a skillet with a little butter to crisp it back up, or microwave in 30 second intervals, stirring, then repeat until rice is heated through.
If you like this recipe make sure to check out:
- Sweet and Sour Meatballs
- Grilled Chicken Sandwich Recipe
- Hot Spinach Artichoke Dip
- Maple Bacon Brussel Sprouts
- Apple Chutney Burger
Best Fried Rice Recipe - Easy and Delicious!
- 4 tbs plus ½ teaspoon butter divided
- 2 eggs whisked
- 2 medium carrots 1 shredded the other diced
- 1 small/medium white onion diced
- 6 cloves garlic minced, or 1 tbs garlic powder
- 1.5 tbs ginger peeled and grated, or 2 teaspoon ginger powder
- 4 cups cooked and cooled rice
- 3 tbs soy sauce or more to taste
- 2 tbs hoisin sauce
- 4 green onions thinly sliced
- 1 tbs toasted sesame oil
- Heat ½ teaspoon butter in a large skillet, over medium heat. Once melted add the egg and cook until scrambled- if you want to make egg ribbons see notes*. Remove egg and set aside. (½ teaspoon butter, 2 eggs whisked)
- Add 3 tbs of butter to the pan. Once melted add veggies, minced garlic and grated ginger, if using powdered ginger and garlic don’t add them yet. (3tbs butter, 2 medium carrots diced and shredded, 1 small white onion diced, 6 cloves of garlic, minced, 1.5 tbs ginger peeled and grated- if using powdered garlic and powdered ginger wait to add until next step)
- Sautee veggies until softened and cooked. Then add the remaining butter, rice, soy sauce, and hoisin. Turn heat up to medium high. If you are using powdered garlic and ginger now is the time to add them. (1 tbs butter, 4 cups cold rice, 3 tbs soy sauce, 2 tbs hoisin- 1 tbs garlic powder if using, 2 teaspoon ginger powder if using)
- Stirring every 20-30 seconds for 2-4 minutes allow your rice and veggies to combine completely and just start to brown.
- Remove from heat and then stir in toasted sesame oil and green onion (2 teaspoon sesame oil, 4 green onions, sliced)
- To make egg ribbons you whisk two eggs, then heat a nonstick pan with about ½ teaspoon butter.
- Once hot and butter is melted add the egg batter, swirling it around allowing it to coat the entire pan. Cook over low until set, then flip and let it finish cooking.
- You should end up with a crepe like flat egg omelet.
- Then simply roll the omelet up and thinly slice.
Recipe post updated 7/1/2020