BEST EVER FRIED RICE

That craving for perfectly savory, slightly sweet, and undeniably satisfying takeout-style Fried Rice? Forget the delivery fees and the wait; you’re about to unlock the secrets to creating restaurant-quality magic right in your own kitchen, with a customizable recipe that will have you ditching the phone app for good! I promise, this will be the best fried rice you’ve ever made.

Ingredients

For the Rice:

• 3 cups cooked and cooled long-grain rice (day-old rice is best!)

For the Protein (choose one or a combination):

• 1 cup cooked chicken, diced
• 1 cup cooked shrimp, peeled and deveined
• 1 cup cooked pork, diced
• 1 cup tofu, cubed and pressed

For the Vegetables:

• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 2 cloves garlic, minced
• 1/4 cup sliced green onions, for garnish

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, but highly recommended!)
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper (or black pepper)

Other Essentials:

• 2 large eggs
• 2 tablespoons vegetable oil, divided
• Salt and pepper to taste

Gear Up: Your Kitchen Arsenal

Making great fried rice isn’t just about the ingredients; it’s about having the right tools for the job. Here’s what I recommend:

• A Large Wok or Skillet: This is crucial. A wide, sloped surface allows for even cooking and prevents overcrowding. If you don’t have a wok, a large cast-iron skillet works well too.
• A Good Spatula: You’ll need a sturdy spatula for tossing and turning the ingredients. A wok spatula with a curved edge is ideal, but any flat spatula will do.
• Cutting Board and Knife: For prepping your veggies and protein.
• Small Bowls: To keep your prepped ingredients organized. Trust me, mise en place is your friend here!

Step-by-Step Instructions

Prepare the Ingredients:

1. Whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper in a small bowl. Set aside.
2. Lightly beat the eggs in a separate bowl and season with a pinch of salt and pepper.
3. If using frozen peas and carrots, thaw them slightly under warm water and drain well. This helps prevent them from making the rice soggy.

Cook the Eggs:

1. Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat.
2. Pour in the beaten eggs and cook, scrambling constantly, until just cooked through. Remove the eggs from the wok and set aside. Roughly chop them into bite-sized pieces.

Sauté the Aromatics and Vegetables:

1. Add the remaining 1 tablespoon of vegetable oil to the wok and heat over medium-high heat.
2. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the peas and carrots and cook for another 2-3 minutes, until heated through.

Fry the Rice:

1. Push the vegetables to one side of the wok.
2. Add the cooked rice to the wok. Break up any clumps with your spatula.
3. Pour the sauce over the rice and stir-fry vigorously, ensuring the sauce is evenly distributed and the rice is heated through, about 3-5 minutes.

Combine and Finish:

1. Add the cooked eggs and your choice of protein to the wok.
2. Stir-fry everything together for another 2-3 minutes, until heated through and well combined.
3. Taste and adjust seasoning as needed. Add more soy sauce for saltiness or a pinch of sugar for sweetness.

Serve:

1. Garnish with sliced green onions.
2. Serve immediately and enjoy!

Pro Tips for Fried Rice Perfection

Okay, friend, let’s be real. Fried rice seems simple, but there are a few sneaky tricks to take yours from “meh” to “magnificent.” Here are my insider secrets:

• Day-Old Rice is King: Seriously. Freshly cooked rice is too moist and will result in a gummy mess. Day-old rice, dried out slightly in the fridge, is perfect for soaking up the sauce and staying separate.
• High Heat is Your Friend: Don’t be afraid to crank up the heat. High heat helps to evaporate excess moisture and gives the rice a slightly crispy texture.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the rice in batches to avoid overcrowding. Overcrowding lowers the temperature and steams the rice instead of frying it.
• Taste as You Go: This is crucial! Adjust the seasoning to your liking. Some people prefer more soy sauce, others like a touch of sweetness. Don’t be afraid to experiment!
• Pre-Cook Your Protein: Make sure your protein is fully cooked before adding it to the fried rice. This is not the time to be cooking raw chicken!
• Don’t Skip the Sesame Oil: A little goes a long way, but it adds a distinctive nutty flavor that elevates the entire dish.

Variations to Spice Things Up

The beauty of fried rice is its versatility! Feel free to customize it to your liking with these fun variations:

• Kimchi Fried Rice: Add kimchi for a spicy and fermented kick.
• Pineapple Fried Rice: Add diced pineapple for a sweet and tangy twist.
• Vegetarian Fried Rice: Load it up with extra veggies like broccoli, mushrooms, and spinach.
• Spicy Fried Rice: Add a dash of chili flakes or sriracha for some heat.
• Seafood Fried Rice: Use a combination of shrimp, scallops, and crab for a luxurious treat.

Fried Rice FAQs: Your Burning Questions Answered

I know you’ve got questions! Here are some of the most common ones I get asked about making fried rice:

• Can I use brown rice? Absolutely! Brown rice is a healthy and delicious alternative to white rice. Just be sure to cook it a day ahead and let it dry out slightly.
• Can I make fried rice in advance? While fried rice is best served immediately, you can make it ahead of time and reheat it. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to prevent it from drying out.
• What if my rice is still clumpy? Try breaking it up with your fingers or a fork before adding it to the wok. You can also add a little bit of oil to the rice and toss it to help separate the grains.
• I don’t have oyster sauce. What can I use instead? You can substitute hoisin sauce or a little bit more soy sauce and sugar.
• My fried rice is soggy. What did I do wrong? You probably used rice that was too moist, didn’t cook it at high enough heat, or overcrowded the wok. Try using day-old rice, cooking at a higher heat, and cooking in batches.

Complete the Meal

Fried rice is fantastic on its own, but it’s even better when paired with other delicious dishes! Consider serving it alongside some Black Beans And Rice With Sausage for a hearty meal. Or, if you’re looking for a fun and flavorful option, try a Taco Rice Bowl. For a Tex-Mex twist, the Street Corn Chicken Rice Bowl is always a winner. And if you’re craving something cheesy, you can’t go wrong with Steak & Queso Rice. For comfort food at its finest, check out Stick Of Butter Chicken Rice or even Crockpot Chicken Fried Rice for an easy alternative.

The Fried Rice Finale

There you have it! Your guide to creating the ultimate fried rice experience, right from your very own kitchen. Remember, cooking should be fun and experimental. Don’t be afraid to play around with different ingredients and flavors to create a fried rice that’s uniquely yours. Happy cooking, friend!

Best Ever Fried Rice

This recipe unlocks the secrets to creating restaurant-quality fried rice at home. It’s customizable with your favorite protein and vegetables, making it a satisfying and delicious meal. Day-old rice and high heat are key to achieving the perfect texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked and cooled long-grain rice day-old
• 1 cup cooked chicken, diced or shrimp, pork, or tofu
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 1/2 cup diced bell pepper any color
• 2 cloves garlic, minced
• 1/4 cup sliced green onions, for garnish
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce optional
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper or black pepper
• 2 large eggs
• 2 tablespoons vegetable oil, divided
• Salt to taste
• Pepper to taste

Equipment

• Large Wok or Skillet
• spatula
• cutting board
• knife
• Small Bowls
• Measuring spoons
• Measuring cups

Method

 

1. Whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper in a small bowl. Set aside.
2. Lightly beat the eggs in a separate bowl and season with a pinch of salt and pepper.
3. If using frozen peas and carrots, thaw them slightly under warm water and drain well.
4. Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat.
5. Pour in the beaten eggs and cook, scrambling constantly, until just cooked through. Remove the eggs from the wok and set aside. Roughly chop them into bite-sized pieces.
6. Add the remaining 1 tablespoon of vegetable oil to the wok and heat over medium-high heat.
7. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 3-5 minutes.
8. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
9. Add the peas and carrots and cook for another 2-3 minutes, until heated through.
10. Push the vegetables to one side of the wok.
11. Add the cooked rice to the wok. Break up any clumps with your spatula.
12. Pour the sauce over the rice and stir-fry vigorously, ensuring the sauce is evenly distributed and the rice is heated through, about 3-5 minutes.
13. Add the cooked eggs and your choice of protein to the wok.
14. Stir-fry everything together for another 2-3 minutes, until heated through and well combined.
15. Taste and adjust seasoning as needed. Add more soy sauce for saltiness or a pinch of sugar for sweetness.
16. Garnish with sliced green onions.
17. Serve immediately and enjoy!

Notes

Day-old rice is crucial for the best texture. High heat helps to evaporate moisture and create a slightly crispy texture. Don’t overcrowd the wok; cook in batches if necessary. Taste and adjust seasonings to your liking. Sesame oil adds a distinctive nutty flavor. Consider adding kimchi, pineapple, extra vegetables, chili flakes, or seafood for variations. Fried rice can be stored in an airtight container in the fridge for up to 3 days.