Authentic Fried Rice Recipe – Quick & Easy!
A staple of Chinese takeout, fried rice is a dish that transforms humble ingredients into a flavorful masterpiece. With its signature smoky aroma and perfectly balanced textures, this homemade version rivals any restaurant offering—customizable with your favorite proteins and vegetables for a meal tailored to your taste.
The secret to achieving that authentic taste lies in using day-old jasmine rice, high-heat stir-frying, and a well-balanced seasoning blend. A touch of Shaoxing wine, sesame oil, and soy sauce elevates every grain, while fresh vegetables and eggs add depth, color, and a satisfying bite.
Whether you’re making a quick weeknight meal or repurposing leftovers, this easy fried rice recipe ensures bold, umami-packed flavor in every bite. Follow this foolproof method for perfectly cooked, restaurant-quality fried rice—no takeout menu required!
Fried Rice Ingredients: The Key to Authentic Flavor
Jasmine Rice – The heart of the dish, delivering a light, fluffy texture that soaks up every layer of seasoning.
Soy Sauce Duo – A blend of light and dark soy sauce creates depth, balancing saltiness with a touch of caramelized richness.
Aromatics – Onion, scallions, and garlic infuse the rice with a savory base, enhancing every bite with their fragrant essence.
Vegetables – A colorful medley adds crunch, freshness, and contrast, making each spoonful vibrant and satisfying.
Protein of Choice – From tender shrimp to smoky ham or velvety chicken, the protein transforms this dish into a hearty, complete meal.
Eggs – Scrambled to golden perfection, they provide richness and a signature fluffy texture woven into the rice.
Shaoxing Wine – A finishing touch that elevates the dish with a subtle, restaurant-style complexity.
Mastering the Perfect Fried Rice
Fried rice is a staple in Asian cuisine, loved for its versatility, quick preparation, and ability to transform simple ingredients into a flavorful, satisfying meal. Whether you’re using up leftovers or crafting a gourmet version from scratch, these essential tips, serving ideas, and FAQs will help you achieve restaurant-quality fried rice at home.
Recipe Tips
1. Use Day-Old Rice for the Best Texture
The key to achieving the perfect fried rice texture lies in using rice that has been cooked and cooled. Freshly cooked rice tends to be too moist, which can result in a clumpy, mushy dish. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool for at least 30 minutes before using. This helps dry out excess moisture and prevents sticking during frying.
2. Master the Stir-Frying Technique
A high heat setting and a well-seasoned wok (or a large skillet) are essential for making fried rice. Heat your wok until it’s almost smoking before adding oil, ensuring quick and even cooking. Use a scooping motion to constantly move the ingredients around, preventing burning while distributing flavors evenly. Cooking in stages—starting with eggs, followed by proteins, vegetables, and then rice—helps retain the best texture and taste in each component.
3. Balance Flavors with the Right Seasonings
Fried rice gets its signature depth of flavor from a combination of light and dark soy sauce, sesame oil, and a hint of white pepper. Dark soy sauce adds a rich color, while light soy sauce provides the essential salty, umami taste. A dash of Shaoxing wine enhances the aroma, giving your dish that authentic restaurant-style finish. Taste as you go and adjust seasonings to suit your preference.
What to Serve with Fried Rice
1. Classic Egg Drop Soup
A light and comforting egg drop soup pairs beautifully with fried rice. Its delicate broth, enriched with silky egg ribbons and a hint of ginger, complements the bold flavors of the fried rice without overpowering them. Plus, it adds a refreshing contrast to the dish’s texture.
2. Crispy Spring Rolls or Dumplings
For a satisfying crunch, serve your fried rice alongside crispy spring rolls or pan-fried dumplings. These bite-sized appetizers add a delightful contrast in texture and can be filled with vegetables, shrimp, or pork to enhance the meal’s variety. A side of sweet chili sauce or soy-vinegar dip makes for an irresistible pairing.
3. Spicy Szechuan Green Beans
A side of stir-fried green beans tossed with garlic, chili, and a savory sauce brings a spicy kick that pairs well with the rich, umami flavors of fried rice. This dish not only adds a pop of color but also balances the meal with its crisp, slightly smoky taste.
Frequently Asked Questions
1. Can I make fried rice without a wok?
Yes! While a wok is ideal for high-heat cooking, you can use a large skillet or a non-stick pan. Just ensure your pan is wide enough to allow proper heat distribution and easy tossing of ingredients.
2. What’s the best rice variety for fried rice?
Jasmine rice is a popular choice because of its light, slightly sticky texture, which holds up well during stir-frying. Long-grain varieties like basmati or medium-grain rice can also work, but avoid short-grain rice as it tends to be too soft.
3. How do I prevent my fried rice from turning out soggy?
To prevent sogginess, always use cold, dry rice. Also, avoid adding too much sauce at once—start with a little and mix well before adding more. Cooking over high heat helps evaporate excess moisture quickly, keeping the rice fluffy.
4. Can I make fried rice vegetarian or vegan?
Absolutely! Swap out meat for tofu or tempeh, and use vegetable-based seasonings like mushroom soy sauce instead of oyster sauce. Adding extra vegetables like bell peppers, mushrooms, and snap peas enhances both flavor and nutrition.
With these expert tips, serving ideas, and answers to common questions, you’re now equipped to create the perfect fried rice at home. Experiment with different proteins and veggies to make it uniquely yours, and enjoy this quick and flavorful meal any time of the week!
Fried Rice
Ingredients
- 3 tablespoons neutral oil such as canola, vegetable, or avocado oil
- 4½ –5 cups cooked jasmine rice
- ½ teaspoon ground turmeric for color
- ½ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- ½ teaspoon MSG optional
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ½ cup diced white or yellow onion
- 1 scallion chopped (both white and green parts)
- 2 cloves garlic finely chopped (optional)
- 3 –4 cups assorted vegetables cut into small pieces (carrots, bell peppers, mushrooms, broccoli, frozen peas, snow peas, bean sprouts, or shredded lettuce)
- 6 –8 ounces cooked protein or 10–12 ounces raw protein
- 2 large eggs beaten with a pinch of salt and white pepper
- 2 teaspoons Shaoxing wine
Instructions
- Preparing the Rice
- For leftover rice: Remove from the refrigerator and gently separate any clumps using damp hands. Allow it to reach room temperature while other ingredients are prepped.
- For freshly cooked rice: Use approximately 1½ cups of raw jasmine rice to yield 5 cups of cooked rice. Rinse the grains 2–3 times to remove excess starch, draining the cloudy water each time. Cook with slightly less water than usual (about 10% less) for a firmer texture. Once cooked, spread the rice on a sheet pan to cool before using.
- Ingredient Preparation
- Seasoning blend: In a small bowl, combine the turmeric, salt, sugar, white pepper, MSG (if using), light soy sauce, dark soy sauce, and sesame oil. Set aside.
- Vegetables: Chop the onion, scallions, and garlic (if using). Dice or slice selected vegetables, keeping firmer vegetables separate from those that cook quickly.
- Protein and eggs: If using pre-cooked meat, cut it into ½-inch pieces. Suitable options include leftover beef, rotisserie chicken, roast pork, ham, or shrimp. If working with raw meat, marinate it in ½ teaspoon cornstarch, ½ teaspoon neutral oil, 1 teaspoon oyster sauce, and 2 teaspoons water for 20 minutes. Pre-sear the protein until 90% cooked, then set aside. Beat the eggs in a bowl and reserve.
- Cooking the Fried Rice
- Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of oil, then pour in the beaten eggs. Scramble lightly until just set, breaking them into small pieces. Transfer to a plate and set aside.
- If using raw protein, cook it separately by either blanching or searing it in the wok with 1 tablespoon of oil. Remove and set aside once nearly cooked through.
- Increase heat to medium-high. Add 1 tablespoon of oil, followed by the onion, garlic (if using), and any firm vegetables (such as carrots, mushrooms, or peppers). Stir-fry for 2–3 minutes until slightly softened. If using cold cooked proteins with higher fat content, like roast pork or ham, add them now. Stir-fry for another 30–60 seconds on high heat.
- Add the rice to the wok, stir-frying continuously for 3 minutes to warm it through. Use a spatula to break up any clumps, ensuring even cooking. Stir in frozen or pre-cooked vegetables at this stage.
- Pour the prepared seasoning blend over the rice, mixing thoroughly to coat all grains. Continue stir-frying for another 2–3 minutes until steam rises from the wok. Adjust seasonings if necessary.
- Incorporate the pre-cooked protein and scrambled eggs, along with any quick-cooking vegetables such as snap peas or thawed frozen vegetables. Stir-fry for an additional 30 seconds.
- Sprinkle the chopped scallions (and bean sprouts or lettuce, if using) over the rice. Gather the rice into the center of the wok, allowing the sides to heat up. Pour the Shaoxing wine around the perimeter, then immediately stir-fry, ensuring the rice touches the hot wok surface. Cook for another 20–30 seconds before serving.
