Fried Rice Recipe – Better Than Takeout in 20 Minutes

This fried rice recipe is about to become your go-to dinner solution for using up leftover rice. Ready in just 20 minutes, this homemade fried rice recipe tastes better than any Chinese takeout and costs a fraction of the price. Plus, it’s incredibly versatile – you can customize it with whatever proteins and vegetables you have on hand!

The secret to a perfect fried rice recipe isn’t complicated ingredients or fancy techniques – it’s using day-old rice and cooking over high heat. This creates those individual, slightly crispy grains with that characteristic smoky flavor you love from your favorite Chinese restaurant.

What Makes This Fried Rice Recipe Special

Unlike many fried rice recipes that end up mushy or bland, this version delivers perfectly separated grains with incredible flavor. The combination of soy sauce, sesame oil, and oyster sauce creates that authentic taste, while the eggs add richness and protein to this fried rice recipe.

The Secret to Perfect Fried Rice Recipe

Here’s the most important tip for any fried rice recipe: always use day-old rice! Freshly cooked rice is too moist and will turn into a sticky mess when stir-fried. Day-old refrigerated rice has dried out slightly, allowing each grain to stay separate and get that perfect slightly crispy texture.

Restaurant-Style Fried Rice Recipe

Better than takeout fried rice recipe made with simple ingredients! This recipe creates perfectly separated grains with authentic restaurant flavor.

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 people

Ingredients

Main Ingredients:

• 4 cups cooked white rice, preferably day-old and refrigerated
• 3 large eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 1/2 cup diced onion
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 cup cooked protein (shrimp, chicken, pork, or tofu) – optional

Seasonings:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt (adjust to taste)

For Cooking:

• 4 tablespoons vegetable oil, divided

Step-by-Step Instructions

1. Prepare the rice: If your rice is clumpy, break it up with your hands or a fork before cooking. Make sure all the grains are separated. This is crucial for a good fried rice recipe!
2. Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, white pepper, and salt. Set aside. Having your sauce ready prevents overcooking while you’re trying to season.
3. Cook the eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble them until just set, breaking them into small pieces. Remove eggs from the wok and set aside.
4. Sauté aromatics: Add 1 tablespoon of oil to the same wok. Increase heat to high. Add diced onion and white parts of green onions. Stir fry for 1-2 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds.
5. Add vegetables: Toss in the mixed vegetables. If using frozen vegetables, make sure they’re thawed and patted dry first. Stir fry for 2-3 minutes until heated through.
6. Add protein (if using): If you’re adding cooked protein like shrimp, chicken, or pork, add it now and stir fry for 1 minute to heat through.
7. Fry the rice: Push everything to the sides of the wok, creating a well in the center. Add remaining 2 tablespoons of oil to the center. Add the rice and use your spatula to break up any remaining clumps. Let the rice sit undisturbed for 1-2 minutes to get crispy on the bottom, then stir fry, tossing everything together for 3-4 minutes.
8. Season and combine: Pour the sauce mixture over the rice and toss everything together vigorously for 1-2 minutes, making sure the rice is evenly coated and heated through. Add the scrambled eggs back in and toss to combine.
9. Finish and serve: Remove from heat. Stir in the green parts of the green onions. Taste and adjust seasoning if needed. Serve immediately while hot!

Recipe Notes

• Rice prep: Cook rice the day before and refrigerate overnight for best results. In a pinch, spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours.
• High heat is key: Don’t be afraid of high heat – this is what gives this fried rice recipe that characteristic “wok hei” or smoky flavor.
• Work quickly: This fried rice recipe cooks fast! Have all ingredients prepped and ready before you start cooking.

Nutrition Information (Per Serving, Without Added Protein)

• Calories: 310 kcal
• Protein: 9g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 3g
• Sodium: 820mg

Expert Tips for Restaurant-Quality Fried Rice Recipe

Use the right rice: Long-grain white rice like jasmine or basmati works best for any fried rice recipe. These varieties have less starch and stay fluffy. Short-grain or sushi rice tends to get too sticky for fried rice.

Cook in batches if needed: If your wok or skillet isn’t large enough, cook the rice in two batches. Overcrowding causes steaming instead of frying, resulting in mushy rice.

Get creative with add-ins: This fried rice recipe is incredibly versatile! Try adding diced ham, Chinese sausage (lap cheong), kimchi, pineapple, cashews, or even leftover roasted vegetables.

The spatula technique: Use a metal spatula or wok spatula to constantly move the rice around. Press down and scrape the bottom to create crispy bits, then toss everything together.

Season gradually: Start with less soy sauce than you think you need – you can always add more, but you can’t take it away. Remember that oyster sauce also adds saltiness to your fried rice recipe.

Don’t skip the sesame oil: Added at the end, sesame oil provides that authentic restaurant flavor. However, a little goes a long way – too much can be overwhelming.

Why Day-Old Rice Makes a Better Fried Rice Recipe

This is the most crucial secret to any perfect fried rice recipe! When rice is freshly cooked, it’s full of moisture. Refrigerating it overnight allows the rice grains to dry out and firm up. This prevents the rice from becoming mushy when stir-fried and helps achieve those perfectly separated, slightly crispy grains.

If you need to make this fried rice recipe today and don’t have day-old rice, here’s a quick trick: Spread freshly cooked rice on a large baking sheet in a thin layer. Place it in the refrigerator for 1-2 hours, tossing occasionally. While not quite as good as overnight rice, this method works in a pinch!

Protein Options for Your Fried Rice Recipe

One of the best things about this fried rice recipe is how adaptable it is. Here are some delicious protein options:

Shrimp Fried Rice Recipe: Use cooked, peeled shrimp. Add them at the end just to heat through to prevent overcooking.

Chicken Fried Rice Recipe: Dice leftover cooked chicken or rotisserie chicken. This is a fantastic way to use up leftovers!

Pork Fried Rice Recipe: Char siu (Chinese BBQ pork) is traditional, but any cooked pork works great.

Beef Fried Rice Recipe: Leftover steak or roast beef, thinly sliced, makes excellent fried rice.

Vegetarian Fried Rice Recipe: Skip the protein or add extra vegetables, edamame, or crispy fried tofu.

Combination Fried Rice Recipe: Mix different proteins like shrimp and chicken for a special treat!

Vegetable Combinations That Work Best in This Fried Rice Recipe

While the classic Chinese restaurant fried rice recipe uses peas and carrots, you can get creative with your vegetables. Here are some winning combinations:

Classic mix: Peas, carrots, and corn – the traditional takeout combination.

Deluxe vegetable: Bell peppers, snow peas, mushrooms, and baby corn for a more upscale version.

Quick and easy: Use a frozen mixed vegetable blend – just make sure it’s thawed and well-drained before cooking.

Asian greens: Bok choy, Chinese broccoli (gai lan), or napa cabbage add authentic flavor and nutrition.

Whatever vegetables you choose, cut them into small, uniform pieces so they cook evenly and mix well with the rice.

Common Fried Rice Recipe Mistakes to Avoid

Using freshly cooked rice in your fried rice recipe

This is the number one mistake! Fresh rice is too moist and will turn into a gummy mess. Always use day-old rice or rice that’s been properly dried out in the refrigerator.

Cooking over low heat

Any good fried rice recipe needs HIGH heat to develop that characteristic smoky flavor and get slightly crispy. Low heat will steam the rice instead of frying it.

Adding too much sauce to your fried rice recipe

It’s easy to overdo it with soy sauce. Start with less than the recipe calls for – you can always add more, but you can’t remove it once it’s added.

Not prepping ingredients first

This fried rice recipe cooks quickly! Have everything chopped, measured, and ready before you start cooking. This is called “mise en place” and is essential for stir-frying.

Skipping the eggs

While technically optional, eggs add richness, protein, and that classic fried rice texture. Don’t skip them unless you have dietary restrictions!

Storage and Reheating Your Fried Rice Recipe

This fried rice recipe stores beautifully, making it perfect for meal prep or using up leftovers. Store cooled fried rice in an airtight container in the refrigerator for up to 4 days.

To reheat: The best method is in a skillet or wok over medium-high heat with a tiny splash of water or oil. This helps restore the texture and prevents drying out. Microwave reheating works too – use 1-minute intervals, stirring between each, and add a teaspoon of water to prevent drying.

Can you freeze this fried rice recipe? Yes! Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About This Fried Rice Recipe

Can I make this fried rice recipe without a wok?

Absolutely! While a wok is traditional and ideal, a large skillet or frying pan works perfectly for this fried rice recipe. The key is using high heat and a pan large enough to avoid overcrowding. A cast-iron skillet works especially well.

What type of rice is best for this fried rice recipe?

Long-grain white rice like jasmine or basmati is ideal because it stays fluffy and separated. Medium-grain can work but tends to be stickier. Avoid short-grain or sushi rice as they’re too sticky for fried rice.

How do I make this fried rice recipe less salty?

Start with low-sodium soy sauce and add less than the recipe calls for. You can always add more, but you can’t remove saltiness once it’s added. Also, remember that oyster sauce contains salt too.

Can I make this fried rice recipe gluten-free?

Yes! Use tamari or coconut aminos instead of regular soy sauce, and check that your oyster sauce is gluten-free (or substitute with mushroom-based stir-fry sauce).

Why is my fried rice recipe mushy?

This usually means you used rice that was too fresh/moist, cooked over heat that was too low, or overcrowded the pan. Make sure to use day-old rice, high heat, and cook in batches if necessary.

How much rice do I need per person for this fried rice recipe?

Plan on about 1 cup of cooked rice per person. This recipe makes 4 servings with 4 cups of cooked rice. To cook rice from dry, you’ll need about 1.5 cups of uncooked rice to yield 4 cups cooked.