This Homemade Fried Rice is a craveable copycat that tastes better than your favorite restaurant on the table in less than 20 minutes! It’s easy to customize with ANY add-ins (tons of variations included!), because it’s all about the irresistible SAUCE. This fried rice recipe uses the best streamlined cooking technique with tips and tricks for perfectly al dente rice every time!
Watch How to Make Fried Rice
Simple Fried Rice Recipe FAQs
The secret to good fried rice is using cold, pre-cooked rice to ensure that each grain remains separate and firm during frying instead of clumping together and becoming mushy. Cook the fried rice in a hot skillet to prevent it from becoming soggy with plenty of butter for restaurant style flavor.
Yes, rice needs to be boiled or cooked in a rice cooker before making fried rice. Cooking rice beforehand is essential for the correct texture, otherwise the rice will still be hard and not cook in the quick stir fry.
Toasted sesame oil boasts a rich, nutty flavor and and deep, complex, savory notes that elevate the fried rice recipe! Beyond flavor, sesame oil enhances the sensory experience, imparting a delightful aroma that entices the palate.
While fried rice isn’t a health food, cooking it at home is much healthier than buying from a restaurant because it generally uses much les butter and oil. To make healthier fried rice, use brown rice instead of white rice and oil instead of butter.
Fried rice is flavored by aromatic onions and garlic, soy sauce, oyster sauce and toasted sesame oil. The toasted sesame oil adds nutty authentic flavor and shouldn’t be skipped. Other ingredients like five spice, white pepper and ginger also season the rice without overpowering it.
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Homemade Fried Rice
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FRIED RICE SAUCE
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster Sauce
- 2 tablespoon mirin/sweet Japanese rice wine (or Shaoxing Wine, dry sherry or white grape juice)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon white pepper (may sub ¼ teaspoon black pepper)
- 1/4 tsp EACH five-spice powder, ground ginger (may skip 5 spice)
- salt to taste
- 3 tablespoons unsalted butter, divided
- 2 teaspoons high smoking point neutral oil, divided (avocado, peanut, canola, sunflower, or vegetable)
- 1 white onion, diced
- 1 cup diced carrots
- 1 bunch green onions, chopped, whites and greens separated (about ½ cup greens, ¼ cup whites)
- 4-6 cloves garlic, minced
- 4 cups packed cooked, 1-2 day-old long grain Jasmine rice (see notes for fresh)
- 4 eggs, whisked
- 1 1/4 cups frozen peas (not thawed)
- Make Sauce: Whisk the sauce ingredients together; set aside.
- Sauté Onion: Melt 2 tablespoons butter with 1 teaspoon oil over medium-high heat in large nonstick sauté pan. Add the chopped white onion and stir fry for 2 minutes.
- Stir Fry Carrots: Add the carrots and white parts of the green onions and stir fry until onions are softened, about 5 minutes. Add the garlic and sauté 30 seconds.
- Stir Fry Rice: Add an additional 1 tablespoon butter to the pan and melt. Add the rice, and stir fry one minute.
- Add Peas and Sauce: Add the frozen peas and sauce; cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (let the rice rest for a bit between stirs so that it can crisp up on the bottom).
- Scramble Egg: Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Add 1 teaspoon oil to the cleared space, and spread it around to cover. Pour eggs into the well, then scramble thoroughly in the cleared space (don’t "soft scramble" or the eggs will get lost).
- Combine: Add the green onions, then stir everything together. Remove from heat. Season to taste with salt, pepper (I like more salt), additional soy sauce and/or chili sauce if desired.
- Rice: Cook 2 cups dry rice to yield 4 cups cooked rice. Before cooking, run cold water over the rice in a sieve until the water runs clear. This removes extra starch from the rice and prevents it from clumping or becoming mushy when cooked. Two-day-old rice is ideal because it’s not only chilled but slightly dried out. Refrigerate the rice uncovered for up to 2 days. Cover and refrigerate if storing longer.
- To dry out rice in a hurry: Spread freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until thoroughly chilled (but not frozen).
- Shortcuts: Swap the fresh onion and garlic for 1 teaspoon each onion and garlic powder stirred directly into the sauce. Use a bag of frozen carrots/peas and add in step 5.
- Variations: See post for TONS of variations!
- Vegetarian: If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, Let the rice cool completely, then store it in an airtight container or a freezer size bag (works great to lay flat in the freezer). Store for up to 2 months. Let the rice thaw in the fridge overnight before reheating.
- Meal Prep: Cook the rice and store it uncovered in the refrigerator for up to 2 days. Chop the onions and carrots and store for up to 3 days. Whisk the stir fry sauce together and store for up to 3 days in the refrigerator.
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