Chinese fried rice is a quick and flavorful dish that’s perfect for using up leftover rice and turning it into something delicious. With its savory combination of rice, vegetables, eggs, and a savory sauce, this dish is a staple in many homes and restaurants. It’s versatile, easy to make, and can be customized with your favorite proteins or veggies, making it a go-to meal for busy weeknights or a tasty side dish to any Asian-inspired meal.
To make classic Chinese fried rice, you’ll need cooked rice, preferably cold or day-old, as this ensures the grains stay separate and don’t become mushy. Start by heating a wok or large skillet over medium-high heat. Add a little oil—vegetable or sesame oil works well—and then scramble a couple of eggs in the pan. Once the eggs are cooked through, set them aside.
Next, sauté chopped vegetables like onions, carrots, peas, and bell peppers in the same pan, adding more oil if needed. Stir-fry them until they are tender but still vibrant in color. You can also add other veggies like corn, mushrooms, or even baby corn for added flavor and texture.
Once the veggies are ready, add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice until it’s heated through and slightly crispy on the edges, which adds a nice texture. Add the scrambled eggs back in and mix everything together.
For the signature flavor, season the fried rice with soy sauce and a dash of sesame oil. You can also add a little oyster sauce or hoisin sauce for a deeper, umami flavor. A pinch of white pepper or black pepper adds a gentle kick, and for a touch of sweetness, a small amount of sugar works well.
If you want to make this fried rice a complete meal, you can add your choice of protein—chicken, shrimp, pork, or tofu are all great options. Simply cook the protein separately and then toss it in with the rice and veggies to combine everything.
Chinese fried rice is best served hot, straight from the pan, and pairs wonderfully with other Asian dishes like spring rolls, dumplings, or stir-fries. It’s a simple yet delicious dish that can easily be adapted to suit any taste, making it a perfect addition to your recipe collection.
Ingredients
- 1 cup cooked rice preferably day-old rice
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 units eggs beaten
- 1/2 cup frozen peas and carrots thawed
- 2 tablespoons green onions chopped
- 1 teaspoon sesame oil optional
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
- Add the remaining oil to the pan, then add the peas and carrots. Stir-fry for 3-4 minutes until tender.
- Add the rice to the pan and break up any clumps. Stir-fry for 5-7 minutes until heated through and slightly crispy.
- Stir in the scrambled eggs, soy sauce, and green onions. Mix well to combine.
- Drizzle with sesame oil, if using, and serve immediately.