Chinese Fried Rice Recipe

Chinese Fried RICE
If you enjoy Chinese food it’s almost a sure thing you have at least heard of Chinese fried rice. Fried rice is very popular in many parts of the world and can be found at nearly any Chinese restaurant or buffet in the US. A question you might wonder or hear a lot is – what’s the best version of Chinese fried rice? Unfortunately this can be a hard question to answer. A major part in making great Chinese fried rice is adding the ingredients to your taste. There are so many recipes out there all with different ingredients, the possibilities are nearly endless. You could add more vegetables such as celery or red peppers or maybe you want to throw in some chicken, shrimp or ham? When making fried rice do not use freshly cooked rice (if you do you will have a sticky mess) instead use left over cooked rice that is at least a day old (the rice should be kept in the refrigerator).  If you don’t have any left over rice and don’t want to wait you can cook the rice and spread it out on a baking sheet and put it in the freezer for 30 minutes. This is a version of fried rice that I happen to enjoy – it consists of a lot of soy sauce and a lot of garlic!
Chinese Fried RICEChinese Fried RICE
Ingredients:
3 cups white rice (preferably long grain, cooked and a day or so old)
3 tablespoons sesame oil
1 cup frozen peas and carrots mix (thawed)
1 small onion (chopped)
2 teaspoons minced garlic (or more)
2 eggs (slightly beaten)
½ cup soy sauce

Cooking Instructions:
Chinese Fried RICEChinese Fried RICE
Step 1: In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
Chinese Fried RICEChinese Fried RICE
Step 2:
Lower the heat and add the eggs and stir fry until finely scrambled.
Step 3:
Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.
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39 Responses to “Chinese Fried Rice Recipe”

  1. Kevin — July 1, 2008 @ 6:33 pm

    Fried rice is a quick and tasty meal. I like it to clean out the fridge of odds and ends.

  2. Vani — July 1, 2008 @ 7:46 pm

    Very nice recipe…. picture looks awesome:)

  3. Ivy — July 2, 2008 @ 7:30 am

    Now I know what to do when I have leftover rice. I never thought of adding eggs to rice before but it sounds yummy.

  4. Ivy — July 3, 2008 @ 4:31 am

    Bobby I have a surprise for you at my blog.

  5. steamykitchen — July 3, 2008 @ 7:36 am

    i’m craving fried rice now — kimchee fried rice!

  6. Hillary — July 3, 2008 @ 9:38 am

    That looks really good! And the rice grains look huge, or is that just me?

  7. flutter — July 5, 2008 @ 6:24 pm

    oh that looks soooo good. Have you tried to do the same with brown rice?

  8. Nicole — July 6, 2008 @ 3:43 pm

    I love a good fried rice. This looks good too.

  9. hank freid — July 7, 2008 @ 2:14 am

    Its show very awesome. Specially rice shown very well. Thanks for sharing this knowledge.

  10. Bobby — July 7, 2008 @ 2:13 pm

    Kevin – So many good ways to make fried rice, and if you cook chinese alot… there’s always left over rice!

    Vani – thanks for the compliments on my pictures.

    Ivy – Eggs taste great in the rice!

    steamykitchen – kimchee fried rice is great.

    Hillary – I did use long grain rice, but the close up might have made them look bigger :D

    flutter – I havn’t used brown rice but it would work just as good.

    Nicole – it really is good, give it a try!

    hank freid – Don’t be afraid to try it, it’s great!

  11. Sangeeth — July 14, 2008 @ 11:54 am

    yummy fried rice…

  12. diva — July 14, 2008 @ 9:00 pm

    the more garlic, the better. good’un Bobby! this looks fab.

  13. faraz — August 6, 2008 @ 6:13 am

    KANICHUA!!!!!! UMMMMM fried rice I am lovin it :)

  14. sapna — December 4, 2008 @ 6:47 am

    hi thank u for that quick and tasty recipe …it was easy to cook and tasty to eat.the picture’s r 2 good 2 c

  15. chris — December 16, 2008 @ 5:59 pm

    Just made this. It was great. I didn’t have quite as much soy sauce as called for, probably about a third cup, and thought it was perfect.

  16. Jo-ann — December 21, 2008 @ 3:13 pm

    Made this fried rice wqith brown rice, excellent the kids loved it. No more buying fried rice from the resturant.

  17. Greg — January 2, 2009 @ 1:36 am

    Just made this,
    so simple and really tasty – thank you!!
    PS – I also used a little less Soy – personal taste only!

  18. Chris — February 25, 2009 @ 7:32 pm

    We just made this. This recipe is pretty good. The only problem is the amount of soy sauce the recipe calls for is WAY too much. The rice turned out to be soaked and dark brown, and due to the excess in soy sauce, the whole flavor was salty and all you could taste was the soy. Only suggestion, cut the soy sauce in half, or even less.

  19. Jaren Liu — April 5, 2009 @ 5:55 am

    i think that looks good!

  20. danny — April 9, 2009 @ 3:28 pm

    just made it. this is goooood stuff. I want to eat more

  21. Mrugesh — May 23, 2009 @ 11:10 am

    Oooh.. thanks for the `sticky mess’ tip :D

  22. Amanda — July 15, 2009 @ 6:18 pm

    Eating it now, it’s delicious, but needed less soy sauce and some ginger in my opinion.

  23. MT — July 29, 2009 @ 8:07 pm

    Made this last night for a pot luck. Good but I had to double the rice for the amount of soy sauce to tone it down…thank heaven I had made the extra rice!
    I think if you half the soy sauce it will be fine.
    Aloha

  24. Mitsy — August 12, 2009 @ 6:15 pm

    Look’s Yummy Thanks For The Recipe…!

  25. Rob — August 30, 2009 @ 12:09 am

    Finally after searching five different recipe web sites I found out what I was doing wrong.
    I need to leave the rice for a day after boiling it, thanks a lot Bobby simple clear and easy to understand
    I’d love to get some info on how to make great sauces for rice to if you know any ?
    -cheers Rob

  26. Bobby — September 2, 2009 @ 5:57 pm

    Rob – hmm, oyster sauce and soy sauce go quite well.

  27. Robin — April 18, 2011 @ 4:20 pm

    Wow, I never thought I could make this from home! this is better than take out..I had to use olive oil because I didnt have the other, and for an extra kick I added white pepper..this is a great recipe and will become one of my staples.

  28. Rabab — May 9, 2011 @ 6:16 pm

    I really really love it and like it, when I made it, it was so yummy and my brother love it when he taste it for the first time in his life, but I reckon you can add some seafood and salad whether in the fried rice or just next to it in the tray.

  29. Harry — May 17, 2011 @ 7:05 am

    Its my very best recipe ever prepared and eaten…uuummhh so yummy, am never tired of it anyday anytime.

  30. Heng Daly — July 19, 2011 @ 10:14 am

    Very nice!!!
    I have to try it once.

  31. Remy Saks — September 26, 2011 @ 6:14 pm

    Hmmm. . . thanks. Nice one and easy to do.

  32. Rachel — December 17, 2011 @ 6:44 pm

    delicious! A fried rice recipe that doesn’t have weird ingredients and taste great. I added some green onion an only used a thick slice of white onion, also added some frozen green beans, corn, and fresh scallops, using canola oil works just as good :) thanks for the recipe!

  33. Ashley — December 23, 2011 @ 9:16 pm

    This was really, really good. I used way LESS soy than called for, though. I just added about half, maybe less and tasted/adjusted until it was right. Really fast, easy, and super good. Thank you SO much!

  34. Batoul Safi — January 19, 2012 @ 12:29 pm

    good but too much soy sauce

  35. Gary — April 9, 2012 @ 6:44 pm

    I always add House of Tsang’s Szechuan Spicy Stir-Fry Sauce to my fried rice. They sell it in the Asian section of my grocery store. It has a wonderful flavor.

  36. Lisa — May 31, 2012 @ 3:41 pm

    The recipe looks like one that I use when I make fried rice except I add fresh ginger, half the soy sauce, add teriyaki sauce and green onions. The sesame oil adds Asian flavor where the any other does not.

  37. eddie — October 24, 2012 @ 7:45 pm

    Mmm! I love fried rice. I use a little corn starch with my meat and Oyster sauce to add flavor!

  38. Jonnie — December 16, 2013 @ 6:40 am

    How many people would this recipe serve?

  39. Bobby — December 16, 2013 @ 8:29 pm

    Jonnie – I would say this would serve about 4 people as a side dish.

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