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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 of 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 leftover cooked rice that is at least a day old (the rice should be kept in the refrigerator).  If you don’t have any leftover 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

Chinese Fried RICEChinese Fried RICE

Chinese Fried RICEChinese Fried RICE

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Chinese Fried Rice Recipe

  • Author: Bobby


  • 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)
  • A ½ cup of soy sauce


  1. In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
  2. Lower the heat and add the eggs and stir fry until finely scrambled.
  3. Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.


  1. Ivy says:

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

  2. Bobby says:

    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 😀

    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!

  3. sapna says:

    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

  4. chris says:

    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.

  5. Jo-ann says:

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

  6. Greg says:

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

  7. Chris says:

    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.

  8. MT says:

    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.

  9. Rob says:

    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

  10. Robin says:

    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.

  11. Rabab says:

    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.

  12. Harry says:

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

  13. Rachel says:

    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!

  14. Ashley says:

    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!

  15. Gary says:

    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.

  16. Lisa says:

    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.

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