Fried Rice Recipe
Fried Rice is the ultimate side that pairs perfectly with all your favourite Asian and Chinese dishes. Quick to make yet packed with flavour, it rivals any takeaway classic.
Perfect for weeknights or lazy weekends, Fried Rice transforms humble leftovers into a savoury, satisfying dish in just minutes. This version brings that irresistible “wok hei” right to your own kitchen.
Key Ingredients for Fried Rice
- Cooked Day-Old White Rice – The soul of Fried Rice; dry, cold grains fry up fluffy and separate.
- Eggs – Soft scrambled eggs add richness and a classic golden touch.
- Bacon (or Ham) – A smoky, salty bite that makes each spoonful extra delicious.
- Mixed Vegetables – Colourful peas, corn, and carrots add sweetness and crunch.
- Onion & Garlic – The flavour base that infuses the rice with aromatic depth.
- Green Onions – Fresh bite and a pop of colour to finish.
- Soy Sauce, Oyster Sauce & Sesame Oil – This trio brings that authentic, savoury umami you crave.
How to Make Fried Rice: Quick & Delicious
Start by heating oil in a hot wok until smoking, then sauté the onion, garlic, and bacon until fragrant and lightly golden. Toss in the veggies and stir-fry until just tender.
Add the day-old rice with the sauce mix, tossing quickly so each grain soaks up the flavour. Push the rice aside, scramble the eggs directly in the wok until fully cooked, then stir everything together.
Finish with fresh green onions and serve it up steaming hot. For full measurements and detailed steps, check the complete recipe card at the end of this post.
Fried Rice Tips & Tasty Variations
Always use cold, day-old rice to avoid mushy results. If you’re in a pinch, spread freshly cooked rice on a tray and chill it in the fridge or freezer until cold and firm.
Switch up the protein by adding prawns, shredded chicken, or tofu for a vegetarian twist. For an extra punch, sprinkle a dash of white pepper or a drizzle of extra sesame oil right before serving.
Play with the veggies too—baby corn, capsicum, or leafy Asian greens all work wonderfully. Don’t skip the high heat either; it’s the secret to that smoky, restaurant-style finish.
Storing & Reheating Leftover Fried Rice
Leftover Fried Rice keeps beautifully. Store any remaining rice in an airtight container in the fridge for up to three days.
To reheat, use a hot wok or skillet with a splash of oil to revive the flavours and restore that fresh stir-fry texture. Avoid microwaving if possible, as it can turn the rice sticky and soft.
Now you’re ready to enjoy Fried Rice that’s better than takeout—right at home!
Fried Rice Recipe
Ingredients
- 1 tbsp Chinese cooking wine or substitute with Mirin, cooking sake, or dry sherry
- 1/2 onion finely diced
- 2 cups cooked day-old white rice (cold or thawed if frozen)
- 1 tbsp Oyster Sauce
- 1/4 tsp white pepper
- 2 tbsp oil
- 1 – 1 1/2 cups mixed diced vegetables fresh or frozen
- 3 eggs beaten
- 3/4 cup sliced green onions shallots/scallions
- 2 garlic cloves minced
- 1 tsp sesame oil optional
- 120 g / 4 oz chopped bacon or ham
- 1 tbsp light soy sauce or all-purpose soy sauce
Instructions
- Warm approximately 1 1/2 tablespoons of oil in a wok, or 2 tablespoons if using a skillet, over high heat until it begins to smoke. Introduce the finely chopped onion, minced garlic, and bacon, cooking until the bacon reaches a light golden hue, about one and a half minutes. Add the vegetables directly, even if still frozen, and sauté for roughly two minutes until defrosted and any excess moisture evaporates. Incorporate the rice along with all the Sauce ingredients, stirring and cooking for about one and a half minutes until the liquid cooks off. Push the rice to one side of the wok or skillet, pour 1/2 tablespoon of oil into the cleared space, then tilt the wok so the heat centres beneath it. Pour in the whisked eggs and scramble until fully set and cooked through. Add the sliced green onions and fold the cooked egg into the rice mixture. Remove from the heat and serve immediately.
