Chinese Fried Rice is one of those dishes I could eat every single day. It’s quick, customizable, and always satisfying.
It’s perfect for a busy weeknight dinner, and it’s also a fantastic way to use up leftover cooked rice and vegetables. What I really love about it is how adaptable it is – you can really make it your own!
All About My Chinese Fried Rice
This fried rice is a simple stir-fry of cooked rice, vegetables, and protein, all tossed together in a savory sauce.
It’s characterized by its slightly smoky flavor (from the wok, if you have one!), fluffy rice, and a delicious balance of salty and umami notes.
This is a fantastic main course, but you can also serve it alongside other dishes, like egg rolls or grilled chicken. It makes a wonderful potluck dish too, and the best part is how easy it is to adapt.
You can easily customize it to your taste, making it a dish everyone is happy with.
Chinese Fried Rice: Let’s Talk Ingredients
Here’s what you’ll need to make this deliciousness happen:
- Cooked Rice (2 cups): Day-old, cold, cooked rice is the secret to great fried rice. Freshly cooked rice is too moist and can make your fried rice soggy. Long-grain rice, like Jasmine or Basmati, works best, but any type will do.
- Vegetable Oil (2 tablespoons): For stir-frying. You can also use canola or peanut oil.
- Eggs (2 large): Lightly beaten. These add protein and richness.
- Small Onion (1, finely chopped): Adds a bit of sweetness and depth of flavor.
- Carrots (1/2 cup, diced): For color and a touch of sweetness.
- Peas (1/2 cup, frozen or fresh): Classic addition!
- Green Onions (2, sliced): For garnish and a fresh, oniony bite.
- Soy Sauce (3 tablespoons): This is the foundation of the sauce. Use a good quality soy sauce for the best flavor. You could use low sodium if prefered.
- Sesame Oil (1 teaspoon): Adds a nutty aroma and flavor. Don’t skip this!
- Ground Ginger (1/4 teaspoon): Just a pinch for warmth.
- Garlic Powder (1/4 teaspoon): Enhances the savory notes.
- Cooked Chicken or Shrimp (1 cup, optional): Diced or shredded. You can also use tofu, or skip it altogether for a vegetarian version.
Substitution: Feel free to swap out the vegetables with whatever you have on hand. Broccoli florets, diced bell peppers, or even shredded cabbage work well.
Step-by-Step: Making the Perfect Chinese Fried Rice
- Prep the Rice: If you’re starting with freshly cooked rice, spread it out on a baking sheet and let it cool completely. This helps to dry it out a bit. Ideally, use day-old rice from the fridge.
- Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until they’re set but still slightly soft. Remove the eggs from the wok and set aside.
- Sauté the Vegetables: Add the remaining oil to the wok. Add the chopped onion and cook for 2-3 minutes, until softened. Then, add the diced carrots and cook for another 2-3 minutes, until they start to soften. Toss in the peas and cook for a minute more.
- Add the Rice: Add the cold, cooked rice to the wok. Break it up with your spatula or spoon so there are no clumps.
- Flavor Time!: Pour in the soy sauce, sesame oil, ground ginger, and garlic powder. Stir everything together well to coat the rice evenly.
- Combine Everything: Add the cooked eggs and your choice of protein (cooked chicken, shrimp, or tofu) back into the wok. Stir-fry everything together for 2-3 minutes, until heated through. Make sure all the ingredients are evenly distributed.
- Final Touches: Remove from heat. Stir in most of the sliced green onions, reserving some for garnish.
- Serve Immediately: Garnish with the remaining green onions and serve hot. The rice should be slightly crispy and flavorful. You should see the vegetables are vibrant, and the eggs and protein are evenly distributed.
Chinese Fried Rice: Variations & Expert Tips
- Make it Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil for some heat.
- Extra Veggies: Feel free to add other vegetables like mushrooms, zucchini, or snap peas.
- Make-Ahead: You can cook the rice and chop the vegetables a day or two in advance. Store them separately in the refrigerator.
- Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a wok with a little bit of oil.
- Serving Suggestions: Serve as a main dish or as a side with your favorite Chinese-inspired entrees.
Key Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
- Equipment you’ll need: Wok or large skillet, spatula or spoon
Chinese Fried Rice
This fried rice is a simple stir-fry of cooked rice, vegetables, and protein, all tossed together in a savory sauce. It's characterized by its slightly smoky flavor, fluffy rice, and a delicious balance of salty and umami notes.
Ingredients
- 2 cups Cooked Rice day-old, cold
- 2 tablespoons Vegetable Oil
- 2 large Eggs lightly beaten
- 1 Small Onion finely chopped
- 1/2 cup Carrots diced
- 1/2 cup Peas frozen or fresh
- 2 Green Onions sliced
- 3 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Garlic Powder
- 1 cup Cooked Chicken or Shrimp optional, diced or shredded
Instructions
- Prep the Rice: If you're starting with freshly cooked rice, spread it out on a baking sheet and let it cool completely. Ideally, use day-old rice from the fridge.
- Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until they're set but still slightly soft. Remove the eggs from the wok and set aside.
- Sauté the Vegetables: Add the remaining oil to the wok. Add the chopped onion and cook for 2-3 minutes, until softened. Then, add the diced carrots and cook for another 2-3 minutes, until they start to soften. Toss in the peas and cook for a minute more.
- Add the Rice: Add the cold, cooked rice to the wok. Break it up with your spatula or spoon so there are no clumps.
- Flavor Time!: Pour in the soy sauce, sesame oil, ground ginger, and garlic powder. Stir everything together well to coat the rice evenly.
- Combine Everything: Add the cooked eggs and your choice of protein (cooked chicken, shrimp, or tofu) back into the wok. Stir-fry everything together for 2-3 minutes, until heated through. Make sure all the ingredients are evenly distributed.
- Final Touches: Remove from heat. Stir in most of the sliced green onions, reserving some for garnish.
- Serve Immediately: Garnish with the remaining green onions and serve hot.