Classic Fried Rice takes just ten minutes to make with day old steamed rice, soy sauce, eggs and oyster sauce. You can add your favorite vegetables and proteins to taste.
Classic Fried Rice was one of the first recipes I ever saved from a newspaper (way before Pinterest) and even the internet (don’t quote me on that). The recipe was some kind of roundup of easy Chinese recipes from Yan Can Cook and he made it seem so easy. This was back when you would watch a cooking show and write down the ingredients as quickly as you could because there was no other way to get the recipe. So a newspaper recipe felt like a total score.
This recipe has a secret ingredient you may do a double take for. Oyster sauce. Yes, I know it sounds weird, just like fish sauce does the first time you use it. But the amazing savory flavor is not able to be duplicated anywhere else and when you taste the fried rice you’ll know why restaurant fried rice always tastes so good in comparison to most fried rice you’ve ever made.
Mixed with sesame oil and soy sauce the salty, savory flavors of this Classic Fried Rice mixed with the slighty fried rice is a perfect side dish to your favorite Asian meal.
This Classic Fried Rice recipe is for a base vegetable fried rice. You can add in:
- Chicken, beef, roast pork or tofu
- Pineapple and teriyaki pork or chicken
- Chinese eggplant, bok choy and water chestnuts for a vegetarian version
- Bacon…yes I know, how is that Chinese right? It is also a SUPER popular flavor at restaurants around the country.
Looking for more Classic Chinese takeout recipes?
and of course there are over a dozen Panda Express copycat recipes on the site just waiting for you!
Classic Fried Rice (Five Minutes!)
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Course: Side Dish
- Cuisine: Chinese
- Author: Dinner, then Dessert
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the vegetable oil to a large wok or pot and heat on high.
Add the rice and break it apart and mix into the oil.
Cook on high for 3-5 minutes or until rice starts getting a bit cooked through but not browned. You'll see it sort of get translucent.
Add in the soy sauce, oyster sauce and sesame oil and stir quickly to combine.
Push the rice off to the side of the pan and add the eggs.
Stir quickly until cooked, using a spatula to break it into little pieces.
Add the frozen carrots and peas and mix the mixture together quickly and serve.
Yield: 4 servings, Amount per serving: calories
All images and text © for Dinner, then Dessert, Inc.Save Recipe