Chinese Fried Rice made from leftover steamed rice. Just add vegetables and my secret ingredient. Ready in just 10 minutes!
If you made Steamed Rice last night you’re in luck because this is the best fried rice ever! Make it to enjoy with some Easy Sesame Chicken, served along side some Sweet and Sour Pork and other Chinese Takeout favorites!
Sabrina’s Chinese Fried Rice Recipe
Classic fried rice, just like your favorite Chinese restaurant, doesn’t have to be intimidating, difficult, or take a long time. The only important thing about this rice recipe is that you must use day-old rice. The rice needs the firmness that comes from day-old rice that has had a chance to cool in the fridge.
Recipe Card
Ingredients
- 3 tablespoons vegetable oil
- 4 cups long grain rice , cold cooked rice
- 3 large eggs , whisked
- 1 cup frozen peas and carrots
- 4 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Add the vegetable oil to a wok or large skillet and add the rice, breaking it apart and mix it into the oil.
- Cook on high for 3-5 minutes or until rice starts getting a bit cooked through but not browned.
- Add in the soy sauce, oyster sauce and sesame oil and stir quickly to combine then push the rice off to the side of the pan and add in the eggs stirring them quickly and chopping them as you cook them to break them into little pieces.
- Add the frozen carrots and peas and mix the mixture together quickly and serve.
Nutrition
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Table of contents
About This Recipe
Many recipes call for simple mixtures of soy sauce, egg, and rice with some sesame oil. 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 cannot be duplicated anywhere else, and when you taste it, you’ll understand why this is the best rice ever.
Chef’s Note
Use long-grain white rice for this recipe. You can also use brown rice with no issues; the cooking time will be no different since you’re using pre-cooked rice. I would hesitate to use basmati rice, jasmine rice, or Calrose rice because those are either too long or too short to make a classic recipe.
Ideas to Serve
Try my favorite Orange Chicken or Chinese Lemon Chicken recipe for dinner tonight with some steamed rice. Then, use the leftover rice for dinner tonight with my favorite Pineapple Chicken recipe. That’s two nights of tasty dinners made from one easy dish!
Variations
- Meat: Chicken breast, beef, roast pork, or tofu.
- Seasoned Meat: Pineapple and teriyaki pork or chicken.
- Vegetarian: Chinese eggplant, fresh ginger, bok choy, water chestnuts, bamboo shoots, or diced zucchini stir-fried in oil.
- Bacon: Dice 6 slices of bacon and cook them, then add them to your rice just before serving.
- Garnishes: Green onions, sesame seeds, Sriracha, spicy mayo, chives.
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So easy and yummy! It tasted great as leftovers along with another recipe from your site – ground beef and broccoli. Worked excellent!
Was reallllly hopeful for this recipe as i just got a wok for my birthday. Disappointed. The sesame oil gives it a taste i really dont like. Tried to put your orange chicken recipe with it, and it turned out spicy somehow and once again the sesame oil ruined the flavor. Definitely going to have to play around in the kitchen with ingredients and my taste buds because nobody liked the chicken, and only two out of four liked the rice.
I’m allergic to shellfish so cannot have oyster sauce, what else can I substitute it for?
It will adjust the flavor but you could either add more soy sauce or try hoisin sauce as a substitute. Hope this helps!
I’m allergic to shellfish too. Especially Lobster. And I have no problem or reactions to Oyster Sauce. Out of all of the the ones I’ve tried. (Ty Ling) brand is the best tasting.
Just like your other recipes that I have tried….fabulous. I served this with the Mongolian beef (one of our favorites). My husband is still talking about this meal. I have never attempted Asian cuisine before, but your cooking Site is so easy to follow and produces such great recipes. I do have two questions.
* My rice was more brown than yours and I am assuming it was my soy sauce because it wasn’t brown until I added the soy sauce. It was delicious but not as pretty as your bowl showed.
*Also, concerning this meal of beef and side of rice….if I am making for guests, can I make A little ahead since it requires lots of hands on time for entire prep and cooking. It took a bit of time to sauté beef in single layers but other sear was great!
I’m so glad you decided to give it a try!
So easy and tasty. We added extra veggies to add additional color. We will definitely be making this again.
Perfect! Thanks for the 5 stars, Jenn.
I was so glad I made extra rice the night before so I could make this recipe! I made it with jasmine rice and it was delicious, I thought even better than takeout. Next time I’ll add some shrimp and a little bit of yum yum sauce!
Sounds delicious!
Knock your socks off good, your recipe was so easy to follow and make. Thank you for sharing.
made your fried rice tonight. was the first time I made it. Followed almost exactly except I added onion. also made the lettuce wraps which I had made once before. delish. thank you for the recipes.
You’re welcome, Caroline.
All your food it’s my taste buds. Your food is so put together nicely. SABRINA. I have always had a hard time reading because of a disability. But you recipes seem to be able for me to follow. Thanks Carol
I’m so glad that you are enjoying them! And if you ever have any questions, I try to check my comments and email frequently so feel free to reach out!! 🙂
Can I use housin sauce instead of oyster sauce?
It’s not exactly the same flavor but can be used in a pinch if you don’t have oyster sauce.
I know we’d love this side dish, with either chicken or shrimp. I haven’t ever made Chinese food at home, so I don’t have any oyster sauce on hand. Is there anything I can use as a substitute, since I’m sure it’s ‘key’ to the flavor of this dish.
Because it is key to the flavor, I don’t suggest substituting it but if you’re in a pinch you could add a few drops of Worcestershire sauce to soy sauce.
So good! Quick and easy.
Why have I never made my own fried rice at home?! That is going to stop right now – I must make it!
I hope you enjoy it!
Delicious! I love how flexible Fried Rice can be!
I agree! It’s one of my favorite side dishes!
What a great classic dish! I am not sure I have ever made it at home. Now to give it a try!
It’s such a staple of Chinese food, I can’t believe I put off making it for so long myself!
Fried rice is my FAVORIIITEEE! I can eat it alone for dinner. So good! Yours looks amazing, I’m going to have to try it this week!
Thanks, Jessica!
I’ll have to try oyster sauce now! I’ve never added it to fried rice…I’m intrigued!
We ALWAYS order fried rice when we get Chinese! I need to start making it at home!
Best fried rice ever. The oyster sauce is everything ! A real keeper !
Now this is exactly the kind of fried rice that I want to have for dinner! So super fast to make too!
This recipe sounds so full of flavor, yet so simple! I’ve got to try this for dinner soon.
I always end up with leftover steamed rice :0 No more waste! I am saving your recipe to make fried rice next time
Thank you for the nice rice recipe. Have a Wonderful Day!