Chinese Fried Rice (10 Minutes!)

Chinese Fried Rice is quick to make with leftover rice, soy sauce, vegetables and eggs and my secret ingredient for the perfect Chinese restaurant flavor 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 someĀ Easy Sesame Chicken, served along side someĀ Sweet and Sour Pork.

Easy Fried Rice
Ā Easy Fried Rice

Classic ChineseĀ Fried Rice just like your favorite ChineseĀ restaurant doesn’t have to be intimidating, difficult or take a long time. The only important thing about this fried riceĀ recipe is that you must use day oldĀ rice. Please don’t make this recipe and say to yourself, “oh psh, I’ll just make some fresh rice!” then say hey, 3 stars this recipe was blah. Fried rice needs the firmness that comes from day oldĀ riceĀ that has had a chance to cool in the fridge stir-fry step of the rice and fresh rice is simply too soft to accomplish this.

So lets just promise each other, no fresh rice, we are using cold rice from the night before if at all possible. So go make my favorite Orange Chicken recipe for dinner tonight with some Chinese Steamed Rice. Then use the leftover rice for dinner tonight with my favorite General Tso’s Chicken recipe.

Best Rice to Use for Fried Rice:

Use long grain whiteĀ rice for your ChineseĀ Fried RiceĀ Recipe. You can also use brown rice with no issues since you’re using pre-cooked rice, the cooking time will be no different. 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 fried rice.

Just be sure the rice is firm and fully chilled before using it.

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.Ā 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 it you’ll understand why this is literally the bestĀ fried rice ever.

Mixed with sesame oil and soy sauce the salty, savory flavors of this Classic Fried Rice mixed with the slightly fried rice is a perfect side dish to your favorite Asian meal.

Chinese Fried Rice Recipe

How to Make EasyĀ Fried Rice

  • Using refrigerated leftoverĀ rice, heat up a wok or large skillet with vegetable oil and cook on high heat for 3 minutes.
  • Add soy sauce and oyster sauce to rice, mixing well.
  • Push rice to the side, cook eggs in a bit of vegetable oil, then add in vegetables and combine well with some sesame oil to finish.

This Classic Fried RiceĀ recipe is for a base vegetable fried rice. Next time you can add in:

  • Chicken breast, beef, roast pork or tofu.
  • 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 then add it into your fried rice just before serving.
  • Garnishes: Green onions, sesame seeds, Sriracha, spicy mayo, chives.

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

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Classic Fried Rice (Five Minutes!)

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.
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Chinese
Author Sabrina Snyder

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

Calories: 853kcal | Carbohydrates: 153g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 1212mg | Potassium: 364mg | Fiber: 3g | Vitamin A: 3500IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2.9mg
Keyword: fried rice

 

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 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 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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ā€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

    1. It will adjust the flavor but you could either add more soy sauce or try hoisin sauce as a substitute. Hope this helps!

  1. 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 wasnā€™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 sautĆ© beef in single layers but other sear was great!

  2. So easy and tasty. We added extra veggies to add additional color. We will definitely be making this again.

  3. 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!

  4. 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.

  5. 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

    1. 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!! šŸ™‚

  6. 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.

    1. 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.

  7. Why have I never made my own fried rice at home?! That is going to stop right now – I must make it!

  8. What a great classic dish! I am not sure I have ever made it at home. Now to give it a try!

  9. 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!

  10. I’ll have to try oyster sauce now! I’ve never added it to fried rice…I’m intrigued!

  11. Now this is exactly the kind of fried rice that I want to have for dinner! So super fast to make too!

  12. This recipe sounds so full of flavor, yet so simple! I’ve got to try this for dinner soon.

  13. I always end up with leftover steamed rice :0 No more waste! I am saving your recipe to make fried rice next time