how to make fried rice essay

Fried Rice in One (Not So) Easy Step

– 3 tablespoons butter – 2 eggs, whisked – 2 medium carrots – 1 small white onion – 1/2 cup frozen peas – 3 cloves garlic – salt and pepper – 4 cups cooked and chilled rice – 3-4 green onions – soy sauce (to taste) – 2 teaspoons oyster sauce (optional) – 1/2 teaspoons toasted sesame oil

I bet you didn’t read those numbers.

I’ll let you in on a secret – I didn’t either.

The ingredients above were copied and pasted from the first Google search result for “fried rice recipe.” But, without any disrespect to the recipe’s owner, I can tell you it’s wrong.

The only true fried rice recipe is no recipe at all. There are no measurements, no exact instructions, no timer for how long something should sizzle in the pan. There are only smells and feelings and memories. I learned to cook fried rice on the rickety stool covered in Blues Clues stickers, surrounded by the scents of my nainai’s Minnie Mouse apron, my yéyé’s cashmere sweater, or my mama’s Pantene shampoo; in the comfort of our cozy condo and our sweltering Hángzhou apartment; by watching the eggs crack over delicate china bowls, tossed and stirred in woks using slanted wooden spatulas. We used however much leftover rice we had, however many eggs we found appropriate, and a combination of anything and everything or nothing sitting in the fridge.

I’ve always been more of a baker than a cook. I enjoy recipes – I enjoy the process of being exact and finding details, tweaking and leveling and weighing. Other people will have recipes passed down from their great-grandparents; I will have memories, held dear, but no way to pass anything on besides the recreation of childhood moments. From a young age, I found solace in the meticulous baking recipes found in Western cookbooks.

This coveting of all things exact doesn’t flow into the rest of my life. My mom will tell you my desk is a mess – I call it “room for creative license.” My mom will tell you my closet is also a mess – I call it “fashionably curious.” My mom will tell you my life is sometimes, you guessed it!, a mess. I call it MAPWIFOWISTBSIDMOTBOML, also known as “my-artistic-phase-where-I’m-figuring-out-who-I’m-supposed-to-be-so-I-dumped-myself-out-to-be-organized-much-later.” That’s a mouthful, so I shorten it, obviously.

On the flip side, I like measuring the liquid in my graduated cylinder from the exact bottom of the meniscus. If your text message has a typo in it, I feel the nagging urge to annoyingly correct you. If the origami swan I folded has an uneven tail, I will take it apart and start over. (This was certainly detrimental to my life during my middle school’s mission to fold 3,000 paper swans.)

But I understand the beauty of spontaneity and organic creation. There’s something special in realizing that no two recreations of my grandpa’s fried rice will ever be the same, and really, isn’t that what life is? Creation, without recipe?

It’s funny. This may contradict everything I’ve written thus far, but the more I bake, the more I realize perhaps baking is spontaneous too. I don’t always need to weigh my flour beforehand in order to get perfect cookies, nor do I really need to add the copious amounts of sugar the recipe calls for. My signature food is brownies, but I challenged myself to use a different recipe every time. You’d be surprised at how different brownies taste when you add an extra egg, and you’d be especially uncertain about my baking skills if you tried my brownies that had wayyy too much baking soda (trial and error…).

I’m learning to love improvisation. It’s not mutually exclusive with loving precision, and it’s such an integral part of my culture, I’d be missing out otherwise. Coming to terms with and embracing the unknown is scary and definitely a process, but I assure you: One day, I’ll master my own fried rice.

Admissions Committee Comments

What we learn about Jess from her essay is a willingness to experiment, to take risks and find failure, and to learn from the past—whether it is from her parents and grandparents or just her own experiences. Her essay is clever and well written, but more importantly it shows us her willingness to try different things, to embrace the different interests and aspects of her own personality, and to approach different things with a positive attitude.

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Ingredients

long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice

peanut or vegetable oil, divided

large eggs, beaten to blend

cloves garlic, grated or finely chopped

(1") piece ginger, peeled, grated or finely chopped

scallions, white, pale green, and dark green parts separated, thinly sliced

reduced-sodium soy sauce

granulated sugar

kosher salt

white pepper

frozen peas

unsalted butter, cut into pieces

• Step  2 Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot. Wipe out pot, pour in about 2" water, and bring to a simmer. With rice in strainer, make a few divots in rice through to bottom of strainer with a chopstick or butter knife.
• Step  3 Cover strainer with foil, then place in pot over simmering water. Place pot lid over strainer; if there’s a lot of steam escaping, wrap foil or a damp tea towel around rim of pot and strainer. (This can also be done in a bamboo steamer or a standard steaming setup that won’t let the rice fall through.)
• Step  4 Steam until rice is cooked through but still slightly al dente, about 15 minutes; it should have a drier feel than normal steamed rice. Spread onto a baking sheet and let cool to room temperature. Refrigerate until ready to use.
• Step  5 Heat a large wok or well-seasoned cast-iron skillet over high heat. Pour in 1 tablespoon oil and swirl wok to coat. Once oil is shimmering, add eggs and cook, breaking up into small pieces, until cooked through but not browning, about 1 minute. Transfer to a plate. Wipe out wok.
• Step  6 In same wok over high heat, swirl remaining 2 tablespoons oil. Cook garlic and ginger, tossing constantly, until fragrant and garlic begins to brown, about 30 seconds. Add white and pale green scallion parts and cook, tossing constantly, until softened, about 1 minute. Add rice and immediately toss to combine. Fry rice, stirring constantly, until no clumps remain and you begin to hear some light popping sounds from the rice toasting, 2 to 3 minutes.
• Step  7 Add soy sauce, granulated sugar, salt, pepper, and MSG and cook, tossing constantly, until soy sauce is absorbed, about 1 minute. Add eggs, peas, and dark green scallion parts and cook, tossing constantly, until warmed through and incorporated, about 2 minutes more. Add butter and cook, tossing, until melted, about 30 seconds more. 

How To Make Fried Rice

• Rice: Everyone knows that leftover rice (preferably long-grain jasmine, but any long-grain white rice will work) is the best when making fried rice, but what if you don’t have any? Here, I’ve included the method used by restaurants to get that ideal, slightly dried-out rice without having to wait a day. The YouTube channel Chinese Cooking Demystified is one of my favorite places to go for all my Chinese culinary questions. The method that its hosts Steph and Chris use to par-boil then steam the rice is borderline miraculous in the results you get. The Delish kitchen team was floored at the consistent texture you get with the rice, and I for one will not be cooking my rice any other way going forward. • Oil: Choose an oil with a high-smoke point, and don’t be afraid to use a lot of oil—this is fried rice after all. • Eggs : I use 3 large eggs in this recipe. I prefer to have some white streaks in my eggs, so I barely beat them together. • Garlic: I like my fried rice super garlicky, so I use 5 cloves. You can take it back if you want, but honestly, I don’t suggest it—the more garlic, the better. • Ginger: About an inch of ginger, minced very small, goes with the garlic before adding in our veggies. • Scallions: When chopping your scallions, separate the whites and the greens. The green we’ll use as a garnish, and the white we’ll cook with. • Soy Sauce: The first thing you’ll notice about this recipe is that soy sauce is included. While to some, this might not be super-traditional in fried rice, a lot of American eaters (and Delish taste testers) prefer it! Because there is no meat or seafood in this fried rice, after some testing, I felt it added some extra body and umami to the rice that is totally delicious. I suggest using low-sodium soy sauce so you can control the salt amount. • Sugar: I believe that all savory dishes should be finished off with a bit of sugar if there isn’t a natural source of sweetness in it. It helps to round out the dish and provide a more complex flavor. • White Pepper: White pepper is underutilized outside of fancier kitchens, but it’s worth buying if you can. Honestly, it’s one of my favorite things about this recipe; at home, I’ll add even more. It’s earthy, and has less of a kick than black pepper. • MSG: MSG adds the perfect sweet-salty boost to fried rice. It’s a widely misunderstood ingredient—checkout this article all about MSG if you’re looking to learn more. • Peas: I personally love peas in fried rice, and find it’s a common addition in many American versions. Don’t worry about using frozen peas, they won’t emit too much moisture to the rice. • Butter: Using butter is a bit controversial, but it adds a wonderful richness, and a little bit goes a long way. If you really don’t want to use it, you can omit it.

Step-By-Step Instructions

Leftover rice works perfectly for fried rice, so if you have some hanging out in your fridge, use it here. But, if you don’t have any, never fear: I’ve found a 2-step technique to make freshly cooked rice absolutely perfect for fried rice. The first step of making any rice dish is to adequately clean your rice. Some people like to do this in the pot they’re going to cook their rice in, but I like to use a mesh strainer. Rinse the rice—moving around the grains frequently—until the water comes out clean.

Once your rice is ready, you’re going to par-boil the rice for just a few minutes. This will help to jumpstart the cooking process, breaking down the outsides of the grains of rice.

Once you strain the rice, we’re ready to make an impromptu steamer with a pot and a strainer that fits inside of it. First, add some water to the bottom of the pot, then put the strainer filled with your rinsed rice in it. Next, you’re going to want to create some holes in the rice with chopsticks to allow steam to circulate.

After making your holes, cover the pot with tin foil; it doesn’t have to be totally snug, but it should be well-tented. Then, cover with the pot lid and let it steam. Steaming the rice is a gentler cooking process that keeps the grains pretty dry and adds less moisture to the rice, which is what we’re looking for.

After about 15 minutes, check on your rice: It should almost taste al-dente. What I mean by this is that it should be fully cooked through, but should taste drier than normal steamed rice. Once it’s ready, I like to spread my rice on a sheet pan. This is a bit of overkill, but it will help your rice to cool down more quickly (which means fried rice faster!).

Now that our rice is ready, let’s focus on bringing everything together. A wok is the most traditional way to cook fried rice, and it does work especially well. The movement and centralized heat are very helpful, and its size holds a large amount of rice . But if you don’t have one, don’t let that stop you: I’ve made incredible fried rice in a cast iron skillet.

Barely beat the eggs together (if you prefer some whites in your egg) before adding to your wok. Once you add to the wok, move your eggs around quickly, pressing in with a spatula to make those perfect fried rice egg squiggles. Once they’re ready, take them out, and give your wok a quick wipe down. I recommend pre-cooking your eggs because if they sit in the fried rice for awhile, they will get overcooked.

Next, it’s time to add your oil. Don’t be shy here: This is fried rice after all, so add enough to coat all of the grains in the oil. Add in your ginger and garlic: This will help flavor the oil which will transfer to your entire dish. Then, add the green onions and cook until softened, flipping and stirring frequently to prevent any burning.

Add all of your rice, tossing and stirring it constantly (I mean it!). You should see the grains start to become individual, which is the tell-tale sign of a well-done fried rice. Once you see that the rice is separating, it’s time to add your seasonings and soy sauce.

Once your rice is perfectly seasoned and separated, it’s time to add in your eggs and peas. Toss everything together, and serve once everything is well combined.

Finish with the green onion garnish, and get ready to dig into this takeout classic.

Fried Rice Variations

• Prefer some protein in your rice? Add in your faves: shrimp , pork , or chicken are classic choices. • Amp up the veggies. If you want to add even more veggies into your rice, cook them alongside your garlic and ginger before adding your rice. • Go low carb. If you want to go low carb , check out our cauliflower fried rice recipe. • Shake it up. Don’t sleep on unconventional ingredients either—use our kimchi fried rice , our Thai fried rice , or our pineapple fried rice as inspiration, then feel free to get creative.

If you have any leftover fried rice, store in an airtight container in the fridge for 3-5 days. Looking for leftover ideas? Incorporate this rice into a salad bowl, just like in our tomato fried rice salad .

What To Serve With Fried Rice

Black Pepper Chicken

Sesame Tofu & Broccoli

Air Fryer Potstickers

Let us know how it went in the comments below!

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Easy Fried Rice

• January 5, 2023
• 619 comments
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• Leave Review

Learn how to make The Best Fried Rice Recipe at home! This copycat fried rice recipe tastes just like your favorite restaurant but even better! Loaded with tons of vegetables, scrambled eggs, leftover white rice and my secret ingredient: Butter !

Love fried rice as much as I do? Give my Shrimp Fried Rice , Beef Fried Rice or Cauliflower Fried Rice a try!

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BEST Fried Rice Recipe

Fried Rice has to be one of my all time favorite takeout inspired dishes to make at home. It’s easier to control the saltiness, sweetness and to bump up the veggies when you make it at home! Our family makes this fried rice recipe at least once a week with whatever vegetables we have on hand. It is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef .

It all starts off with cold day old rice . This is super important! If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge or freezer. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

Next, I add in lots of veggies! For flavor I add soy sauce and oyster sauce . I also like to add Sriracha for a little kick. This recipe is a great way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my Shrimp Fried Rice or Beef Fried Rice Recipe .

The Best Rice for Fried Rice

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture. Not what were looking for!

Fried Rice Ingredients

• Butter: This is my secret ingredient ! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer but I really suggest giving butter a try in your fried rice.
• Eggs: Are added for protein and are typical in fried rice recipes. You can omit and substitute tofu if you are allergic to eggs or simply not a fan.
• Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, leeks, corn and edamame would all be great in this!
• Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
• Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
• Oyster sauce : Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
• Sesame oil : Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
• For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.

How to make Fried Rice

• Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked.

• Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil . Cook for 1-2 minutes to heat through. Serve immediately with green onions for garnish, if desired.

Can you make Fried Rice in the Air Fryer?

Yes ! Cooking fried rice in the air fryer is super easy! Simply add all of the ingredients to the air fryer and cook until warmed through. Find the full step by step instructions in my Air Fryer Fried Rice Recipe

Tips for making The Best Fried Rice

• Choose the right type of rice:  Long grain rice like jasmine is best!
• Use COLD day old rice:  For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freeze to cool down quickly then use as directed.
• Always rinse the rice before using: This removes the extra starch from the rice and prevents it from clumping.

• Add some heat: If you like extra heat add in some Sriracha or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.
• Break up the clumps of rice: When rice is old it tends to clump up. To ensure even browning and crisping of the rice break up the clumps with your hands before stir frying.

Why Butter?

Have you watched them cook fried rice at a hibachi restaurant? They always use butter and it is so good! After I saw them make it with butter I always make my fried rice at home with butter instead of oil. I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly!

Why cold rice?

When rice is just cooked and still warm it clumps together. However when you use cold day old rice the rice dries out a bit and the clumps can be easily broken apart. This ensures each kernel of rice actually gets “fried” when your stir frying resulting in a less mussy fried rice!

• In place of the rice try adding cauliflower , quinoa or riced broccoli for a healthy low carb twist.
• For protein add beef , shrimp or chicken to this recipe. Simply brown the protein first, set aside then toss back in with the rice and veggies once they’ve finished cooking.
• For a twist try adding chopped up kimchi for kimchi fried rice. It adds the perfect tang and heat!
• Brown rice can be substituted for the white rice for extra fiber and nutrients.
• Feel free to substitute whatever vegetables you have on hand. Red bell peppers, celery or broccoli would all be great in this!

What can I use instead of oyster sauce?

If you can’t find oyster sauce or simply don’t have it in your pantry you can substitute hoisin sauce or try and make your own oyster sauce. Here is a great recipe for diy oyster sauce!

STORAGE AND REHEATING INSTRUCTIONS

• Refrigerate: Fried rice for up to 4 days in an airtight container.
• To freeze: Store leftovers in a large ziplock bag for up to 3 months. To freeze fill up the ziplock bag then lay flat and remove the air. This makes it easy to stack in the freezer and defrosts super fast!
• Reheat from refrigerated: Reheat leftovers in the microwave, skillet or air fryer . You may need to add a splash more of soy sauce or butter to keep it from sticking to the pan.
• Reheat from frozen: Allow the rice to defrost overnight in the refrigerator. Reheat rice in the microwave, skillet or air fryer.

What to serve with Vegetable Fried Rice

• Slow Cooker Broccoli Beef
• Vegetable Chow Mein
• General Tso’s Chicken
• Chicken Chow Mein
• Mongolian Beef
• Kung Pao Shrimp
• Egg Drop Soup
• Homemade Dumplings
• Chicken Lo Mein
• Air Fryer Egg Rolls
• Honey Chicken Stir Fry

Here are more Easy Rice Recipes to try!

• Ham Fried Rice
• Enchilada Rice
• Lemon Parmesan Rice
• Cilantro Lime Rice
• Vegetable Fried Rice

products i used

The BEST Fried Rice

Ingredients  .

• 2 tablespoons butter , divided
• 3 eggs , whisked
• 2 medium carrots , small dice
• 1 small onion , small dice
• 3 cloves garlic , minced
• 1 cup frozen peas , thawed
• 4 cups cooked and chilled rice , (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish , if desired

Instructions   Show instruction media Hide instruction media

Nutrition Information

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Why butter? That is just so wrong

Yes I like to use butter in my fried rice. You can also use oil it is personal preference.

No need to be rude, Gae

I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use ???.

There is an objective better option and you know it, Sharon

sharon lynn

Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

Arnold Swegger

Anyway, great recipe, love it!!!

Why people criticizing use what ever u like its option

What do u have against butter dummy??

ITrideMyBest

Jonathan sorelle.

So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?

Screw that, animals are delicious.

Danielle Henderson

The way God Intended

Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.

THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

Virginia Childress

Right…geez

Big Country

Although I agree with your thinking, I only wish I could have replied as eloquently as you, m.oron.

Wow you are rude dude rude rude rude. Let’s all be rude.

valerie Huibers

I am finding this whole conversation quite funny!! LOVE LOVE LOVE LOVE BUTTER!!

Keywords, “whatever you wish”!

Gae is a beginner.

maybe use ghee, gae

All you had to say was that you could substitute a fat/oil that didn’t trigger you

Benihana and other places like it add butter too. Haven’t tried the recipe but will!

you are all ridiculous

I made this recipe last week and we loved it. Making it again today. Can’t wait to eat it again!

Gormless Idiot

it’s yummy

Love that you’re adding butter to your fried rice. Tastes so much better!!! 🙂

Jacquie Cook

What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from. Also, what is the best way to store Ginger so it stays fresh? Please email me your response, if you are able. Thanks!!

Sun luck pure sesame oil Kikkoman soy sauce Sun luck oyster sauce

Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

julie Scherbarth

I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

Seraphine Formedi

Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

I put in cooked BQ pork makes it’s the best

I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.

Followed the recipe to the letter and it ended up so dark it was almost black :/

I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.

Were you using a cast iron pan?

I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

Linda McArthur

This is absolutely the best fried rice ever! Better than in a restaurant!

Hi Angelina,

You can always leave it out or add a bit of hoisin sauce if you prefer.

I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

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7 Genius Tips for Making Perfect Fried Rice—No Recipe Required

You'll never do takeout again after you learn these shortcuts to super-satisfying, fast, and easy fried rice.

• Rinse Before Cooking
• Rest After Cooking

Keep It Simple

• Use a Large Wok
• Add Soy Sauce, Rice Vinegar, and Sesame Oil

Cara Cormack

There's something comforting about the combination of warm rice, cooked egg, a toasty soy-sesame seasoning, and little bits of vegetables (and maybe meat). Fried rice is an all-time favorite for Chinese take-out, but it's also incredibly easy to prepare at home. Here are seven tips to help you make the perfect fried rice, no recipe required.

Rinse Your Rice Before Cooking

Giving your rice a quick rinse before cooking allows it to shed some starch and leads to less clumpy cooked grains. All the good egg bits and other tasty seasonings will then mingle well with the rice, evenly distributing flavor throughout the dish. To rinse rice, simply place it in a mesh sieve or a colander with small-sized holes, then run cool tap water over the top for about a minute, stirring with your fingers or a spoon.

Rest Your Rice After Cooking

Spread your cooked rice on a baking sheet, then place the baking sheet on a cooling rack to allow air to circulate around the pan. Let the rice stand for one to two hours until it's cooled to room temperature. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from clumping. If you want to do this a day or two ahead, let the rice cool completely, then refrigerate it in an airtight container. (Any leftover plain rice you have in the fridge already will also work well in fried rice.)

After the rice cools, the rest of the dish will come together in a hot pan very quickly. Have all of your desired add-ins prepped ahead and arranged in small bowls stove-side, so you can cook up the dish in a flash.

You don't need 20 ingredients to cook the perfect fried rice. Blend cooked rice with some aromatics (garlic, ginger, scallions), eggs, some veggies (carrot, peas, baby spinach, chopped bok choy, or broccoli) and, if you like, some raw or cooked protein (tofu, shrimp, chicken, pork, salmon—heck, even leftover brisket works well!).

Use a Large Wok or a Very Large Skillet

For fried rice, you want to use a pan that seems large, perhaps even extra-large, for the amount of rice and other ingredients you are using. This allows the ingredients to heat up quickly and evenly without overcooking, and gives you room to toss everything together without ingredients leaping or falling out of the pan.

Go Hot or Go Home

Make sure your pan is nice and hot before you add your rice and other ingredients. You want everything to cook together quickly, so that the rice gets very hot but doesn't overcook.

Season With Soy Sauce, Rice Vinegar, and Sesame Oil

While not every recipe calls for this fried rice trifecta, many of our favorites do. Why? Soy sauce is the salt element, rice vinegar gives the dish a touch of brightness, and sesame oil lends an utterly delicious, toasty note.

How to Make Fried Rice

• Start by cooking your rice, then letting it rest and cool. One cup of dry/uncooked rice will serve four eaters.
• In a very hot skillet with 1 to 2 tablespoons of canola or vegetable oil, cook your protein, then remove it from the skillet. (If you're using leftover cooked protein, skip this step and add it later.)
• Add a little more oil to the skillet, make sure it's nice and hot, then add your ginger, garlic, and scallions. Cook for a minute or two, then add vegetables and cook them until crisp-tender.
• Add soy sauce, rice vinegar, and sesame oil (start with a ratio of 4 tbsp.: 2 tbsp.: 1 tbsp., but you can modify this to taste), then add the cooked rice and cooked protein.
• Heat everything through, then push the rice to the side of the skillet and stir in four beaten eggs. Work the eggs into the rice mixture as they cook. Serve immediately, topped with extra scallion greens and Sriracha or chili garlic sauce on the side, if desired.

Some of our favorite fried rice recipes include salmon , turkey , or simply vegetables . We even love a breakfast fried rice with sausage!

Related Articles

The BEST Chinese Fried Rice (Easy 15-Minute Recipe!)

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This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Table of Contents

Why You Will Love This Fried Rice Recipe

You will want to add this easy fried rice recipe to your regular dinner rotation, because it is super flavorful and is ready to eat in mere minutes. It is a fast meal because it not only cooks quickly, but it also requires a very minimal amount of prep. You probably already have most of the ingredients on-hand in your kitchen too.

I bet you could make this dish in less time than it would take to get takeout. Plus, with such fantastic flavor and the fact that you know exactly what’s going into it, who needs takeout anyway? Now you can toss those takeout menus and make perfect fried rice in the comfort of your own kitchen.

Tips for Making The Best Fried Rice

Here are a few important things I have learned over the years about how to make the best fried rice:

• Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.
• Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
• Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.
• Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Chinese Fried Rice Ingredients

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

• Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.
• Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.
• Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.
• Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.
• Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.
• Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.
• Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

See the recipe card below for full information on ingredients and quantities.

How to Make Homemade Fried Rice

This recipe is prepared in stages so that everything gets cooked perfectly. To make homemade fried rice recipe, simply:

• Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.
• Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.
• Stir-fry the rice and sauces: Next, add the rice, tamari and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.
• Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

That’s it! Now you can skip the takeout and whip up a fast and fresh recipe for easy fried rice in just 15 minutes.

Chinese Fried Rice Variations

There are so different ways to make fried rice, so I encourage you to experiment with other ingredients you have on hand. Here are some ideas:

• Tofu Fried Rice: Drain a package of firm tofu and dice into cubes. Pan-fry and then mix it into your rice.
• Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.
• Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.
• Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.
• Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.
• Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.
• Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Those are just some common variations of fried rice. However, your options for customizing it are truly endless, so feel free to get creative!

More Takeout-Style Recipes

If you’re interested in trying out some more takeout-inspired recipes, here are a few of my favorite ones on the blog:

• Chinese Chicken Fried Rice
• Korean Ground Beef Bulgogi
• Pineapple Coconut Rice
• Healthy Teriyaki Chicken
• Easy Sesame Noodles

If you make this easy Chinese Fried Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Ingredients

• 2 tablespoons butter, divided
• 1 yellow onion, diced
• 2 medium carrots, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 large eggs, beaten
• 3 cups cold cooked rice
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha
• 2 green onions, thinly sliced

Instructions

• Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
• Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
• Add the garlic and ginger. Cook for 1 minute further until fragrant.
• Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
• Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
• Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
• Sprinkle with green onions and serve warm.

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56 Comments

Hi Patrick, thank you so much for your kind words! I always try to include as much helpful information as I can with my recipes. I am so glad you find it useful! Thank you for your compliment about my photos too. I hope you enjoy the recipe, you will have to let me know how it turns out! Take care!! 🙂

Hi Karen! I usually use Jasmine rice, but any type of medium to long grain rice will work well in this recipe.

Hi Beth, you’re welcome! I’m glad you enjoyed the recipe! 🙂

Hi Rachel!! You’re very welcome! 🙂 Thanks so much for your kind words, I’m happy you liked the recipe!

Hi Kaushiki! Sriracha is a type of hot sauce or chili sauce. You should be able to find it at most grocery stores as well as online! 🙂

Hi Glen, thank you for your feedback. I’m very glad you enjoyed my take on Chinese fried rice!

Hi Virginia! You should definitely try it, and then let me know what you think! 🙂

Hi Libby! I’m so happy you tried it too! You’re very welcome!! 🙂

Hi Melanie! I recommend cooking the chicken tenders before you make the fried rice. First cut up the chicken into small cubes and add a little bit of oil to the pan. When the oil is hot, add the chicken to the pan and cook for a few minutes until it is cooked through. Then transfer the chicken to a plate and set it aside. Then you can make the recipe as it is written and add the chicken back to the fried rice at the very end. I hope that helps!

What else could I use besides sriracha?

Hi Phyllis! You can use any other Asian chili sauce, like sambal oelek chili paste. 🙂

Yay! Let me know how it turns out! 🙂

Hi Nathalie! Yay! Let me know what you think! 🙂

Hi Patricia! Absolutely! 🙂

Hi Barbara! Yay I am so glad you and your daughter liked the recipe! Thanks for letting me know! 🙂

Hi Isabel, thank you for your suggestions – they sound delicious! 🙂

Hi Janice! Thank you so much, I’m so glad you liked the recipe!

Hi Aman! Yay! I’m so glad your family enjoyed the fried rice. Thanks for letting me know. 🙂

Thank you, Laurie!

Thank you for letting me know, Sharon! I’m very happy you enjoyed my fried rice recipe! 🙂

Hi Margaret, you’re very welcome! Using frozen mixed vegetables in fried rice is a very smart idea. 🙂 Thank you for letting me know that you appreciate the recipe!

Hi Linda! Thank you so much for your lovely comment! I am very happy you enjoyed my fried rice recipe! 🙂

Yay! 🙂 Thanks so much! Please do let me know if you try any of my other recipes!

Hi Kathleen, yes it definitely does! 🙂

Can baby corn, water chestnuts, and bean sprouts be used in place of the mixed vegetables?

Hi Helen! Yes, they can! This fried rice recipe is very customizable, so you can pretty much use whatever vegetables you have on hand.

Hi Rebecca! Thank you so much for letting me know. The additions you made to your fried rice sound delicious. Please let me know if you try any of my other recipes!

Thank you so much, Carol! I’m glad you liked the recipe. Please let me know if you try any of my other recipes! 🙂

Hi Carol, yay! I’m so happy you enjoyed my fried rice recipe. 🙂 Thank you very much for letting me know!

Thank you for your feedback, Jan! You’re welcome and I am glad you enjoyed my fried rice recipe. 🙂

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How to Make Fried Rice That's Super-Crispy (Meaning Extra-Delicious)

There’s something about crunchy rice that’s really satisfying. That’s why crunchy-bottomed rice dishes are such a crowd-pleaser the world over. Think about the tahdig on Persian rice, or the socarrat on paella . Fried rice is no exception. In order to learn how to make fried rice that's truly crave-able, there's one key trick you need to know: how to make sure those rice grains are a bit crispy.

It might not be obvious when digging into that pile of pea- and pork-studded goodness at your favorite Chinese restaurant, but the grains of rice in stir-fry should be both soft and ever so lightly toasted , so that they remain separate and distinct, not mushy and clumpy. And achieving that perfect balance requires paying close attention to details. Luckily, I wrote an entire book on the subject ( Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain ), and let me tell you, I learned some things.

To help you go freestyle with your fried rice, I broke down the secrets to success into five easy rules.

Sounds strange but it's true: Cold rice means crispy rice.

1. Use Cold, Cooked Rice

Warm, freshly cooked rice will stick to the pan and turn mushy. Period. You can add buckets of oil to loosen it, but you’ll only end up with a grease bomb.

But when cooked rice is chilled in the fridge, it undergoes a magical transformation called retrogradation. The starches in the rice that absorbed water and swelled up during cooking will contract as they cool, trapping the moisture into microscopic crystals. This makes the surface of the rice feel hard and dry, but the rice technically isn’t dried out. Instead, it has now reached the perfect state that will allow it to sear and lightly toast while stir-frying, keeping the individual grains loose and separate and yet soft and tender. It’s like a gift from the gods of leftovers.

So plan ahead for your fried rice: Cook your rice the day before and fridge it. Better yet, pack it into freezer bags (in 2 or 4 cup portions depending on if you want to 2 or 4 servings) and freeze so you always have it on hand. Just give it some time to thaw before using. If you add whole bunch of frozen rice to your pan you run the risk of mushitude, since it’ll reduce the temperature and the rice won’t sear like it should.

Still, if you’re really in a hurry, you can use just-cooked rice—just speed up the retrogradation process by spreading it on a baking sheet and freezing an hour or so until cold. And of course, leftover takeout rice that you already have stashed in the fridge will work just as well, but if it's just a day or two old. After that, it'll be too dried out for fried rice.

2. Sauté Ingredients Separately

Fried rice is technically a stir-fry. In other words, it’s a collection of ingredients sautéed at really high heat to not just cook, but also sear. And there’s one trick to searing: don’t rush it. If you throw in all the ingredients at once because you want to get it over with, you’ll lower the temperature in the pan and cause them—and the rice—to essentially steam and turn bland and flabby. And that's the opposite of the lovely crispiness you crave.

So don’t crowd the pan. Instead, sauté various elements like the beaten egg, green vegetables, and aromatics in batches, transferring items to a plate or bowl as you go. Ingredients that take the same amount of time to cook can go together. There’s almost always onion and garlic, but if you’re adding, say, bok choy, cut the longer-cooking stems from the shorter-cooking leaves and sauté the stems separately. Give each ingredient the respect it deserves to bring out its best, then you can combine it all together at the end.

A few gentle tosses (and a lot of sizzle) is all this fried rice needs.

3. Let The Rice Toast

Ok, so you’ve sautéed your veggie and meat ingredients until they're seared and slightly caramelized. Now it’s time to add the rice. Here’s where the most important technique comes in. As the rice warms up again in the heat of the pan, it'll soften, and if you stir too much you’ll make it mushy. This is especially a problem if your stove doesn’t have blistering hot BTUs. Avoid this by tossing the rice rather than stirring—and what's more, don't toss the rice constantly. Instead, give the rice little frequent pauses to interact with the heat at the bottom of the pan. Even through a wooden spatula, you’ll be able to feel the rice go from hard and cold, to soft, to ever so slightly firm again as it stir-fries. The grains will feel distinct and not so delicate. This is how you know it’s gotten a little bit toasted and reached its higher purpose as perfect fried rice. Bonus points if you then press the rice into the bottom of the pan to let it develop a bit of a crispy crust before you turn it out of the pan.

4. Don’t Go Overboard on Sauces

It’s tempting to want to squirt on a whole host of flavorful sauces while the fried rice cooks, but too much liquid will ruin your hard work and make your fried rice sticky. Use just enough to lightly add flavor, and you can always drizzle the finished dish with more.

I’ve learned that you can dress up perfectly cooked fried rice with all sorts of sauces and toppings just like you would a grain bowl, without losing that je nais se quoi that makes it so delectable. In my cookbook, I drizzle fried rice in everything from satay sauce to fry sauce (aka a mix of mayo and ketchup), so you get bursts of flavor without any risk of mush.

5. Add a crunchy garnish

The crunch doesn’t always have to come only from the rice itself. Try topping your fried rice with toasted nuts or chopped fresh lettuce. In my recipe for Vietnamese Pork Meatball Fried Rice, I use teeny tiny meatballs (which are more texturally fun than just ground beef) in the mix, and top it all with crunchy pickled carrots and daikon and fresh sliced jalapeños. My Pad Thai Fried Rice gets a final dose of crunch from bean sprouts and peanuts. And my Koshari Fried Rice features crunchy fried onions alongside the spicy, tomato-y shatta sauce.

Bottom line: If you can't hear your fried rice while you're eating it, you're doing it wrong.

How To Make Fried Rice

Fried rice is a popular dish that originated in China and is now enjoyed all over the world. In this article, I will instruct you how to make fried rice step by step and share s ecret s to help you create the perfect fried rice.

Table of Contents

1. What is the Secret To Make Fried Rice?

The secret to making great fried rice is to use cold, cooked rice. When rice is cooked and hot, it has too much moisture, and it will stick together and become mushy when fried. By using leftover rice that has been refrigerated for a few hours, the grains will be firm and separate, and they will crisp up nicely when fried.

Another important factor is to use high heat when frying rice. This will help to create that characteristic crispy texture and prevent the rice from becoming soggy. It’s also essential to have all your ingredients prepped and ready to go before you start cooking, as fried rice is a quick-cooking dish that requires constant stirring and attention.

Finally, don’t be afraid to add bold flavors to your fried rice, such as soy sauce, garlic, ginger, and chili flakes. These ingredients will help to bring out the umami flavor and add depth to the dish. You can also add your favorite protein and vegetables to make it a complete meal.

2. How To Make Fried Rice

Ingredients.

• 3 cups cooked and chilled rice
• 2 tablespoons vegetable oil
• 3 eggs, lightly beaten
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• Salt and pepper to taste
• Optional: sliced green onions, sesame seeds, or chopped cilantro for garnish

Instructions

Step 1: Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the pan. When oil hot, add the minced garlic to the pan and stir-fry for 30 seconds.

Step 2: Add the chopped onion, carrots, and peas to the pan. Stir-fry the vegetables until they are tender and the onion is translucent.

Step 3: Add the chilled rice to the pan and stir-fry until it is heated through and lightly browned. Then add the beaten eggs to the pan and mix them together with the rice.

Step 4: Add the soy sauce to the pan and stir-fry for an additional 1-2 minutes until your fried rice absorb all seasoning. Season with salt and pepper to taste.

Step 5: Serve hot, garnished with sliced green onions, sesame seeds, or chopped cilantro if desired.

3. Tips To Make a Healthier Version of Fried Rice

Use brown rice instead of white rice: Brown rice is a whole grain that contains more fiber and nutrients than white rice. It will also help you feel fuller for longer.

Add more vegetables: Vegetables are low in calories and high in vitamins, minerals, and fiber. They can also add more color, texture, and flavor to your fried rice. Some good options include carrots, peas, bell peppers, broccoli, and mushrooms.

Use lean proteins: Instead of using high-fat meats like bacon or sausage, try using lean proteins like chicken breast, shrimp, or tofu. They are lower in calories and saturated fat, and they can still add plenty of flavor and texture to your fried rice.

Use healthy cooking oils: Choose oils that are high in healthy fats like monounsaturated and polyunsaturated fats, such as olive oil or avocado oil, instead of using oils high in saturated and trans fats like butter or palm oil.

Use less sodium: Soy sauce is a common ingredient in fried rice, but it can be high in sodium. Try using reduced-sodium soy sauce, or use other seasonings like garlic, ginger, or herbs to add flavor without adding extra salt.

Making fried rice at home is a great way to use up leftover rice and create a delicious and satisfying meal. By following the instructions in this article, you can make a delicious and restaurant-quality fried rice in the comfort of your own home.

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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Fried Rice for Hungry College Students

Introduction: Fried Rice for Hungry College Students

Fried rice is a classic Chinese dish, with many different variation depending on the region. Of course, it is a staple of many a quick and easy college meal. The main ingredient, rice, is cheap and easy to cook, and you can add in almost any meat or vegetable sitting around in your fridge. It's so easy to make in large batches, that I often make enough for 3-4 meals in one go - perfect for when exam season rolls around!

Step 1: Ingredients

What ingredients to use for fried rice vary widely - the version I am writing up here is the ultimate budget meal - incredibly cheap, but tasty and complete with eggs, bacon, and frozen veggies for your daily nutrition needs :)

Must-have Ingredients

• Cooked rice
• Green Onion
• Salt and Pepper
• Light Soy Sauce

Optional/Varied

• 1 bag of frozen chopped veggies
• 1/2 bag of bacon

Step 2: Mise En Place

Prep the ingredients

• Scramble the eggs
• Cook the back and chop into small pieces
• Chop the green onion
• Defrost bag of frozen veggies

Step 3: Combine the Ingredients

Turn a pan onto medium-high heat and add in a couple spoons of cooking oil. When it starts to heat up, add in some of your chopped green onion - this helps enhance the flavor of the rice. Finally, add the remaining ingredients into the pan and stir fry!

Step 4: Fry the Rice

Now that all the ingredients are in one place, start to stir fry!

I recommend starting with adding 1 teaspoon of salt, a sprinkle of pepper, and a couple of table spoons of soy sauce to the ingredients in the pan, and then continuing to adjust the amounts as the rice continues cooking.

Stir fry for approximately 7-8 minutes, and enjoy by itself, or with added sauces (I have friends who add in chili sauce, or even ketchup!)

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How to Make the Best Fried Rice (When You Don’t Have Leftover Rice)

Published May 22, 2023.

There are few dishes that are made better with leftover ingredients, but fried rice is one of them. Not only is it a great way to use up the odds and ends of leftover vegetables and proteins, it’s actually better to use day-old white rice. In fact, it’s critical.

Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking. (It’s the same process that firms up leftover pasta .) That process gives white rice a dry, firm texture that would be disappointing in other rice dishes but is perfect for fried rice.

So what do you do when you want great fried rice but don’t have leftover rice?

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There’s no reliable way to speed up the process of retrogradation (believe us, we tried everything), but the Cook's Illustrated test cooks found a workaround while developing a recipe for Nasi Goreng : making Faux Leftover Rice by cooking it in a way that results in the texture of day-old white rice but doesn’t require overnight refrigeration.

Here are the steps we took to do it, so you can make fried rice with fresh rice.

How to Use Fresh Rice In Fried Rice

1. Rinse rice: Rinsing the rice under cold water until the water runs clear removes excess starch from the grains.

2. Sauté in oil: Heat some oil in a large saucepan and then add rice and stir to coat the grains with oil. This forms a greasy barrier around each grain.

3. Add less water than normal: The standard 3:2 ratio of water to rice saturates the grains too much, but ⅓ cup less liquid in the mix results in ideal texture.

4. Cook pilaf-style: Bring the water to a boil, reduce the heat to low, cover, and simmer until all the liquid is absorbed. 

5. Let rest: Off heat, remove the lid and place a dish towel folded in half over the saucepan; replace the lid and let stand until the rice is just tender. Adding a dish towel under the lid will help absorb any excess moisture.

6. Let cool: Spread cooked rice onto a rimmed baking sheet and let it cool on a wire rack for 10 minutes. (Spreading the rice on a baking sheet helps it cool more rapidly to room temperature.) Transfer the sheet to the refrigerator and let the rice chill for 20 minutes.

At this point, the rice is ready to be turned into fried rice. It should be dry with minimal clumps. If there are any large clumps, break them up before adding the rice to the skillet and continue to break up smaller clumps as you stir-fry.

It may seem like an extra step, but we promise it's worth it. Using leftover white rice—or this Faux Leftover Rice —is truly the key to superlative fried rice.

(And if you’re wondering about brown rice, you can go ahead and use freshly cooked in fried rice. The bran layer prevents freshly cooked brown rice grains from releasing their starch and clumping together.)

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9 Tips for Better-Than-Delivery Fried Rice

Fried rice is that takeout staple that everyone from hungover college students to too-tired-to-make-dinner-tonight professionals can agree is delicious. It's a wonderful food, but figuring out how to make fried rice at home that's every bit as tasty as the restaurant-made stuff is tricky. If you want it to be good, no, better than the stuff you order in, you're going to need to use a little finesse. And we've got the tips you need to get to that place. That crispy, salty, flavorful place.

Prep Before You Fry

The cook time for fried rice goes by quickly, as is the case with most high heat cooking methods. This means you should have all your ingredients prepped before throwing anything in that pan . Chop your onions. Slice your scallions. Shave your truffles, if you happen to have just hit the jackpot. Do what you need to do to make the frying process as seamless as possible.

Don’t Skimp on the Oil

Fried rice is delicious because it’s, well, fried. In neutral oil. It simultaneously keeps it moist and makes it crispy. Don’t be shy. Coat the entire pan in a good slick of oil, so no grain of rice gets left behind.

Fried rice makes a nice Rent Week meal.

No Fresh Rice, Please

The real secret to good fried rice is starting with old rice. If you make a pot of rice and immediately fry it, your rice will be clumpy, and never getting as crispy as you want it to be. Instead, use leftover rice, which will be drier, easier to crisp, and absorb flavor better. You have two options in the acquisition of old rice. You can make a batch a day or two before and leave it in the fridge, or you can just tack on an extra quart to your weekly Chinese takeout order (assuming you have one, like we do). Either way, you should use leftover rice one or two days after its prime for the best results.

Build in Order of Cook Time

Meat goes in before the rice. Same with onions, garlic, or the whites of scallions. Anything that takes longer than five minutes to cook should start in the pan, before the rice. It builds flavor and ensures that everything will be cooked through.

Choose Your Flavor Combinations

If you’re a traditionalist, go for scallions and chopped bits of chicken, but there are so many ways to keep fried rice interesting. Kimchi and bacon, very good. Beef jerky and red onions , delicious. Cauliflower and shallots, yes, please. Shrimp and charred broccoli. Shredded pork shoulder and sambal. Squash and kale. The options are endless.

Pastrami fried rice . It's a thing.

Treat Your Egg Right

We’re not scrambling eggs here. We fry rice over high heat, so when we add eggs, they cook almost instantly. We like to move all of our fried rice and fixin's to the edges of the pan, drizzle in a bit of oil, and then pour the beaten egg into the center and stir constantly so they set and form eggy threads that will distribute evenly throughout the dish.

Soy Sauce Isn’t Mandatory

You don’t need to put soy sauce in fried rice. Most people think that since fried rice is usually darker than the steamed white stuff, there’s a ton of soy. Not true. You can just add a salt if you want to minimize the moisture in your fried rice for a crispier dish.

Add Sugar (Trust Us)

Takeout fried rice always has a hint of sweetness. You may not have noticed, but next time you open your takeout container, keep it in mind. A sprinkling of sugar adds depth in flavor and a slight color via caramelization. This is the game-changing touch you can use to impress your friends. Or your cat.

Finish with Flavor and Texture

Toasted sesame seeds. Chopped cilantro. Crumbled potato chips. Sliced scallion greens. They’re all good. When fried rice leaves the pan, it isn’t finished. This is the time to make it whole, by adding some fresh flavor and subtle crunch. Then you can serve the hell out of it.

Want to keep the rice but ditch the fry? Pilaf sounds good.

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Home / Recipes by Type / Stir Fries

Easy Egg Fried Rice

Published on March 14, 2024

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This easy Egg Fried Rice recipe tastes BETTER than what you can get at a restaurant, with that perfect crispy rice and plenty of seasoned scrambled eggs. On the table after just 15 minutes of cooking!

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Why You’ll Love This Easy Fried Rice Recipe

• FAST . Mastering this simple technique not only yields tasty results but adds an easy, flavorful meal to your recipe arsenal that can be ready in 15 minutes flat .
• Fully Loaded . Unlike the disappointing, lackluster versions of fried rice you’ve experienced in the past, this recipe doesn’t skimp on the good stuff: veggies and eggs.
• Simple, Flexible Ingredients . The ingredients to make fried rice couldn’t be easier and you can switch it up based on what you have on hand.
• Authentic Flavor, But Lightened Up . With a few easy tips (use cold rice; a bit of butter), you can make restaurant-style fried rice from scratch—but because you’re making it at home, it’s much healthier than the takeout version.
• Leftover Friendly . Once you learn how to make it, you’ll want to go ahead and double this recipe. It’s the trifecta of sweet, sticky, and savory, and it tastes even better reheated.

5 Star Review

Absolutely DELICIOUS. This is such a flexible dish too, you can literally mold it to whatever flavor profile you want. Erin’s recipes are seriously OUT OF THIS WORLD. I wish I could give this more than 5 stars. — Stephen —

How to Make Egg Fried Rice

The ingredients.

• Leftover COLD Rice . I cannot stress the COLD part enough. You must cool rice to make the best fried rice . Cold rice is the secret to great fried rice, whether it’s brown rice , white rice , or jasmine rice.
• Vegetables . For freshness and color, I used red bell pepper. For speed and ease, I added a 10-ounce bag of frozen peas and carrots. Whichever vegetables you choose, chop them small.
• Butter . Another of my best-ever fried rice secrets! Adding butter to fried rice is a pro tip that no restaurant will tell you but is oh-so-true.
• Oyster Sauce . Think of oyster sauce as an umami bomb of instant flavor. It’s thick, sticky, and its flavor is rich and complex. You can find oyster sauce in the Asian food aisle of any major grocery store.
• Soy Sauce . I recommend low-sodium soy sauce so that the rice doesn’t become too  salty. For a gluten-free fried rice recipe, swap the soy sauce for tamari or coconut aminos. (I would also suggest checking the label of your oyster sauce since some brands may add gluten-containing additives.)
• Edamame . A quick and easy way to add protein to vegetable fried rice. Look for shelled edamame in the freezer section of the grocery store.
• Green Onions + Garlic . For freshness, bite, and zing.
• Eggs . For fried rice without egg, simply omit it from the recipe. If you have an egg allergy and would like something with a similar texture, try adding pieces of Air Fryer Tofu .

Market Swap

You can use any mix of fresh OR FROZEN vegetables that you prefer! Here are a few other tasty veggies that work well in homemade fried rice:

• Slice Onions
• Yellow Squash
• Green beans

The Directions

• Make the Sauce . Mix the oyster sauce and soy sauce. That good umami flavor.

• Cook the Eggs . Scramble the eggs in butter.

• Stir Fry the Peppers . Sauté fresh veggies over medium-high heat in peanut oil or a similar high-temp cooking oil until crisp-tender.

• Stir Fry the Frozen Veggies . Add the frozen vegetables and edamame. Stir constantly for 30 seconds, then add the garlic.

• Finish . Add the brown rice and pour in the fried rice sauce. Stir until the rice is heated through and coated with saucy goodness. Fold in the eggs and scallions, and serve. ENJOY!

Recipe Variations

• Chicken Fried Rice . You can use chicken breasts or thighs.
• Pork Fried Rice . Pork is another lean protein option you can try.
• Shrimp Fried Rice . Quick-cooking shrimp add virtually zero time to this recipe.
• Pineapple Fried Rice . When you add your chopped red bell pepper to the pan, also add about 2 cups of chopped fresh or drained canned pineapple. YUM!
• Low Carb Fried Rice . You can also swap out the brown rice entirely! Try this Cauliflower Fried Rice .
• Spicy Fried Rice . Add a big pinch of red pepper flakes or top with sriracha.

What to Serve with Egg Fried Rice

• Chicken . Chicken is the perfect complement to a side of homemade fried rice! Try serving it with Slow Cooker Honey Garlic Chicken or Sweet and Sour Chicken .
• Salmon . Elevate your homemade fried rice by pairing it with Soy Ginger Salmon .
• Beef . Tasty Crockpot Beef and Broccoli would be a wonderful main dish to serve with your homemade fried rice.
• Tofu . For a delicious option, serve your fried rice recipe with Tofu Stir Fry or Air Fryer Tofu .
• Lettuce Wraps . For a light main dish, serve this homemade fried rice with Asian Lettuce Wraps or Vegetarian Lettuce Wraps . Or wrap the rice right inside of a bibb lettuce leave and use it as a filling.
• Asian-Inspired Veggies . Try Asian Cabbage Salad or Asian Cucumber Salad .

Recipe Tips and Tricks

• Use a Large Pan or Wok . Make sure your pan is big enough to cook all the ingredients evenly and stir easily without spills. Nothing worse than losing some of this precious dish off the side of the pan!
• Keep Your Pan HOT . A hot pan is critical for achieving that crispy, toasty deliciousness that comes from perfect fried rice. If your pan isn’t hot enough, you may end up steaming everything instead of frying it.
• Do Not Stir the Eggs until They’ve Started to Set . Use a rubber spatula to break the eggs into little, bite-sized pieces. Take care not to overcook!
• A Note on Using Fresh Rice . You can make fried rice with fresh rice, but let the rice chill completely in the refrigerator before starting the recipe. This is CRUCIAL for the recipe to turn out properly. For best results, stick to day-old rice (or rice that’s been in the freezer and then thawed).

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Ingredients    1x 2x 3x

• ¼ cup oyster sauce*
• 1 tablespoon soy sauce (I use low-sodium) plus additional to taste
• 2 tablespoons unsalted butter divided, or butter with canola oil spread
• 3 large eggs lightly beaten
• 1 tablespoon canola oil
• 1 large red, yellow, or orange bell pepper cut into 1/4-inch dice (about 1 1/4 cups)
• 1 bag frozen peas and carrots thawed (12 ounces)
• 1 cup frozen shelled edamame thawed (optional, but great for extra protein)
• 2 cloves garlic minced
• 2 ½ cups COLD cooked brown rice break up large clumps with your fingers
• ½ cup chopped green onions about 3 medium
• Red pepper flakes Sriracha, or hot sauce of choice (optional)

Instructions  

• In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula, and keep both handy.

• TO STORE : Let your cooked homemade fried rice come to room temperature and place it in the refrigerator in an airtight storage container for up to 5 days.
• TO REHEAT : Place your fried rice on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
• TO FREEZE : Once your homemade fried rice has cooled, place it in a freezer-safe container or ziptop bag, removing as much air as possible. Freeze for up to 3 months.
• *INGREDIENT NOTE : Oyster sauce is readily available in the Asian or international food aisle of most major grocery stores. It has a unique flavor and texture, and if you substitute something else for it, your fried rice won’t taste the same. If you’d like to experiment with making the recipe without oyster sauce, you can simply omit it or swap in 1 tablespoon of sesame oil to add flavor. 

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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60 Comments

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The peppers do not belong in fried rice. The peppers are too strong and that is the only thing you taste. My rice was not fluffy as the vegetables had too much water I think. It all stuck together and was very glue like. I will not be making again.

I’m sorry to hear you didn’t enjoy the recipe Elizabeth. The amounts and method has worked well for myself (and others) so I wished it would of been a hit for you too.

Hi Becky! So glad you enjoyed the recipe! Thank you for this kind review!

I was looking forward to making this recipe until I saw oyster sauce. I am allergic to all shell fish. Is there a substitute or can I just leave it out?

Hi Marilyn, if you’d like to experiment with making the recipe without oyster sauce, you can simply omit it or swap in 1 tablespoon of sesame oil to add flavor. Enjoy!

So glad you are enjoying it, Patty!

Glad to hear you enjoyed it, Jason. Thank you!

Thanks Natasha!

Great to hear, thank you Katherine!

Great to hear, thank you Lexie!

Glad you enjoyed it, Tom!

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How To Make Fried Rice

• August 27, 2020 January 6, 2022

This authentic fried rice recipe is quick and easy to make; it only takes minutes to convert steamed rice to fried rice. This fried rice is made with peas, carrots, and eggs. Really good fried rice is made with sesame oil. The sesame oil adds a nutty-like flavor, much more flavorful than vegetable oil, and ties the dish together.

About the Sesame Oil in Authentic Fried Rice Recipes

Sesame oil is essential in much Asian cooking. It is fragrant and flavorful and usually only a little is used in a dish. Like olive oil, it comes in many different varieties. Experiment to find the one that appeals most to you. Because only a little is used, a bottle will last a long time. If you don’t use it often, store open bottles in the refrigerator.

About the Soy Sauce in Authentic Fried Rice Recipes

Soy sauce is another essential in Asian cooking and a very common flavor. It is loaded with sodium and if you are concerned about salt intake, it should be used judiciously. Soy sauce can be used in place of salt in many recipes. While soy sauce varies from one to producer to another, the sodium in a teaspoon of soy sauce generally equals that in 1/4 teaspoon salt. In fried rice, you may use more soy sauce if you start with unsalted rice.

Authentic Fried Rice Recipe

Ingredients

• 1/2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 cloves minced garlic
• 1 cup frozen peas and diced carrots
• 3 large eggs
• 1/2 cup of 1/2-inch cubed cooked ham
• 4 cups cooked rice
• 2 tablespoons soy sauce or more to taste
• Heat the sesame oil and vegetable oil in a wok or stir fry pan over medium heat.
• Peel your garlic with a garlic peeler and grate using a fine grater or garlic press.Add the garlic and cook until tender.
• Add the frozen mixed vegetables and cook until they are warm.
• In a separate small bowl, whisk three eggs. Add the eggs to vegetable mixture in the wok or stir fry pan. Stir to scramble the eggs into small chunks. Add the ham.
• Cook your rice on the stovetop or use a microwave rice cooker . Add the rice and soy sauce; stir until mixed evenly. Serve hot.

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Profile menu, how to make the best fried rice of your life.

Sure, takeout is always an option, but what if I told you that you could live your best fried rice life all from the comfort of your own kitchen? The best part about taking matters into your own hands in the world of fried rice is that the combinations are endlessly customizable–and who can say no to that kind of power? From techniques to ingredients to timing, there are plenty of moving parts to a basic fried rice situation that can make or break your meal. Here’s what you need to know to make the best homemade fried rice.

Always Use Leftover Rice

You heard me–sometimes freshest isn’t the best. Rice that is at least a day old is drier, meaning that when it’s thrown into a hot, oily situation, it’s much more likely to absorb flavor and crisp up. If you use fresh rice straight out of the pot, the rice may be too fluffy and because of this, it might not get crackly and crunchy in the pan. A travesty, indeed. Either make a big pot of rice in the beginning of the week or save an extra container from your last takeout order and keep it stashed away in the fridge.

Prep Your Ingredients Before You Start Cooking

I’m going to be honest and say that I really struggle with this tip. I’m the kind of home cook who likes to figure it out as I go, so it’s very rare that I’ll have a majority of my ingredients prepped and chopped before I turn the stove on and start cooking. In the case of fried rice , it’s in your best interest to have a good amount of the prep work done before you start chugging away over high heat. Stir-fries are quick, and the last thing you want to do is burn your food or forget something because you didn’t have the next component ready.

Start with MEAT

Think of making fried rice like getting dressed for a snowy day–it’s all about layers. Start with your meat of choice (if including) and oil in a wok or large skillet on medium high heat and let it cook until the meat is crispy and has released some fat/juices into the pan. Whether you’re using leftovers or starting with a raw cut of meat cut into pieces, make sure everything is fully cooked through and that the exterior of your protein is ultra-crisp. Remove the meat with a slotted spoon in order to leave all those flavorful drippings in the pan for your next layer. You’ll add this meat back to the wok right before you’re about to serve the dish.

Next, Veggies

Everything should be added in descending order of how long it takes to cook. Anything that will take longer than a couple minutes should be added first, so go ahead and toss in chopped cauliflower, broccoli, cabbage, or other veggies with similar cook times. Mushrooms, scallions, onions, and garlic don’t need as much time, so those can come in next. If you’re using frozen veggies, that’s A-okay. No need to thaw those–just dump them straight in and make sure you get them heated all the way through. Leave these in the pan before you add the rice.

Keep Adding Oil

What makes fried rice so delicious is that it’s...fried. In order to ensure that all the components receive the love that they deserve, you’ll likely need to continue to add oil as you add more components. When it’s time to add your rice to the wok or skillet, go ahead and add some more oil too so that there’s more fat in the pan to help the grains crisp up. Get in there with a wooden spoon or spatula to make sure all the components are evenly dispersed and that the oil is coming into contact with all the parts.

Flavor it Up

Of course, the most common addition to fried rice is soy sauce, but there’s plenty of other sauces that you can add to liven up the concoction (although there’s nothing wrong with sticking to good ol’ S&P). Tamari, fish sauce, hoisin, or mirin can all be added for an added punch of salty, umami flavor. A quick drizzle of sesame oil can also add a rich, nutty pop to the dish.

Be Quick With Your Egg

Remember, by the time you’ve reached the point where you’re ready to add your egg, that pan is going to be extremely hot, so you’ll need to move quickly. Whisk your eggs (1-2, depending how egg-y you want it) before you pour them into the pan with the rice and veggies, and once they’re in there, keep them moving until they’ve just barely cooked through. If you let them go for too long, they’re going to be a hard scramble rather than lacy and threaded throughout the entire concoction.

Don’t Forget the Finishing Touches

Just because you’ve brought your meat back to the wok and your fried rice is finished cooking does not mean that your work here is done. You better go ahead and give the dish a final sprinkling of your favorite garnishes. From fresh herbs (cilantro or chives) to something crunchy (toasted cashews or crispy onions) or an added hit of spiciness (red pepper flakes or a couple glugs of hot sauce), you simply cannot serve your fried rice until it’s buried under a heavy handful of toppings. Now tell me, how can you possibly be tempted by takeout with a creation like this?

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Example of Procedure Text How to Make Fried Rice Easily

Have you noticed some written texts in pack of food, such instant noodle? There is a how to cook text. Such instruction is called a procedure text in English genres. Today we give you a very short example of procedure text how to make fried rice. The focus is  not to cook but how we understand a procedure text is composed. Now let’s see the following short instruction of cooking recipe.

How to Make Fried Rice Easily in Six Steps

Fried rice is very delicious. It is easy to cook. The instructions how to make fried rice is a procedure text example

This is a simple cooking recipe. How to make friend rice in six steps, a very simple procedure. What you need to do is just 6 steps completely and easily to accomplish. What ingredient you need to have? 1. Rice. 2. Vegetables 3. Meat 4. Egg 5. Sauce

How to make fried rice in six steps easily? Follow the instruction below! First of all, preheat the largest pan you have Secondly, add the vegetables Thirdly, add the cooked meat, and cook it for a minute or so to let it crisp up. Fourthly, move all the ingredients to one side of the wok. Fifthly, add the rice, stirring and tossing between each addition. Add a few tablespoons of your chosen sauce Finally the sixth step, stir everything swiftly around the pan

This cooking recipe how to make fried rice is given to show how a procedure text is organized. This very short instructional cooking recipe text is simplified from theweek.com. If you think that the explanation is too short you can see the link give for clearer instruction in making fried rice.

After reading that text sample, now we have to make a small note of the generic structure. Each procedure text is organized as follow: 1. Goal : What is the goal to write the text How to make fried rice 2. Materials : Because it is about how to make fired rice, the material needed is a list of ingredients Rice, Vegetables, Meat, Egg, Sauce 3. Steps: The procedure in step bu step to make a delicious fried rice. Remember, most of the instruction is given in imperative sentences. Preheat the largest pan, Add the vegetables, Add the cooked meat, Move all the ingredients to one side of the wok, Add the rice, stirring and tossing between each addition. Add a few tablespoons of your chosen sauce, Stir everything swiftly around the pan Well, that is the generic structure of procedure text how to make fried rice. Again before studying a procedure text, you should have studied patterns of imperative and prohibition sentences. Happy learning English text.

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How to Cook Nigerian Fried Rice

Last Updated: June 5, 2024 Fact Checked

This article was co-authored by JoAnna Minneci and by wikiHow staff writer, Amber Crain . JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 362,434 times.

If you enjoy the flavor of traditional Nigerian cuisine, give Nigerian fried rice a try! Parboil the rice for a few minutes before you cook it in chicken stock. Then, fry the mixed vegetables in seasonings, stir the cooked rice into the vegetables, and fry the mixture for about 5 minutes. Serve the fried rice immediately for the best flavor and texture.

Ingredients

• 2 cups (356 g) of parboiled basmati, jasmine, or white rice
• 1/2 cup (118 ml) of chicken or turkey stock
• Vegetable oil
• 1 onion (diced)
• 1 cup (128 g) of diced mixed vegetables
• 1 cup (128 g) of cubed beef liver (optional)
• 1/2 teaspoon (2.5 g) of thyme
• 1 teaspoon (5 g) of Nigerian or Jamaican curry powder
• 1 stock cube
• Salt (to taste)
• Chopped scallions to garnish

Makes 5 servings

Making the Rice

• Traditionally, Nigerian fried rice is made with parboiled long grain rice. [2] X Research source
• The recipe calls for 2 cups (356 g) of parboiled rice. 1 cup (178 g) of dry rice makes about 2 cups (356 g) of cooked rice.

• In traditional Nigerian recipes, rice is always cooked in meat stock (unlike the rice in Chinese fried rice, which is cooked in plain water).
• If you prefer, use beef or vegetable stock instead.
• Take the rice of the heat and fluff it with a fork after 5 minutes.

Frying the Veggies and Rice

• For an authentic Nigerian flavor, saute 1 cup (128 g) of cubed beef liver with the veggies. [12] X Research source
• You can use frozen mixed vegetables straight from the bag while they're still frozen. If you prefer, chop and dice your own mixed vegetables. Try a mix of carrots, corn, green beans, and peas.
• If the vegetables stick to the skillet, add 1 teaspoon (5 ml) of cooking oil.
• Turn off the heat and serve the fried rice immediately for the best flavor. [15] X Research source
• Put any leftovers in an airtight container and refrigerate it for 5-7 days.

Shopping List and Recipe

Community Q&A

Things You'll Need

• Measuring cups and spoons
• Knife and cutting board
• Large skillet or wok
• Fine mesh strainer
• Saucepan with lid
• Airtight container

You Might Also Like

• ↑ https://cheflolaskitchen.com/nigerian-fried-rice-recipe/
• ↑ https://www.mydiasporakitchen.com/authentic-nigerian-fried-rice/
• ↑ https://www.allnigerianrecipes.com/howto/parboil-jollof-white-rice/
• ↑ https://chopbellehfull.com/2021/02/24/nigerian-fried-rice/
• ↑ https://www.africanbites.com/nigerian-fried-rice-2/

About This Article

If you want to make Nigerian fried rice, parboil the rice for 5 minutes, drain some of the water from the pot, and simmer for a further 3 minutes. Saute the onion for 7-8 minutes, then add the ground crayfish and cook for 1 minute. Next, stir in the diced vegetables, Nigerian curry powder, ground pepper, and stock cubes before frying the mixture for 2-5 minutes. To finish, mix the rice into the vegetables, fry for 2 minutes, and add the smoked prawns. For tips on what to serve your fried rice with and how to garnish it, read on! Did this summary help you? Yes No

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5 Contoh Procedure Text How to Make Fried Rice dan Arti Terjemahannya

Contoh Procedure Text How to Make Fried Rice – Berbicara tentang nasi goreng, pastinya sebagian besar dari kamu tak asing dengan makanan satu ini, atau bahkan kamu termasuk salah satu penggemarnya. Pengolahan yang terbilang lumayan simple dan rasanya yang nikmat, menjadi beberapa hal yang membuat ketenaran nasi goreng tak usah dipertanyakan.

A full plate of tasty fried rice, via www.pixabay.com

Saking tenar dan populernya makanan nasi goreng, tak jarang pula tata cara penyajian atau memasak nasi goreng kerap dijadikan sebagai bahan dalam menulis teks prosedur bahasa Inggris.

5 Contoh Procedure Text How to Cook Fried Rice dan Arti Terjemahannya

Nah, buat kamu yang kebetulan sedang mencari referensi penulisan contoh procedure text dalam bahasa Inggris tentang olahan nasi nikmat satu ini, berikut ContohText berikan beberapa contoh procedure text how to make fried rice, yang tentu sudah dilengkapi dengan arti terjemahannya. Selamat menyimak!

Contoh Procedure Text Bahasa Inggris Nasi Goreng ke-1

How to Simple Fried Rice

Ingredients:

• 1 plate of cooked rice
• 1 teaspoon of salt
• 2 medium onions, chopped
• 1 cloves of garlic, chopped
• Chili powder (adjust based on your spicy level)
• 1 tablespoon of tomato sauce
• 1 tablespoon of vegetable oil

Steps of how to cook fried rice:

• Heat a medium frying pan and pour the vegetable oil.
• After it’s heated enough, add the garlic, onion, and chili.
• Stir-fry the ingredients until it’s tender.
• Add the eggs and scramble it until half cooked.
• Pour the cooked rice, then keep stir for a minute.
• Next, add the seasoning such as the sauce, pepper, and salt, and mix them all with the rice.
• After it’s well cooked, take the fried rice and serve on the plate.

Cara Membuat Nasi Goreng Sederhana

• 1 piring nasi
• 1 sendok teh garam
• 2 bawang merah ukuran sedang, cincang
• 1 siung bawang putih, cincang
• Bubuk cabai (sesuaikan dengan tingkat kepedasanmu)
• 1 sendok makan saus tomat
• 1 sendok makan minyak sayur
• Penggorengan

Langkah Membuat Nasi Goreng Sederhana:

• Panaskan penggorengan berukuran sedang dan masukkan minyak goreng.
• Setelah cukup panas, tambahkan bawang putih, bawang merah, dan juga cabai.
• Tumis bahan-bahan hingga empuk.
• Tambahkan telur dan orak-arik hingga setengah matang.
• Tambahkan nasi, dan terus aduk hingga beberapa saat.
• Selanjutnya, tambahkan bumbu seperti saus, merica, dan garam, dan campur semua dengan nasi.
• Setelah matang, ambil nasi goreng dan sajikan di piring.

Contoh Procedure Text Bahasa Inggris Nasi Goreng ke-2

How to Make Easy Fried Rice

• 3 cups of cooked rice
• 1 small yellow onion, chopped
• 2-3 tablespoons of soy sauce
• 2 teaspoon of salt
• 2 eggs, lightly beaten
• 2 tablespoon of chopped green onions
• Some thawed peas
• 2 tablespoons of sesame oil
• Heat a skillet to medium heat, then pour sesame oil.
• Add the chopped yellow onion and peas, and stir-fry until they’re tender.
• Slide the yellow onion and peas to the side, and then pour the beaten eggs onto another side.
• Scramble the eggs with the help of spatula, once it’s half cooked, mix all the ingredients.
• Add the cooked rice, mix them, and then pour the soy sauce and salt.
• Stir and fry all the mixture, then add some chopped green onions to make it more tasty.
• Finally, the easy fried rice ready to serve, it tastes better when it’s warm.

Cara Membuat Nasi Goreng yang Mudah

Bahan-bahan:

• 3 mangkuk nasi
• 1 bawang bombay, cincang
• 2-3 sendok makan kecap
• 2 sendok teh garam
• 2 telur, kocok lepas
• 2 sendok makan daun bawang cincang
• Beberapa kacang polong yang telah dilunakkan
• 2 sendok makan minyak wijen
• Panaskan penggorengan hingga panasnya sedang, lalu masukkan minyak wijen.
• Tambahkan cincangan bawang bombay dan kacang polong, dan tumis hingga lunak.
• Sisihkan bawang bombay dan kacang polong ke tepi, dan masukkan kocokan telur ke tepian lainnya.
• Orak arik telur dengan sodet, setelah setengah matang, campur semua bahan tadi.
• Tambahkan nasi, aduk, lalu tambahkan kecap dan garam.
• Aduk dan goreng semua campuran, lalu tambahkan beberapa daun bawang untuk membuatnya lebih enak.
• Akhirnya, nasi goreng yang mudah siap disajikan, lebih enak selagi hangat.

Contoh Procedure Text Bahasa Inggris Nasi Goreng ke-3

How to Make Salted Fish Fried Rice

• 1 tablespoon of butter
• 2 cloves of garlic
• 4 cloves of onion
• 75 grams pea, thawed
• 100 grams of salted fish, shredded
• 300 grams of cooked rice
• 1 egg, scrambled
• 1 tablespoon of salty soy sauce
• ½ teaspoon of pepper

Steps of Cooking Salted Fish Fried Rice:

• First, heat the butter and oil then stir-fry the onion and garlic until it’s tender.
• Add some peas and salted fish.
• Add the rice, scrambled egg, salty soy sauce, and pepper, then mix all the ingredient properly.
• A tasty salted fish fried rice is ready to be served.

Cara Membuat Nasi Goreng Ikan Asin

• 1 sendok makan mentega
• 2 siung bawang putih
• 4 buah bawang merah
• 75 gram kacang polong, dilunakkan
• 100 gram ikan asin, disuwir
• 300 gram nasi
• 1 sendok makan kecap asin
• ½ sendok teh lada bubuk

Langkah-langkah Memasak Nasi Goreng Ikan Asin:

• Pertama, panaskan mentega dan minyak lalu tumis bawang merah dan bawang putih hingga layu.
• Tambahkan beberapa kacang polong dan ikan asin.
• Tambahkan nasi, telur urak-arik, kecap asin dan lada, lalu aduk hingga merata.
• Nasi goreng ikan asin siap untuk dihidangkan.

Contoh Procedure Text Bahasa Inggris Nasi Goreng ke-4

How to Make Seafood Fried Rice

• 2 cups of cooked rice
• 50 gr of squid
• 100 gr of shrimp
• 1 tablespoon of chili sauce
• 1 teaspoon of chopped ginger
• 1 teaspoon of pepper
• 1 teaspoon of soy sauce
• 1 tablespoon of sesame oil

Steps of making seafood fried rice:

• First, heat the vegetable oil and sesame oil on the frying pan.
• Second, add the onion and garlic, and stir-fry.
• Third, add the shrimp, squid, and ginger, keep stir-fry for a while.
• After that, add the cooked rice and mix for a couple of minutes.
• Next, pour the seasoning such as salt, soy sauce, pepper, chili sauce, and tomato sauce, then mix them all well.
• Finally, the tasty seafood fried rice is ready to enjoy.

Cara Membuat Nasi Goreng Seafood

• 2 mangkuk nasi
• 50 gram cumi-cumi
• 100 gram udang
• 2 bawang merah
• 1 sendok makan saus sambal
• 1 sendok teh jahe cincang
• 1 sendok teh merica
• 1 sendok teh kecap
• 1 sendok makan minyak goreng
• 1 sendok makan minyak wijen

Cara Membuat Nasi Goreng Seafood:

• Pertama, panaskan minyak goreng dan wijen pada penggorengan.
• Kedua, tambahkan bawang merah dan bawang putih, dan tumis.
• Ketiga, tambahkan udang, cumi-cumi, dan jahe, aduk untuk beberapa saat.
• Setelah itu, tambahkan nasi dan campur untuk beberapa menit.
• Selanjutnya, masukkan bumbu seperti garam, kecap, merica, saus sambal, dan saus tomat, lalu aduk hingga semua merata.
• Akhirnya, nasi goreng seafood nikmat siap untuk dinikmati.

Contoh Procedure Text Bahasa Inggris Nasi Goreng ke-5

How to Make Spicy Fried Rice

• 5 chilies or more (depends on your spicy level)
• 1 clove of garlic
• 2 tablespoons of butter
• 1 egg, slightly beaten

Steps of cooking hot fried rice:

• First, puree the garlic, onion, and chilies with the help of pestle, or you can use blender as an alternative way.
• Next, heat the butter on frying pan and wait for a while until it’s melted.
• Then, pour the puree seasoning and stir-fry.
• After that, add the slightly beaten egg and mix it well.
• Next, add salt and soy sauce.
• Pour the cooked rice and mix them well.
• Check the taste whether it’s tasty enough or not, add salt if it’s less salty.
• Finally, the spicy simple fried rice is ready to serve.

Cara Membuat Nasi Goreng Pedas

• 5 cabai atau lebih (tergantung tingkat kepedasan)
• 1 siung bawang putih
• 2 sendok makan mentega

Cara Memasak Nasi Goreng Pedas:

• Pertama, haluskan bawang putih, bawang merah, dan cabai dengan ulekan, atau kamu bisa menggunakan blender sebagai cara alternatif.
• Selanjutnya, panaskan mentega di wajan dan tunggu hingga meleleh.
• Lalu, masukkan bumbu yang telah dihaluskan dan tumis.
• Setelah itu, tambahkan telur yang telah dikocok lepas dan aduk merata.
• Selanjutnya, tambahkan garam dan kecap.
• Masukkan nasi dan campur merata.
• Cek rasa apakah sudah enak apa belum, tambahkan garam jika kurang asin.
• Akhirnya, nasi goreng pedas sederhana siap untuk disajikan.

Ok, itulah tadi 5 contoh procedure text bahasa Inggris how to make fried rice yang sudah dilengkapi dengan terjemahan, dan semoga bisa membantu kalian dalam belajar bahasa Inggris utamanya teks prosedur. Jika kamu ingin mencari contoh text bahasa Inggris lainnya baik descriptive, recount, dan lain sebagainya, langsung saja kunjungi laman daftar isi ContohText atau pilih label kategori yang telah disediakan pada blog ini. Happy Learning!

Watch CBS News

Simple Fried Rice: the "perfect leftovers dish" from America's Test Kitchen hosts Kevin and Jeffrey Pang

Updated on: June 23, 2024 / 9:26 AM EDT / CBS News

Jeffrey and Kevin Pang, who have their own show at America's Test Kitchen, called "Hunger Pangs," offer "Sunday Morning" viewers their take on Simple Fried Rice, and explain why it works: 

"The perfect leftovers dish of stir-fried rice made with yesterday's rice, simple seasonings, and modest mix-ins makes for an incredibly satisfying meal. Day-old rice works best; the stiff, dry clumps relax during cooking into tender-firm, distinct grains and can be pushed around without turning mushy. 

"This fried rice needs no ginger or garlic, spices, or sauce. It's really all about the rice, so don't overdo it with mix-ins. Cooking sliced scallion whites in oil infuses the rice with subtle oniony savoriness. To make fluffy, tender pockets of scrambled eggs, we pour beaten eggs into smoking-hot oil; the eggs puff as their water rapidly turns to steam. 

"If you don't have day-old rice, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. All rice should be roughly room temperature when you stir-fry. You will need a 14-inch flat-bottomed wok or a 12-inch nonstick skillet for this recipe. If using a wok, make sure that it is well seasoned so that the rice does not stick."

For more recipes check out the  "Sunday Morning" 2023 "Food Issue" recipe index!

Simple Fried Rice

Serves: 4 Total Time: 30 minutes

Ingredients:

3 large eggs 1½ teaspoons kosher salt, divided 2 Tablespoons vegetable oil, divided 1 carrot, peeled and cut into ¼-inch pieces 4 ounces Spam or ham steak, cut into ½-inch pieces (¾ cup) 4 scallions, white and green parts separated and sliced 4 cups cooked jasmine rice or long-grain white rice, room temperature ¼ teaspoon pepper ½ cup frozen peas

Instructions:

• Beat eggs and ¼ teaspoon salt in bowl until well combined. Heat 2 teaspoons oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
• Add 1 teaspoon oil to now-empty pan and reduce heat to medium. Add carrot and ¼ teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes. Add Spam and cook, stirring frequently, until Spam is warmed through, 1 to 2 minutes. Transfer to plate with eggs.
• Add scallion whites and remaining 1 tablespoon oil to now-empty pan. Cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir until combined. (It's OK if some clumps of rice remain.) Spread into even layer. Sprinkle pepper and remaining 1 teaspoon salt evenly over rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 5 minutes. Add peas, egg mixture, and scallion greens and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Serve.

      For more info: 

• "A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese)" by Kevin Pang and Jeffrey Pang (America's Test Kitchen), in Hardcover and eBook formats, available via Amazon , Barnes & Noble and Bookshop.org
• "Hunger Pangs," on America's Test Kitchen

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