Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fried Rice Recipe
Get the sauce proper and you may make a fried rice that actually stacks as much as your favorite Chinese language restaurant in 10 minutes! This fried rice recipe is tremendous fast, made with egg, veggies and a handful of bacon. But it surely’s completely customisable – make it your individual!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
This can be a fast, 15 minute fried rice recipe that’s extremely versatile. Terrific as it’s, however completely adaptable so as to add what you need.
I’ve used egg and a fundamental mixture of frozen chopped greens – as a result of I completely purchase into the entire “snap frozen” factor and that is meant to be tremendous fast ‘n simple. Simply carrots, peas and corn (nonetheless frozen, don’t even have to thaw).
However don’t let my laziness affect you! Be happy to make use of recent veggies – no matter you need. Attempt including proteins like chicken, shrimp/prawns, tofu.
As a result of right here’s the factor about fried rice: while you get the sauce proper, you’ll be able to put something into it – and certainly, the Chinese language do!
This Fried Rice recipe is a traditional facet for all of your favorite Chinese language dishes!
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Sauté flavour base – Begin by sautéing onion, garlic and bacon
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Add diced greens – I’ve used frozen corn, carrots and peas for comfort right here, however any diced greens will likely be nice
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Add cooked chilly rice and sauce and provides it a toss
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Transfer all the pieces to the facet and scramble egg within the wok or pan. It sounds cheeky, however truly, this can be a approach frequent in Thai Stir Fries, like within the ever common Pad See Ew. It really works nice!
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Add inexperienced onion and toss all of it collectively, then serve instantly!
This Egg Fried Rice is tossed with fluffy scrambled eggs, crispy bacon, vibrant greens and a savoury Chinese language restaurant fried rice sauce.
Right here’s what goes in Fried Rice Sauce:
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Chinese language cooking wine or Mirin (secret ingredient!) – this is the key to a extremely nice fried rice that really stacks as much as your favorite Chinese language restaurant. Should you omit these, it won’t style like actual Chinese language takeout, nonetheless, see recipe for one of the best non-alcoholic subs.
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Oyster sauce – it’s like utilizing 10 totally different sauces, all conveniently packed into one bottle 🙂
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Soy sauce – Any soy sauce is okay right here (however not candy or flavoured). Gentle and all-purpose soy retains the fried rice a lightweight color such as you get at Chinese language eating places. Darkish soy will stain the rice a mahogany color which can be interesting, and the rice may have a stronger soy flavour which many individuals take pleasure in!
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Sesame oil and pepper (not important)
Chinese language fried rice is made with white lengthy grain rice. However it may be made with any sort of cooked, chilled rice – lengthy grain, quick grain, jasmine, basmati, even brown rice.
Each Asian nation has their model of fried rice, and use totally different rices. For instance, Jasmine rice is used to make Thai Fried Rice. The Japanese use quick grain white rice for Japanese Fried Rice (that recipe is on my mom’s web site RecipeTin Japan). And Basmati Rice is utilized in Indian rice dishes, corresponding to Biryani.
All are tasty!
The rice must be chilly, day previous rice as a result of the rice dries out within the fridge so the Fried Rice may have the proper texture. Freshly cooked rice is simply too moist so it makes the rice clump collectively. But it surely’s nonetheless tasty – so don’t not make fried rice simply since you don’t have time to relax the rice!
Nope. A skillet will work simply advantageous – simply make sure that it’s an enormous one so you’ll be able to toss the rice round with out it flying in every single place (the form of woks is designed particularly for wild tossing!).
Fried Rice is so good, I’d fortunately scoff down a complete bowl of it as a meal. However let’s face it, it’s not essentially the most properly rounded meal.
So serve it as a facet for any Chinese language or Asian important dish, or make a bigger banquet. Listed below are some concepts:
Principal Dishes to go together with fried rice
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Basic Tso’s Chicken
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Prawn (Shrimp) Stir Fry
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Candy and Bitter Pork
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Kung Pao Chicken
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Beef and Broccoli
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Cashew Chicken
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Chop Suey Chicken Stir Fry
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See all Chinese language and Asian recipes
Make a meal out of starters
Make a meal out of dishes ordinarily served as starters by including a facet of Fried Rice. Issues such Scorching and Bitter Soup, Chinese language Corn Soup, Spring Rolls, Chinese language Lettuce Wraps (San Choy Bau) or Egg Foo Younger.
Banquet!
Bask in a do-it-yourself Yum Cha (Dim Sum) fashion banquet with dishes corresponding to Potstickers, Char Siu (Chinese language BBQ Pork), Chinese language Steamed Pork Buns, or Crispy Chinese language Pork Stomach with a facet of Chinese language Broccoli with Oyster Sauce.
– Johnsat x
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by common demand!
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by common demand!
Ingredients
- 2 tbsp oil
- 1/2 onion , finely chopped
- 2 garlic cloves , minced
- 120 g/4 oz bacon , chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables , frozen or fresh (Note 1)
- 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted, Note 2)
- 3 eggs, whisked
- 3/4 cup green onions , (shallots / scallions) sliced
- 1 tbsp Chinese cooking wine (sub Mirin, cooking sake or dry sherry) (Note 4)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce (or all purpose) (Note 5)
- 1 tsp sesame oil , optional
- 1/4 tsp white pepper
Instructions
- Heat oil – Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
- Add onion, garlic and bacon. Cook until bacon is light golden – about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
- Scramble egg – Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble – cook it through properly, don't "soft scramble".
- Serve – Add green onion then stir the egg into the rice. Remove from heat and serve immediately!
Notes
1. Vegetables – I used peas, corn, carrots frozen (no need to thaw). Use 2 cups of any vegetables you want. Dice firm vegetables like carrots. For leafy things like Asian greens, chop the stems into small bite size pieces, and chop the leaves into 2.5cm/1″ pieces (they will wilt).
2. Cold, day old rice – You need day old rice that’s been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice – it makes fried rice gluey. Long grain white rice is best for Chinese fried rice. But any cooked, cold rice will be fine – white or brown.
Don’t have day old rice? Make this reader-favourite Emergency Baked Fried Rice instead!
3. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly “restaurant standard” fried rice. Though many recipes suggest using liquid chicken broth, please do not do this – it makes your fried rice wet and gluey!
If you can’t consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.
4. Soy sauce – Any soy sauce is fine here (but not sweet or flavoured). Light and all-purpose soy keeps the fried rice a light colour like you get at Chinese restaurants. Dark soy will stain the rice a mahogany colour which is also appealing, and the rice will have a stronger soy flavour which many people enjoy!
5. SKILLET: If using a skillet, add about 1/2 tbsp extra oil at the start to compensate for larger cooking surface. Also, if you use a large skillet, you can scale up the recipe by 50% – click on the Servings number and slide the scaler until the rice becomes 3 cups, it will change all the ingredients. Once you add the rice, use 2 wooden spoons to toss it – makes up for not having the high walls of a wok.
6. GLUTEN FREE: Make sure you use gluten free soy sauce and Oyster Sauce if you want to make this gluten free.
7. Nutrition per serving, assuming 3 servings. I find that this is sufficient for a meal – and no one has ever accused me of eating like a bird!
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