22 Best Fried Rice Recipes

Fried Rice Recipe – Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines.

As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well.

Many popular varieties of fried rice have their own specific list of ingredients.Those 22 Best Fried Rice Recipes that be able to be tried at home.

Thai Fried Rice

Thai Fried Rice Recipe

This recipe for Chicken Fried Rice will please everyone in your table with its vibrant flavors. It’s easy to make at home, but rivals the rice you’ll get at your favorite Asian restaurant. If you just happen to have ‘older’ rice (leftover from different foods), which makes this cooked rice recipe is the perfect way to use it up; but even freshly-made rice makes for good fried rice when fried up in the ideal way and with the right sauces.

This recipe will teach you how to do that, which means that your rice tastes flavorful and mild as possible. The dish also has vegetables (mushrooms and legumes) and is topped off with spring onion. Serve with Thai chili sauce on the side for people who like it spicy, and enjoy!


For Rice:

  • 4 to 5 cups cooked rice, preferably several days old
  • 1 boneless chicken breast or 2 thighs, chopped into small bits
  • 1 tbsp soy sauce
  • 4 spring onions, chopped, white parts; different from greens
  • 3 to 4 cloves garlic, minced
  • 1 red or green chili, thinly sliced or a sprinkling of chili flakes
  • 5 to 7 fresh shiitake mushrooms chopped into small pieces
  • 1 egg
  • 1/2 cup frozen peas
  • 1 stalk celery, sliced
  • 2 to 3 tablespoons of vegetable oil

For Stir-Fry Sauce:

  • 3 tablespoon chicken stock
  • 3 tablespoons fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1/8 tsp white pepper or a pinch of black pepper
  • 1 tsp sugar

How to Make Thai Fried Rice

  1. Drizzle a teaspoon or 2 of oil and work throughout the rice, separating back clumps into grains if using rice that is cold.
  2. Put chicken and then add soy sauce. Stir and put aside. Combine all ‘sauce’ ingredients together. Put aside.
  3. Heat large frying pan or a wok over large or medium-high heat. Drizzle in two tablespoons of oil and swirl around, then add the areas of the garlic plus onion and chili. 1 second, then add chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.
  4. Add mushrooms and celery and stir-fry 2 to 3 minutes, until everything is cooked through (celery ought to stay a little crunchy). If your wok/pan becomes too dry, add a bit more oil or 1 to 2 tablespoons chicken stock.
  5. Keeping heat high, add the rice. Stir-fry using other utensil that is flat or a spatula to lift and turn the rice. Start adding the sauce. Continue stir-frying 6 to 10 minutes, or until all sauce was added.
  6. Add peas and stir to incorporate. Then push everything aside to show the middle of the pan. Crack in the egg and then immediately stir-fry to scramble. Continue stir-frying everything together over higher heat 2 more minutes or until rice is mild and drops easily into grains.
  7. Remove from taste-test and heat, including a little more fish sauce before the taste is accomplished. If too salty, add a squeeze of lime juice. Top with green onion. For people who like it hot, serve Thai Chili Sauce and love.

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Special Fried Rice

Special Fried Rice Recipe

A fusion dish that merges Spanish paella with Asian egg fried rice – a great way to get children to eat veggies.


  • 100g basmati rice or long-grain rice
  • 85g suspended pea
  • 1 egg, beaten
  • 1 tablespoon sunflower oil
  • 3 spring onions, sliced on an angle
  • 50g finely diced chorizo, bacon or ham
  • 1 garlic clove, sliced
  • good pinch five spice powder
  • 1/2 red pepper, deseeded and chopped
  • 1 teaspoon soy sauce
  • 100g beansprout (discretionary)
  • 50g peeled prawn

How to Make Special Fried Rice

  1. Boil after pack instructions, adding the peas to the last min. Drain.
  2. Heat of the oil in a wok. Pour in simmer and the egg until scrambled. Tip onto a plate and set aside.
  3. Wipe the wok with kitchen paper, then heat the remaining oil. Toss from the meat, spring onions, garlic and pepper, and stir-fry until the pepper starts to soften. Insert the five-spice, soy, peas and ricefor 5 mins more. Eventually add the egg the beansprouts, if using and prawns, and stir-fry to heat through.

Young Chow Fried Rice

Young Chow Fried Rice

Young Chow Fried Rice is the use for rice. Chock full of Chinese sausage, shrimp, green peas, eggs, and green onions, it’s a delicious one-pot meal!


  • 2 tablespoons oil
  • 4 cups cold day-old rice
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 pound (about 5 to 6 pieces) Chinese sausages, diced
  • 1/4 pound shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste
  • 1 cup frozen sweet peas, thawed
  • 2 eggs, lightly beaten

How to Make Young Chow Fried Rice

  1. To different grains, break cold cooked rice in a bowl.
  2. Heat wok or wide pan over high heat. After the pan is quite hot, add 1 tbsp of the oil and swirl across the base of the pan. Heat oil until shimmering.
  3. Add garlic and onions and cook until softened.
  4. Add sausages and cook for approximately 2 to 3 minutes or until heated through.
  5. Add fish and cook until color changes to pink.
  6. Add green peas and cook till heated through. Remove the mixture from the pan and keep warm.
  7. In the pan, then add the remaining 1 tablespoon oil and heat until nearly smoking.
  8. Add rice and cook, dispersing the rice on the whole cooking surface of the pan, for approximately 45 minutes or until grains begin to sizzle and then chuck to redistribute. Repeat a few times until rice is heated through.
  9. Add green onions, soy sauce, and sausage and shrimp mixture. Toss gently to blend.
  10. Make a well and put in the eggs. Allow the eggs to set for about 30-40 minutes and then split into pieces together with the spoon.
  11. Season to taste with salt and generously with pepper.
  12. Continue to cook for approximately 1 to 2 minutes and then stir in the rice. Serve hot.

Japanese Fried Rice

Japanese Fried Rice

Fried rice is cooked rice stir-fried with maybe some meat, vegetables, eggs, and sauce. It is sometimes a sensible dish because you may throw in many different carbohydrates or vegetables. You can create it just as easily in a large bowl or a wok, although japanese fried rice is traditionally cooked on a teppan, a grilling surface. Follow these steps to understand how to make Japanese rice.


  • 2 tablespoons butter, room temperature
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon sake
  • 3 large eggs
  • 2 tsp safflower oil
  • 1 lb chicken breasts, cut in 1 1/2 to 2 inch strips, 1/2-inch wide
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 small white onion, little chopped (1 cup)
  • Coarse salt and freshly ground black pepper
  • 1 carrot, cut in small pieces (1/2 cup)
  • 1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and allowed for garnish (optional)
  • 4 cups day-old cooked long grain rice

How to Make Japanese Fried Rice

  1. In a small bowl combine soy sauce and sake. Combine butter and minced garlic. Set both aside.
  2. Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should vanish immediately). Add 2 teaspoons oil and swirl to coat. Beat together and 1 teaspoon soy mix. Add egg mixture; cook until set. Transfer cooked eggs to a cutting board (reserve skillet); roll upward, and thinly slice eggs crosswise. Set aside.
  3. Increase heat to high, add chicken in 1 layer; season with salt. Add half of the butter mix. Cook turning once until browned on both sides. Add 1 tbsp soy mix; stir to coat. Remove with eggs to plank. Add scallion, carrot, onion, and butter mixture; cook 2 minutes. Add rice, cook, scratching on rice and tossing occasionally. Add chicken back and scrambled egg and soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with scallion greens that are extra.

Ham Fried Rice

Ham Fried Rice

Fried rice is perfect for busy weeknights, or any time you’re trying to find a way to serve leftovers. Turkey or cooked chicken may be used instead of ham.


  • 2 Eggs
  • 1 tablespoon oyster sauce
  • 2 tsp soy sauce
  • Salt and pepper, to taste
  • 1/2 Onion
  • 8 ounces cooked ham
  • 1 Green onion, washed
  • 4 cups cold cooked rice
  • 6 tbsp oil for frying, or as required
  • 1/2 cup peas, fresh, frozen or canned

How to Make Ham Fried Rice

  1. Beat the eggs. Stir in 1/2 tsp all soy sauce and the oyster sauce. Add a little bit of pepper and salt . Set aside.
  2. Dice the ham and green onion.
  3. Heat a wok or frying pan to high heat. After the oil is hot, add 2 tablespoons oil. Scramble and remove from the pan. Clean the pan out.
  4. Heat 2 tbsp oil from the pan or wok. When the oil is hot, add the onion. Then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.
  5. Heat 2 tablespoons oil in the wok. Reduce the heat and add the rice, stirring to break up the clumps. Stir in the rest of the soy sauce and oyster sauce. Season with salt and pepper if desired.
  6. Add the cooked vegetables and meat back in the pan. Stir in the scrambled egg. Heat through and stir in the onion. Serve hot.

Vegan Fried Rice

Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that is loaded with veggies, crispy baked tofu, and a lot of flavor! A wholesome, satisfying tasting side dish or entrée.


Rice + Vegetables:

  • 1 cup (~250 g | 8 ounces) extra-firm tofu*
  • 1 cup (185 g) extended- or short-grain brown rice*, rinsed thoroughly in a fine mesh strainer
  • 4 cloves (12 g) garlic, minced
  • 1/2 cup (64 g) carrots, finely diced
  • 1 cup (100 g) chopped green onion
  • 1/2 cup (72 g) legumes


  • 3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to taste
  • 1 Tbsp (16 g) peanut butter
  • 2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove (3 g) garlic, minced
  • 1-2 tsp chili garlic sauce (more or less depending on favored spice)
  • Optional: 1 teaspoon toasted sesame oil (or sub-par or grape seed oil)

How to Make Vegan Fried Rice

  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-toxic spray).
  2. In the meantime wrapping tofu in a clean, absorbent towel and then place something heavy on top (such as a cast iron skillet) to press the liquid out.
  3. When the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re searching for golden brown edges and a texture that is firm to the touch. The more it bakes, the firmer and crispier it can become, so if you’re looking for milder tofu remove from the oven around the 26-28 minute markers. I prefer crispy tofu, therefore I bake mine the whole 30 minutes. Put aside.
  4. While the carrot bakes prepare your rice by bringing 12 cups of water to a boil in a big pot. After boiling, add rinsed rice and stir fry. Boil on high uncovered for half an hour, then strain for 10 seconds and return to pot removed from the warmth.
  5. While broccoli and rice are cooking, prepare sauce by adding all components into some medium-size mixing bowl and whisking to blend. Taste and adjust taste as needed, adding more tamari or soy for saltiness, peanut butter to get creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  6. Once the tofu is done baking, then add directly into the sauce and marinate for 5 minutes, stirring occasionally.
  7. Heat a large alloy or cast iron skillet over moderate heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving the majority of the sauce supporting. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Reduced heat if browning too fast. Remove from pan and put aside.
  8. To the still hot pan add garlic, green onion, carrots and peas.
  9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  10. Serve immediately with additional chili garlic sauce or sriracha for warmth (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the fridge for 3-4 days, though best when new. Reheat in a skillet over moderate heat or in the microwave.

Spam Fried Rice

Not the spam you get in your email inbox each and every single day, however, the “spiced ham” or salty pre-cooked meat that’s very popular within the United States and around the world. Everybody understands that Spam isn’t healthful food; we feel sorry for our wellbeing as we consume it, but let’s just confess that many of us actually do enjoy it.

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  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 6 oz Spam, diced
  • 1/2 cup frozen corn
  • 3 cups cooked rice
  • 1/2 cup frozen peas
  • 1 1/2 tsp soy sauce
  • 1/2 cup frozen diced carrots
  • 1/2 tablespoon fish sauce
  • Sriracha, for serving
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Sriracha, for serving

How to Make Spam Fried Rice

  1. Heat 1 tbsp vegetable oil in a large skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes each side, flipping only once. Let cool before dicing into small pieces.
  2. Heat remaining 1 tbsp vegetable oil in the skillet over medium high heat. Add garlic and Spam, and cook, stirring frequently, until light golden brown, about 3-4 minutes.
  3. Add corn, peas and carrots. Cook, stirring constantly, until veggies are tender, about 1-2 minutes.
  4. Add rice and gently toss to blend.
  5. Add soy sauce, fish sauce, sesame oil and white pepper. Cook, stirring constantly, until warmed through, about 1-2 minutes.
  6. Stir in green onions and eggs.
  7. Serve immediately, drizzled with Sriracha, if wanted.

Curry Fried Rice

After make curry chicken recipes, you can make this fried rice recipe for a fast, side dish that is fragrant. This stir-fry is made with carrots, onions, ham, scallions, eggs, and seasonings. Food blogger Marc Matsumoto offers guidance on stir-fry technique in a full post on the Fresh Tastes website.


  • 1 tbsp oil
  • 2 eggs, whisked in a bowl
  • 1/2 small onion, fine dice
  • 1/3 lettuce, nice dice
  • 3 cups cooked rice
  • 80 g, sliced ham, cut into 1/4″ bits
  • 1 tbsp curry powder
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • 1 scallion chopped lean

How to Make Curry Fried Rice

  1. Heat a frying pan or wok until hot over high heat. Add half of the oil and swirl it around the pan to coat. Add the egg and then scramble vigorously with a spatula to break this up. Transfer them, when the eggs, are cooked.
  2. Insert the rest of the oil to the pan along with the onion and carrot. Stir-fry until the carrots are tender.
  3. Add the rice, using your hands to crumble the rice. Stir-fry, with the spatula to break up that there are no clumps.
  4. Add the ham, and then scatter the curry powder, soy sauce, and pepper. Stir-fry before the curry is fragrant and the rice is shiny. Return the egg into the pan along with the scallions and blend to blend. Taste for salt and adjust as necessary.

Quinoa Fried Rice


This Quinoa Fried “Rice” is a wholesome spin on everyone’s favourite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original!


  • 1 cup quinoa (or 21/2 to 3 cups leftover cooked quinoa)
  • 1 1/2 cups water or low-sodium chicken stock
  • 1/4 little onion, sliced
  • 2 carrots, peeled and chopped
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 tbsp olive oil
  • Two eggs, lightly scrambled (still raw)
  • 1/2 cup frozen peas, thawed


  • 1 1/2 tbsp teriyaki sauce
  • 2 1/2 tablespoons soy sauce
  • 3/4 teaspoon sesame oil

How to Make Quinoa Fried Rice

  1. Rinse quinoa several times in cold water.
  2. Bring water and quinoa or chicken stock then cut to a simmer. Season with salt.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for 5 minutes or so. Fluff with a fork.
  4. Cool and store in the fridge, preferably overnight.
  5. Mix teriyaki, soy sauce, and sesame oil in a bowl. Put aside.
  6. Heat 1/2 tablespoon oil in a pan over a high heat. Add onion and carrot. Insert 2 scallions, ginger and garlic to the pan. Cook another two minutes. Add in the rest of the oil and the quinoa. Stir-fry about two minutes. Add sauce and simmer until incorporated, about two minutes. Make a well pour eggs in. Throw in legumes, then add scallion, toss everything together until the peas are heated through and serve.

Bacon Fried Rice

Nowadays, we’re going to shake up breakfast (And lunch. And dinner. The best thing about this dish is that you can pretty much eat it any time of day), together with our bacon fried rice. Whether it’s breakfast for dinner or supper for breakfast, it is just…really excellent.


  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 6 slices thick cut bacon, diced
  • 1/2 sweet onion, diced
  • 1 cup frozen peas and carrots
  • 2 eggs
  • 1 tablespoon soy sauce, divided
  • 1 teasponn minced ginger
  • 1 teaspoon sriracha or other favourite hot sauce
  • 2 green onions, sliced

How to Make quinoa fried rice

  1. Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is chiefly tender. Remove from the heat and let sit for 5 minutes.
  2. Place the rice and put in the fridge to cool for 1 hour.
  3. Start cooking the diced bacon over moderate heat in a large skillet when the rice is cool. Cook bacon until cooked through, but still chewy and not overly crisp. Remove to a paper towel lined plate with a slotted spoon.
  4. Drain the grease into a coffee cup in the pan, leaving 1 tablespoon of grease behind.
  5. Add the onions into the pan and cook over medium heat until translucent, about 5 minutes.
  6. Add the peas and carrots and ginger and continue cooking for 2 minutes. Remove from the pan and put aside.
  7. Add another tablespoon of bacon grease to the pan and heat until cool over higher heat.
  8. Insert the rice that is cold and stir to coat. Continue cooking, stirring often, for 5 minutes.
  9. Push the rice to the pan’s side to make room. Beat in a bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
  10. Stir into the rice if the eggs are cooked through. Return bacon and the vegetables into the pan. Add the remaining 2 teaspoons of soy sauce and sriracha and stir to coat while cooking over high heat. Sprinkle the onion and remove from the heat.
  11. Taste and add more soy sauce or hot sauce as desired. Drink immediately.

Tofu Fried Rice

This fried rice recipe is packed with taste, and contains how to make the most tasty, crispiest fried tofu you’ve ever had. Topped with scallions and ginger for a super taste, you’ll never want take-out again!


For The Tofu:

  • 1 package extra firm tofu
  • 3 tablespoons cornstarch
  • Salt and pepper, to taste
  • Lots of olive oil to fry

For The Fried Rice:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, minced*
  • 2 eggs**
  • 3 cups cooked brown rice (1 cup dry)
  • 1 carrot, grated
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp toasted sesame oil
  • 1 tablespoons rice vinegar
  • 2 tbsp soy sauce
  • Salt and pepper, to taste
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh basil
  • Sriracha hot sauce (optional)

How to Make tofu fried rice

  1. To make the tofu, cut on a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have bits about 1″ x .5″)
  2. Arrange the tofu pieces in addition to a paper towel (or alternative clean towel), sprinkle with salt, and then place another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn from the tofu.
  3. Put tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu.
  4. Coat the bottom of a heavy skillet (cast iron advocated) with olive oil. Heat over medium-high warmth, and add tofu. Let me sit for 2-4 minutes, or until golden brown. Flip and let it brown on other side, and then remove to drain. You will have to do two-three batches.
  5. To make the fried rice, in the exact same skillet as the carrot (or a wok), warm olive oil.
  6. Add ginger and garlic; saute for one minute or until aromatic.
  7. Crack eggs and stir to scramble, until just set.
  8. Add rice to skillet and stir to incorporate.
  9. Allow to sit undisturbed for a couple of minutes. Using a metal spatula rice over and allow to brown on other side.
  10. Add corn, peas, carrot, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu.
  11. Stir to include, and allow to continue heating for a few minutes until all ingredients are not warm.
  12. Top with ginger and scallions, in addition to sriracha if wanted.

Garlic Fried Rice

Garlic fried rice is a traditional accompaniment for any Filipino feast (visit my pork belly recipe below). The models just contain rice and fried garlic, but the flavour is really brought out by a bit of egg and spring onion.


  • 1/4 cup vegetable oil
  • 10 cloves garlic, minced
  • 2 spring onions, finely sliced
  • 4 cups leftover cooked jasmine rice, cold
  • 1 tsp salt
  • 2 eggs

How to Make Garlic Fried Rice

  1. Heat the oil in a wok or frying pan over moderate heat and add the minced garlic. Gradually stir till fragrant and lightly browned, paying attention that it doesn’t burn.
  2. Remove and set aside, leaving the oil. Add rice, the spring onions and salt to the garlic and and toss to coat in the oil, then pressing on the rice from the face of the wok.
  3. When the rice softens and starts to toast, move it all and crack the eggs to the side. Stir the eggs till they are set, then combine with the rice. Transfer the rice and sprinkle with the reserved garlic.

Basil Fried Rice

Chinese rice is an easy and fast comfort food with whatever you have left in the refrigerator and a few day old rice. I like the Chinese fried rice but this time I took some Thai motivated ingredients to create this recipe, it has the best balance of salty, sweet, and spicy.

Because we’re using sacred basil and jasmine rice, this basil fried rice is very aromatic, these two ingredients on its own are naturally aromatic. Ensure you don’t cook your rice using water, you would like to maintain the grains of rice entire and not sticking.

For nourishment, I used a turkey breast cutlet from my freezer, so you are able to use what ever protein you prefer, chicken breast and tofu are remarkably popular. Additionally, use any veggies you’ve got in the fridge up. To ensure it is gluten free, make sure all your sauces are free of wheat.


  • 1 Chicken breast
  • 1 teaspoon Corn starch
  • 1 teaspoon Tamari
  • Pinch White pepper
  • 4 cups cooked Jasmin rice
  • 2 Eggs
  • 1/2 an Onion diced
  • 1/2 of a Carrot diced
  • 1 Small Red Chilies (with seeds)
  • 1/2 cup Holy Basil
  • For garnish Green onion

For Sauce:

  • 1/2 TSBP of every Sugar, oyster sauce, dark soya sauce
  • 1 TBSP of every Fish sauce, Tamari

How to Make Basil Fried Rice

  1. Marinate your own protein. Dice the chicken breast and mix with corn starch tamari and white pepper. Set aside.
  2. Prepare all of your ingredients. Dice the carrots, onions, and red chili and put it in a bowl.
  3. Mix the ingredients for the sauce all.
  4. Rinse and tear the basil into little pieces.
  5. In a wok add the chicken breast and fry till the beef is 60. Remove from heat and set aside.
  6. Add oil and scramble the eggs till it’s just a bit runny, add the rice, the veggies and the meat back to the wok. Add the sauce and simmer till well blended and the sauce is evenly mixed. About 2 minutes. Turn the heat off and add the basil.
  7. This recipe can function 3 people if you assuming they love rice, and are eating rice. Otherwise, you can function sides to 4.

Hibachi Fried Rice

Hibachi Fried Rice Recipe

Hibachi Fried Rice is by far my most beloved rice. There are a number of tricks to making fried rice a success when making it at home.


  • 4 cups cooked short grain rice (rather draining, cold)
  • 8 tablespoons margarine
  • 2 cloves garlic
  • 2 tablespoons canola or vegetable oil
  • 2 chicken breasts, little cubes (can use steak, shrimp, pork or ham instead if desired)
  • 4 eggs, beaten
  • 2 cups zucchini, medium dice
  • 1 cup diced onion
  • 1 cup finely diced carrot
  • 16 ounce sliced cremini mushrooms
  • 4 green onions, thinly chopped
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • 1 tablespoon sesame seeds, toasted
  • Salt and pepper, to taste

How to Make Hibachi Fried Rice

  1. Prepare meat and vegetables ahead of time.
  2. Combine minced garlic and blend into a paste and margarine; set.
  3. Over medium-high heat, heat 1 tablespoon oil in a large skillet or wok. Put chicken pieces in pan and allow simmer for about two minutes, or until the chicken starts to brown. Stir and continue for 4 to 6 minutes, or until just done and no longer pink – do not overcook. Right before removing from pan, stir in 1 tablespoon margarine mixture. Spoon meat onto a plate or bowl and set aside.
  4. Without cleaning out the pan, add 1 tbsp oil, then add carrot, onion, zucchini and mushrooms making sure to not overcrowd the – just cover the ground; cook in batches. Saute for about 4 minutes, or till crisp-tender. Before removing from pan, stir in 1 tablespoon margarine mixture. Spoon vegetables onto a plate or bowl and set aside.
  5. Add 2 tablespoons margarine mixture, without cleaning the pan and melt. Stir in the eggs, is melted and lightly scramble.
  6. When eggs are nearly done, stir in the rice and mix to combine.
  7. Add 2 more tablespoons butter mix and spread rice out evenly in the pan. Allow rice to cook without stirring for approximately 2 to 3 minutes or until rice starts to lightly brown. Stir and spread out again and cook for an additional two to three minutes. Continue this process until desired doneness, including margarine as necessary to prevent sticking.
  8. Stir back in chicken and veggies. Add soy sauce, sesame oil and sesame seeds. Saute until well combined and heated through.
  9. Season with pepper and salt to taste. Drink immediately.

Korean Fried Rice

Filled with ginger, bacon and snow peas, this Korean fried rice is guaranteed to supply your meal a glow.


  • 2 tablespoons soy sauce
  • 1 tbsp gochujang
  • 1 tablespoon sesame oil
  • 1/2 tsp caster sugar
  • 4 eggs
  • 1 1/2 tsp olive oil
  • Shortcut bacon rashers, chopped
  • 1 brown onion, halved, thinly chopped
  • 3 tsp grated fresh ginger
  • 2 garlic cloves
  • 2 x 250g packets microwave rice, microwaved for 40 minutes
  • 90g (1/3 cup) kimchi
  • 1 carrot, cut into matchsticks
  • 80g (1/2 cup) frozen peas
  • 150g snow peas, trimmed, thinly sliced
  • 3 green shallots

How to Make Korean Fried Rice

  1. Sugar, 3 tsp sesame oil, gochujang and the soy sauce . Put aside. Whisk eucalyptus oil in the eggs and a bowl. Season.
  2. Heat 2 tsp coconut oil in a wok over top. Add egg mix. Scramble until cooked. Transfer to a plate. Wipe wok clean.
  3. Heat the olive oil on high heat. Bacon for 2 minutes or till crispy and golden. Add onion and simmer for 1-2 minutes or until softened. Stir in garlic and the ginger for half an hour or until aromatic. Add legumes, rice and snow peas carrot. Stir-fry for 1 minute or till the veggies are tender crisp. Add soy sauce mixture. Stir-fry for 1-2 minutes or until rice and well mixed.
  4. Remove from heat and stir in egg. Sprinkle with shallots.

Fried Brown Rice

This rice that’s healthful is a means.


  • 2 tsp vegetable oil
  • 2 tsp grated fresh ginger
  • 4 shallots, ends trimmed, thinly sliced
  • 1 red capsicum, deseeded, finely chopped
  • 1/4 red cabbage, demanding core removed, finely shredded
  • 200g (2 cups) shredded cooked chicken breast
  • 545g (3 cups) cooked brown rice, chilled
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon kecap manis
  • Green shallot, further, to function
  • Chilli sauce, optional, to function

How to Make Fried Brown Rice

  1. Heat oil over high heat in a wok. Add shallot and simmer and ginger for 1 minute or until aromatic. Add capsicum and cabbage and simmer for 1-2 minutes or until cabbage wilts.
  2. Add the chicken and simmer for 1 minute or till heated through. Add soy sauce, the rice along with kecap manis and simmer for 1-2 minutes or till the rice is heated through. Divide among serving bowls. Top with shallot if desired, and serve with sauce.

Hawaiian Fried Rice

Hawaiian Fried Rice ~ pineapple with the combination of ham is a winner in this rice. You will love this meal that is simple and could wind up enjoying leftovers!


  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoon sesame oil
  • 1 1/2 tsp dry Sriracha seasoning
  • 2 1/2 tsp vegetable oil, divided
  • 1 cup sliced ham
  • 1 red bell pepper, seeds removed, chopped
  • 6 scallions, white parts minced and green parts cut into 1/2-inch pieces, split
  • 1 sweet onion, sliced
  • 3 cloves garlic, minced
  • 1-inch bit of fresh ginger, grated
  • 4 cups cooked white rice, chilly
  • 2 large eggs
  • 1 cup pineapple chunks, about 1/2-inch in size
  • 1 cup frozen peas

How to Make Hawaiian Fried Rice

  1. In a bowl, combine oil, the soy sauce and Sriracha seasoning. Put aside.
  2. Heat 1 tablespoon of the vegetable oil in a nonstick skillet over medium-high heat. Add bell pepper, onion, scallion whites, and the ham and cook until starting to brown, about 9-10 minutes. Add the garlic and ginger and cook about 1 minute, until fragrant. Remove from the skillet into a plate and keep warm.
  3. Heat 1 tbsp of the oil. Add the rice and cook, until the clumps are broken up and the rice is heated through, about 5 minutes.
  4. Push to the faces of the skillet on the rice, leaving a hole. Add the tbsp of oil and add the egg whites. Fry then stir until cooked through. Stir to combine rice and the eggs, then add the vegetables which are reserved. Pour over the rice and stir until mixed.
  5. Remove from the heat and add scallion pieces along with the pineapple. Drink and Revel in!

Crab Fried Rice

Crab Fried Rice is a timeless and Thai dish, characterized by its tastes. The crab is the star of the series here, when it has to do with fish sauce and soy sauce, so there is a light touch utilized. Scallion, the cilantro, and combo provides the flavor that’s best.


  • 3-4 tablespoons oil
  • 2 tablespoon minced ginger
  • 2 large cloves minced garlic
  • 4 cups cooked rice
  • 1/4 tsp white pepper
  • 3 tablespoons fish sauce1 tbsp soy sauce
  • salt, to taste
  • 2 eggs, beaten
  • 1 cup cooked lump crab meat (half of a 16 ounce) can)
  • 2 scallions, sliced
  • 1/4 cup cilantro, sliced
  • Lime wedges

How to Make Crab Fried Rice

  1. Prep all of your components. Prep the eggs and put them. Just as soon as you have the components ready and ready all .
  2. Heat the oil in a wok over medium-high heat. Add the ginger. Add the garlic. Following the garlic is just cooked (until it begins to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or until it mixed together with the mixture and/or through in the event that you are using leftover rice warmed.
  3. Into the rice: include fish sauce, milk, soy sauce, and the pepper for the flavorings. Now is the moment if you understand you will not ingest it with sauce that’s additional or if it isn’t salty. Stir-fry to combine.
  4. Together with your spatula, spread out the rice . Pour evenly. Stir until all incorporated and of this egg is cooked. The egg leaves for a yummy whites and experience the rice. Much broken chunks of up egg.
  5. Use your spatula before including the crab Rice equally. Add the crab and then stir fry. Following the crab is heated through, add the scallion and Cilantro and are wilted. Drink And finish with a squeeze of your own oil!

Fried Rice Balls

Rice balls, are a simple and yummy Italian recipe: learn how to make fried rice balls that are deep.


  • 4 cups sticky white rice (something such as basmati), cooked and cooled
  • 1 tablespoon TABASCO Chipotle Sauce
  • 9 miniature mozzarella cheese chunks, halved
  • 1 cup breadcrumbs
  • 11/2 teaspoons fennel seed, toasted
  • 2 tbsp fennel fronds
  • 2 eggs, beaten
  • Peanut or grapeseed oil

How to Make Fried Rice Balls

  1. Toss rice with TABASCO Green Pepper Sauce. Slightly dampen each scoop and hand out enough rice to form a rice ball. Add a sheet of mozzarella in the middle and enclose cheese.
  2. In a medium bowl, toss to combine bread crumbs, fennel seed and fennel fronds. Place beaten eggs in a shallow bowl. Make an assembly line by putting rice balls beside the eggs and bread crumbs. Dip rice balls into the flames, allowing any excess to drip off. Until it is totally covered rice ball rolls in bread crumbs. Repeat with remaining rice balls.
  3. Pour oil into a heavy bottom sauce pan up a third of the way. Heat oil within medium-high heat until it reaches 340 degrees F. Deep fry rice balls in batches until golden brown, about 11/2 minutes to 2 minutes. Remove with a slotted spoon and set aside on a rack that is grated to drain. Drink immediately.

Salmon Fried Rice

If you do not have day old rice, it is possible to take freshly produced rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes.


  • 3 Tbsp soy sauce
  • 1 teaspoon brown sugar
  • 1 Tbsp olive oil
  • 2/3 cup diced red onion
  • 2/3 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 eggs, well beaten
  • 4 cups day old cooked white rice (from approximately 2 cups of raw rice)
  • 1 cup frozen peas, thawed
  • 2 cups cooked salmon in large chunks
  • 2 green onions, thinly sliced, such as the greens
  • Cilantro (or parsley) for garnish

How to Make Salmon Fried Rice

  1. Mix brown sugar with soy sauce: Dissolve the sugar in the soy sauce in a bowl. Set aside.
  2. Sauté onion and also bell pepper, then add garlic, ginger: Heat the oil in a large sauté pan or wok on high heat. Add bell pepper and the red onion and sauté until lightly browned, about 5 minutes.
  3. Lower the heat to moderate and stir in the garlic and grated ginger. Cook for a moment more.
  4. Add eggs rice: Add the beaten eggs and stir fry until cooked. Add the rice, increase the heat and cook stirring.
  5. Add peas green onions, soy sauce mixture: Add the lettuce, legumes, and green onions. (Be gentle with the salmon so that you don’t break it up a lot.) Stir in the soy sauce mixture and remove from heat.
  6. Garnish with cilantro serve.

Egg Fried Rice Indian

Egg fried rice Indian — Very simple to make super delicious. Eggs, rice and vegetables tossed in Chinese sauces give the touch of restaurant style food to this rice. Make it on days that are active, and impress your nearest and dearest with a fabulous.



  • 2 cups basmati or long grain rice, rinsed
  • Water
  • Salt to taste
  • (*Or use 4 cups leftover cooked rice)

Egg Fried Rice:

  • 2 tablespoons sesame oil or oil of your choice
  • 3 garlic cloves, finely chopped
  • 3 cups chopped vegetables (I used red bell pepper or capsicum, green beans and carrots)
  • 4 large eggs, lightly whisked
  • 1/4 teaspoon ground black pepper (black pepper powder)
  • 2 tsp white vinegar
  • 1 tbsp soy sauce
  • Salt to taste

How to Make Egg Fried Rice Indian


  1. Soak it in water for 20 minutes for the best results, if utilizing rice.
  2. Follow the instructions below, if using long grain rice.
  3. Plenty in a large saucepan of water. Season with salt. Add rice. Once cooked, drain and leave to cool.

Egg Fried Rice:

  1. Heat oil in a large wok or skillet over high heat. Add garlic and stir fry for several seconds. Add vegetables. Season with salt. Stir fry for 3 minutes or until vegetables are tender but crunchy. Move the vegetables. Pour from the whisked eggs. Season with salt. Break it up to make scrambled eggs when eggs start to set. Season with black pepper. Add vinegar. Stir in the cooked rice. Add soy sauce. Stir fry for 3-4 minutes or till heated through. Remove from heat. Garnish with nuts.


  1. You may add different veggies such as corn, spring onions and bean sprouts into the fried rice.
  2. To create this non-vegetarian add some chopped ham bacon or rotisserie chicken.

Beef Fried Rice

Eggs, carrot and onion scrambled. Before my university life, I meet with lots of fried rice and traditional. Egg fried rice has been my best food for years if mother was preparing a rush dinner, or should be breakfast.


  • 4 cups of leftover rice
  • 3 tablespoons beef tallow or vegetable oil
  • 2 eggs, whisked
  • 1 medium carrots, peeled and diced
  • 1 small red onion, diced
  • Two green onions
  • 1 tsp minced ginger
  • 1 fresh Thai pepper (optional)
  • 1 tablespoon light soy sauce
  • 1 clove garlic, minced
  • Pinch of salt
  • Beef and seasonings
  • 1/2 cup shredded beef
  • A very small pinch of salt
  • 1 tablespoon starch
  • 1 tablespoon light soy sauce

How to Make Beef Fried Rice

  1. Marinate beef with all the seasonings in a small bowl. Stir well until the sauce is absorbed. Put aside for 10-15 minutes.
  2. Heat oil in work. And let and then add whisked egg is stay for 15-20 seconds. Break it with Spatula and move out. Leave the oil in wok.
  3. Add ginger, garlic, clove and Thai pepper, then fry for 30 minutes over fire until aroma. Place beef in. Do a fast fry for 20 seconds or until the beef changes the color. Transfer out.
  4. Add carrot dices and onion and fry. Put rice, beef and scrambled egg in. Add salt and soy sauce. Mix all well.
  5. Add chopped onion in and fry for many times. Drink hot.

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