On the table in less than 20 minutes, this homemade recipe for the Best Ever Fried Rice is healthier and just as good as your favorite restaurant take-out.
This recipe a budget-friendly, one-pot meal that will satisfy everyone you serve it to.
Who doesn’t love fried rice? Whether it’s chicken, egg or pork fried rice, it’s loved around the world, but making it at home isn’t always easy.
Why this recipe works:
- With this recipe, you’ll learn how to make fried rice that can be made in so many variations.
- It’s perfect for using up leftover rice and is budget friendly.
- The anchovy paste adds another level of flavor that makes this dish stand out from all other fried rice recipes.
When making fried rice, you don’t have to use a lot of vegetables (although you can add some if you’d like). I use basic, aromatic vegetables like onions or shallots, green onions, and garlic.
The secret ingredient to great fried rice – anchovies (I use anchovy paste). I saw it on some cooking show years ago and once I tried it, I never went back!
It gives fried rice a real restaurant flavor. I know many people don’t like the idea of anchovies, but I promise it doesn’t give it a fishy flavor and you don’t need much.
You can use chopped up anchovy fillets that are melted in the oil, but I prefer the anchovy paste.
It keeps well in the refrigerator and I never use the whole can when I buy the fillets, but either will work fine.
Here’s how to make this fantastic dish:
Heat your wok over high heat for a couple of minutes. Add about a tablespoon of oil (it will smoke). Then, add the egg.
Cook the egg until just undercooked, remove from the wok and set aside.
Next, cook the onion, green onion and garlic just until they’re fragrant, followed by the anchovy paste.
Add the cold rice.
As soon as you add in the rice, increase the temperature and add the soy sauce.
Add whatever cooked meat you’re using along with the egg you fried earlier.
Mix to combine.
Taste and season as needed. Serve and enjoy.
Love Chinese food? Check out some of my recipes while you’re here.
Perfect Chinese Noodles
Quick & Easy Chinese Noodle Soup
Chicken with Chinese mushrooms
Sticky Chinese Chicken
Cook’s tips:
- Don’t use freshly cooked rice. If you try to cook fried rice with freshly cooked rice, the rice becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key to making perfect fried rice is starting with chilled, day-old cooked fried rice that’s cooked with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Do not make the fried rice ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
Recipe variations:
- Add shrimp or cubed pork instead of chicken.
- For added crunch and texture, add sliced water chestnuts.
- Adding carrots and peas make this a great dish to sneak in vegetables.
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Best Ever Fried Rice
This quick and easy fried rice makes a delicious Chinese dinner or side dish for your favorite stir-fry.
Ingredients
- Vegetable oil or any mild oil of your choice
- 6 eggs lightly beaten
- 1 small onion chopped
- 2 green onions trimmed and sliced into rounds
- 1 clove garlic chopped
- 1 tablespoon anchovy paste
- 2 cups long-grain rice cooked and chilled
- 1 tablespoon light soy sauce or more depending on taste
- 1 tablespoon low sodium light dark soy sauce
- Ground black pepper
- 1 cup leftover chicken or whatever meat you want to use
Instructions
-
Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
-
Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
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If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
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Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
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Taste and add more soy sauce or seasoning needed and serve hot.
Update Notes: This recipe was originally posted in 2014, but was updated in 2018 with slight changes to the recipe as well as including step by step photos, nutritional information, tips and a video.
Inge says
I have never used anchovy paste. With all the soy sauce wouldn’t it be too salty? I do use some ginger and garlic in mine.
Erren says
Hi Inge, If you’re worried about salt content, add the anchovy paste and then taste as you add the soy sauce. Dark soy sauce shouldn’t be salty though it’s just for color and some flavor. Hope this helps!
Marlene. k says
Anchovy is too fishy ..I can’t have anything fishy..can it be substituted with something else??
Erren says
You can omit it if you really don’t like them.
pat says
My secret ingredient is kecap manis. Don’t need too much. It gives me that certain smokyness. As far as anchovies, I use a high quality fish sauce. Again, not too much. These two ingredients will put your fried rice ahead of most anything you’ve ever tasted. And I have tried many different recipe combinations.
Amanda says
This recipe is really fantastic! The anchovy paste really makes it! Thanks so much for sharing!
Wayne says
We make this all the time! Love it! Thanks so much!
Erren says
That’s so great to hear! 🙂
Nigel says
I use fish sauce which is made from anchovies so has the same taste but is cheaper and ready available. It’s also widely used in Chinese restaurants for its ease of use.
Chrissy Ernst says
This is really good. I will try anchovy sauce the next time I make it. I did use beef, chicken and shrimp with a bag of froxen peas and carrots. Really good.
Chrissy Ernst says
This is really good. I will try anchovy sauce the next time I make it. I did use beef, chicken and shrimp with a bag of froxen peas and carrots. Really good. I have an instant pot that made my rice prior to and the rice was very firm. I almost thought to firm but turned out the best I’ve had.
Alice says
Really enjoyed this, especially since it was relatively quick and easy. I think I don’t normally use enough soy sauce. The two tablespoons here really added the “umami” taste, I think (just guessing). I added 8 oz of sliced mushrooms sauteed. I didn’t have quite enough anchovy paste so I added a tsp of Thai chili paste. I used a cup of mashed tofu (the organic sprouted kind) which I added to the veggies before adding the rice since I wanted the tofu to absorb some of the veggie/salty/soy flavor. Will definitely be making this again. Very simple and easy and tasty, yum.
P.S. I always have cooked rice frozen in 1 cup portions in my freezer for quick meals. Just needed to be defrosted. That added to the simplicity. Thanks!
Erren says
Sounds great, Alice! Thanks so much for the great feedback!
Ana says
Vietnamese people just use fish sauce which is made from anchovies anyways…