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.
Homemade Fried Rice Anyone Can Make
This recipe a budget-friendly, one-pot meal that will satisfy anyone 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. With this guide, you can make fried rice at home any time you want!
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.
My Secret to The Best Fried Rice
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.
Don’t like Anchovies? You can swap it for a tablespoon or two of fish sauce. Just be aware fish sauce is salty so taste as you go!
Top Tip for Any Fried Rice Recipe
My top tip for making homemade fried rice is to always use cold cooked rice. Cook the rice and store it in the refrigerator overnight. Using freshly cooked rice will result in soft, bloated rice.
How to Make Fried Rice with Egg
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.
Cook’s Tips for Making Fried Rice
- 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.
- Don’t 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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Let's Make
Best Ever Fried Rice
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 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.
- 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.
- 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)
- Taste and add more soy sauce or seasoning needed and serve hot.
Tips + Notes
- 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.
- Don't 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!
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe as well as new photos, nutritional information, tips, and a video.
Liz Gray says
I never would have guessed it!! Anchovy paste!?! Crazy but it absolutely was the missing ingredient I’ve looked for all these years of making fried rice that lacked SOMETHING. I’ve bought things at asian market locally suggested to me but none of them were it. Anchovy paste. Well, I’m a new fan of it!
Erren's Kitchen says
That’s great Liz! I’m glad you enjoyed it 🙂
Donna says
One of the better recipes for fried rice. I didnt have anchovy paste or fish sauce but did have oyster sauce and it came out very good. Precooked, cold rice is a must. I had leftover smoked pork butt and it added great flavor.
Erren's Kitchen says
That sounds amazing Donna, thank you for the compliment 🙂
john says
thanks for sharing