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.
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 under cooked, 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 me 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.
- Don’t use fresh cooked rice. If you try to cook fried rice with fresh 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 under cooked, remove from the pan and set aside to add at the end. this prevents the eggs 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!
- 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.
- 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
Heat your wok over high heat (although not all the way up) for a couple 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.
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.