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 take out restaurant.
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 budget friendly.
Who doesn’t love fried rice? Whether it’s chicken, egg or pork fried rice, it’s loved the world over, but making it at home isn’t always easy.
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. Or you can use left over rice too.
If you try to cook fried rice with fresh cooked rice, the rice gets over cooked and becomes too soft.
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: 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 a lot of 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 anchovy fillets that he chopped up and 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.
Making the fried rice – Heat your wok over high heat for a couple minutes. Add about a tablespoon of oil (it will smoke).
Then, add the egg. I always start with frying the beaten egg in hot oil in the wok until just under cooked.
I remove it, set it aside and add it in at the end. I think this prevents the eggs becoming rubbery.
Next, cook the onion, green onion and garlic just until they’re fragrant; followed by the anchovy paste.
As soon as you add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using.
Love Chinese food? If so check out some of my recipes while you’re here.
- Fried rice should not be made ahead and reheated. This will result in overcooked rice.
- For added crunch and texture, add sliced water chestnuts.
- 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.
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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 tablespoons light soy sauce or more depending on taste
- 1 tablespoons low sodium light dark soy sauce
- ground black pepper
- 1 cup leftover chicken or what ever 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 smokey).
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, 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 2017 with slight changes to the recipe as well as including step by step photos as well as nutritional information.