Fried rice

Fried rice is leftover cooked rice stir-fried in a hot wok with egg, vegetables and savory seasonings. It is quick, satisfying and endlessly adaptable.

Fried rice

Koh Mak, Thailand, Fried rice with seafood, Thai fried rice: Vyacheslav Argenberg, CC BY 4.0 (Wikimedia Commons)

Where it comes from

Frying leftover rice is a household habit across China, and the dish spread around Asia in local versions. The classic Yangzhou style is known for its balance of egg, ham and shrimp.

Explore the cuisine of China.

Recipe

Make Fried rice at home

Serves 4Time 20 minutes

Ingredients

  • 4 cups cold cooked rice
  • 3 eggs, beaten
  • 1 cup frozen peas and diced carrots
  • 3 scallions, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup diced ham or cooked shrimp
  • Salt and white pepper

How it's made

  1. Break up any clumps in the cold rice with your fingers.
  2. Heat 1 tablespoon oil in a wok over high heat and scramble the eggs until just set; remove.
  3. Add the remaining oil, then garlic and the ham; stir-fry 30 seconds.
  4. Add the vegetables and cook 2 minutes.
  5. Add the rice and toss, pressing and flipping for 3-4 minutes until hot and dry.
  6. Add soy sauce, return the eggs, sprinkle with scallions, sesame oil and pepper.

Variations

  • Yangzhou fried rice
  • Kimchi fried rice
  • Pineapple fried rice

Cook’s tip: Cold, day-old rice is key; fresh rice turns mushy in the wok.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Koh Mak, Thailand, Fried rice with seafood, Thai fried rice: Vyacheslav Argenberg, CC BY 4.0 (Wikimedia Commons)