The BEST Fried Rice

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

the-best-fried-rice

Vegetable Fried Rice has to be one of my all time favorite dishes. I love making Chinese food at home and fried rice is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef.

It all starts off with cold day old rice. If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

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easy-fried-rice

Next, I add lots of veggies to this rice. For flavor I add soy sauce and oyster sauce. I like to add sriracha to my fried rice for extra spice.

This fried rice takes just 20 minutes to throw together. Fried rice is a good way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my shrimp fried rice.

vegetable-fried-rice

The BEST Fried Rice

  • 4.7
  • 92 reviews
Prep time:
Cook time:
Total time:
Serves: 4
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

Ingredients

  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired

Instructions

  1. Heat 1 tablespoon of butter into a large skillet.
  2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of butter into the pan.
  4. Add carrots and onion to the pan and cook until tender, 3-4 minutes.
  5. Stir in garlic and cook for an additional minute.
  6. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  8. Serve immediately with green onions for garnish, if desired.
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Comments

    • Hi Gae,

      Yes I like to use butter in my fried rice. You can also use oil it is personal preference.

      Thanks!

      Kelley

        • Sharon C

          I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use 𝙾𝚒𝚕.

          • Snorlax

            There is an objective better option and you know it, Sharon

    • Shafina

      Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

      • Alan

        Derogatory comment while calling someone out for being rude… classic interwebs.

        Anyway, great recipe, love it!!!

    • Amanda

      Respect the animals. Why use butter if you can use a healthy substitute like avocado oil or whatever u wish.

      • Jonathan SoRelle

        So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

      • m.oron

        THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

    • Lindsay

      All you had to say was that you could substitute a fat/oil that didn’t trigger you

    • Gmass

      Benihana and other places like it add butter too. Haven’t tried the recipe but will!

  • Jacquie Cook

    What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from.
    Also, what is the best way to store Ginger so it stays fresh?
    Please email me your response, if you are able. Thanks!!

    • Susan

      Sun luck pure sesame oil
      Kikkoman soy sauce
      Sun luck oyster sauce

    • Jackie

      Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

      • Mimi

        What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

    • Home2Cook

      Jacquie, you can order any brand and type of Asian sauces, spices and condiments on Amazon if you can’t find them locally. I know what you mean about sesame oil, it’s and acquired taste that kind of grows on you. 🙂 Start by using the tiniest bit and the work up to more slowly, or you can just chuck it and make the recipes that call for it with an oil you do like and sauces that are pleasing to your palette.

    • Christine

      I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

      • Seraphine Formedi

        Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

  • Kendra

    What kind of pan did you use for this?I used a large pot and it took forever for the rice to brown..other than that delish!! I will make this again!

    • Hi Kendra,

      I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.

      Thanks!

      Kelley

  • Jo

    Followed the recipe to the letter and it ended up so dark it was almost black :/

  • Divina

    I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

  • Linda McArthur

    This is absolutely the best fried rice ever! Better than in a restaurant!

  • Angelina

    If you do not have oyster sauce can you leave it out or is there a subtitute you could use instead?

    • Hi Angelina,

      You can always leave it out or add a bit of hoisin sauce if you prefer.

      Thanks!

      Kelley

      • Tiffany

        I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

  • I used your recipie and prepared this teppanyaki style on my Blackstone Giddle. Was a winner and will be served at our son’s birthday party in two weeks!

  • Katie

    Wasn’t crazy about the taste of the oyster sauce. I think next time I’ll substitute hoisin or plum sauce.

    • Simon

      There’s plenty of salt in Soy/Oyster sauce, so that’s taken care of.

      I used ginger (from a jar of fresh minced that lives in the fridge), diced ham and peppers added while the onions were cooking and my boys devoured it very eagerly. I did add a little black pepper too, and sesame seeds rather than oil. Normally I’d eat it with sweet chilli sauce but didn’t have any, so a bit of Tabasco had to suffice, and the boys are mortally afraid of anything hot and spicy.

  • So I tried it tonight, came out good. I used at least twice the oyster sauce, otherwise I only tasted the soy sauce, and a bit of Worcester sauce. Some chicken cooked in minced garlic, and some sweet union cut long placed in the pan almost as the pan is leaving the heat. Really enjoyed, and a great presentation!

  • JoEllyn

    This was good! Added 1 stalk of diced celery with the other vegetables and cooked the rice a little longer toward the end so it got browner. Other than that, followed the recipe exactly.

  • Ana

    Cooking the eggs first worked perfectly. I’ve added at the end in the past and it always turned out a big mess. Also, cooled rice did the trick too. Made a rice cooker and then spread out on a cookie sheet for about an hour in the fridge, perfect texture! I did’t follow recipe exactly but it was a great guide.

  • SteelerGal4Life

    Turned out great. Left out eggs and peas. I hate them both. 😊 Used frozen veggie mix. So 😋

  • Elaine Culver

    I cook only for myself. Could I make the whole recipe and freeze portions?

  • Suzieq

    I made this and I thought it was absolutely amazing. I loved it. Very easy and very tasty. I would make it again and add meat or shrimp.

  • Julie

    Making tonight.

    Thanks Kelley … and everyone who commented for that extra motivation!

  • Oswald

    Loved it. The butter makes all the difference. Added garlic chicken chucks and a bit of grated ginger and it was a hit with everyone

  • Elain Jones

    It sounds great I’m going to try it hope it come out good as it sounds thank you I’m going to try it out to night

  • nitrous

    very nice recipe. a lot of fried rice success comes from “how” you put it all together.
    I was surprised to see that you don’t really need to stick exactly to the recipe but themes are important. I agree – I would leave the butter out!

    It’s a great basic recipe -give it a try!

  • Katie

    Made this tonight just as recipe suggested. It is by far the best fried rice I’ve made at home. I did add shrimp in the end. So good!!

  • Janet

    Great recipe, especially as to the order each ingredient should be cooked. I added sliced mushrooms, cabbage and leftover grilled steak. Also sprinkled on chopped roasted almonds at the end. Delish!

  • James Singleton

    Ive made this rice twice. You dont need a wok as i have a cast iron braiser. Every bit as good and fluffy as a Chinese restaraunt at a fraction of the price. Its become a standard in my house.

  • Amy

    I love this recipe! It’s a great go-to when I haven’t been to the grocery store and I just use whatever leftover veggies I have in the freezer and fridge. I’ve also made it with quinoa when I was out of brown rice and used rice vinegar instead of oyster sauce.

  • Brett Jones

    Sounds delicious and nutritious and easily put together try adding a touch of grated ginger for extra flavour

  • Lulu Biggs

    Is it normal to be gassy after eating fried rice? I cooked this to a tee and have ridiculously farted everywhere I go especially when bending over, very embarrassing. Possible food allergy?

  • Norma

    This recipe was pretty good. We did serve it with General Tso’s. I used pre-rinsed jasmine rice made the day before and refrigerated. The rice remained separated.

  • Nancy Albea

    Absolutely delicious!!! This will be a frequent dish on our table. Thanks so much for sharing!

  • Stan Holloway

    I love any recipe that includes butter…this fried rice was incredible…

  • Catherine

    It turned out great. Did add chicken and shrimp and a few more veggies everyone loved it .

  • I love this recipe. My brother is a vegetarian so I make this for the whole family and add cooked bbq pork on the side for us meat eaters. Add couple of egg rolls and it is complete meal.

  • Kimberly

    I have a Vietnamese friend that also uses frozen green beans that have thawed. She cuts them in half. This is spot on and delicious! So glad you started off with cold rice! That one small step truly makes a big difference!

    • Jess

      So glad you said this! I had everything cut up and ready to go but forgot about the handful of green beans I had in the back of the fridge. They’ll be going into the rice now, too. Thanks, Kimberly! Kelley, I LOVE an easy recipe I can adapt for the meat eaters and the vegetarians in my family. This one’s a fave, and I see it being a good one for my daughter to take away to university for a cheap, easy and nutritious option.

  • Nora

    Cooked this recipe last night and it was yummy. Forgot the butter and eggs but I’ll definitely put them in next time!

  • Julie

    I made this today. Didn’t have the oyster juice so omitted it. I added chicken to it and it made a nice meal. I subbed frozen peas and carrots vs chopping fresh ones for ease. Loved the flavor and will definitely make it again.

    • Hi Louvre,

      If the rice has been kept in the freezer it should be good! If it’s been left in the fridge for the week I would check to see if it’s still fresh.

      Thanks!

      Kelley

  • Koshie

    Family eating it right now and it is absolutely delicious. 2 year old cant get enough. I applogize for the rude person below….

  • Home2Cook

    Hi Kelley, had to say Thank You for this simple, delightfully fresh recipe for fried rice! The use of Butter is Genius and a definite game changer for me! I was not quite satisfied by the different recipe versions I’ve tried, until this one! Using Butter instead of cooking oil is Magical, makes the whole dish lighter and allows all the layers of flavors to shine, the butter’s alchemy with the eggs (Yum! I allowed my butter to brown a bit before I added the eggs & could have just had that for dinner! 🙂 ) and the veggies is delicious!! The order adding ingredients and flavors you’ve designed is one I’ll use again and again with whatever veggies/proteins I decide to use that day. The constant in this is going to be the butter, the order and the cold pre-cooked rice! Thanks again for sharing with all of us!

  • Andrea

    Delicious! I made this exactly as it was except that I cooked up some teriyaki marinaded chicken in 1T sesame oil in the same wok, then removed the chicken, then made the recipe as it read. I reserved some of the recipe so I could taste it without the teriyaki chicken added, but then added the chicken prior to serving for a hearty meal. It was a big hit. I’m definitely making this again! BTW, I tried making fried rice before using a seasoning packet from my grocery store, but it was way too salty tasting, this wasn’t salty at all. Oh! and P.S. my husband commented on the buttery taste, but it was definitely a bonus!

  • Ron Maritch

    This receipe was excellent, made it for my girlfriend and she was very impressed.

  • Rosie

    Omg.. So Delish!!! I will never get tired of this fried rice, ever. Thank you for sharing this recipe with the world!!! 👍👍👍 😽 👏 😋 😍😍😍 😘 🤩 🤯 Soory if i added too many emojis.. Heh. Plus Its super healthy, my dad approves. 😀 Thank you Forvever Kelley!

  • Rosie

    Hey Kelley Also My Auntie’s Birthday Is Today And She Will Be So Suprised! Thanks So Much, I Praise This Fried rice of yours 😀

  • This fried rice sounds so delicious! And the pictures look amazing! I will definitely try it. I will just substitute the butter with oil and use a bit more veggies instead of the egg to make it vegan!
    Sina

  • Ellie

    I made this for dinner. So easy and delicious. I served it with a Broccoli Beef recipe I also found on Pinterest.

  • Brandon

    Where on planet Earth can you cook an onion or carrot until tender in 3-4 minutes? People like you give cooking a bad rep.

  • Jess

    Do you have too cook the rice before adding it in sorry if sounds stupid but I wasn’t sure as we are making this for food tech in school! X

      • N Morris

        Hi Kelley. No rice cooked- use microwave rice- it is par cooked, always ready to go- works brilliantly. Nadia

  • Very nice simple recipe. As I am a vegetarian I did not use oyster sauce. I added a little tomato sauce. Tonight I am going to use soya chicken pieces instead of eggs with carrots, green beans and peas and extra onions.
    I am not a cook but an ordinary 79 year old who prepares his own meals which are easy to make

    • Sonia

      You can actually get a vegetarian oyster sauce…last bottle I had…was marked clearly on the label.

  • wendy

    i only had to use a little bit more oyster sauce, but this recipe was great!

  • Sonia

    This was made as a late night dish. Followed your recipe doubled it as I had so much leftover rice. Added celery too…had no oyster sauce…and had some homemade Hollandaise sauce left over in my fridge, added that as its only egg yolks and butter…with lemon….I think butter on anything is better…lol.
    Thanks for the quick recipe!
    Great late night snack!!!

  • I made your recipe last night for dinner. My entire family really enjoyed the dish. I have decided to make a staple in my recipe repature. YUM YUM 👅🍚

  • Jim

    If you add the soy and oyster sauce before adding the eggs ,they will stay a bright yellow. Cook the egg,set aside and add as the very last item.. I also find add the chopped scallions at the end of cooking keeps them from getting soggy.. Hope this will tweak a great recipe..

  • Hi Kelly I am making fried rice, but don’t have oyster sauce what I do have on hand soy sauce, bbq sauce,fish sauce. Can you e-mail me a list of a well stacked Asian pantry. Trying to expand my cooking experience. Thank you so much
    Tonight’s dinner spare ribs & your rice.

    • Hi Laura!

      I would add in hoisin sauce, rice wine vinegar, mirin and sesame oil to your pantry. Those are pretty much all the staples!

      Thanks!

      Kelley

  • Deridre

    Just wonder my husband and I love it.

    Thank you so much for sharing with us.

    Deridre

  • TRDenver

    I just made this tonight and it was really good. I don’t like chunks of egg so I cooked one at a time in a small skillet like a crepe and sliced them into strips. Two eggs seemed to be enough. I also added a final splash of soy sauce at the end. Really good recipe. Thanks!

  • Connie

    This looks great, (and easy.) I’m a brown rice person and don’t even keep white rice in my house. Can I make this with brown rice or should I just break down and go buy some white? (Looking forward to trying it either way.)

    • Hi Connie!

      Yes you can use brown rice! I’ve used it before and it works great.

      Thanks & Enjoy!

      Kelley

  • Jodie Holt

    I made this for the first time and omg my family said there never buying fried rice from the shops again.

  • Carol

    For me personally, this is the best fried rice recipe out there!!!! Absolutely Delish
    My family LOVED it😊

  • Lennette Massingille

    It’s okay. Coming from a European American. But I’m married to a Asian and he lol when he seen butter. Js but it’s okay.

  • Alison Whitney

    Yummy!! I added shredded chicken thighs. I didn’t have oyster sauce because I didn’t have any but we didn’t miss it! Will make again soon!!

  • I’m glad to have someone to have the similarly fried recipe like I do. I cannot agree more with you that Fried Rice is the best recipe for cold rice. It’s easy to make and we can mix many ingredients!

  • Tabitha

    This was delicious! I used riced cauliflower in place of rice to make it healthier. I also added shrimp. Thanks for a great recipe!

  • abby

    I did make a couple of changes. I cut the meat then added some soy sauce and let that marinate. To the sauce, I added 1 T garlic chili sauce just to give it a bit of heat! We loved the recipe and I would do this again for a fast, easy meal! Kudos on a great find!!!

  • Ruth.

    I love ❤️ rice cooked in butter. So it’s not a big issue. I also make yellow rice
    With butter it’s yummy.

  • Danyelle

    They are not joking when they say this is the BEST fried rice. My whole family loved it and there wasn’t a grain left.

  • Sam

    Thank you for sharing this fantastic recipe! By far the best fried rice I’ve ever made. I garnished with chopped cashews…

  • Roc

    I love chinese takeout, but as I’ve been trying to eat healthier I haven’t been able to eat any takeout because you never know what is put in your food. I decided to try to make it at home, and I tried 2 other recipes before trying this one and this one is definitely better. The only thing I changed was that I added about a half teaspoon of dried ginger, and I halfed the recipe and only used 2 cups of rice or I wouldve been seeing fried rice in my sleep.

  • Jen

    My traditional chinese mother would be mortified if she knew I was frying fried rice with butter but what the heck I cooked this recipe to a T last night and it was possibly the best fried rice I ever made. I think the butter helps to coat the pan and add a richness without overgreasing the rice like oil can. The flavours are definitely because of the soya sauce, oyster sauce and sesame oil at the end. I would make this again and again.Thanks for sharing this!

  • Howell

    is the rice supposed to be cooked already? or fresh out the package and uncooked?

    Please help! I am notorious for overcooking rice

  • N. Yvonne Forrest

    I just made this dish and I have to say it was delicious! Thank You so much for the recipe. I used to use the flavor packets of fried rice seasoning but not any more since I’ve tired your recipe.

  • Brenda

    Very good. The butter was a surprise, but It was actually tasty. Sometimes when you use oil it is too much.

  • David

    HI Kelley this is a great fried rice recipe possibly the best. Found it about 9 months ago and now have this 3-4 times a month. Great Thing is you can vary ingredients to suit your mood and taste but the basic recipe I stick to every time…
    We go heavy on garlic / ginger / vegetables usually with chicken leftovers and always delicious. Thanks for sharing

  • Samantha

    Super simple! Took no time. I used frozen peas and carrots and it made no difference.

    Butter made it richer and I loved it…but I live in the south and butter goes in everything! 😁

  • Heidi

    Awesome recipe. My son usually hates veggies in fried rice and picks them out, but it was so flavorful he ate everything!

  • Butter is supposedly the secret ingredient in Benihana’s rice. We’ve been using butter for years because of that! For a variation, try fish sauce in place of the oyster sauce.

    Tasty recipe, my dear!

  • Tammy

    Love this recipe……so simple and easy & very delicious. I added bacon in mine and used the oil from that to give it additional flavour.

  • SUE

    Butter?? What?!
    Corn can be added too.
    And it doesnt take that long to prep if u let rice go cold!!!

  • Maritza

    Use Tamari Gluten Free Soy Sauce in order to turn this delicious dish into a gluten free recipe (for those with Celiac disease). Thank you, Kelley! Everyone at home loved it! 🙂

  • Andrea Keller

    I now have made this fried rice 2 times and my family of 5 rave over it, we talk about it days after we have eaten it. Thank you so much for Sharing this wonderful recipe! 😊:D

  • This recipe is really good! I made it last Sunday and everybody was amazed by how good it tasted!! Thanks for sharing the recipe!!

  • Eleni

    Is it 4 cups of cooked rice? Ie 2 cups of uncooked rice makes 4 cups of cooked rice. Or 4 cups uncooked rice..so 8 cups cooked?

  • Maurice

    Your comments are so funny had a laugh at the banter.
    Thanks Kelly for this recipe sounds amazing.

  • Deb

    Could you add cabbage for more crunch or would it take away from the flavor?

  • Nikki

    I loved this recipe. It took longer for my rice to turn brown because i had a smaller pan but all in all it was great!

  • Karyn

    This was a big hit with my family…even my picky 6 year old ate it! I didn’t have carrots, so I just doubled the peas and added some grilled chicken that I had left over. Delicious way to use up leftovers!

  • Lisa

    Hi there,
    I had googles up recipes to use up some left over pork from ur roast pork as we had a lot left over. I used your recipe and added our pork cut up into little pieces. It was s o delicious and we ended up with a meal making use of some meat we already had ( so no waste there) and the children thoroughly enjoyed it.
    Thank you so much for sharing your recipe.

    Cheers,
    Lisa

  • Sheri Baker

    I can’t believe how mean people are on this blog. Yes the butter comment was a little off the cuff, but really? Are all of you trained professionals? Do you have a blog or posting your recipes? Thank you Chef Savvy for posting. I look forward to making.

  • What makes me upset with this recipe is…..I didn’t make it sooner!! OMG, so easy, so yummy. I used frozen salad shrimp to make it shrimp fried rice. So much better than take-out and, in the long run, even cheaper. This made a lot so it’s the star of my meal prep for lunch next week. So excited to try more of your recipes!

  • Terry

    Thanks this was great.I
    substituted can peas for frozen. No carrots we were out. This is now my go-to from now on.

  • Nadia

    It turned out great – The butter brings flavour to the rice. Thanks for sharing!

  • Sheryl Wood

    This was the best recipe ever!!! Took to a dinner party and everyone wanted the recipe. My husband is allergic to shellfish so I substituted orange stir fry sauce for oyster sauce. Amazing! Thank you for posting recipe😋

  • Kim Hobbs

    I haven’t made this but plan on doing so. I have a problem cooking boiled rice required for these recipes. I always cook too long or rice sticks together even after draining.
    A few questions:
    1) I usually rinse my dry rice first. How long should I be rinsing it for, and in hot or cold water.
    2) Should I be adding rice to already well boiled water.
    3) For this recipe to make four cups cooked, how much is that in dry quantity
    4) How much water per ratio per quantity of dry rice (for any dry quantity the recipes might ask for)
    5) How long do I cook rice for, a guide depending on quantity
    6) How do I stop from overvooking it and sometimes water gets low. What to do here
    7) Do you rinse your rise with hot, kettle boiled or cold water once draining in the colander
    8) Do you leave it draining over a pot in the colander and how long for. My top grains don’t stick but bottom ones stay wet and gluey sometimes. Am i not leaving them drain long enough? Seems I do it for ages with no better result
    9) Thankyou. Anything else you can think to add would be great.
    10) An absorption method would be great to know how to do too
    11) By the way, is it worth having a rice cooker.

    • 1) I would rinse it for a minute under luke warm water.
      2) I would follow the instructions on your packaging for the rice but usually yes you do.
      3) That would be about 1 1/3 cup dry.
      4) 1 1/2 to 1 3/4 cups of water to 1 cup of uncooked rice
      5) I would follow the instructions on your packaging for the rice every brand is different
      6) Add more water or stock
      7) 8) No I do not rinse my rice
      11) I do not have a rice cooker and don’t thing its absolutely necessary.

      Thanks & Enjoy!

  • Armani

    Amazing! I’m a bad cook so I wanted to impress my parents. And they were amazed.

  • Butter is second only to bacon as the greatest flavor enhancer. Some folks have aversions to pork, ergo wonderful butter. Eat, smile, and be happy.

  • Teresa Bledsoe

    This recipe was butter and ALL!! I added pork to it!! Thank you so much for this recipe!!

  • Dean

    Never heard a bigger bunch of sooks in my life if you want to use whatever oil then use it i personally feel sorry for your husbands get a grip ffs

  • Carlee Wright

    Mmmmm this is super good me and my daughter made this dish and it was delicious.
    Definitely going to do this again!

  • Som

    Hi Kelley!! I’ve been eying this recipe for a bit now. Made the rice at 5:30 this morning to be sure it will be nice and cold. Have all the other ingredients and am just thrilled to have come across this and make it for my family. It looks and sounds devine, thank you so much for sharing!! I’ll be sure to update, but I know it will be a hit 🙂

  • DudeWithAKitchen

    Followed to the T, and it turned out great! Thanks for the post.

  • Eddy Lederer

    Well, my slow cooker is just finishing off the broccoli and the house smells like heaven!
    I can’t wait to serve it up! Thanks for the recipe! I feel like a proud chef!
    Aloha!
    Eddy

  • Jennifer

    This is so easy and so good. My daughter loves fried rice and she said this was better than any restaurant. Thank you. I will make it again. It will probably become a staple meal in our house.

  • who are these potatoes and what they want to do with me?!

    Y u no teash us huw to cook ryice?!!! (meme) haha seriously, i dont know how to cook rice, i was expecting a recipe in fried rice would show it. i know, i know, i could easily google it.

  • Catherine Brown

    Actually, you can add pretty much anything to fried rice just as long as the rice is COLD and dry when it hits a very hot pan or wok.

    Thank you, Chefsavvy, for specifying this in the recipe. For those who many not have made fried rice beore, starting with very cold (preferably long-grain) rice is REALLY important!!!

  • JC

    hi i know this is way 2 years ago but do oyster sauce really goes good with butter? curious on how it taste before i try to make it haha 🙂

  • Kathryn

    I tried this recipe but used oil. I left out the garlic and oyster sauce, but threw in some broccoli and chicken to make it my entree. Both my husband and I enjoyed it.

  • Pedro

    not fried enough at all. Ugg, looks so undercooked. “loaded” with vegs? this video is so off, that is not loaded with anything.

  • Linda Ciullo

    I love this fried rice! I have made it several times now and it is my “ go to” recipe. I don’t even try the others because this one is so good!

  • Hever

    Thank you so much for this recipe. I followed all the steps you guys recommend. I personally love fry rice, so I tried it and I am more than satisfied.

  • Bob Read

    Yum
    It sounded very good so I went ahead and made it last night oh my God it’s great the Sesame sesame oil is the secret

  • Scott

    This really is the best fried rice I have ever had, absolutely amazing. I will be making this every time we prepare Chinese food at home!

    • Nathan

      The eggs do a few things for the dish; they give color, protein, act as a binder, and make the rice more fluffy. That being said, if you are allergic to eggs, it can be made without. I hope you enjoy!

      Nathan