Learn how to make The Best Fried Rice Recipe at home! This copycat fried rice recipe tastes just like your favorite restaurant but even better! Loaded with tons of vegetables, scrambled eggs, leftover white rice and my secret ingredient: Butter!
Love fried rice as much as I do? Give my Shrimp Fried Rice, Beef Fried Rice or Cauliflower Fried Rice a try!
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BEST Fried Rice Recipe
Fried Rice has to be one of my all time favorite takeout inspired dishes to make at home. It’s easier to control the saltiness, sweetness and to bump up the veggies when you make it at home! Our family makes this fried rice recipe at least once a week with whatever vegetables we have on hand. It 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. This is super important! 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 or freezer. 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!
Next, I add in lots of veggies! For flavor I add soy sauce and oyster sauce. I also like to add Sriracha for a little kick. This recipe is a great 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 or Beef Fried Rice Recipe.
The Best Rice for Fried Rice
Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture. Not what were looking for!
Fried Rice Ingredients
- Butter: This is my secret ingredient! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer but I really suggest giving butter a try in your fried rice.
- Eggs: Are added for protein and are typical in fried rice recipes. You can omit and substitute tofu if you are allergic to eggs or simply not a fan.
- Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, leeks, corn and edamame would all be great in this!
- Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
- Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
- Oyster sauce: Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
- Sesame oil: Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
- For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.
How to make Fried Rice
- Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked.
- Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- 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. Serve immediately with green onions for garnish, if desired.
Can you make Fried Rice in the Air Fryer?
Yes! Cooking fried rice in the air fryer is super easy! Simply add all of the ingredients to the air fryer and cook until warmed through. Find the full step by step instructions in my Air Fryer Fried Rice Recipe
Tips for making The Best Fried Rice
- Choose the right type of rice: Long grain rice like jasmine is best!
- Use COLD day old rice: For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freeze to cool down quickly then use as directed.
- Always rinse the rice before using: This removes the extra starch from the rice and prevents it from clumping.
- Add some heat: If you like extra heat add in some Sriracha or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.
- Break up the clumps of rice: When rice is old it tends to clump up. To ensure even browning and crisping of the rice break up the clumps with your hands before stir frying.
Why Butter?
Have you watched them cook fried rice at a hibachi restaurant? They always use butter and it is so good! After I saw them make it with butter I always make my fried rice at home with butter instead of oil. I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly!
Why cold rice?
When rice is just cooked and still warm it clumps together. However when you use cold day old rice the rice dries out a bit and the clumps can be easily broken apart. This ensures each kernel of rice actually gets “fried” when your stir frying resulting in a less mussy fried rice!
Variations
- In place of the rice try adding cauliflower, quinoa or riced broccoli for a healthy low carb twist.
- For protein add beef, shrimp or chicken to this recipe. Simply brown the protein first, set aside then toss back in with the rice and veggies once they’ve finished cooking.
- For a twist try adding chopped up kimchi for kimchi fried rice. It adds the perfect tang and heat!
- Brown rice can be substituted for the white rice for extra fiber and nutrients.
- Feel free to substitute whatever vegetables you have on hand. Red bell peppers, celery or broccoli would all be great in this!
What can I use instead of oyster sauce?
If you can’t find oyster sauce or simply don’t have it in your pantry you can substitute hoisin sauce or try and make your own oyster sauce. Here is a great recipe for diy oyster sauce!
STORAGE AND REHEATING INSTRUCTIONS
- Refrigerate: Fried rice for up to 4 days in an airtight container.
- To freeze: Store leftovers in a large ziplock bag for up to 3 months. To freeze fill up the ziplock bag then lay flat and remove the air. This makes it easy to stack in the freezer and defrosts super fast!
- Reheat from refrigerated: Reheat leftovers in the microwave, skillet or air fryer. You may need to add a splash more of soy sauce or butter to keep it from sticking to the pan.
- Reheat from frozen: Allow the rice to defrost overnight in the refrigerator. Reheat rice in the microwave, skillet or air fryer.
What to serve with Vegetable Fried Rice
- Slow Cooker Broccoli Beef
- Vegetable Chow Mein
- General Tso’s Chicken
- Chicken Chow Mein
- Mongolian Beef
- Kung Pao Shrimp
- Egg Drop Soup
- Homemade Dumplings
- Chicken Lo Mein
- Air Fryer Egg Rolls
- Honey Chicken Stir Fry
Here are more Easy Rice Recipes to try!
products i used
The BEST Fried Rice
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
- Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- 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.Serve immediately with green onions for garnish, if desired.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Gae
Why butter? That is just so wrong
Kelley
Hi Gae,
Yes I like to use butter in my fried rice. You can also use oil it is personal preference.
Thanks!
Kelley
Casey
No need to be rude, Gae
Ron
Casey, she wasn’t being rude… You were
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 ???.
Snorlax
There is an objective better option and you know it, Sharon
sharon lynn
Gae was rude. WRONG choice of words and no tact. Great recipe with the BUTTER!
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!
Arnold Swegger
Rude
Erica
That’s rude. I found the recipe delicious!
Wen
You are so rude, it shows that you lack intelligence
Alan
Derogatory comment while calling someone out for being rude… classic interwebs.
Anyway, great recipe, love it!!!
CT
Recipe trolling. What next? Nice recipe. Butter is a good idea.
K
Why people criticizing use what ever u like its option
Katrina
What do u have against butter dummy??
ITrideMyBest
Rude xD
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.
Carla
Nice
Tanya
You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?
Takei Noyo
Jesus Christ, shut the hell up. Cows don’t suffer from butter bwing made from their milk. Don’t bother responding. I don’t listen to food fascists who don’t understand anything. Some people are limited by what is available locally or just by their means. We can’t all afford $14 for 6oz of avocado oil. Locally sourced butter from grass-fed, open range, fat, happy cows is reasonably priced and absolutely beautiful, especially salted.
T
Screw that, animals are delicious.
Danielle Henderson
The way God Intended
Thad
Right. My favorite animal is steak. Yum!
Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.
Pete
Steak is a GREAT choice, and BUTTER is s wonderful topping, Just saying as it is server that in some of the best Steak Restaurants, No meanness just pot stirring
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
Karla
Thank You!
Virginia Childress
Right…geez
Big Country
Although I agree with your thinking, I only wish I could have replied as eloquently as you, m.oron.
rudey
Wow you are rude dude rude rude rude. Let’s all be rude.
valerie Huibers
I am finding this whole conversation quite funny!! LOVE LOVE LOVE LOVE BUTTER!!
Dominique
Keywords, “whatever you wish”!
Stephanie
Gae is a beginner.
mick
maybe use ghee, gae
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!
ty
you are all ridiculous
Irene
What the heck is going on here? A yummy recipe is posted to share and you all go berserk! Stay on subject. Thank you, Kelly. I have ALS and my husband is always looking for easy, delicious dishes.
Nancy
I made this recipe last week and we loved it. Making it again today. Can’t wait to eat it again!
Gormless Idiot
it’s yummy
Anne
The Chinese don’t use butter at all. Fried rice in an authentic Chinese restaurant (that is, run by Chinese people with a Chinese chef) is made with oil. That being said, there’s no need to be rude. Give your opinion about the recipe in polite terms and explain why you do or don’t like it. Don’t make it into a personal attack.
T
No reason to be rude Gae! If you can’t say something nice then you need to keep your rude comments to your self!! I use butter to! It does add flavor!! And I use a teaspoon of olive oil!
Gae
The butter was made from the torture of the cow it came from! Gae has every right to be upset at the usage of butter in this fried rice. The oil doesn’t make cows feel like they are objects.
Amy
Love that you’re adding butter to your fried rice. Tastes so much better!!! 🙂
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.
julie Scherbarth
I had a lot of fresh ginger to use before it became rotten/moldy so I grated it, chopped it into a container and covered it with olive oil and put it in my refrig. in a covered container. Its keeping wonderful.
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
Tanya
It’s good but a touch sweet. Oyster sauce is sweeter than fish sauce. Unless you like sweet, I would use fish sauce.
I’ve never used butter in fried rice but I tried it. Really didn”t taste any different that other oils.
Susan
I put in cooked BQ pork makes it’s the best
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!
Kelley
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 :/
Kelley
Hi Jo,
I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.
Thanks!
Kelley
Michelle
Hahaha
Lori
Were you using a cast iron pan?
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!
Candice
My family and I love it ? thanks!
Sean
Making this for the nth time. Gets better and better and better!
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?
Kelley
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.