Print

Chinese Restaurant-Style Fried Rice

Close-up of a pan filled with freshly made fried rice, featuring scrambled eggs, peas, and diced carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy fried rice recipe that mimics the smoky flavor of Chinese takeout, perfect for using leftover rice.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 cups cooked day-old rice
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Optional: 1 cup cooked chicken or shrimp

Instructions

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Pour in the beaten eggs and scramble them quickly. Remove the scrambled eggs from the wok and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the peas, carrots, and onion. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
  4. Add the cooked day-old rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy.
  5. If using, add cooked chicken or shrimp to the wok and stir-fry for 1 minute to heat through.
  6. Pour the soy sauce and sesame oil over the rice mixture. Stir well to combine and ensure the rice is evenly coated.
  7. Add the scrambled eggs back into the wok. Stir gently to incorporate.
  8. Serve immediately.

Notes

  • Using day-old rice is key for a drier, less clumpy fried rice.
  • Do not overcrowd the wok; cook in batches if necessary to ensure the rice fries rather than steams.
  • Adjust soy sauce to your preference.

Nutrition

Find it online: https://kitchenslang.com/chinese-restaurant-style-fried-rice/