Hey readers, I have this feeling that my blogs on fried rice some months ago were not enough, thus there is a need for a total dedication of one part of this platform for recipes so that you guys will have a lot to learn about food-making.

Before I proceed, kindly permit me to welcome you to Chefsbse, the home of food-related articles. On this page, I will take you around the world of “fried rice recipe”, highlighting the way extensively and how you can make good and tasty fried rice.

Now, let’s get down to the real business of the day. You are about to learn how to prepare fried rice from our experienced chefs and researchers.

Emphasis will also be placed on the basic and primary ingredients germane for preparing this meal. So, this discourse will be divided into two parts: the cooking method and instructions and the ingredients.

Kindly check the next heading for the first part of this recipe, that is, the cooking method.

Fried Rice Recipe: Best Tips for Making this Meal

Ok, let’s begin the tutorial now. Here are the important things I have learned over the years about how to prepare the best fried rice.

1. Get Your Cold Rice

You’ve gotta plan ahead and use thoroughly chilled boiled rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan and will result in soggy and sticky clumps, and that is not good.

So leftover refrigerated rice is the best! Or, if you are in a haste (or have an impulse craving for fried rice, which I completely understand ?), just cook up a fresh batch of rice.

Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled, it doesn’t have to be frozen, please note.

2. Use Butter

Yep, butter is one of the stuff you run to at this stage. I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big slab of butter when they’re preparing fried rice.

It just tastes just much better, and also makes everything brown up perfectly. (Although by contrast to Japanese steak houses, we only use three tablespoons for a large batch of rice in this recipe.)

3. Use Veggies

This is one of my great pet peeves with lame take-out fried rice — not enough veggies! In addition to adding some nice spots of color, these stuff go a long way in adding some flavor and freshness to fried rice.

Our local Chinese restaurant often added both white and green onions, too, which I included in this recipe. But feel free to modernize this recipe with some other tasty stir-fried veggies as well!

4. Use Toasted Sesame Oil and Oyster Sauce

If you are not a seafood-lover, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way.

So even if you’re not a fan of oysters, don’t be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite-smelling ingredient in the kitchen and tastes wonderful in fried rice.

(Also note that sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in.)

5. Use High Heat

This will help fry and brown the rice and veggies well, and will also assist in preventing the rice from steaming in the pan instead of frying.

6. Let the Rice Brown a Bit on the Bottom

If you have the same taste as me, and love your rice to be a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom.

It also helps immensely to use a non-stick skillet so that the rice doesn’t stick to the bottom of the pan. Don’t be afraid to add in some extra soy sauce at the end

I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium.

So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.

Best Fried Rice Ingredients

Alright, it is time for us to talk about ingredients. To prepare this fried rice recipe, you will need the following:

1. Cooked, chilled rice: Any kind of white or brown rice will be okay for it. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to the hot skillet. Again, freshly cooked rice won’t go well in this recipe.

2. Eggs: These add good flavor, texture, and protein.

3. Carrots, onions, green onions, and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fried veggies you want.

4. Garlic: Freshly minced.

5. Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you’re using traditional soy sauce.

6. Oyster sauce: This is a major flavor booster in fried rice and (don’t worry) does not taste like oysters. You can find it in the Asian section of grocery shops, or order it on Amazon.

7. Toasted sesame oil: The finishing touch in this recipe, which is necessary. You can also find it in the Asian section of grocery shops, or order it on Amazon.

8. Butter: My favorite way to stir-fry rice.

How to Make Fried Rice

To make this homemade fried rice recipe, kindly:

1. Scramble eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then move the eggs to a separate plate, and set aside.

2. Sauté veggies and garlic: Take your sauté pan to the heat, and sauté the onions, carrots, peas, and garlic until soft and cooked through.

3. Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using).

4. Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for three minutes, or until you notice the rice and veggies starting to brown slightly.

5. Remove pan from heat. Stir in your green onions, sesame oil, and scrambled eggs.

6. Taste and season. Give the rice a taste, and season with salt and pepper, and any extra soy sauce or sesame oil if needed.

7. Serve! Then dish it up and serve great and warm!

hey, I have done the best work for you I guess! What else, dear readers? Kindly hurry now to your kitchen and start getting the job done. The only way you can prove the comprehensiveness of this recipe is by taking the practical aspect of it to the kitchen.

Before then, kindly drop a heart-warming comment on the section below as I will be glad to receive your opinion and suggestions.

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