Chinese Fried Rice Recipe | Classic Takeout Style at Home

Classic Chinese Fried Rice Recipe with Soy Sauce and Veggies

The first time I made a Chinese Fried Rice Recipe at home, I realized how simple yet satisfying it could be. My first attempt, though, didn’t go so well. I used fresh rice straight from the pot, and it turned out sticky instead of light and fluffy. That taught me the golden rule of fried rice: always use day-old rice for the best texture. Once I made that switch, it tasted just like the kind I’d get at my favorite takeout spot.

This recipe is for anyone who wants a quick, flavorful one-pan meal perfect for busy weeknights, meal prep, or as a side for Chinese mains.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 310

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, chilled
• 2 TBSP vegetable oil
• 2 eggs lightly beaten
• 1 cup mixed vegetables peas, carrots, corn
• 3 green onions sliced
• 2 garlic cloves minced
• 3 tbsp soy sauce
• 1 TBSP oyster sauce optional, for depth.
• 1 tsp sesame oil
• Salt & black pepper to taste

Optional: diced chicken, shrimp, or tofu for protein

Method

 

1. Prep rice. Break up the cold rice into loose grains.
2. Cook eggs. Heat 1 tbsp oil in a wok or skillet, scramble the eggs, then remove.
3. Stir-fry the veggies. Add the remaining oil, sauté garlic, vegetables, and the white part of the green onion.
4. Add rice. Toss in rice, stir-fry on high heat for 3-4 minutes.
5. Flavor base. Stir in soy sauce, oyster sauce, and sesame oil. Mix well.
6. Combine. Return scrambled eggs and green onion tops. Toss everything together.
7. Serve hot. Garnish with extra green onions.

Video

Notes

Lesson learned: Fresh rice that clumps and turns sticky after being a day old is essential.

Garlic: Adds depth, but you don't burn it. 30 seconds is enough.

Eggs: Scramble separately for fluffy bites instead of mushy rice.

Veggies: Use frozen mixed veggies for convenience.

Tips & Tricks

• High heat: Fry on the highest heat your pan can handle.
• Protein swap: Add leftover chicken, shrimp, or even BBQ pork for variety.
• Healthier versions: Use brown rice or cauliflower rice.
• Wok hei: Let the rice sit undisturbed for 1–2 minutes for a smoky flavor.
• Batch prep: Make extra and it reheats beautifully for lunch.

Serving Suggestions

• Main dish: Serve with egg rolls or dumplings for a full meal.
• Side dish: Perfect with General Tso’s chicken, beef and broccoli, or sweet and sour pork.
• Quick lunch: Eat on its own with extra green onions and chili sauce.
• Party platter: Serve in a big bowl at gatherings.
• Light dinner: Pair with hot and sour soup.

Nutrition (per serving, without protein add-ins)

• Calories: ~310
• Protein: 9 g
• Carbs: 48 g
• Fat: 10 g
• Fiber: 3 g