Fried Rice Recipe
Introduction
Fried rice is a quick, satisfying dish that transforms leftover rice into a flavorful meal. Packed with vegetables, eggs, and savory seasonings, it’s perfect for using up ingredients and making a tasty, no-fuss dinner.
Ingredients
- 2 tbsp oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 120 g (4 oz) bacon, chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables, frozen or fresh
- 2 cups (packed) cooked day-old white rice, refrigerated or frozen defrosted
- 3 eggs, whisked
- 3/4 cup green onions (shallots/scallions), sliced
- 1 tbsp Chinese cooking wine (substitute Mirin, cooking sake, or dry sherry)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tsp sesame oil (optional)
- 1/4 tsp white pepper
Instructions
- Step 1: Heat about 1 1/2 tablespoons oil in a wok or 2 tablespoons in a skillet over high heat until smoking hot.
- Step 2: Add the onion, garlic, and bacon. Cook, stirring, until the bacon is light golden, about 1 1/2 minutes.
- Step 3: Add the diced vegetables (they can be still frozen). Cook for 2 minutes so they defrost and any water evaporates.
- Step 4: Add the cooked rice along with the Chinese cooking wine, oyster sauce, soy sauce, sesame oil, and white pepper. Stir and cook for about 1 1/2 minutes until the liquid evaporates.
- Step 5: Push the rice mixture to one side of the wok or skillet. Add 1/2 tablespoon oil in the cleared space and tilt the wok so the heat concentrates there. Pour in the whisked eggs and scramble them thoroughly until fully cooked—avoid soft scrambling.
- Step 6: Add the sliced green onions, stir the eggs into the rice mixture evenly, remove from heat, and serve immediately.
Tips & Variations
- Use day-old rice for the best texture; freshly cooked rice may become mushy.
- Swap bacon for diced ham, cooked chicken, or tofu to vary the protein.
- Add vegetables like peas, carrots, bell peppers, or corn based on what you have available.
- For extra flavor, sprinkle some toasted sesame seeds or a splash of chili sauce before serving.
Storage
Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until piping hot. Avoid reheating more than once to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh rice instead of day-old rice?
Freshly cooked rice tends to be too moist and soft, which can lead to clumpy or mushy fried rice. It’s best to use rice that has been refrigerated overnight or properly dried before frying.
Is it necessary to use Chinese cooking wine in this recipe?
Chinese cooking wine adds depth and authenticity, but you can substitute it with Mirin, cooking sake, or dry sherry. If you prefer to omit alcohol entirely, adding a splash of chicken broth or water can work as well.
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Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
Description
A quick and flavorful fried rice recipe featuring crispy bacon, fresh vegetables, and scrambled eggs, cooked in a wok or skillet for an authentic Asian-inspired dish that’s perfect for using day-old rice.
Ingredients
Main Ingredients
- 2 tbsp oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 120 g (4 oz) bacon, chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables, frozen or fresh
- 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted)
- 3 eggs, whisked
- 3/4 cup green onions (shallots / scallions), sliced
- 1 tbsp Chinese cooking wine (substitute: Mirin, cooking sake or dry sherry)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tsp sesame oil (optional)
- 1/4 tsp white pepper
Instructions
- Heat oil: Heat about 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until it starts to smoke. This ensures the pan is hot enough to properly cook your ingredients for the perfect texture and flavor.
- Cook aromatics and bacon: Add the finely chopped onion, minced garlic, and chopped bacon to the hot oil. Stir-fry them for about 1 1/2 minutes until the bacon turns a light golden brown and the onions soften, releasing their fragrance.
- Add vegetables: Toss in the diced vegetables, still frozen if using, and cook for 2 minutes. This allows the vegetables to defrost and any excess water to evaporate, preventing soggy rice later.
- Incorporate rice and sauces: Add the cold, cooked day-old rice along with the Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, and white pepper. Stir continuously and cook for about 1 1/2 minutes until the liquid evaporates and the rice is evenly coated with the sauces.
- Scramble eggs: Push the rice mixture to one side of the wok or skillet. Add 1/2 tablespoon of oil to the cleared space and tilt the pan to heat the oil properly. Pour the whisked eggs into this space and scramble them thoroughly until fully cooked. Avoid soft scrambling to maintain distinct texture.
- Combine and finish: Add the sliced green onions to the eggs and mix them into the rice. Stir everything together to distribute ingredients evenly. Remove from heat and serve immediately for the best flavor and texture.
Notes
- Using day-old rice is crucial as fresh rice tends to be too moist and sticky, which can result in mushy fried rice.
- If preferred, substitute bacon with chopped ham or leave it out for a vegetarian version.
- Frozen diced vegetables are convenient and defrost quickly when cooked directly in the pan.
- Chinese cooking wine adds depth, but Mirin, cooking sake, or dry sherry are good alternatives.
- Light soy sauce is recommended for a balanced saltiness; adjust to taste as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: fried rice, bacon fried rice, quick Asian meal, day-old rice recipe, stir-fry rice, Chinese cooking wine, easy fried rice
