Recipe video above. Fried rice is a side that goes with all Chinese and Asian foods! This one truly stacks up to your favourite Chinese restaurant, a reader favourite included in my debut cookbook Dinner. See notes for scaling recipe up and using skillet instead of wok, and for GF option.Don't have day old rice? No worries. Make this reader-favourite Emergency Baked Fried Rice instead.
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
4.99 stars (289 reviews)
Keywords
Fried Rice
Ingredients
2 tbsp oil
1/2 onion (, finely chopped)
2 garlic cloves (, minced)
120 g/4 oz bacon (, chopped (optional, or use ham))
2 cups (packed) cooked day old white rice ((refrigerated or frozen defrosted, Note 2))
3 eggs, whisked
3/4 cup green onions (, (shallots / scallions) sliced)
1 tbsp Chinese cooking wine ((sub Mirin, cooking sake or dry sherry) (Note 4))
1 tbsp Oyster Sauce
1 tbsp light soy sauce ((or all purpose) (Note 5))
1 tsp sesame oil (, optional)
1/4 tsp white pepper
Categories
Side
Cuisine
Asian
Chinese
Steps
Heat oil - Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes.
Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
Scramble egg - Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
Serve - Add green onion then stir the egg into the rice. Remove from heat and serve immediately!
Nutitrion
Serving Size: 315 g
Calories: 522 kcal
Reviews
Cat on 2026-03-18 (5 stars): Delicious. Made as per instructions but added some chilly as I like a kick. No leftovers mean it was yummy
Jo on 2026-03-15 (5 stars): Absolutely delicious. I add a touch more soy sauce. However the recipe is super easy and quick. Firm fave in our house
Jenny stokes on 2026-02-08 (5 stars): Another super recipe, great flavor and really easy
Hugh on 2026-02-03 (5 stars): This recipe became a family fav as soon as served! Thank you Nagi for this delicious, filling dinner. :D
Ken on 2026-01-24 (5 stars): Really good recipe! I like the touch of white pepper. Cooked well rinsed basmati rice and spread out on baking tray for half hour. Refrigerated in a container for an hour.
John on 2026-01-16 (5 stars): Perfect recipe for fried rice!! Nailed it
Maryann on 2026-01-08 (5 stars): Made this for my family, they love this recipe! This is my go to recipe! Thank you!
Sue Fullarton on 2026-01-04 (5 stars): SO tasty - mistakenly used chilli oil instead of sesame. Added a good “kick”. Also used white wine ( Pinot Gris) instead of Chinese.
Will make this a regular.
Jon on 2025-12-04 (5 stars): If you have one of those fancy modern fridges with a blast chiller/ quick freeze compartment in the freezer it will turn freshly cooked rice into something resembling rice thats been in the fridge for a week in about 15 mins.
Just spread it out on a large plate (still warm, max temp on my fridge is 70’C) and blast chil, 3 cups of cooked rice took 15mins turn it over half way through and don’t let it freeze
SF on 2025-12-03 (5 stars): I cook so many of your recipes and they are all excellent- this did not disappoint! Investing in a wok was one of the best things I did this year. Love how versatile and fast all your stir fry recipes are. Thanks Nagi!
Sue on 2025-12-01 (5 stars): Please don’t use a nonstick pan on high heat, go back to the cast iron. It’s much healthier for you. I personally use a wrought iron pan or stainless steel and the rice turns out delicious 😊
Jo on 2025-11-28 (5 stars): Great recipe! Simple and easy to follow. I used lap xuong/lap chong (chinese sausage) and it is hitting the spot
Sharon Zwerin on 2025-11-17 (5 stars): I’ve made this many times, and it’s always a hit. Here’s a question, though. How much Charlie sauce would you use instead of the listed sauce ingredients, or would you not?
Aimee on 2025-11-12 (5 stars): I made this Fried Rice tonight, along with your Char Siu Pork (a favorite) and your Chinese Broccoli with Oyster Sauce. It was a fun and easy feast to prepare! Thanks for the recipes, Nagi. As always, they are clear, easy, and fun to make!! Oh yeah, and DELICIOUS!
Heather on 2025-11-11 (5 stars): I loved this recipe, also added.some chicken. So good!
Wondering how well it would freeze if I made a bulk batch?
Veronica Barlow on 2025-11-06 (5 stars): The best Fried Rice , our family favourite. Added some chilli oil , amazing !!! Love making your recipes !!!
Sylvia on 2025-11-05 (5 stars): Wow, I’ve made many fried rice from online websites and was always disappointed. This one was amazing!! Definitely a keeper. We added chilli oil sauce for a nice little kick, divine!!
