Fried rice has been part of Chinese cooking for centuries, and Yangzhou is particularly well known for its association with this beloved dish.

What I find most interesting about fried rice is how something so simple can become such a satisfying meal. A little leftover rice, some vegetables, egg, shrimp, and a few sauces can be transformed into something completely different from the meal you started with.

Years ago, I was introduced to fried rice at a gathering with some Chinese friends, and I remember being intrigued by how much flavor could come from such simple ingredients. Since then, fried rice has made its way into my home a few times a year. It is one of those recipes that I return to when I have leftover rice in the refrigerator and want something quick, filling, and full of flavor.

Why You Will Love This Fried Rice

There are plenty of reasons to love homemade fried rice. First, it is easy to make. You can use leftover rice from the day before, which is actually preferred for fried rice because the grains have had time to dry out. This helps the rice fry rather than steam, giving you separate, slightly chewy grains that make good fried rice so enjoyable.

You can add whatever protein you have on hand, such as shrimp, chicken, beef, Chinese sausage, or vegetables, depending on what you have available. Frozen vegetables work particularly well, making this a useful recipe when you don’t have a refrigerator full of fresh produce.

Fried rice is also excellent for meal prep. Make a large batch, refrigerate what you aren’t eating immediately, and you’ll have a quick meal ready for another day. Fried rice isn’t limited to China. It has inspired different versions throughout Asia. Indonesia has nasi goreng, Korea has bokkeumbap, which is often made with kimchi and gochujang, and Thailand has khao pad.

What Is the Secret to Good Fried Rice?

The biggest secret is the rice. Cold, day-old rice is ideal for fried rice. Freshly cooked rice contains a lot of moisture, which can cause the grains to clump together when they hit the wok. Rice refrigerated overnight is firmer and drier, allowing the individual grains to fry properly.

If you do not have leftover rice, you can still make fried rice. Cook the rice, spread it out on a tray so excess steam can escape, and refrigerate it until it is thoroughly chilled. The colder and drier the rice’s surface, the better it will behave in the wok.

A well-heated wok helps the rice develop a toasted flavor while keeping the vegetables crisp and the shrimp tender. This is where wok hei, often described as the “breath of the wok,” comes in.

In Southern China, Cantonese cooking became known for high-heat wok cooking, and Cantonese-style fried rice is now popular worldwide. This recipe takes inspiration from that style while keeping the ingredients simple enough for a home kitchen. And if you are a fan of Kung Fu movies like I am, you may already know that Bruce Lee was Cantonese.

History of Chinese Fried Rice

Fried rice originated in Yangzhou, China, during the Sui Dynasty around 589 AD—approximately 1436 years ago! Many consider the Sui dynasty an essential part of Chinese history, as it reunified China and laid the foundation for the Tang dynasty’s success.

It is interesting to note that during that time, budding Chinese chefs concocted the recipe for fried rice. It was also during this period that the concept of granaries became a routine measure to stockpile food.

Ingredients

Rice, Shrimp, Egg, Butter, Mixed Vegetables (Frozen) or Fresh, Bell Pepper, Onion, Garlic Cloves, Soy Sauce, Oyster sauce, Sesame seed oil, Rice vinegar.

Fried rice is mainly made with Jasmine rice, but you can use Basmati or any long-grain rice. Using a combination of two rice varieties, such as Jasmine and long-grain, will yield a fantastic texture. It is best to avoid short-grain rice, such as sushi or arborio rice. When it comes to frozen vegetables, it is recommended to choose mixes such as peas, carrots, corn, and bell peppers. The butter adds richness to this dish.

Fried rice does not usually contain root vegetables, which tend to soften. Viennas are optional and add a smoky layer to this dish. When cooked, onions and garlic cloves will caramelize, offering sweet and savoury notes. Soy sauce, Oyster sauce, and Sesame seed oil are crucial for the flavour of fried rice.

Plant-based MSG is optional; you can also use regular MSG for that authentic fried rice flavour. Chinese chicken seasoning will enhance the dish’s flavour. You can use regular chicken seasoning if you have it. In place of shrimp, you can use thin strips of beef or thin slices of chicken breast.

Instructions

De-shell and devein the shrimp. The flesh should be chopped into half-inch pieces or even smaller if possible. If you are using pre-cleaned frozen shrimp, simply rinse them in water, then chop them into half-inch pieces.

Slice the onion, finely mince the garlic cloves, and slice the bell peppers. Rinse the mixed frozen vegetables in a colander. It is recommended that you use vegetables that contain peas, green beans, corn, and carrots.

Add butter to a wok, and then add the shrimps. Sauté for two minutes until it is cooked, remove the shrimps.

Add the onion and garlic. Toss it around, then sauté for two minutes on medium-low heat. Then add the remaining vegetables, including bell peppers and mixed vegetables.

If you are using any salami or Vienna sausages, roughly slice the Chicken Vienna into about half-inch cubes. You can also use Beef Vienna, Sausages, or other types of meat to make this recipe. You can add in the meat after the onion and garlic has caramelized.

Make the marinade by adding the soy sauce, oyster sauce, sesame seed oil, and rice vinegar to a small bowl and stir to mix.

Adjust the temperature to medium-high heat and stir-fry the ingredients for five minutes, stirring every thirty seconds. You can cook the egg in a separate pan or in the same wok with the rice and vegetables. The egg will be added in the last minute, stir-fry the rice and all the ingredients until the egg is scrambled.

When the eggs are cooked, add the shrimp and stir-fry for another minute. Adjust the temperature to low and thoroughly mix everything. Garnish with sesame seeds and serve while hot.

Fried rice is one of those recipes that proves you do not need a long list of expensive ingredients to make a really satisfying meal. Once you have cold rice in the refrigerator, you can turn it into something completely different with a few vegetables, an egg, some shrimp, and a handful of sauces.

For me, that is part of the appeal. It is quick, practical, and forgiving. You can change the protein, add different vegetables or make it completely vegetarian depending on what you have available. Most importantly, do not forget the two things that make the biggest difference: cold rice and a hot wok. Get those right, and you are already well on your way to a plate of homemade Chinese fried rice.

How Do You Keep Fried Rice From Getting Soggy?

The easiest way to avoid soggy fried rice is to start with cold, dry rice. Fresh rice contains too much moisture and can steam inside the wok instead of frying. A few other things help, such as using chilled day-old rice. Go easy on the condiments. Make sure the wok is properly heated.

Drain and rinse frozen vegetables before adding them into the wok. Cooking ingredients in stages, rather than adding them all at once, helps them cook evenly. Give the rice some contact with the hot wok instead of stirring constantly. These small details make a surprisingly big difference.

Can I Use Freshly Cooked Rice?

Yes, but it is not the best option. If you need fried rice immediately, cook the rice and spread it onto a large tray in a thin layer. Let the steam escape, then refrigerate until it is cold. This is a much better option than putting freshly cooked, steaming rice straight into the wok.

What Rice Is Best for Fried Rice?

Jasmine rice is an excellent choice because it has long grains and a pleasant fragrance. Basmati and other long-grain varieties can also work well. The key is not just the rice variety, but how you prepare it. Rice cooked with too much water will stay soft and sticky, regardless of the variety.

What Can I Add to Fried Rice?

Shrimp, Chicken, Beef, Chinese sausage, Vienna sausages, Peas, Carrots, Corn, Green beans, Bell peppers, Mushrooms, Bean sprouts, and Spring onions. You can also make a simple egg fried rice or vegetable fried rice by leaving out the meat and seafood.

What to Serve with Fried rice?

There are many ways to enjoy fried Rice as it is a versatile dish and you are guaranteed to have a satisfying meal. It pairs well with so many varieties of food, such as Grilled chicken, Roasted duck, Grilled shrimp, Stir-fried beef, Fresh cucumber salad, Sautéed spinach, or stir-fried bok choy. Drizzling extra soy sauce or sweet chili sauce on the fried Rice will create another dimension of flavour.

Frequently Asked Questions

Why do you use day-old rice for fried rice?

Day-old rice is drier and firmer than freshly cooked rice, so the individual grains are less likely to stick together. This allows the rice to fry properly in the wok.

Can I use Basmati rice for fried rice?

Yes. Basmati rice works well because it is a long-grain rice. Jasmine rice is my preferred choice, but Basmati is a good alternative.

Can I make fried rice without a wok?

Absolutely. A large frying pan or skillet will work. A wok simply gives you more room to toss the ingredients and allows you to cook over high heat.

Can I use frozen vegetables?

Yes. Frozen peas, carrots, corn, and green beans are particularly convenient for fried rice. Drain them well before adding them to the wok.

Can I use chicken instead of shrimp?

Yes. Thinly sliced chicken breast works very well. You can also use beef, Chinese sausage, or other proteins.

Why is my fried rice soggy?

Usually, the problem is too much moisture. Freshly cooked rice, wet vegetables, too much sauce, or an overcrowded wok can all make fried rice soft instead of nicely fried.

Is fried rice good for meal prep?

Yes. Fried rice is one of those meals that works particularly well for meal prep because it reheats easily and can be portioned into individual meals.

How to Store and Reheat Fried rice?

Allow the fried Rice to cool to room temperature before storing it in the fridge, using an airtight container. Fried Rice can be stored in the fridge for up to four days. However, it is not recommended to freeze it, as it will become porridge-like when reheated.

Reheating refrigerated fried Rice is simple. Transfer the portion you want to a pan and reheat the Rice for two minutes on medium-high heat while stirring it around. You can also reheat the fried Rice in the microwave. Dish your desired portion on a plate, cover it with a microwave-safe lid, and spin it for two minutes. Afterward, spin in 30-second intervals to reach the desired temperature of the Rice.

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Fried Rice