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A fast, flavorful, and authentically styled Chinese fried rice recipe featuring day-old long-grain rice, mixed vegetables, eggs, and optional cooked protein, cooked on high heat to achieve perfect texture and rich umami flavors.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 cups cooked long-grain white rice, preferably day-old
  • 2 tbsp vegetable oil, divided
  • 2 large eggs, beaten
  • 1 cup mixed vegetables (peas, carrots, and corn)
  • 1/2 cup diced onion
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 cup diced cooked chicken, shrimp, or ham (optional)
  • 3 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • Salt to taste

Instructions

  1. If using fresh rice, spread warm rice on a baking sheet and chill in the fridge about 30 minutes; otherwise use cold day‑old rice.
  2. Chop mixed vegetables, dice onion, mince garlic, chop green onions, beat eggs, and dice cooked protein if using.
  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium‑high heat until shimmering.
  4. Pour in beaten eggs, let sit a few seconds, gently scramble until just set and still soft, then remove and set aside.
  5. Add the remaining 1 tablespoon oil to the pan.
  6. Add diced onion and minced garlic; stir constantly about 30 seconds until fragrant but not browned.
  7. Add mixed vegetables and cook about 2 minutes until bright and slightly softened.
  8. Turn heat to high and add chilled rice, breaking up any clumps with a spatula.
  9. Stir‑fry rice continuously for 3–4 minutes until some grains begin to turn golden.
  10. Add diced cooked chicken, shrimp, or ham if using, and stir to combine.
  11. Drizzle soy sauce evenly over rice, add sesame oil and white pepper, and stir to coat all grains.
  12. Return scrambled eggs to wok, break them up as you stir, and add chopped green onions at the end.
  13. Taste and adjust seasoning with additional soy sauce or salt if needed.
  14. Serve the fried rice hot.

Notes

Use day-old rice for best texture; fresh rice can be chilled for 30 minutes before cooking to reduce stickiness., Cook in batches to avoid overcrowding and to develop authentic ‘wok hei’ flavor., Customize with additions like Thai basil, kimchi, or pineapple for global flavor twists., A splash of toasted sesame oil at the end enhances the nutty aroma and flavor., Store leftovers in airtight containers in refrigerator for up to 4 days; reheat gently in pan with a bit of water to restore texture., Freezing is possible for up to 1 month; thaw overnight before reheating., When reheating, heat thoroughly to 165°F (74°C) for safety., Prefer reheating on stovetop with a splash of water and drizzle of sesame oil for best texture; oven and microwave methods are alternatives.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Recipes
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 calories per serving (varies with added proteins)
  • Fat: 10g per serving
  • Carbohydrates: 45g per serving
  • Protein: 15g per serving (varies with added proteins)