Authentic Chicken Fried Rice Recipe for Flavorful Weeknight Meals

This restaurant-style Chinese Fried Rice Recipe uses cold, day-old rice, scrambled eggs, peas, carrots, and simple seasonings like garlic and soy sauce. Fast and flexible, this fragrant fried rice works as a quick weeknight main or a flavorful side alongside your favorite Chinese dishes.

I’ve always loved fried rice. Today I’m sharing a classic Chinese-style egg fried rice that’s versatile, easy to make, and very close to the restaurant versions many of us enjoy.

What is Fried Rice?

Fried rice originated in China as a practical way to reuse leftover cooked rice. Day-old rice is ideal for stir-frying because it’s drier and less likely to clump, producing separate, slightly crisp grains when cooked. The well-known Yangzhou style from Jiangsu province includes rice mixed with meats like shrimp or ham, eggs, peas, mushrooms, and green onions.

Many Asian cuisines have their own takes on fried rice: Indonesian nasi goreng uses shrimp, fish sauce, and chili; Japanese chahan often includes tofu, mushrooms, and nori; Thai khao pad typically uses jasmine rice with garlic, onion, and tomatoes. Each regional version adapts the technique and ingredients to local tastes.

Ingredients in Fried Rice

• Vegetable oil (or canola oil)
• Eggs
• Onion
• Carrot
• Toasted sesame oil
• Fresh garlic
• Fresh ginger
• Cooked white rice (preferably cold, day-old)
• Frozen peas (defrosted)
• Shaoxing wine (Chinese rice wine) or a substitute
• Soy sauce
• White pepper and sliced green onions to garnish

What Type of Rice is Best for Fried Rice?

Long-grain white rice—regular long-grain, jasmine, or even basmati—works best because the grains stay separate and fluffy. Medium-grain rice like Calrose can be used but is stickier. The most important factor is that the rice is dry and cold. Day-old refrigerated rice dries out slightly, preventing mushiness during stir-frying. If you only have freshly cooked rice, spread it on a sheet pan and chill in the refrigerator until cool.

How to Make Fried Rice

Prep all ingredients before you start; the cooking moves quickly and you don’t want anything to burn.

1. Heat 1 tablespoon oil in a large skillet or wok over high heat.
2. Once hot, add beaten eggs with a pinch of salt. Stir to scramble into soft curds, about 30 seconds. Remove eggs to a plate and set aside.
3. Return the pan to high heat, add another tablespoon of oil, then the diced onion and carrot. Sauté, stirring often, until the onions soften and turn lightly golden, about 2 minutes.
4. Add 1 teaspoon toasted sesame oil, minced garlic, and minced ginger. Stir continuously for 30 seconds to release the aromatics without burning.
5. Add cold rice and defrosted peas, mixing to combine. Spread and gently press the rice into the pan and let it cook undisturbed for about 30 seconds; stir and repeat until the rice is lightly golden, about 2–3 minutes total.
6. Return the scrambled eggs to the pan. Add Shaoxing wine (or substitute), 2 tablespoons soy sauce, and a pinch of white pepper. Stir to combine and cook 1–2 minutes more.
7. Taste and adjust soy sauce, season with white pepper, and garnish with thinly sliced green onions.

Optional additions: oyster sauce, chopped bell pepper, pineapple, chili sauce, cooked chicken, beef, pork, shrimp, or tofu to make it a heartier dish.

What is Shaoxing wine?

Shaoxing wine is a Chinese rice wine made by fermenting rice, water, and a small amount of wheat. It’s fragrant, mildly sweet, and adds authentic depth to many Chinese dishes.

Good substitutes include dry sherry, dry white wine, sake, or mirin. For a non-alcoholic option, white grape or apple juice can work—use less (about 2 tablespoons) and add an extra tablespoon of soy sauce for balance. Note that Shaoxing wine contains wheat and is not gluten-free.

Let’s Talk Leftover Fried Rice

Fried rice reheats very well. Store cooled leftovers in an airtight container in the refrigerator for up to 4–5 days. To freeze, spread rice in a single layer on a sheet pan and freeze until solid before transferring to freezer-safe containers or bags—this prevents a giant clump. Thaw in the fridge overnight or reheat from frozen by covering with a damp paper towel and microwaving. Reheating in a hot skillet over medium-high heat also works well; thaw first if frozen to avoid sticking.

More Asian Rice Recipes

• Congee (Chinese rice porridge)
• Cauliflower Fried Rice
• Thai Fried Rice (Khao Phat)
• Thai Mango Sticky Rice
• Asian Garlic Noodles
• Kheer (Indian rice pudding)

If you try this Easy Fried Rice Recipe, please leave a comment and let me know how it turned out!