Transform leftover rice into a delicious Chinese-inspired feast with this easy homemade fried rice recipe. Packed with tender shrimp, fluffy eggs, and colorful vegetables, this versatile dish comes together in minutes and rivals your favorite takeout version.
Why This Recipe Works
The secret to restaurant-style fried rice lies in using day-old rice and high heat, creating that perfect chewy texture with slightly crispy edges. This recipe breaks down the professional technique into simple steps anyone can master at home.
Ingredients
Main Components:
- 4 cups cooked rice, day-old (600g)
- 3 large eggs
- 60g (4 tablespoons) butter, divided
- 1 cup carrots (130g), chopped
- 1 cup frozen peas (130g), thawed
- ½ cup scallions (50g), sliced
- 1 cup baby shrimp (140g), cooked
- 60ml (4 tablespoons) low-sodium soy sauce or tamari
- Salt to taste
- 15ml (1 tablespoon) water for eggs
Instructions
- Prepare the Eggs
- Whisk eggs with water and ¼ teaspoon salt
- Heat 1 tablespoon butter in large nonstick skillet over medium heat
- Pour eggs and cook into an omelette
- Remove and chop into large pieces
- Cook the Vegetables
- Add 2 tablespoons butter to skillet over medium-high heat
- Add carrots, peas, and scallions
- Stir in 1 tablespoon soy sauce
- Cook 5 minutes until carrots soften
- Fry the Rice
- Add rice to pan, breaking up clumps
- Add 2 tablespoons soy sauce and remaining butter
- Fry 3-4 minutes, stirring constantly
- Combine Everything
- Add shrimp, chopped egg, and remaining soy sauce
- Toss for 2 minutes until evenly browned
Pro Tips
- Use cold, day-old rice for best texture
- Keep ingredients moving in the pan to prevent sticking
- Cut all vegetables to similar sizes for even cooking
- Use high heat to achieve that “wok hei” flavor
- Don’t overcrowd the pan
Variations and Substitutions
- Protein: Swap shrimp for chicken, pork, or tofu
- Vegetables: Add corn, mushrooms, or bean sprouts
- Rice: Brown rice or cauliflower rice work well
- Oil: Use sesame oil for authentic Asian flavor
- Sauces: Add oyster sauce or fish sauce for depth
Storage and Make-Ahead Tips
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months
- Prep Ahead: Cut vegetables and cook rice day before
- Reheating: Pan-fry or microwave until steaming
- Storage Tips: Cool completely before storing
Nutritional Information (per serving, serves 6)
- Calories: 290
- Protein: 12g
- Carbohydrates: 42g
- Fat: 10g
- Fiber: 2g
- Sodium: 580mg
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Common FAQs
Q: Why use day-old rice?
A: Fresh rice contains too much moisture and can become mushy. Day-old rice has dried out slightly, resulting in better texture when fried.
Q: Can I make this vegetarian?
A: Absolutely! Replace shrimp with tofu or additional vegetables.
Q: Why is my fried rice mushy?
A: This usually happens with fresh rice or overcrowding the pan. Use day-old rice and cook in batches if necessary.
Q: Is there a low-sodium version?
A: Use reduced-sodium soy sauce and increase other seasonings like ginger or garlic to maintain flavor.
This homemade fried rice recipe transforms simple ingredients into a satisfying meal that’s perfect for busy weeknights. The combination of tender shrimp, fluffy eggs, and perfectly cooked vegetables makes this dish a family favorite. Whether you’re using up leftover rice or planning a Chinese-inspired feast, this recipe delivers restaurant-quality results in your own kitchen.
