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Small white bowl filled with fried rice.
5 from 8 votes

Fried Rice Recipe

Fried Rice is easily customizable. Add additional veggies that you love, leave out the ones you don't, play with the seasoning to get it just right, and add chicken or shrimp to make it a complete meal. The secret to making this recipe really great is Shaoxing wine (Chinese rice wine).
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Calories: 410kcal


  • 2 tablespoon canola oil divided
  • 3 large eggs whisked
  • 1 small white onion diced (approx. 1 cup)
  • 1 carrot ¼-inch dice
  • 1 tsp sesame oil
  • 4 cloves garlic minced
  • 2 tsp fresh ginger minced
  • 4 cups cooked white rice preferable cold
  • 1 cup frozen peas defrosted
  • 1/3 cup Shaoxing wine (Chinese rice wine)
  • 2 tablespoon soy sauce plus more to taste
  • white pepper as needed to season
  • Thinly sliced green onions to garnish


  • Heat 1 tablespoon oil in a large skillet or wok over high heat.
  • Once very hot, add the well-beaten eggs plus a pinch of salt to your skillet. Cook, stirring to form soft, fully, scrambled curds, until cooked through- approximately 30 seconds. Remove eggs to a clean plate and set aside.
  • Return the skillet to high heat and add 1 more tablespoon of oil. Add the diced onion and diced carrot. Cook, stirring often, until the onions start to soften and turn lightly golden - approximately 2 minutes.
  • Add 1 teaspoon of sesame oil, the garlic, and ginger. Mix well to combine and cook, stirring continuously, for 30 seconds.
  • Add the rice and defrosted peas, mixing well to combine with the veggies and aromatics. Spread and gently press the rice into the pan and allow it to cook for approximately 30 seconds. Stir and repeat until rice is lightly golden (2-3 minutes total).
  • Return the eggs to the pan and add the Shaoxing wine, soy sauce, and white pepper. Stir to combine. Continue to cook for 1-2 minutes more.
  • Season to taste and garnish with green onions, if desired.


  • You may use frozen carrots in place of fresh- be sure to dice into small pieces otherwise they may not cook fast enough.
  • If you are using freshly steamed rice, it's easy to cool your rice quickly. Simply spread the cooked rice on a large sheet pan and transfer it to the refrigerator until cold, approximately 10-15 minutes.
  • Fried rice can be made using basmati rice, jasmine rice, long-grain white rice, brown rice, or even medium-grain Calrose rice.
  • The secret to delicious fried rice is Shaoxing wine (Chinese rice wine). Available online and at local Asian supermarkets, I'm discovering that the more I cook Chinese recipes, the more important this ingredient is to achieving authentic flavor. If you can't get your hands on any, the best substitute is dry sherry or a dry white wine. For non-alcoholic substitutes, I have read that apple juice or white grape juice work, however, in this case, I would decrease the total amount added to just 2 tablespoons and add an additional tablespoon of soy sauce. Also, note that Chinese rice-wine is NOT the same as Chinese rice wine vinegar.
  • Keep leftovers stored in an air-tight container in the refrigerator for up to 4 days.


Calories: 410kcal | Carbohydrates: 56g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 140mg | Sodium: 572mg | Potassium: 301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3027IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg
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