If you’ve never made your own Fried Rice at home, this recipe will show you how easy, and versatile it is! This fried rice is inspired from the same restaurant as our Sweet and Spicy Honey-Grilled Shrimp. It’s not your typical Chinese restaurant-type fried rice; it’s a bit milder and has a little more Polynesian flair. It goes great with Teriyaki Chicken or it’s slightly naughtier cousin, Bacon-Wrapped Teriyaki Chicken Bites. Or try it with Asian BBQ Chicken or the ever-popular Spicy Honey Chicken. Or toss in some leftover Fauxtisserie Chicken or ham or shrimp (or hey, live on the wild side and add all three) and it can be a meal in and of itself.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe. The veggies listed here are just suggestions. You can add whatever you have in your fridge that needs to be used up!
- Cold rice – Fried rice is best when you use rice that has been cooked and cooled. This results in separated grains of rice with less moisture. If you use freshly cooked rice, it will still taste good, but it will likely clump together and tends to turn kind of mushy. Leftover rice from another meal works really well here or, just plan ahead and cook your rice a day or two in advance.
- Butter
- Red onion
- Chopped green onions
- Minced garlic
- Chopped carrots
- Chopped mushrooms
- Coleslaw mix – Just the veggie mix, no dressing. Cabbage is an important part of fried rice and using a bag of shredded coleslaw (either green or the kind with bits of purple cabbage and shredded carrots) just simplifies things. You want the big shreds, not fine angel hair shreds. And you can always chop up a head of cabbage yourself if you prefer!
- Soy Sauce
- Seasonings
- celery salt
- dehydrated onion
- black pepper
- kosher salt
- granulated sugar
- granulated garlic
- Optional add-ins – Scrambled egg or cooked chicken, beef, ham, or pork add protein and make this a well-rounded one-dish meal.
How to Make Fried Rice
- Have everything ready, because this goes fast! First you’ll give your veggies a quick sauté to soften.
- Next you’ll add your cold rice, then the best part of this recipe: the seasoning mix. You’ll just mix up a quick spice blend and then use as much of it as you like for flavor.
- Toss in some protein, if desired, and you’ve got a great one-dish dinner. It also makes a great side for lots of things and it’s a great way to get your kids to eat some veggies!
Storing and Other Tips
- Fried rice reheats really well! Store leftovers in an airtight container in the fridge and enjoy within 4-5 days for best results.
- This is a great “clean out the veggie drawer” meal. Feel free to add whatever veggies your family likes!
Frequently Asked Questions
Sure! Use whatever variety you enjoy.
Nope. Any skillet will do. You just want to make sure you use a large enough pan and keep your heat medium-high so the ingredients fry instead of steam.
You can, but I find they get kind of lost that way. I like to scramble them separately and then add them in. If you’d like to avoid dirtying another pan, you can always push some of the rice out of the way and scramble your egg in the same pan. Try it out and see which way you prefer!
Fried Rice
Ingredients
Seasoning
- ¼ teaspoon celery salt
- ½ teaspoon dehydrated onion
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ½ teaspoon granulated garlic
Fried Rice
- 4 cups cold leftover rice
- 3 Tablespoons butter
- ¼ cup minced red onion
- 2 tablespoons chopped green onions
- ½ tablespoon minced garlic
- ¼ cups chopped carrots
- ½ cup chopped mushrooms
- 8 oz. 1/2 bag coleslaw mix
- 3-4 generous tablespoons soy sauce
Instructions
Seasoning Mix
- Combine all seasoning mix ingredients. This can be made ahead of time and/or saved for later. You'll just use some of and to season to taste!
Fried Rice
- Heat butter over medium heat and sauté onions, carrots, mushrooms and cabbage until carrots are tender. Add the garlic and green onions and sauté briefly.
- Add cooked rice, soy sauce, and season with the seasoning mix to taste. (You will not come close to using all of it. Store the rest for later use!) Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Feel free to add scrambled egg or cooked chicken, beef, or ham.
Questions & Reviews
I made this tonight and it was a huge hit! My 5 year old finished his before I even sat down to the table and my husband said it looked and tasted like something from Panda Express! So simple to make and so delicious!
Now for a few random questions that my momma never taught me. How far up the green onion do you cut and use? What's the best way to store mushrooms in the fridge to make them last longer? If I don't have kosher salt, do I need to increase the increment if I'm using Sea Salt or table salt?
Thanks for being my go-to girls for cooking! This is the best site.
I love fried rice! Now, what do I do for my 6 year old who hates it? Blurg. I think I'll make it anyway…he can have a sandwich.
I've made this before and we all loved it. I like how it's so flexible, so you can really throw anything into it. Great way to use leftover rice too- because who eats plain leftover rice?? Thanks Kate!
I love fried rice and this variation looks perfect!
Yummy yummy i love fried rice.Your pictures are awesome too.
So glad you are back with non-dessert food, I need some dinner ideas! Hope you had a great Christmas!
Yum!
I was hoping to make a meatless dinner tonight and wanted to use up some mushrooms. Perfect timing!
You are back! YEY! Looks delish, as always!
I've never been the first to write a comment… I feel so special! This sounds super yummy! Just wanted to let you know I cook from your blog religiously and I love it!! Just served your Indian pork skewers with the coconut rice at my sons birthday last night, and everyone LOVED it! Sooo yummy! Thanks for all the awesome recipes!!!