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
This was so good! Easy too! Made the rice in the morning and served with two other recent OBB recipes: pineapple flank steak and rosemary roasted pineapple.(marinated the steak last night) Definitely make again!
Hi – I clicked several of the links in the 2nd paragraph and theyre all broken! ** Super Sad Face here! =( ** I’ve saved this recipe to my Recipes to Try file! YUM!
I made this with short grain brown rice (cooked according to your foolproof brown rice recipe) and it worked great! My family loved this.
You can experiment with whatever you like!
Could I make this with brown rice? Or you would recommend half brown and half white?
this is very nice recipe nd i enjoy a lot in eating it
Made this tonight to go with the Asain BBQ Chicken. I see this question was asked above, but never answered. No where in the directions is it listed when to add the garlic and mushrooms, so I assume they are added at the same time the carrots, etc…are added. Also, I used 3 TBS of soy sauce and my rice turned out very very dark, not light like the picture. It’s still very good and my family of 3 ate it ALL, gobbled it right up! Will definitely make again and again.
This looks awesome; I think I’ll make it to go with my mom’s Bourbon Chicken this Friday. I would love it to be in a printable format, if you ever get the time. Thanks!
Ladies this was fabulous!!! I have always struggled with Fried Rice. And boy was this easy and a great way to use up leftover veggies. I think the celery salt in the seasoning mix is the secret. It gives it that little something! Thank you so much!
I think this is quite possibly the best fried rice I have ever eaten in my life. By the way, for those who are wondering, I only used a few pinches of the seasoning mix and saved the rest for later. I used up one of my Tone’s spice containers making this, and just put the leftover mix in the Tone’s container. It worked out perfectly!