How to Make the Best Fried Rice – A Foolproof Step-by-Step Guide
28 January 2025
How to Make the Best Fried Rice – A Foolproof Step-by-Step Guide
A little word on the pics here – The recipe below doesn’t include a fried egg on top, but it is how we rolled it at home both times we took photos of our fried rice. Please feel free to add one if you fancy, but there is scrambled egg already, so I appreciate you may think it is too much 😉
How to Make the Best Fried Rice – A Foolproof Step-by-Step Guide
Fried rice is one of those dishes that always delivers—quick, flavour-packed, and endlessly adaptable. Whether you’re using up leftover rice, making a last-minute midweek meal, or preparing a Lunar New Year feast, mastering how to make delicious homemade fried rice is a great skill to have in your repertoire.
Not all fried rice is created equal. The key for how to make the best fried rice—one that rivals your favourite takeaway or Chinese restaurant, comes down to a few simple techniques. Let me to walk you through everything you need to know to get it right every time.
Why This Fried Rice Recipe Works
This recipe has been a staple at Relish Mama, our cooking school and within our food community, and it’s one we keep coming back to. It’s:
✔ Fast & easy – Ready in 15 minutes once your ingredients are prepped.
✔ Incredibly flavourful – Thanks to the perfectly balanced sauce (see recipe below).
✔ Better than take away – With crispy garlic & ginger and that restaurant-style wok flavour.
✔ Fluffy scrambled eggs folded through the rice – Ensuring every bite is satisfying.
✔ Completely adaptable – Feel free to add in your favourite proteins or veggies. It is very versatile & customisable.
Let’s take a quick look into the essential ingredients and techniques that will take your fried rice from good to great.
The Secret : How to Make the Best Fried Rice at home
1. Use Day-Old Rice
This is the golden rule. Freshly cooked rice is too soft and sticky, which can turn your fried rice mushy. Instead:
- Plan ahead: Cook rice the night before and refrigerate it overnight.
- Quick fix: If you don’t have day-old rice, spread fresh rice on a tray and refrigerate for 30-60 minutes.
Using cold, day-old rice is key because the grains firm up and dry out in the fridge, giving fried rice its signature light, separate texture. Freshly cooked rice tends to be too soft and moist, which can cause it to clump together when stir-fried.
2. The Right Cooking Oil & High Heat
Traditional fried rice benefits from the flavours of wok hei (that smoky, charred aroma you get from cooking at high heat). You can achieve this by:
- Using a neutral oil with a high smoke point, such as rice bran oil, avocado oil, canola oil, or cold pressed peanut oil. However please also see my notes here on my choice for healthier cooking oils just below.
- Cooking in a wok or a large frying pan over medium-high to high heat.
The Best Healthier Oil Options for Fried Rice
✔ Avocado Oil – A fantastic, heart-healthy option with a high smoke point (270°C) and a mild, neutral taste. Rich in antioxidants & monounsaturated fats.
✔ Macadamia Oil – A great Australian-grown choice with a high smoke point (210°C) and a subtle, buttery taste. High in monounsaturated fats, which support heart health.
✔ Cold-Pressed Peanut Oil – More traditional for stir-frying, it has a higher smoke point (230°C) than olive oil and contains resveratrol, an antioxidant linked to heart health.
What About Extra Virgin Olive Oil?
While EVOO is loaded with antioxidants, it has a lower smoke point (190°C) and can break down under high heat, affecting both flavour and nutritional quality. However, if you want to use it:
- Choose a high-quality, robust EVOO (some handle heat better).
- Use it for finishing—drizzle a little over the rice at the end instead of stir-frying with it.
Cobram Estate Extra Virgin Olive Oil for Frying
Cobram Estate EVOO have been tested to withstand heat up to 210-220°C making them more suitable for stir-frying than standard EVOO.
Can You Use Cobram Estate Extra Virgin Olive Oil for Fried Rice?
✔ Yes, if you cook at medium-high heat (not extreme wok temperatures).
✔ It’s rich in polyphenols (antioxidants) and heart-healthy monounsaturated fats.
✔ For best results, use Light & Delicate Cobram Estate EVOO rather than Robust, as it has a more neutral taste for stir-frying.
3. Layering Flavours: The Perfect Sauce
Many people make the mistake of overloading fried rice with soy sauce, which can make it too salty or soggy. Instead, a balanced sauce makes all the difference. In this recipe, I use:
✔ Light soy sauce – For classic umami flavour
✔ Oyster sauce – Adds depth and richness
✔ Chinese cooking wine (Shaoxing wine) – This is one of the secrets to restaurant-style fried rice
✔ Sesame oil & white pepper – For fragrance & taste
How to Customise Your Fried Rice
One of the best things about fried rice is how versatile it is. Here are a few ideas to make it your own:
✔ Add protein – Try prawns, shredded chicken, or tofu for a heartier dish that is higher in protein.
✔ More veggies – Toss in corn or finely chopped Asian greens.
✔ Boost the umami – A dash of fish sauce or extra oyster sauce can make it even richer.
Learning how to make the best fried rice at home is all about simple techniques and bold flavours. With day-old rice, high heat, a well-balanced sauce, and a few pro tips, you’ll have the best fried rice recipe that stacks up against your favourite restaurant’s version.
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Love Nellie
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A Gift for you – I have written a mini cookbook that is filled with lovely recipes to celebrate Lunar New Year but that can inspire you week in & week out. You can grab that for free here via this link. It contains recipes for easy red curry dumplings, longevity noodles, Slow roasted Asian style lamb shoulder, how to make the best fried rice, Vietnamese chicken salad, Red curry with Peking duck & Hainanese chicken with rice.
How to Make the Best Fried Rice
A little word on the pics here – The recipe below doesn’t include a fried egg on top, but it is how we rolled it at home both times we took photos of our fried rice. Please feel free to add one if you fancy, but there is scrambled egg already, so I appreciate you may think it is too much 😉
How to Make the Best Fried Rice at Home
Equipment
- 1 Wok
- 1 Chopping board
- 1 Cooks knife
- 1 Grater or microplane
Ingredients
- 2 tbsp avocado oil or high-quality extra virgin olive oil such as Cobram Estate Light & Delicate – also *see notes at the end of this recipe
- 2 garlic cloves finely chopped or grated or crushed with a garlic crusher
- 1 thumb-sized piece of ginger grated
- Sea salt to taste
- 1 cup thinly sliced leek white and light-green parts only, washed well
- 1 medium carrot finely diced
- ½ cup frozen peas
- 4 cups cooked white long grain rice or jasmine rice *day-old & refrigerated, see notes
- 4 large free-range eggs whisked
- 2 spring onions sliced julienne
- A drizzle of sesame oil for finishing
Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp Chinese cooking wine Shaoxing or Mirin
- ¼ tsp white or black pepper
Instructions
- Make the sauce by combining all of the sauce ingredients together. Mix well.
- Heat half the oil in a large frying pan over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and golden brown. Remove with a slotted spoon and transfer to paper towels. Lightly sprinkle with salt.
- Reduce heat to medium-low, add the remaining oil, and sauté the leeks and carrots for 4-5 minutes, stirring occasionally until they start to soften.
- Increase heat to medium-high, add the cooked rice, and stir well, breaking up any clumps. Cook for 2–3 minutes, letting the rice toast slightly in the pan. Stir in the frozen peas, allowing them to heat through.
- Pour in the pre-mixed sauce and toss the rice quickly but evenly, coating every grain. The trick is to keep the heat high and avoid stirring too much. Fry for short bursts between stirs.
- Push the rice to one side of the pan, pour in whisked eggs, and scramble them directly in the pan before mixing them into the rice. Stir until the egg is just set and evenly distributed.
- Sprinkle the crispy garlic & ginger on top, along with sliced spring onion. Drizzle with sesame oil.
Notes
Nutrition
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