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.
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 
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.
This is the golden rule. Freshly cooked rice is too soft and sticky, which can turn your fried rice mushy. Instead:
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.
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.
✔ 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.
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:
✔ 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.
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
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.
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