How to Make the Best Fried Rice at Home

We always seem to have leftover rice at the cooking school, and transforming it into something wonderful and thrifty is so satisfying. Here’s our easy family favourite, packed with flavour. The crispy garlic & ginger and fluffy scrambled egg folded through the rice make it a treat. This version has a perfectly balanced sauce to take it to the next level! ✔ Fried rice is a Lunar New Year staple—it’s often served as a side dish to complement other celebratory foods like dumplings, fish, or peking duck. ✔ Symbolism: Rice represents fertility, abundance, and good fortune. ✔ This recipe has bold, balanced flavours, making it a fantastic addition to a festive feast.

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Course: Main Course, Lunch

Cuisine: Chinese, Asian

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 15

Servings:

Calories: 859kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

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

*A note on the oil for cooking:

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.

Why Does the Rice Need to Be Cold or Day-Old?

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. That said, if you’re craving fried rice but don’t have time to chill the rice, don’t let that stop you! It will still be delicious—just try spreading fresh rice on a tray and refrigerating it for 30 minutes to help it dry out faster.

Nutrition