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Best Special Fried Rice Recipes

Best Special Fried Rice Recipes

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Special Fried Rice Shopping Tips

Rice is a staple of Asian cooking – for a more nutritious rice dish, reach for brown rice at your grocery store, it has a high protein and fiber content.

Special Fried Rice Cooking Tips

Plan your meal accordingly, brown rice takes about twice as long to cook as white rice.

Authentic Thai Fried Rice Recipe (ข้าวผัด) – Street Food Style!

Fried rice is a very typical Thai street food, available at every restaurant that serves stir fried dishes throughout the Thailand.

In this Thai fried rice recipe with shrimp, you’ll learn how to make a delicious plate of fried rice just like you’d find it in Thailand.

Authentic Thai fried rice recipe


Use cold rice: Cold rice makes the best fried rice the rice cooks perfectly and tends to not clump together. It&rsquos best to make the rice the night before but this recipe shows you how to make the rice the same day if you forget to prep ahead of time.

Prep all ingredients: This is a dish that cooks quickly so it&rsquos best to have all the ingredients prepped before you start to cook.

Use a large wide pot: A wok is the best pot to use for this recipe however if you don&rsquot have a wok, then a wide cooking pan will do. This help the rice to spread out and fry rather than steam as it&rsquos being cooked.

Add sesame oil: Sesame oil gives fried rice an amazing flavor. Just a few teaspoons goes a long way. The toasty flavor adds bold flavor without being overpowering but be sure to use it sparingly.

Scramble eggs in same pan: No need to dirty another pot, simply move the vegetables to the side and scramble the eggs.

1. Heat wok over a high heat until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked (1 to 2 minutes), then remove.

2. Reheat the wok, add the egg and move it around the wok gently until just set (about 15 seconds). Turn the egg out onto a plate and roughly chop.

3. Wipe the wok clean and heat the remaining peanut oil over a high heat until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.

4. Add the rice and stir-fry for another minute, then return the prawns to the wok. In a bowl, mix the soy sauce, yellow bean sauce, salt, sugar, oyster sauce and sesame oil, add to wok and stir-fry until the rice is coated with sauce.

5. Add the egg and spring onion and toss together. Transfer to a serving bowl and sprinkle with ground pepper and coriander leaves to serve.

Ingredients in Fried Rice

Making restaurant-style fried rice at home couldn’t be easier! All you’ll need is:

  • Cooking oil – use your favorite high heat neutral tasting cooking oil. We prefer to use avocado oil but vegetable oil will work as well
  • Cooked Long-grain Rice (we like to use Jasmine rice) – be sure to use day old leftover cold rice – this way you won’t get mushy fried rice
  • Garlic – we like fresh garlic that you peel and mince for the best flavor
  • Ginger – fresh ginger that you can grate or mince
  • Mixed vegetables (use fres or frozen (thawed first) – my family loves using frozen peas, chopped carrots and corn
  • Eggs – a must in any authentic Chinese Egg fried rice recipe
  • Salt & black pepper – be sure to season your vegetables and your rice well for the best flavor
  • Reduced-Sodium Soy Sauce – if you’re looking for a soy-free option, we like coconut aminos or you can sub with Gluten-Free Tamari
  • My three secret ingredients for the best fried rice:
    • Fish sauce (it adds SO much umami flavor and should not be skipped – we like to use Red Boat Fish Sauce since has all clean ingredients with the best flavor) (I’ve also heard read great things about this Vegan version)
    • Mirin (Japanese sweet wine) or you can try to use dry sherry in a pinch (for that toasted nutty flavor)


    • Not a fan of white rice? You can also use brown rice, cooked quinoa or riced cauliflower instead.
    • Don’t have fish sauce? You can try using Oyster Sauce instead.
    • Want to make Vegan Fried Rice? Swap out the eggs for scrambled tofu and use this Vegan fish sauce or Miso paste instead
    • Want to add some protein? Add cooked and chopped chicken, pork, beef or shrimp – my son’s favorite is making Shrimp Fried Rice

    How to boil rice:

    • Use regular long grain white rice - not the easy-cook kind. Easy cook might seem simpler, but because it's got more of a shiny-non-stick exterior when cooked, it simply won't absorb the flavour as well. I only ever use easy-cook rice for making stuffed peppers - just because it cooks quicker and I want the grains to have a different texture for that recipe.
    • No need to rinse it. Some people think rinsing it is a must to remove the starch and any other nasties, thereby making your rice less sticky. If you buy decent quality (store own-brand is fine) rice, you shouldn't have this problem. Your rice may be a little clumpy, but shouldn't be sticky. I prefer rice to be a little bit clumpy - and the clumps are easily brown down with a fork.
    • Pan size - don't go with too large a pan. You'll be cooking the rice over a low heat, so a smaller pan is better for even heat distribution. For this tutorial, we're working on approx 4-6 portions of rice - using a 1.8 - 2.2 litre (approx 1.5 - 2 quart) saucepan.
    • Get the water boiling first, and then add the rice. The amount of water you put in the pan will dictate the amount of rice to add. I fill the sauce-pan approx &frac13 full with water for 6 portions. You can add the rice by eye - simply pour the rice into the centre of the boiling water and keep pouring until a tbsp. or so of rice is above the water - like this:

    If you feel you really need to know the quantities, this is generally one part rice to one-and-a-half parts water.

    • Once you've added the rice, give it a quick stir and then place a lid on the pan.
    • Immediately turn down the temperature (don't wait to bring it back up to the boil again). For gas, cook at the very lowest temperature your hob can manage. For electric or induction, it may need to be a little higher. I use induction level 5 (of 9), because my lowest induction settings are extremely low heat.. You may need to experiment, depending on your electric/induction hob. If you know what number/heat setting you need on your hob to maintain a rolling boil on a pan of water, go about 2 or 3 settings lower than that.
    • Cook for 20 minutes. This allows the rice to cook evenly, without burning the bottom.
    • Don't stir or open the lid. You can check once after 15 minutes, but if you keep opening the pan, the rice won't cook (remember you're only using a very low heat). The rice should be done after 20 minutes. If the rice is still hard and there is absolutely no water at the bottom of the pan, just add in a splash of boiling water and put the lid back on again. Don't worry about overcooking the rice - so long as you haven't got too much water in there, the rice can take fair amount of extra cooking - so long as the heat is low. I've accidentally left mine for 30+ minutes before now and it was fine.

    Your rice should look like this when cooked - there should be no water to drain off. If you're serving it right away (not making it into fried rice), it will need a bit of a fluff with a fork to separate the grains.

    There you have it. Once you know the key tips, boiling rice is easy. Check out my full detailed post on how to boil rice.

    My Singapore-style fried rice

    Make your own chilli jam using ½ a cup of deseeded chopped fresh chillies, ½ a cup of white wine vinegar, ½ a cup of sugar or apricot jam, and a couple of peeled finely chopped garlic cloves. Simply pop it all in a pan and boil down until thick and syrupy.

    – I would normally use basmati rice in this dish, but you could use one of those packs of cooked rice. Or fine rice noodles would be delicious. Or go for a mixture!
    – I went for sausage and bacon here because that’s what I had left in the fridge, but absolutely use ham or smoked meat, which is more classic. This recipe is also great for using up cooked leftover meat, whatever you’ve got.
    – Use whatever curry paste you’ve got to hand.
    – When it comes to the sprinkle, any seeds will do, sesame, flax, pumpkin or sesame, or you could go for crushed nuts like peanuts or cashews, dry roasted nuts or even some crushed wasabi peas. Get creative!

    Best Ever Fried Rice with Secret Sauce

    Did y’all think the cowboy could do an Asian style fried rice? Well, a lot of you may be surprised to learn that one of my favorite foods is sushi. Shan turned me on to sushi and I also love the fried rice that you often find at a sushi restaurant. So today we’re sharing the Best Ever Fried Rice, but the best part is the secret sauce that goes with it!

    Start with the Sauce

    The first thing we’re going to do is put together the sauce. We prefer the Kikkoman brand when adding the soy (you can use low sodium if you’d like) and the teriyaki sauce. Add all the sauce ingredients into a blender or food processor and blend it up. Now, you don’t want to get it completely smooth, because we want a little chunk left in it.

    Make the sauce a little chunky.

    Scramble Some Eggs

    The first part of putting the rice together is scrambling the eggs. I like to leave them just a bit soft, because we’re going to add them back into the rice and cook a bit longer, later. Cover the eggs and keep them in a warm spot while we finish the rest of this.

    Get the skillet hot

    Fry the mushrooms till they are browning.

    The secret to fried rice is a good hot skillet. If you’re in the house, get a 12” cast iron skillet, pre-heat the oven to 400 F degrees and slip it in there for about 10 minutes. Then bring it out and put it on a high burner.

    W e’ve got our skillet hot, and now we’re going to add some butter and melt it. Go ahead and dump in the mushrooms that we have chopped. You want to cook these mushrooms just until they begin to change color and release some of that good flavor with the butter.

    Stir it every 20-30 seconds.

    Get to Cooking the Rice

    I’m going add some more butter and then add the cooked rice, which has been chilled. That chilling helps the rice not clump up so much.

    This is where you want to start frying the rice. I like to spread it all over the skillet and then flip it or stir it about every 20 seconds until it starts to very lightly toast or brown. Depending on the heat of your skillet, that will be about 3 to 5 minutes.

    Now, it’s time to add some of our secret sauce. You’ll only add about 2/3 cup to the rice and mix it in. Cook it for about 2-3 minutes until it’s warmed through and that sauce incorporates with the rice and mushrooms.

    Stir in the scrambled eggs and green onions, to mix well. Continue cooking another few minutes until all the contents get good and warmed through.

    To top it off ,I like to finish it with some of that extra secret sauce on top and serve.

    Remember folks, you can change this up any way you like with different vegetables, etc. But the rice and sauce are your base to create your own best fried rice recipe.

    We sure hope you enjoyed and be sure to check out our how-to video below. God bless and happy eating!

    Devil’s Fried Rice (Ultimate Spicy Fried Rice Recipe & Video)

    Do you like fried rice? Do you like spicy food? Then, this recipe is definitely made for you, you need this recipe in your life!!
    Devil’s Fried Rice. Looks pretty dang bad boy, isn’t it?!

    I personally love spicy food but not so care about fried rice, unless, it’s spicy. lol So I had to come up with my own Ultimate Spicy Fried Rice Recipe! This recipe is so satisfying, also has lots of vegetables and protein that will make it a full meal!

    When I made this first time, I was coming back home from New York after a meeting with Food Network. The flight on the way back home, I was just craving so badly this spicy fried rice with ice cold beer. So, as soon as I landed and made home, I made this spicy fried rice and pared with ice cold beer as I imagined on the plane.

    I loved my spicy fried rice so much, I can eat every day! Too bad I have so many recipes that I need try and testing in the kitchen!

    Ah, how much I love my job!

    I call myself as “Flower Pig”, the explanation is all in your imaginations, I won’t explain. lol

    Hope you guys enjoy my Spicy Fried Rice Recipe at home, and please let me know what you think!

    Extra Vegetable Fried Rice

    • Author: Cookie and Kate
    • Prep Time: 20 mins
    • Cook Time: 15 mins
    • Total Time: 35 minutes
    • Yield: 2 to 3 servings 1 x
    • Category: Main
    • Method: Stovetop
    • Cuisine: Chinese

    Learn how to make vegetable fried rice—it’s a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).


    • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
    • 2 eggs, whisked together
    • 1 small white onion, finely chopped (about 1 cup )
    • 2 medium carrots, finely chopped (about ½ cup )
    • 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
    • ¼ teaspoon salt, more to taste
    • 1 tablespoon grated or finely minced fresh ginger
    • 2 large cloves garlic, pressed or minced
    • Pinch of red pepper flakes
    • 2 cups cooked brown rice (*see notes!)
    • 1 cup greens (optional), such as spinach, baby kale or tatsoi
    • 3 green onions, chopped
    • 1 tablespoon reduced-sodium tamari or soy sauce**
    • 1 teaspoon toasted sesame oil
    • Chili-garlic sauce or sriracha, for serving (optional)


    1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
    2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
    3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
    4. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
    5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
    6. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
    7. Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).


    *Rice notes: You’ll need to cook about 1 cup dry rice to yield enough for this recipe be sure not to over-cook it or it will stick to the pan. I prefer short-grain brown rice since it’s a little chewy, but medium-grain or jasmine rice will work, too. Here’s how I cook brown rice. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Day-old leftover, refrigerator rice is great, too. Just break up any clumps of rice before you add it to the pan. Credit goes to Serious Eats for the rice tips!

    **Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.

    Make it vegan: Omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.