New Recipes

Chinese Fried Rice

Chinese Fried Rice
Chinese Fried Rice pictures (1 of 4)

Chinese fried rice, everyone’s favorite dish needs no introduction from me.

As simple as it is, there are many versions of Chinese fried rice–plain, with chicken, shrimp, lap cheong (Chinese sausages), pork, beef, vegetables, salted fish, eggs, or combination. Regardless of the variations, Chinese fried rice always whets my appetite.

This is Hong Kong-style Chinese fried rice. I love salted fish fried rice, but I also wanted Chinese sausage (lap cheong) and baby shrimp, hence I came out with this Chinese fried rice recipe….

Chinese Fried Rice

A good Chinese fried rice calls for overnight rice. If you don’t have it, you can cheat. The next time you have takeout or eat out at Chinese restaurants, get an extra serving of rice. Keep it in your fridge overnight, and you will have the perfect overnight rice for Chinese fried rice.

This is my Chinese fried rice recipe and now you can make Chinese fried rice at home.


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42 COMMENTS... read them below or add one

  1. wenching & esiong

    We like Chinese fried rice a lot too. Lately we added some kimchi into the fried rice, it went well too!

  2. OkiHwn

    I grew up eating fried rice flavored with hum ha (shrimp paste). Very smelly, but VERY TASTY! Same basic ingredients – lup cheong, char siu, ham, egg, green onion, round onion, etc. Salted fish is another great choice for flavoring.

    • Do you have a recipe for the ‘hum ha’ ? I was married to a Cantonese born Australian Chinese and his family also made fried rice with ‘hum ha’

      Many thanks

  3. Nilmandra

    I love salted fish and chicken fried rice, and so does the husband after he’s tried it last year. He always asks for it now when we go to our local Chinese restaurant :p There’s a lot of ‘stuff’ in your deluxe version!

  4. Meena

    I love fried rice! I always make sure I have some leftover rice waiting for me in the fridge for a quick and delicious supper anytime of the week. Mine always includes whatever I can scrounge from the fridge/freezer. :)

  5. Ronald

    Dear Madame

    I just stumble upon your blog thru,
    i am malaysian student in Italy, now doing my final year master thesis..
    glad i found your blog, i have ran out of ideas on what to eat during lunch and dinner ( i prefer to cook)..
    the worst i got to my craving of malaysian food was to cook a chicken curry (i made the sauce really thick and then put in some spaghetti..yummy!)
    but since now i have your blog as guidance, i’ll try to cook any of the dish, given that i can find the ingredients in the market…

    happy i found the blog!

  6. Piggy

    Hmm.. this is one dish that I still can’t do well… Love the pic of the rice, I feel that it’s calling out to me.. haha!

  7. Mochachocolata Rita

    loveee ham yu gai lap chao fan…recently i made fried rice with miso paste and another one with roasted eel…try try ^_^

  8. Cynthia

    I’m intrigued by the fried rice with salted fish, I heard about that last year from a few fellow bloggers. Can’t wait for you to post that recipe.

  9. wmw

    Wow, rice dishes here and there. I like. Was saying in Babe’s blog…there’s sambal belacan; tom yam; kampung; pattaya; pineapple and the list goes on…love most varieties. Yours look so yummy!

  10. Chuck

    Nothing beats fried rice, well maybe deluxe fried rice! March must have been fried rice month for food bloggers, ha!

  11. UnkaLeong

    Have some rice left over. You just gave me an Idea for dinner tonight. Hmmm..No Kiam hu wor. Pinjam? Can? Hahahah…

  12. chattygurl

    Hi, I always order chicken and salted fish fried rice at one of my fave chinese restaurant, I even attempted to do it once but turned out very salty, may I ask what kind of salted fish did you use?

  13. Anonymous

    I love Chinese fried rice and I always order it at Chinese restaurants or Chinese take-outs. I like the idea of the leftover rice from Chinese restaurant and will try your Chinese fried rice recipe soon.

  14. My Taste Heaven

    My mother has a Chinese fried rice recipe that I love, but your Chinese fried rice is loaded with all the good ingredients. I will try your recipe soon!

  15. NYMY

    Fried rice! I love fried rice. Fried rice is the most ordered dish in Chinese restaurants, I know because I work in one. Everyone just loves fried rice be it basic fried rice or chicken fried rice or shrimp fried rice. I love fried rice with salted fish.

  16. Mykitchen

    I tried your fried rice recipe and loved it. The salted fish adds a lot of flavors to the fried rice. What a huge difference it makes to a somewhat plain fried rice dish.

  17. Mykitchen

    I tried your fried rice recipe and loved it. The salted fish adds a lot of flavors to the fried rice. What a huge difference it makes to a somewhat plain fried rice dish.

  18. Emile

    Couldn’t get hold of the salted fish at short notice but it still came out awsomely tasty. I just love this website, its the best foody one I’ve ever come across. The pictures say so much more than words could ever say.

  19. Marilyn

    I have had fried rice with salted fish at restaurants before and loved it. I asked at the Chinsese grocery and they directed me to salted Mackarel.

    • Marilyn

      OOPS – sent too soon. When I opened the package it really smelled. The recipe I was using did not say anything about cooking before adding to the rice dish I was making. I am afraid the smell turned my family off to the dish. Did I use the wront type? Or does cooking it first help. I cut in small pieces but think perhaps they should have been smaller.

  20. Steven


    Nice work! Not many people know the reason behind using ‘overnight rice). I thought I am the only one who know this secret! :-p

    Another cheating method is use freshly cooked rice and spread rice evenly on a flat plate. Allow to cool for 15 minutes then put in the fridge (Not freezer) for 15 mins. ( Spread evenly and putting evening is to allow moisture to evaporate)

    The reason why overnight rice taste so nice when cooking fried rice is because of the dryness of overnight rice. Freshly cooked rice has a high moisture content which makes the rice ‘sticks’ when cooking instead of ‘burn’. We want a certain degree of ‘burn’ but not over ‘burn’. When rice are ‘burn’, the aroma of the rice are forced out and combine with the seasoning, produce a tasty fried rice.

    Fried rice is a very common dish and seems so easy to cook. In my opinion, it is one of the most difficult to cook. During the cooking, you need to toss the rice a few times so that the ‘burning’ of the fried rice is spread evenly. And you have to be careful not to overburn the rice.

    Yes, Salted fish is recommended for fried rice because of the strong smell and the saltish taste but not too much.

    Some notes, you need a good wok which you can toss easily. Reason is you need the oil to be evenly spread over the rice. Otherwise, the ‘burning’ will not be even. I prefer to use traditional cast iron wok. For beginners, start with servings of 1-2 so you can manage the rice easily. Also, have a feel of the ‘fire’, you can only use the big ‘fire’ for about 10-15 seconds and toss 5-6 times to create a good ‘burn’. A good cast iron wok can transfer this high heat intensity to the rice instantly. And finally, I have never taste a good fried rice cooked with electric or induction stove.

    Thank you so much for posting the recipe.

  21. SparklingRachel

    Wow, thanks Steven for explaining some keys points about how to cook fried rice. It’s very insightful and I agreed, it not easy. I’ll definitely try that out when I cook fried rice again. :)

  22. Susan

    To make a good fry rice dish is very simple and one does not have to rely on overnight rice. In order to have dry rice, one must use the right type of rice grain and the amount of water. Try using long grain, Jasmine or Basmati, add less water than usual. As soon as the ric is done, stir it with chopstick and leave it uncover until you are ready to use.
    Another important note is what else are being added? Peas, chopped brocolli stem, beans, Chinese sausage, luncheon meat and eggs if cooked separately, will help to control the dryness of the fryrice.

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