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Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is always the most popular item in Chinese restaurants. Fried rice is a versatile dish and one can add any ingredients to it, plus it’s a great way to use up overnight rice and make it into an appetizing, cheap, and flavorful meal.
For me, my mother’s fried rice recipe is still the best. She used chopped long beans (instead of frozen peas) to give her fried rice a crunchy texture. She also infused the cooking oil with thin ginger strips (instead of the usual garlic)–two special ingredients to make fried rice extra aromatic and delicious…(get fried rice recipe after the jump)
Here is my fried rice recipe for your reference. Please check out more Chinese recipes on Rasa Malaysia and the popular Chinese food below.
CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES
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| Chow Mein | Broccoli Beef | Sweet and Sour Pork | Egg Drop Soup |
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| Kung Pao Chicken | Cashew Chicken | Fried Rice | Orange Chicken |
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| Crab Rangoon | Mongolian Beef |
(Click Page 2 for the Fried Rice Recipe)
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I love long beans, they are great with fried omelet. I can imagine the taste and texture of long beans in fried rice–crunchy! This is a good idea for fried rice, I will have to try your fried rice recipe soon.
As for me, I like fried rice after 10 p.m. or before 10 a.m! The rice and egg do seem a great base for anything you’d like to add to fried rice, be it Portuguese sausage or pork or shrimp.
Your fried rice looks good. Many Zi Char stalls here add salted fish to the fried rice too.
Hi Dora – yes, I have a fried rice recipe with salted fish, the fried rice recipe is here: Deluxe fried rice with salted fish.
Yum, I love fried rice, even if sometimes I prepare my fried rice plain with just rice, eggs and soy sauce. I prefer fried rice over steamed rice for my Chinese dishes…
I love fried rice!!! Nasi goreng kampung with its hint of spiciness is my fav fried rice! You take great pics as usual and a great fried rice recipe!!
My kids have fried rice once a week because I am too lazy to cook the usual 1 soup + 2 dishes meals on weekends. I think fried rice with long beans tastes better than with frozen mixed veges. I like fried rice with salted fish pieces and cubes of pineapple. Don’t mind a bit of belacan as well. I find Yangzhou fried rice a bit too oily as with most of fried rice served at restaurants.
Oh, didn’t know that fried rice is better with ginger than garlic , should try some one day, thanks for sharing your mother’s fried rice recipe! I love any fried rice as long as to go with sambal belacan, yummy yummy!!!
Karen – Nasi goreng kampung sounds very good, spiciness is always good with fried rice.
June – yeah, I can imagine if you are cooking for kids. Fried rice is an easy out way once in a while. Of course!
Craft Passion – ginger make the fried rice more “phang” (aromatic), try next time.
I’ve never been able to make fried rice like I had in Malaysia. I’ll give your fried rice recipe a try!
Does the well for the eggs go down to the bottom of the wok (so the egg mixture is in contact with the wok while cooking), or is it more like a depression in the rice?
How would you modify this fried rice recipe to make it like nasi goreng kampung? What spices and ingredients are changed?
Hi Peter – Yes, the eggs has to touch the bottom of the wok, so they get cooked directly. Nasi goreng kampung is the Malay version of fried rice with chili paste. So, it’s spicy. Hope this helps.
Chinese fried rice is always good as dinner or lunch!! Nasi goreng kampung, why not?
I do Chinese takeout almost every week and fried rice is always on top of the list. I like fried rice with beef and broccoli but I can just eat it plain.
oh i see your fried rice recipe has got a dash of fish sauce! that really makes the fried rice taste great in my opinion! :) i have always loved fried rice…my current favourite would be kimchi fried rice as i like that bit of spiciness. and i also like fried rice topped with salmon! :)
lingzie – I found fish sauce the best salt substitute for homestyle fried rice. I haven’t tried kimchi fried rice. I am sure it is delicious. Among other Asian fried rice, I do enjoy teppanyaki fried rice such as those in Benihana.
John – why have white rice when you can enjoy fried rice :)
mycookinghut – you can even have the dinner leftover fried rice as breakfast :P
Some nasi goreng kampungs have large onions, kangkung (water convulus) and ikan bilis (dried anchovies) added to it together with bird’s eye chilli instead of chilli paste. :)
Looking at this photos remind me of the Hokkien fried rice I had last night. Must go cook some again!
Miakoda – I’ve been to India several times but haven’t the chance to try their Chinese restaurants. I heard they are very good. Can you recommend any and whereabouts in India?
Jay – yes! I remember Kuantan ham yu (salty fish). They are GOOD! I think the distinct smell in Thai fried rice is garlic, no? As for the RSS feed, I will try work out the kinks with my programmer.
Sampada – thank you.
Rita – for the portion in my fried rice recipe, 1/4 is just nice. Please adjust portion accordingly but I would advice to go light.
pigpigscorner – thank you.
Young Werther – it reminds me of the “argument” I have in my family regarding color of fried rice :)
I love Szechuan Fried rice- all hot and spicy. But, I’m in India and I’ve heard that Indian Chinese food is very different from authentic Chinese. So as of now, its the Indian version that I love pigging out on when I go to a restaurant out here. Thanks for your fried rice recipe.
Chinese style fried rice is especially good with ham-yee (salted fish). Even better if it was the ham-yee from Kuantan :) Otherwise, it is also good with ngan-yee-chai (small anchovies).
Anyway, I’ve always enjoyed your blog, and I really like the old RSS feed style with the entire article and photos. Makes a great reading when paired with an RSS reader on the iPhone. With the new RSS feed, I only see a small snippet of the article, and no photos :(
Can you go back to the old RSS feed?
Btw, good Thai fried rice is also yummy. They have this distinct (I think onion) smell to it. Any good Thai fried rice recipe?
Hi,
My hubby likes fried rice very much. here in U.S. we used to regularly have chicken fried rice in restaurants.. bookmarked your fried rice recipe… i always have a hard time find ingredients..however i found a great resource http://www.myethnicworld.com where i can pass great along as well.
Hi there
I have a question about the amount of oyster sauce, is it really just 1/4 teaspoon? That’s nearly nothyng, right? I use dto use more than that, but wanted to try your way.
Thanks!
I love fried rice, your fried rice recipe look so colourful and delicious.
I’ve always had a disagreement with the family on the proper “colour” of fried rice, lightish or dark (with a dash of dark soya sauce).
I tend to go for dark for my fried rice.
hi, i’m just wondering if u have the recipe for chicken kolo mee…
chicken kolo mee without any pork please…thanks
I love fried rice! As does mostly everyone over here :) For Chinese-style a favorite of my hubby and I is salted fish fried rice. I also like the Thai rice with shrimp paste and sweet pork. In the Philippines, it’s common to have garlic fried rice for breakfast with egg and either salted/dried fish or some form of cured/marinated meat (called tapa or tocino) :) Thanks for sharing you mother’s fried rice recipe…it does sound absolutely delicious! And long beans is something I get regularly from my organic basket :)
joey – every ingredient you mentioned just showed how many different ways we can enjoy fried rice. Maybe Iron Chef can have a fried rice competition!
lin – i do not have kolo mee recipe. stay tuned as you never know if 1 of my guest writer does :)
I use hum ha (shrimp paste) along with shoyu and oyster sauce. I use whatever leftover meat I have, be it teri chicken, teri beef. Or I chop up char siu or lup cheong. Always use shrimp. Use just chopped round onion and green onions in mine. And I cook the eggs into an omelet and slice up before adding at the end. Way my mother made for us.
http://hwnpakeokinawa.blogspot.com/2006/11/shrimp-fried-rice.html
Yes, Indian Chinese food is very tasty! I’d recommend Wang’s Kitchen, which is in two places in South India. But you know, from our local wayside places, called Dhabas, to high end restaurants, Indian Chinese pretty much tastes the same everywhere and tastes good too!
One funny thing- there’s a hotel (here in Chennai) called Canton and they have a Kimchi there that I adore so much, I go there just for that. But here’s the catch-its not really Kimchi at all. After pestering them again and again, and with some guess work, I managed to re-create it. Its almost a salad of thin matchstick cuts of cabbage, carrot, cucumber, green bell pepper, onion, unripe mango and some deep fried ribbon noodles thats tossed in a dressing of tomato sauce/puree, sugar, salt and dried red chilly paste. The sugar and chilly paste should be balanced to give it a sweet spicy taste and there’s plenty of tomato sauce in it- the dish is all red. Its so good! :) But its still funny that its called Kimchi!
Indian Chinese food was invented by the small Chinese community in Kolkata, so I would definitely recommend trying some Indian Chinese food there. The restaurant I recommend is Mainland China, which had the most amazing Indian Chinese food I have ever had. Mainland China has outposts in other Indian cities as well. Miakoda is right that you can find Indian Chinese food almost anywhere in India as it is extremely popular.
This fried rice recipe sounds fantastic! Fried rice is one of my all-time, top comfort foods. I love shrimp fried rice with all the usual things like carrots and peas, and I love it with lots of green onion.
Nate – yes, always use shrimp :)
Miakoda and Dev – thanks for sharing the information. At least now we have some idea when we are craving for Chinese food in India.
lisaiscooking – well said, fried rice is top comfort food indeed.
My favourite fried rice is either kimchi fried rice with diced yellow onion (mmm) or just plain style with garlic and egg and maybe peas. I learned from an Indonesian cook, though, that it works well if you scramble the eggs first, scrape them out of the pan, and then add them back to the rice once it’s oily and broken up. I never got this “egg well” thing to work very well for me, although my grandma always did it that way.
Although actually, I’ve just been dicing and refrying my leftovers when I make fried rice, lately — if it was good the first time, it usually works pretty well the second! And that’s what the dish is for, right?
I’am from Guam and we all love “Fried Rice”
I find your receipe similar to our’s so,I know for a fact your fried rice receipe will taste delicious. I will continue and looking forward on trying out the rest of your receipies and I know I will enjoy them all!
OMG!I just love fried rice!back in malaysia, whenever i go to the ‘mamak’ with a tomyam stall, i will be sure to order Nasi Goreng Cina with a bowl of spicy tomyam…slurp..slurp..usually the fried rice is served with bull’s eye fried egg.nyumm!
my hubby tried cooking it for me.it was really good..but i still miss malaysia’s NGC..
hurm..is it ok to substitute long beans with french beans instead?will it still be chinese fried rice?heheh..
im gonna try this fried rice recipe soooon :)
Purplerose – you just captured some great moments of “mamak” memories. Thanks for leaving comments and trying my recipes.
I love fried rice and always look for a good fried rice recipe. Your fried rice recipe is very easy and I love long beans, will try out your fried rice recipe.
what is overnight rice ?
this recipe sounds great but I want to get the base right.
Overnight rice is just leftover cooked rice. It is better if the rice is left in the fridge overnight.
Does it matter long grain or medium grain rice for fried rice.
Mine usually comes out quite mushy…
Thanks,
w.g.
Bill – it shouldn’t matter, as long as they are overnight rice as the rice dries out overnight.
i’ve got 2 questions: (1)how long does it take to cook this recipe? and the second (2)how many people can eat? i’m in a cooking club and usually, the problem is when we’re looking for a delicious recipe is that they don’t include how long and how many can eat.
Thanks a million. The part where you have written about covering the egg with rice for 30 seconds was a fab idea. It never struck me all these years. It came out very well, I am sure Imy son will like it.
Great, I am happy you tried this fried rice recipe.
Interesting combo of recipes. I guess there are tons of variations with fried rice, I had dinner with 3 different chinese family chefs all of them made their own version of fried rice.
I actually tried my own fried rice variation that came out pretty well. I used leftover marinated chicken, ginger, garlic, chinese broccoli, spring onions and bok choy. I combined shaoxing wine, Ketcap manis, white pepper and a dash of oyster sauce and a touch of sesame oil.
I respect your view when it comes to westernized chinese food. Take out foods here is basically oil oil, msg, msg, sodium sodium and frozen vegetables.
Your blog has been a main inspiration ever since i stumbled upon your sites. Time to get back to writing on my future eBook.
I definitely want to try this! The last time I went to the Asian market here, there were at least 20 different types of fish sauce, and they all looked totally different (different colors, some liquid, some more jelly-ish in a jar) what kind would you recommend? Thanks!
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It’s a versatile dish and you could add different things. I don’t like prawns, but I think Chinese sausage (lap cheong) or chopped char siew (Chinese barbecued pork) or even bacon are good additions for flavour.
my favourite rice. easy to make. easy to eat. easy to satisfy
You can add almost any combination of proteins and veg so long as there’s no
conflict in the resultant taste of the finished dish… I always try to use
as an aromatic shallots additionally.