Restaurant-Style Fried Rice Recipe

Who doesn’t love the comforting, savory taste of restaurant-style fried rice? This homemade version is packed with flavor, simple to make, and perfect for any occasion. Whether you’re using day-old rice or freshly cooked rice, you’ll be able to recreate the crispy, delicious fried rice you crave right in your own kitchen. It’s a perfect dish for lunch, dinner, or as a side to your favorite Asian-inspired meal.

Why You’ll Love this Restaurant-Style Fried Rice:

• Fluffy rice that’s lightly crisped and coated in savory seasonings.
• Crispy veggies like peas and carrots for a balanced, flavorful bite.
• Rich umami flavors from soy sauce, oyster sauce, and sesame oil.
• Simple to customize with your choice of vegetables or protein.
• Quick and easy to prepare, perfect for busy nights or meal prepping.

Ingredients for Restaurant-Style Fried Rice:

• 3 cups cooked jasmine rice – The key to great fried rice is cool, slightly dried out rice. Day-old jasmine rice is perfect for that fluffy texture, but fresh rice can work too with a little cooling time.
• 2 tablespoons vegetable oil (or other preferred oil) – This helps to fry the rice and vegetables, giving the dish a satisfying texture and sheen.
• 1 small onion, finely chopped – Provides a savory base with a slightly sweet flavor when sautéed.
• 2 garlic cloves, minced – Adds aromatic depth and a savory punch to the fried rice.
• 1/2 cup frozen peas and carrots (or your favorite veggies!) – A classic combination that brings color, texture, and a touch of sweetness. Feel free to swap with other veggies like bell peppers, corn, or mushrooms.
• 2 eggs, lightly beaten – Eggs add protein and a rich, fluffy texture to the fried rice, giving it a more substantial feel.
• 3 tablespoons soy sauce – A must-have for a salty, umami-rich flavor that brings all the ingredients together.
• 1 tablespoon oyster sauce (optional, for deeper flavor) – Adds an extra layer of savory depth, but you can skip this if you prefer a lighter taste.
• 1 teaspoon sesame oil – Brings a nutty, aromatic finish to the dish.
• 1/4 teaspoon white pepper (optional) – Adds a little spice to balance out the richness of the other flavors.
• 2 green onions, finely chopped (for garnish) – Adds a fresh, crisp garnish to the fried rice for a pop of color and flavor.

Variations:

• Add protein: Make it a more filling meal by adding cooked chicken, shrimp, or tofu for a complete dish.
• Swap the veggies: Use other veggies like bell peppers, corn, or snap peas to customize your fried rice to your liking.
• Go gluten-free: Use tamari or coconut aminos in place of soy sauce for a gluten-free option.
• Spicy fried rice: Add a few dashes of sriracha or chili flakes for a spicy kick.

How to Make Restaurant-Style Fried Rice:

1. Prepare the Rice:
   • For the best texture, use day-old rice that’s cool and slightly dried out. If you don’t have day-old rice, cook fresh rice and spread it out on a tray to cool for at least 30 minutes.
2. Cook the Eggs:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1-2 minutes. Once cooked, remove the eggs from the pan and set aside.
3. Sauté the Aromatics:
   • In the same pan, add the remaining 1 tablespoon of oil. Sauté the chopped onion and minced garlic for about 1-2 minutes until fragrant.
4. Cook the Vegetables:
   • Add the frozen peas and carrots (or your choice of veggies) and cook for 2-3 minutes until tender.
5. Stir-Fry the Rice:
   • Increase the heat to high and add the cooled rice to the pan. Break up any clumps as you stir and fry the rice for 2-3 minutes, allowing it to lightly crisp up.
6. Season the Rice:
   • Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat the rice evenly with the sauce. Add white pepper for extra kick, if desired.
7. Add the Eggs and Garnish:
   • Return the scrambled eggs to the pan and stir them into the rice. Add the chopped green onions and mix them in.
8. Serve and Enjoy:
   • Your homemade fried rice is ready! Adjust the seasoning with more soy sauce or sesame oil if needed. Serve hot and enjoy!

Tips and Tricks:

• Use cold, day-old rice: The key to getting that perfect fried rice texture is using rice that’s cool and a bit dried out. If you’re using fresh rice, allow it to cool on a tray for about 30 minutes to avoid mushy rice.
• High heat is essential: Stir-frying the rice over high heat helps it crisp up and gives it that signature fried rice flavor.
• Customize your veggies: Use any vegetables you like. Bell peppers, peas, carrots, corn, or even spinach can be great additions.
• For extra flavor: A dash of fish sauce or a sprinkle of toasted sesame seeds can add depth to the dish.

How to Serve:

• Serve as a main: Enjoy the fried rice on its own as a delicious, quick meal.
• Pair with Asian-inspired dishes: Serve it as a side with dishes like Sweet and Sour Chicken, General Tso’s Chicken, or a stir-fry.
• Add a soup: Pair it with a bowl of miso soup, egg drop soup, or hot and sour soup for a complete meal.

Make Ahead and Storage:

• Make Ahead: You can prepare the rice ahead of time and store it in the fridge for up to 2 days. Simply fry the rice and veggies when you’re ready to serve.
• Storing: Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the fried rice in a skillet over medium heat, adding a splash of soy sauce or sesame oil to help it regain moisture.

Frequently Asked Questions:

1. Can I use brown rice instead of jasmine rice? Yes, brown rice works wonderfully in this recipe! Just note that it might require a slightly longer stir-fry time since it’s firmer than white rice.
2. Can I freeze fried rice? Yes, you can freeze fried rice! Just make sure to store it in an airtight container or freezer-safe bag for up to 3 months. Reheat it in a skillet or microwave when you’re ready to enjoy.
3. Can I make this dish vegetarian or vegan? Absolutely! Simply omit the oyster sauce or replace it with a vegan-friendly option, and swap the eggs for tofu or other plant-based protein.