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Mix 2 eggs and water and set aside

  • 2 eggs
  • 2 Tbl. water
  • 3 green onions, chopped
  • 3 C. cold cooked rice
  • 3 Tbl. soy sauce
  • shrimp, ham or chicken
4.5/5 (8 Votes)

By

"It's tough to get kids to eat their veggies…let alone grown-ups! But, I bet those picky eaters will ask for seco...

  • 2 Tbsp sesame oil
  • 1/2 cup yellow onion, chopped
  • 1/3 cup red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1/2 cup carrots, finely chopped
  • 1 cup broccoli, chopped
  • 3 cups white rice, cooked
  • 1/2 tsp ground ginger
  • 1/4 cup + 2 Tbsp low sodium soy sauce
  • 1/2 cup frozen peas, thawed
  • 2 tsp vegetable oil
  • 5 eggs, beaten
  • 2 green onion sprigs, finely sliced (optional garnish)
4.3/5 (21 Votes)

By

http://www.pinterest.com/pin/541557923913463165/ Recipe courtesy George Stella / StellaStyle

  • 2 cups raw cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons finely diced red bell pepper
  • 4 tablespoons thinly sliced scallions
  • 1/2 cup cooked salad shrimp
  • 1/4 teaspoon minced fresh garlic
  • 3 tablespoons soy sauce
  • 3 large eggs, beaten
  • Salt to taste, if needed.
4.5/5 (11 Votes)

By

A healthy and delicious take on 'fried rice' using quinoa with shrimp, peas, carrots, shelled edamame, green onions...

  • 1 cup white quinoa
  • 12 ounces medium (51 to 60) shrimp, peeled and deveined
  • 6 teaspoons olive oil, divided
  • Salt, to taste
  • 1 1/2 cups frozen peas and carrots blend
  • 1/2 cup shelled edamame
  • 3/4 cup green onions, chopped (about 4 stalks)
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, peeled and finely minced
  • 4 large eggs
  • 2 tablespoons soy sauce, or to taste
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • 1/4 cup cilantro, chopped
4.4/5 (7 Votes)

By

The white bits in this photo are lobster leftovers, but I think you can use whatever seafood or chicken, or whateve...

  • 2 to 3 cups cooked rice (I used leftover from Chinese take out that I had frozen & thawed)
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas (or fresh if you have them)
  • a couple of mini carrots chopped (about 6 or 7)
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
4.4/5 (9 Votes)

By

In this recipe I've used rice cakes which I have made in my previous recipe

  • Rice cakes
  • Schezwan sauce
  • Oil
  • Hot water
4.6/5 (5 Votes)

By

1 I use the boiling bags of rice, it’s very easy and just the right amount

  • 2 cups cooked rice, cooled
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion, chopped
  • 1/4 cup peas and carrots, frozen
  • 1 egg
  • 2 tablespoons margarine
  • 2 tablespoons soy sauce
4.5/5 (4 Votes)

By

The quickest and most authentic way to make this hearty version of a Chinese-restaurant favorite is to start with l...

  • 1 1/2 cup long-grain rice
  • 3 tablespoons cooking oil
  • 1/2 pound cremini mushrooms, sliced thin
  • 1/2 pound shiitake mushrooms, stems removed, caps sliced
  • 1/2 pound white mushrooms, sliced thin
  • 1/4 teaspoon dried red-pepper flakes
  • 1 tablespoon grated fresh ginger
  • 6 scallions including green tops, sliced thin
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 1/2 cup frozen peas
  • 1 teaspoon Asian sesame oil
4.4/5 (13 Votes)

By

I use left over grilled cilantro chicken for this recipe

  • 3 tbs veg oil
  • 4 cloves garlic, minced
  • 1 1/2 tsp grated fresh ginger
  • 1 small onion, coarsely chopped
  • 1 tsp curry powder
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 4 cups cooked jasmine rice; clumps broken up
  • 1 cup raisins or dried cranberries
  • 3 tbs soy sauce
  • 2 cups shredded cooked chicken (can use rotisserie)
  • 1 scallion thinly sliced, white and green parts
  • 4 tbs fresh cilantro leaves (or 2 tsp dried)
4.5/5 (2 Votes)

By

Heat the oil in a large wok or deep nonstick skillet set over medium-high heat

  • 1 tbsp vegetable oil 15 mL
  • 2 boneless, skinless chicken breasts, diced 2
  • 1/4 cup soy sauce 50 mL
  • 4 tsp each minced garlic and ginger 20 mL
  • 3 cups frozen Asian-style mixed vegetables 750 mL
  • 1 cup shelled, frozen edamame or green peas 250 mL
  • 3/4 cup Diana® Sauce, Honey Garlic flavour 175 mL
  • 1/4 cup water 50 mL
  • 1 tbsp lime juice 15 mL
  • 4 cups cooked, long-grain white or brown rice 1 L
  • 1/2 cup chopped green onion 125 mL
  • 1 tbsp toasted sesame oil 15 mL
5/5 (1 Votes)

By

Cook rice according to package directions

  • 1 c Uncooked rice
  • 5 T Butter
  • 1 c Chopped onion
  • 1 c Chopped carrots
  • 2/3 c Chopped scallions
  • 3 T Sesame seeds
  • 5 Eggs
  • 5 T Soy sauce
  • Salt
  • Pepper
5/5 (1 Votes)

By

Heat wok or large skillet to medium high

  • 1 tbsp coconut oil
  • 1 chicken breast, sliced thinly
  • salt and pepper, to taste
  • 1/2 cup onions, diced
  • 1 garlic clove, minced
  • 2 eggs, beaten
  • 12 oz. bag frozen peas and carrots
  • 2 cups cooked quinoa
  • 2-4 tbsp of soy sauce, to taste (you may also use Bragg's Liquid Aminos or Coconut Aminos)
  • 1 tsp toasted sesame oil
  • Note: I like to cook my quinoa in chicken broth instead of water for more flavor
4.3/5 (13 Votes)

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