Cooking fried rice is easy, tasty and with a wide margin of error.

You may wonder why I write such a simple recipe in great detail in this post.

There is a catch!

Most Asian restaurants prepare fried rice with high power stove that generates intense heat, which is essential to produce excellent fried rice. However, most people do not have the luxury to have it in your comfy home.

While home stove cannot reproduce the dramatic inferno of wok stove, this post will show you how to dish out the fried rice at par with any Chinese restaurant at home without generating roaring heat in your kitchen

This article shows you all the important technique to prepare a Chinese style fried rice.

Note: This post may contain affiliate links. Please read my disclosure for more info. I may receive commissions for purchases made through links in this post.

There are two parts in this post

The first part is the video of how to cook the Chinese style fried rice, and the complete recipe.

The second is a collection of ten time-tested fried rice techniques that will transform you into an expert.

These tips will elevate the humble fried rice to the next level, and turn it into a culinary wonder.
Read on …

One thing common to all types of fried rice is that there are a set of universal techniques for any fried rice. The must-have distinct and well-separated grains should be sticky enough to easily pick up with chopsticks or a spoon, the exterior of the grains should be slightly brown and the interior remains soft, and the rice should be slightly chewy to bite.

Before we look closer at these technical aspects, let’s find out which are the various popular types of fried rice and the differences among them.

Ten secrets you need to know to be a fried rice expert

Although each recipe is different, there are certain important techniques and tricks that are universal to follow for preparing any fried rice. As long as you understand and follow them, you are well on the way to cook up a fantastic dish of fried rice every time

1. Use the right type of rice

rice type for fried rice

The best type of rice for frying should be less starchy, fragrant, and have a chewy texture.

Medium grain rice boasts a great balance of chewiness and ability to maintain the shape of individual grains after frying. Thai fragrant Jasmine rice has a perfect balance of stickiness and not easily getting mushy. Both have a superior texture and are best for fried rice.

On the other hand, short grain sushi rice is stickier and starchier. It is easily clumped together during frying. Unless you are preparing Japanese fried rice, this is not an option to look for. Longer grain rice such as Basmati rice lacks the plumpness of medium grain rice, which results in fried rice that is dry and hard.
type of rice

Tips: Medium grain rice is the choice for fried rice.

2. Rinse the rice to remove excess starch

fried rice 2
fried rice rinse rice

Have you ever wondered what the purpose is of rinsing the rice before cooking?

Rinsing the rice serves two purposes.
Most of the rice in Asia (where I live) is not very clean. The rice should be rinsed to remove any husk, sand, and impurities.
Rinsing will remove the excess starch, the culprit that causes rice grains to clump together while stir-frying.

Therefore, rinsing is far more important for frying rice than boiling plain rice or preparing sashimi and risotto that the stickiness of rice is relevant.

How to do it:

1. Fill a container with clean water. Put the uncooked, dry rice grains in it and stir it with your hand a few times.
2. Remove the starchy water and replace it with fresh water. Repeat four to five times until the water runs clear and no longer starchy.

Note that you do not need to do this if you want to cook plain or biryani rice. You can rinse them once or twice if they are not clean. At the other extreme, you do not rinse Arborio rice to make risotto because you want to preserve as much starch as possible.

3. Fluff the rice to separate the grains

fluff the rice before fried rice

Fluff the rice as soon as it is cooked, as it tends to harden and solidify into a block when it cools down.

When you want to fry the rice, check whether the rice grains clump together. If this happens, break up the lumps with your hands. It ‘s hard to break up the rice during stir-frying.

The rice should separate into individual grains without breaking or getting crushed. The surface of the rice grain should be slightly browned, which creates the signature aroma. You can’t brown the surface if the grains are clumped together, and the aroma (or wok-hei as the Chinese described it) will never be created.

Tips: Fluffy rice is not only good for fried rice.  It is also important to serve with plain steamed rice.  Make a habit of fluffing the rice immediately after cooking it.

4. Dry the rice for perfect browning

dry the rice for frying

A plate of perfect fried rice should have a slightly brown surface and a soft and chewy center. The surface of the rice grains should be dry enough to get the good browning effect while frying.

The surface moisture of the wet rice can rapidly reduce the temperature, causing the rice to stick together and does not brown efficiently.

Cook the rice with slightly less water than normal. The rice has lower water content and can be fried immediately after cooking without facing the problem of stickiness. However, the rice tends to become too hard and not chewy.

Fried rice cooked with the normal amount of water is not suitable as it will clump together easily.


There are a few ways to keep the surface of the rice dry and achieve a good browning effect.

Use overnight rice. Traditional Chinese chefs prefer to use overnight rice to prepare fried rice. However, the grains tend to clump together even it is fluffed. Also, it tends to lose moisture on the surface as well as in the centers of the grains. As a result, it tends to be harder and less chewy.

Use fanned fresh rice. Fluff and spread the rice thinly on a tray. Blow it under a fan until the rice is dry enough for the grains not to clump together. Make sure the rice is not too dry and doesn’t turn hard. Otherwise, the fried rice will be just as hard as the day old rice that has been unattended. This method gives better control over the moisture content than the overnight rice left in the fridge, and it is easier to dry only the surface and keep the centers of the rice grains moist. The rice is also fresh, not stale like overnight rice.

Cantonese fried rice

5. Use seasoning sparingly

fried rice seasonings

Generally, fried rice should be seasoned with a small amount of soy sauce, salt, oyster sauce or fish sauce. The flavor of the rice should be highlighted, not the seasonings. While it is generally recommended that fried rice doesn’t need a ton of sauce, Indonesian nasi goreng contain a large amount of chili paste and sweet soy sauce. The following list shows what seasonings are used normally, but there are still plenty of variations in different regions of the world.

Chinese fried rice- light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright color of the rice. If you use too much soy sauce or oyster sauce, the color of the rice will become dark and not aesthetically appealing.
Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavor.
Thai fried rice- uses fish sauce, soy sauce, and sugar.
Japanese fried rice– Mirin (sweet Japanese cooking wine), Japanese soy sauce.
Indonesian nasi goreng– sambal (Indonesian chili paste)

Despite the different seasonings, the key to making the fried rice smell aromatic is keeping the rice dry during stir-frying. Therefore adding the sauce little by little to keep the rice dry is the best practice.

Premium light soy sauce with a pinch of salt is all you need to season Cantonese-style fried rice. Other common seasonings are fish sauce, sesame oil, dark soy sauce, white pepper and oyster sauce.

6. Add an egg for better flavor

Eggs are the essential ingredients for fried rice. The simplest egg fried rice (鸡蛋炒饭) only required egg and light soy sauce, which is still a delectable meal by itself. This is analogous to a masterfully prepare plain agleo e oleo spaghetti with only olive oil and garlic. Its success depends on the cook’s skill, nothing less, as there are no other ingredients to enhance the flavor.

Different ways to use eggs for fried rice

egg for fired rice
egg coat the fried rice

Fried and egg. 

Just fry an egg (normally an easy-over egg) and put it on top of a plate of fried rice. This is how Indonesian nasi goreng is usually presented. Since Indonesian fried rice contains plenty of chilies, it does not matter that the eggs are not mixed into the rice.

Coat the rice with eggs.

1. Fry the rice in the wok until the grains are slightly brown and smell fragrant.
2. Turn down the heat, add the whisked egg to the rice and mix well. Continuously on low heat until the eggs are fully cooked. (To avoid sticking to the wok, be sure not to turn the heat up before the eggs are cooked.)
3. Once the eggs are totally dry, add the soy sauce, seasonings, and other ingredients.
4. Stir fry on intense heat for a minute to create wok-hei.

This method enhances the flavor of all rice grains with eggs, much like fish fillet is covered in batter. It is a little more technical, but worth the time to perfect the technique.

Cook an omelet. Push the rice to the side of the wok. Pour some oil into the bottom and add a whisked egg to make an omelet. Use wok spatula to break up the omelet into small pieces and mix with the rice. This is a common way to add an egg in most of the fried rice recipes.

chicken fried rice with shrimp

7. Use a wok to fry (and what if you do not have one?)

fired rice with wok

Wok is the best cooking utensil for cooking fry rice. Wok has different zones of heat that make controlling of temperature an easy task. Its spherical shape makes tossing and flipping a snap, with little chance of food pieces falling out as they would from a flat pan. It sits perfectly on the wok burners that can generate intense heat and plenty of wok hei.

However, the wok is not designed to be used on Western-style burners. Stove tops with induction or a heating coil cannot generate as much heat as a wok burner. These are the limitations most home cooks are facing when trying to replicate the restaurant standard fried rice.

There is a workaround, albeit it’s not perfect. Below is my tested method.

How to use a pan to fry rice

1. Use a flat-bottomed wok or pan so that you can place it on a flat stove top.
2. Add some oil to the pan and wait until it is piping hot before adding the rice so that the exterior has a chance to brown.
3. Use a larger pan than what you think is enough. This will help prevent food from falling out during stir-frying.
4. To compensate for the low heat generated by the home burners, stir-fry in small batches. Stir-fry one or two servings each time so that the stove can generate sufficient heat to maintain the heat of the rice over the entire stir-frying process. (This is by far the most important thing you should do.)
5. Keep tossing and stirring to prevent the rice from sticking to the pan.

8. Choose the best combination of ingredients

shrimp and vegetable for fried rice

Fried rice is a perfect dish for using up various leftovers. You can make chicken fried rice of shrimp fried rice out of your leftovers, but the following guideline applies to all types of fried rice.

How to prepare the ingredients for fried rice

1. Cut the ingredients into small pieces. All the vegetables, meat and seafood should be in small pieces so that they can be cooked quickly.
2. Choose something that can maintain the shape and won’t fall apart with constant flipping and tossing. (Which implies that fish meat is not quite suitable. )
3. The egg is the best ingredient for fried rice. It enhances the flavor of all types of fried rice.
4. Use aromatics. Saute the aromatics (garlic, onions, spring onion) with oil. The aromatic oil enhances the flavor of the rice, just like infusing garlic flavor to the oil for a plate of aglio e oleo pasta.
5. Use less liquid. Use a small amount of liquid (soy sauce, fish sauce etc). Adding water is a definite ‘no’.
6. Meat and seafood. Chicken, pork, and beef should be sliced thinly. Prawns and crab meat are good alternatives. Fish meat is not suitable as it will fall apart while stir frying.
7. Vegetables. It depends on the recipes. Chinese fried rice includes chopped spring onions sprinkled on top, whilst Thai fried rice may prefer basil. A mix of frozen green peas, corn, and diced carrots is a convenient combination to add shapes and colors.

9. Use the right oil to fry rice

oil for fried rice

The choice of oil for fried rice plays an important part to create the authentic Asian flavor. Oils suitable for stir-frying are peanut oil, vegetable oil, and palm oil. They have a high smoking point which is suitable for stir-frying and a neutral taste that will not affect the flavor of the fried rice.

Olive oil and butter are not suitable for cooking oriental fried rice. They do not have a neutral flavor and the smoking point is relatively low.

10. Fry on high heat

There are many ways to fry rice. The proponent of each method vouches that they have the best method. The reality is that there is no ‘best’ method, as it’s all a matter of personal preference. However, producing wok-hei is so tricky that it is often used as a measure of the credibility of a Chinese chef.

When cooked correctly, the “essence” of the food comes from the flavor. The dish is said to “have wok hei 有镬气 “. To impart wok-hei, the food must be cooked in a wok over intense heat while being stirred and tossed quickly. In short, stir-fry the rice on high heat whenever possible.

Yield: 1 portion

Chicken and shrimp fried rice

Chicken and shrimp fried rice

This is the simple fried rice recipe of restarant quality that you make it at home.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  1. Heat up the vegetable oil in a wok or large saucepan.
  2. Saute the minced garlic until aromatic.
  3. Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
  4. Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
  5. Beat an egg. Pour the egg over the rice.
  6. Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
  7. Return the shrimps and chicken to the wok. Stir-fry for a minute.
  8. Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
  9. Sprinkle the chopped scallion on it and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 986Total Fat: 36gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 271mgSodium: 1524mgCarbohydrates: 116gFiber: 6gSugar: 2gProtein: 45g

This data was provided and calculated by Nutritionix on 5/28/2019

    39 replies to "How to cook the best restaurant style fried rice"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.

      • brian sigsworth

        Thanks for all your tweaks for fried rice. It’s nice to know from an expert that I’m on the right track with my rice., I’ve had many, many failures from a time when ‘the knowledge’ was not available to mere mortals. I have found my own technique and method and it’s not a million miles away from your great help, Thanks

        • KP Kwan

          Hi Brian,
          It is my pleasure to share how I do it. I hope the information is clear and is useful to use. Cheers!
          KP Kwan

      • Mervin Rainwater

        Hi KP Kwan..
        I really enjoy Your Videos, I have learned a lot from You and I look forward to seeing more dishes You Enjoy making..
        Thank You for making this so easy to follow..
        Sincerely, Mervin Rainwater.

        • KP Kwan

          Thanks for your kind words and encouragement. I will surely keep working on more recipes.

    • Naphtali

      Thanks very much for this. I am newly employed in a chinese restaurant and really need help and more techniques to prepare the best chinese meals.

    • Nikki

      thank you so much for this recipe!

      • KP Kwan

        You are welcome, Nikki.

    • V. Lala

      Thank you for this recipe, especially the very useful tips you have given

      • KP Kwan

        You are welcome. Enjoy your fried rice.

      • Tanya

        Which brand rice to use as you mentioned medium grains. How to choose the correct rice?

        • KP Kwan

          I do not have a specific brand for you, but this image shows the rice’s different shapes. The middle one is the medium grain.

    • Jorge Ng

      Thanks KP for sharing these much details. I am now more prepared to attempt fried rice again.

      • KP Kwan

        Hi Jorge,
        You’re welcome! Hope your fried rice turns out great

        KP Kwan

    • Wendy

      Very nice …tasted just like the restraunt..infact better..x

      • KP Kwan

        Thank you for trying the recipe, and glad that you like the fried rice.

    • Sheena

      Thanks for sharing recipe. I tried and it was yum

      • KP Kwan

        Hi Sheena,
        Thank you for trying out the fried rice recipe, and glad to know that you like it.
        KP Kwan

    • Gavin Rogers

      Hi KP, can you recommend best way if you are making for 6 adults? Thanks Gavin

      • KP Kwan

        Hi Gaven,
        The best way is to cook each of them one after another. The reason is that the heat of the stove is not high enough to prepare 6 portions at once. The fried rice will become lack of wok aroma.
        A ‘cheat’ method used by some Chinese restaurant: The cook the fried rice in bulk (e.g. 6 portions in one wok as your case) until it is 90% done. Then they remove the rice from the wok. Set aside.
        When customer order, they measure one portion and put back to the wok and stir-fry over high heat for a short while, usually less than 30 seconds. Once he/she smell the aroma from the wok, remove and dish up.

        Hope his help 🙂

        KP Kwan

    • […] rice related posts before, How to cook the best Chinese fried rice with only six ingredients and How to prepare the best restaurant-style fried rice. So why the […]

    • […] Check out these articles which provide all the information you need to prepare Chinese fried rice: 1. Shrimp fried rice – how to cook to get the best result (trade secrets) 2. How to cook the best Chinese fried rice with only six ingredients 3. How to cook the best restaurant-style fried rice […]

    • Travis

      Hi there! The recipe looks awesome and is something that I will want to try. However, I would like to ask, when will you turn up the heat during the process? Is it after the eggs have been cooked with the rice? Thank you!

      • KP Kwan

        Hi Travis,
        I only use moderate heat (like cooking omelet) when I add the egg to the rice. When the egg slowly set, they will coat each rice eventually. You can imagine now that there are hundreds of small omelet with the rice as the filling at the center. I only turn up the heat after the egg is set. By now, you can freely heat it without worrying the rice will stick to any surface. (Think of cooked omelet will not stick to the pan, right?)
        Hope this clears your confusion about this restaurant style fried rice recipe.

        I use the same method to cook Yang Chow fried rice. You can take a look at this recipe.

        Enjoy cooking.

        KP Kwan

    • Vicki Morton

      KP, I am on the Keto diet. We use cauliflower rice instead of real rice due to the high carb count in rice. Could you help me perfect the fried cauliflower rice? We chop up cauliflower small.
      Should we cook it somehow first before stir frying like you do the rice?
      Please help! We love fried rice but can’t have all those carbs!
      Love your cooking lessons BIG TIME! Thanks

      • KP Kwan

        I am not an expert of keto diet and have not tried the cauliflower substitution for fried rice. You may need to validate it works, but this is my view:
        Chop the cauliflower to about the size of fried rice, then stir fry with a bit of oil. Continue with the similar step as mentioned in the recipe.
        I do not think you need to cook it first if it is small, as stir fry should be able to cook through the cauliflower rice. You then coat the cauliflower rice with the egg and proceed as usual.

        Hope that work well and good luck 🙂

    • Lillian Hahn

      I need to know the break down of the “250g, 50g, 20g” for a normal american recipe. These measurements mean nothing to me. I would like to try the recipe.

      Thank you.

    • Mary Pearson

      In some parts of Europe and West Africa they do put a bit of salt in the rice while cooking, and they drizzle it with a bit of olive oil too. And they keep stirring it so the grains don’t stick together. To each his own, I would say.

      • KP Kwan

        Hi Mary,
        Thanks for sharing different ways to cook rice in Europe and West Africa.
        Best regards,
        KP Kwan

    • Maria Martinez


      When can I add the vegetables if frozen?



      • KP Kwan

        Hi Maria,
        I suggest soaking the vegetables in water for a few seconds to wash away the ice. When it is no longer ice cold, add the vegetables to the rice.
        KP Kwan

    • Florina Tan

      Hi, Chef! Thanks for the tips! I adore fried rice and just could not replicate how it’s done in chinese restos! Glad I came across your video and now I excited to try it. 🙂

    • Buttercup

      You say to fry the cooked rice over low heat. This is new to me! I have been advised to have the heat up high and wait for the oil to smoke before adding the rice. I so want to recreate that authentic flavour; how low is low heat and why is high heat not so good? I do believe understanding the reason really helps.

      • KP Kwan

        You don’t need high heat initially. The first phase is to cook all the ingredients and mix well. My low heat means the heat that’s not so high to avoid the rice or eggs to stick to the wok. (It will happen if the heat is smoking hot initially unless it’s a nonstick surface). So the initial low heat phase is mainly to avoid sticking.
        Once the eggs are cooked, and the rice is fry up, and coat with the oil and eggs, that’s when to apply high heat as now they are no longer sticky. High heat will generate the wok aroma at this stage. So the second high heat phase is the generate aroma.

    • Kenneth miller

      Thank You very much Chef, I needed just this to tweak my fried rice.

    • sean

      I love cooking & eating Chinese food but I cannot seem to get the unique flavours of fried rice or the noodles like the restaurants no matter what I do do you have any tips ?

      • KP Kwan

        There are too many factors but my top tip is to fry it over high heat.

    • Ariel

      Thank you! Looking forward to trying this tomorrow. I’ve always fried the egg beforehand so I’m eager to see how this different way tastes!

      • KP Kwan

        All the best!

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