Fried rice is easy to make at home, which is a good thing when you’re trying to minimize your takeout orders (whether for budgetary reasons or because coronavirus is still putting restaurants on shaky ground). These fried rice recipes can also be just the thing for using up the leftovers you have hanging around.
If you’d like to avoid the grocery store and just want use up whatever random odds and ends of ingredients that have been accumulating in your fridge, like a culinary MacGyver, fried rice is the perfect solution. It’s actually even recommended that you use leftover, one- or two-day-old refrigerated rice as a base over a hot, freshly made batch. This is because when the grains are chilled, they separate more easily and therefore are less likely to clump together and lose the integrity of their texture (aka, become a mushy blob).
Related Reading: The Most Delicious Rice Recipes to Make for Dinner
Fried Rice Tips
While it’s generally quick and easy to assemble, with little room for egregious, no-turning-back-from-this errors, there are a few pro tips to keep in mind:
- If you are making the rice yourself ahead of time (instead of, say, using the leftover boxes of white rice from when you ordered Chinese takeout a couple days ago, *no judgment*), make sure to cook with medium to long-grained rice instead of short, glutinous rice which is tends to be much stickier. In case you couldn’t tell, sticking is your biggest opponent when it comes to this dish. (See our ultimate guide to rice for more on different types of rice. Also, check out our picks for the best rice cookers in 2020.)
- Aside from choice of rice, you can also reduce the likelihood of ingredients sticking together by working in a large pan (or wok or skillet or Dutch oven; the key here is for it to be large) and not overcrowding the surface with too much stuff (read: don’t work in giant batches).
- Oh, and make sure to pre-heat your pan and oil on high.
Blue Carbon Steel Wok, $99 from Made In
Fried Rice Recipes
Below we’ve compiled some favorite fried rice recipes to assist and inspire you in your takeout hackery.
The bold-flavored Korean condiment adds a welcome dose of spice, crunch, and savory funk to this classic dish—and pairs beautifully with bacon (not to mention a fried egg on top). Get our executive editor Hana Asbrink’s favorite Kimchi and Bacon Fried Rice recipe (but if you’re a seafood fan, try our Kimchi and Shrimp Fried Rice recipe too).
You won’t find any of those dinky little pieces of pork synonymous with Chinese takeout fried rice in this recipe (you know, the ones with the curious hot pink-tinted fringe?). Instead, here, leftover pulled pork is cleverly repurposed to create a true meat lover’s fried rice. Get the Pulled Pork Fried Rice recipe.
Loaded with good-for-you ingredients (Snow peas! Asparagus! Carrots! Broccoli! Cabbage! Spinach! Bell Pepper!), this veggie-packed fried rice won’t have you feeling guilty about going back for seconds. Get the Extra Vegetable Fried Rice recipe.
Fried rice gets the breakfast for dinner treatment in this recipe, which mixes in bacon and eggs along with green onions and an optional drizzle of hot sauce if you prefer some heat. Get the Breakfast Fried Rice recipe.
A traditional Thai variation on fried rice, this recipe keeps things simple and focused by making the pieces of sweet-sea savory lump crab the only star ingredient. Seasonings like garlic, ginger, soy sauce, and fish sauce are applied with a delicate touch, but if you’re a fan of spice, feel free to get a little liberal with the chili oil. Get the Crab Fried Rice recipe.
Related Reading: What Is the Difference Between Crab and Krab?
Anchovies may not be the kind of seafood you expect to see in fried rice, but these pungent little fish add a huge dose of umami depth to the dish, especially paired with parmesan cheese. And you thought pasta was the main reason to keep these reliable pantry staples around. Get the Anchovy Parmesan Fried Rice recipe.
Adapted from a recipe by famed chef Jean-Georges Vongerichten, this minimalist-ingredient fried rice is a clever way to spruce up leftover white rice. Lightly crisped ginger and garlic add aromatics and a delicate crunch, and the fried egg on top just seals the deal. Get the Ginger Fried Rice recipe.
We resort to takeout because it’s easy. And convenient. Because it requires little to no effort and you’re too tired to cook tonight. But what if making your favorite takeout dish at home was easy, and convenient, and the only effort it took was throwing a bunch of ingredients in your slow cooker and basically forget about it for an hour and a half? That’s our Crock Pot Fried Rice recipe.
Related Reading: 9 Rice Recipes for the Slow Cooker
Maryse Chevriere wrote the original version of this story in 2017. It has been update with additional images, links, and text.