Did you ever wonder how to make Chinese Fried Rice? I made this delicious recipe in 30’ and it’s healthier than any takeaway. Chinese fried rice is easy to make requiring a few simple ingredients and is a great way to use up leftovers. Welcome to my kind of comfort food!
It may sound strange but my first experience with Chinese food was with my grandma. She loves to order food from Chinese restaurants in her neighbourhood. Even to this day we still order Chinese food when I visit. I always order something I haven’t tried before while she sticks to Fried Rice. She loves it and I have to admit most of the times I end up eating her fried rice too.
Fried rice is a safe dish to order when you go to a Chinese restaurant. It is so simple to make and you are guaranteed to enjoy it, this recipe is fool proof. Traditional ingredients are: carrots, green peas and eggs but it is also common to add prawns or sweet ham. I recommend that you customise this recipe and include your vegetables.
These few ingredients make the perfect healthy comfort food! Try to use good quality ingredients, organic eggs or King prawns makes a huge difference.
The key to making this delicious fried rice irresistible is to use chilled cooked rice, so leftover refrigerated rice is ideal! It will fry nicely without forming sticky clumps. The vegetables should be cooked separately and added at the end together with the soy sauce and oyster sauce that give the dish the typical Chinese, salty flavour.
Family & Friends, you have now learned how to cook my recipe. Who could imagine how easy it is to cook Fried rice at home?! I hope that you try this recipe and won’t order fried rice again from your local take away. When you cook your favourite dishes at home you can customise them, make them healthier and even better save money!
Other international recipes I cook at home:
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Did you ever wonder how to make Chinese Fried Rice? Well today is your lucky day! Here’s a delicious recipe ready in 30’ and healthier than a takeaway.
- 1 cup (200g) basmati rice (can use wholegrain rice too) or 3 cups of cooked and chilled rice
- 3/4 cup of frozen peas
- 2 medium carrots, peeled and diced
- 2 tsps of Sunflower or sesame oil
- 3 cloves of garlic, minced
- 1/2 (150g) cup of frozen prawns
- 2 eggs, whisked
- 2 Tbsp of soy sauce (you can add more to taste)
- 1 Tbsp of oyster sauce (optional)
- 2 spring onions, thinly sliced
- Lime juice
Bring a pot of water to the boil. Add the chopped carrots and after 8’stir in the frozen peas. Cook together for another 3’. Drain well and set aside.
Use chilled cooked rice or cook rice as per the package instructions. Then spread rice onto a large baking sheet and place the entire tray in the freezer for at least 15 minutes.
Heat 2 Tbsp of oil in a wok or large pan; fry the garlic for 3’, then add the prawns and fry for another 3’. Over a high heat, add the cooked rice and stir well.
Pour the beaten eggs onto one side. Working quickly, swirl the egg until almost cooked (it should look like undercooked scrambled eggs), using a spatula break the egg into small pieces and mix with the rice.
Add the carrot and peas tossing to mix well; stir-fry for 3’. Serve with green onion and add some lime juice if you want.
*Other nice ingredients I add from time to time are: mushrooms, sweetcorn, pineapple, left over chicken or squid.
*To make this recipe vegan friendly don’t add eggs.
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