Restaurant style Chinese fried rice. Ever wonder why takeaway style fried rice tastes so much better than homemade? Imagine fluffy rice, crisp vegetables, and that irresistible restaurant flavor, all ready in just 10 minutes. Here’s how to turn simple pantry staples into flavorful fried rice that’s delicious enough to rival your favorite takeaway.
Why I Love This Flavor Packed Rice
Vegetables are having a moment in my kitchen, and the recent recipes prove it. From seasonal pumpkin to tender asparagus, the vibrant goodies are a must on my weekly menu. And obviously, fried rice is one of the easiest ways to sneak in more veggies into your diet. Of course, curating the perfect recipe for that restaurant style taste didn’t happen overnight.
So how do you actually achieve the right taste without using exotic sauces and ingredients? The answer is hidden in one of the veggies commonly used in fried rice recipes, scallions or spring onions. To be exact, the whites of spring onions. Even though they seem to be a very basic veggie, they bring in a takeaway vibe when stir fried in oil. Another most important tip? Cook cold, dry rice quickly over high heat in a hot wok. Remember to let the rice fry, not steam.
Here are the basic principles I follow whenever I make fried rice at home:
- Stir fry whites of scallions (spring onions) in hot oil for a few minutes.
- Use day-old refrigerated rice as it is drier and less sticky than freshly cooked rice.
- Keep the veggies crisp.
- Season lightly
- Avoid overcrowding to let the rice fry and not steam.
Once you master the basic method, experiment with different vegetables, proteins (prawns, chicken, beef, tofu), and seasonings to make the recipe your own.
Key Ingredients In Restaurant Style Fried Rice
- Rice - Cooked, day old rice preferably long grain.
- Vegetables - Spring onions (scallions), carrots, bell peppers (capsicum), green peas.
- Sauces - Soy sauce.
How To Make Restaurant Style Fried Rice At Home
Step 1 - Stir fry the spring onions (scallions)
Heat the wok over high heat and add oil. Add scallions or spring onions. Stir fry until crips. This will only take a minute.
Step 2 - Stir fry vegetables
To the scallions (spring onions), add garlic and remaining vegetables including carrots, bell peppers (capsicum), and green peas. Stir fry for about 30-60 seconds. Keep the ingredients moving so they cook evenly without burning. Do not soften the veggies completely. Make sure they stay crisp.
Step 3 - Add cooked, cold rice
Add rice to the wok, and breakup the clumps with a spatula. Spread it across the cooking surface and let it fry. Toss frequently for two to three minutes. You should see the grains separating instead of sticking together in large lumps. If your wok is small, cook in batches.
Step 4 - Season and toss
Drizzle soy sauce around the hot sides of the pan, so it can sizzle before being tossed with the rice. Add ground white pepper, and toss everything together ensuring the rice is evenly seasoned and thoroughly hot. Finish with sliced green part of scallions (spring onions).
How To Make Restaurant Style Chinese Fried Rice At Home
Ingredients
- 2 tablespoons oil
- 1 cup chopped white part of scallions (spring onions)
- 2 garlic cloves chopped
- 1 cup chopped carrots
- ½ cup chopped bell peppers (capsicum)
- 1 cup frozen green peas
- 2 cups cooked, cold rice, preferably day old long grain rice
- 2 tablespoons light soy sauce
- ¼ teaspoon ground white pepper
- ½ cup chopped green part of scallions (spring onions)
- Salt, if needed
- Extra chopped scallions (spring onions), to garnish
Instructions
- Place a large wok or pan over high heat.
- When the pan is hot, add oil.
- Once the oil is hot, add whites of scallions (spring onions). Stir fry for about 2 minutes.
- Add garlic, carrots, bell peppers (capsicum), and green peas.
- Stir fry for another 30-60 seconds or until the vegetables are tender yet crisp.
- Add rice. Break up the clumps with your spatula, and cook, tossing frequently, for about 2-3 minutes.
- Drizzle with soy sauce around the sides of the pan. Add ground white pepper. Stir fry for one minute.
- Stir in green part of scallions (spring onions).
- Taste and add salt if needed.
- Garnish with more chopped scallions (spring onions).
Notes
- Optional additions - Chicken, prawns (shrimp), tofu.
- Freshly cooked rice - Spread the rice on a tray and cool it promptly. Then refrigerate until ready to use. Do not leave cooked rice at room temperature for too long.
- Soy sauce - Do not add too much soy sauce. Measure and adjust after tasting.
- Wok - Preheat your wok or paan before adding ingredients.
- Green peas - If using fresh green peas, cook it separately before adding to the fried rice.
- Soy sauce - Substitute with tamari for gluten free option.
Nutrition
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Frequently Asked Questions About Restaurant Style Fried Rice
Can I make restaurant style fried rice in 10 minutes?
Yes. If the rice is already cooked and the ingredients are prepared, fried rice can be ready in 10 minutes.
What gives Chinese restaurant fried rice its flavor?
The flavor typically comes from a combination of hot wok cooking, rice, scallions (spring onions), aromatics, soy sauce, and carefully balanced seasoning.
Can I use freshly cooked rice?
Yes. Spread the rice in a large tray, cool it quickly, and allow excess moisture to escape. However, do not leave cooked rice at room temperature for extended periods. Refrigerate if you are not using it immediately.
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