Fried Rice

If you’ve never made your own Fried Rice at home, this recipe will show you how easy, and versatile it is! This fried rice is inspired from the same restaurant as our Sweet and Spicy Honey-Grilled Shrimp. It’s not your typical Chinese restaurant-type fried rice; it’s a bit milder and has a little more Polynesian flair. It goes great with Teriyaki Chicken or it’s slightly naughtier cousin, Bacon-Wrapped Teriyaki Chicken Bites. Or try it with Asian BBQ Chicken or the ever-popular Spicy Honey Chicken. Or toss in some leftover Fauxtisserie Chicken or ham or shrimp (or hey, live on the wild side and add all three) and it can be a meal in and of itself.

bowl of fried frice

Ingredients for Fried Rice


You can add in pretty much any veggie you like, but the basics we like to start with are onions, garlic, mushrooms and onions.  Cabbage is also an important ingredient in Fried Rice, and to make this quick and easy, we use pre-shredded bagged cabbage.
Cole Slaw Mix

Cooking Fried Rice

You’ll want to have everything totally ready to go because fried rice moves fast!  It’s truly a one-dish meal.
Sauteed Veggies

After your veggies get a quick saute, you’ll add the the rice and it starts to come together. One of the best parts about this recipe is the seasoning mix.  You’ll make a spice blend and use as much of it as you like for flavor.


It’s so easy to crack a couple eggs in there, or throw some protein on top for a one-dish meal, and it’s also the perfect side-dish for so many things.  My whole family loves this meal, and it’s a great way to get your kiddos to eat their veggies!

Fried Rice
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Fried Rice in Bowl


4 cups cold, leftover rice
3 Tablespoons butter
1/4 cup minced red onion
2 tablespoons chopped green onions
1/2 tablespoon minced garlic
1/4 cups chopped carrots
1/2 cup chopped mushrooms
8 oz. (1/2 bag) coleslaw mix
34 generous tablespoons soy sauce

1/4 teaspoon celery salt
1/2 teaspoon dehydrated onion
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon granulated garlic


If not using leftover rice, boil water and add dry rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)


  1. I made this tonight and it was a huge hit! My 5 year old finished his before I even sat down to the table and my husband said it looked and tasted like something from Panda Express! So simple to make and so delicious!

    Now for a few random questions that my momma never taught me. How far up the green onion do you cut and use? What's the best way to store mushrooms in the fridge to make them last longer? If I don't have kosher salt, do I need to increase the increment if I'm using Sea Salt or table salt?

    Thanks for being my go-to girls for cooking! This is the best site.

  2. I love fried rice! Now, what do I do for my 6 year old who hates it? Blurg. I think I'll make it anyway…he can have a sandwich.

  3. I've made this before and we all loved it. I like how it's so flexible, so you can really throw anything into it. Great way to use leftover rice too- because who eats plain leftover rice?? Thanks Kate!

  4. I've never been the first to write a comment… I feel so special! This sounds super yummy! Just wanted to let you know I cook from your blog religiously and I love it!! Just served your Indian pork skewers with the coconut rice at my sons birthday last night, and everyone LOVED it! Sooo yummy! Thanks for all the awesome recipes!!!

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