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 hate to say the same thing everyone above has said…but this recipe is fabulous! I made this for supper tonight and can't get over how tasty it was! Thank you, thank you, thank you for all your great recipes and for sharing with us!

  2. I heart Sara and Kate (but not in a weird, creepy way :). We had this for dinner last night and it was the best stir fry I've ever made! My mission is to make every single one of your recipes. So far, I've made about 15, all of which were spectacular (except for the tortillas, which I've tried 3 times and CAN NOT get them right…maybe if you're ever in Arkansas you can stop by for a demonstration??). Thank you! You girls rock!

  3. I just wanted to let you know that you have the MOST AMAZING recipes. I love, love, love them! I made this rice last night and it was DELICIOUS! I even ate some cold for lunch. 🙂 Thanks for sharing. This is seriously my "go-to" site when I want something tasty and new and different! Thanks again!

  4. Janice–Did you use all the seasoning at once? Because that would definitely be too salty. 🙂 You just want to add a few sprinkles of the seasoning until it's salty enough. If that's what happened, that might be what made it too salty. Otherwise, you can cut down on the salt in the seasoning if you just find the seasoning too salty.

  5. I made this last night and my family and I think that this is the best made at home fried rice that we have ever eaten. And I've tried a few recipes. My only problem was that it was way to salty and I only used half of what your recipe called for. Is the 1 Tablespoon a typo and should it be one tsp.

  6. I have a totally different recipe than this one. I guess you could call it more traditional asian? I like the items you've added to yours. I will have to try it but am pretty sure we'll probably want ours too. Thanks so much!

  7. Oh my gosh my family loved this!!! We made it with your Teriyaki Chicken recipe- Yummm O!

    Seriously, thank you for the awesome recipes!

  8. Sydney–That's awesome!! Now just get some Chinese takeout boxes from the store and no one will ever know! 🙂

    As far as green onions go, I usually chop until it's not firm and white anymore (unless I'm using the green tops for something specific). It also depends on how far I need to stretch the green onions, you know? The tops are very, very mild and don't have much flavor or texture once they're cooked, so I generally don't bother too much with them.

    For mushrooms, if you buy them wrapped, leave 'em that way and then wipe them with a wet paper towel to get the dirt off. If you buy them loose, it's best to wipe them off first and then store them in a paper bag so they can breathe and don't get slimy like they tend to do in plastic bags.

    For salt, if you're using a larger-grained salt like Kosher or some sea salt in place of regular salt, you actually want to use a bit more because those salts don't taste as salty. If you're using regular table salt in place of Kosher salt, you'll use a bit less. But really, most of the time, I'd keep it just the same and adjust things if you need to once you've seasoned it, you know?

    Hope that helps! 🙂

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