Perfect Homemade Fried Rice: Restaurant-Quality in Your Kitchen

Ingredients

Main Components:

• 4 cups cooked rice, day-old (600g)
• 3 large eggs
• 60g (4 tablespoons) butter, divided
• 1 cup carrots (130g), chopped
• 1 cup frozen peas (130g), thawed
• ½ cup scallions (50g), sliced
• 1 cup baby shrimp (140g), cooked
• 60ml (4 tablespoons) low-sodium soy sauce or tamari
• Salt to taste
• 15ml (1 tablespoon) water for eggs

Instructions

1. Prepare the Eggs

• Whisk eggs with water and ¼ teaspoon salt
• Heat 1 tablespoon butter in large nonstick skillet over medium heat
• Pour eggs and cook into an omelette
• Remove and chop into large pieces

1. Cook the Vegetables

• Add 2 tablespoons butter to skillet over medium-high heat
• Add carrots, peas, and scallions
• Stir in 1 tablespoon soy sauce
• Cook 5 minutes until carrots soften

1. Fry the Rice

• Add rice to pan, breaking up clumps
• Add 2 tablespoons soy sauce and remaining butter
• Fry 3-4 minutes, stirring constantly

1. Combine Everything

• Add shrimp, chopped egg, and remaining soy sauce
• Toss for 2 minutes until evenly browned

Pro Tips

• Use cold, day-old rice for best texture
• Keep ingredients moving in the pan to prevent sticking
• Cut all vegetables to similar sizes for even cooking
• Use high heat to achieve that “wok hei” flavor
• Don’t overcrowd the pan

Variations and Substitutions

• Protein: Swap shrimp for chicken, pork, or tofu
• Vegetables: Add corn, mushrooms, or bean sprouts
• Rice: Brown rice or cauliflower rice work well
• Oil: Use sesame oil for authentic Asian flavor
• Sauces: Add oyster sauce or fish sauce for depth

Storage and Make-Ahead Tips

• Refrigerate: Up to 4 days in airtight container
• Freeze: Up to 3 months
• Prep Ahead: Cut vegetables and cook rice day before
• Reheating: Pan-fry or microwave until steaming
• Storage Tips: Cool completely before storing

Nutritional Information (per serving, serves 6)

• Calories: 290
• Protein: 12g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 2g
• Sodium: 580mg

Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Common FAQs

Q: Why use day-old rice?
A: Fresh rice contains too much moisture and can become mushy. Day-old rice has dried out slightly, resulting in better texture when fried.

Q: Can I make this vegetarian?
A: Absolutely! Replace shrimp with tofu or additional vegetables.

Q: Why is my fried rice mushy?
A: This usually happens with fresh rice or overcrowding the pan. Use day-old rice and cook in batches if necessary.

Q: Is there a low-sodium version?
A: Use reduced-sodium soy sauce and increase other seasonings like ginger or garlic to maintain flavor.

This homemade fried rice recipe transforms simple ingredients into a satisfying meal that’s perfect for busy weeknights. The combination of tender shrimp, fluffy eggs, and perfectly cooked vegetables makes this dish a family favorite. Whether you’re using up leftover rice or planning a Chinese-inspired feast, this recipe delivers restaurant-quality results in your own kitchen.