Top 10 Fried Rice Recipe Variations from Around the World

Chinese Fried Rice

Chinese Fried Rice is a classic dish that transforms simple ingredients into a flavorful and satisfying meal. This fundamental recipe serves as the perfect base for countless variations.

Ingredients:

• 3 cups cooked rice (preferably day-old, cooled)
• 3 large eggs, beaten
• 2 tablespoons vegetable oil
• 2 green onions, finely chopped
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Prepare the rice: Use day-old rice for best results as it’s drier and separates better. If using fresh rice, spread it on a tray and let it cool completely.
2. Scramble the eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until just set. Remove and set aside.
3. Stir-fry vegetables: Add remaining oil to the same pan. Add minced garlic and stir-fry for 30 seconds until fragrant.
4. Add mixed vegetables: Add carrots, peas, and corn. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
5. Add rice: Add the cooled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until heated through.
6. Season: Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined.
7. Finish: Return scrambled eggs to the pan and add chopped green onions. Stir gently to combine. Season with salt and pepper to taste.
8. Serve: Transfer to serving plates and enjoy immediately while hot.

Tips: Day-old rice works best as it’s less sticky. Cook over high heat to achieve the characteristic “wok hei” (breath of the wok) flavor. Don’t overcrowd the pan – cook in batches if necessary.

Yangzhou Fried Rice

Yangzhou Fried Rice is a premium Chinese fried rice dish from Jiangsu province, known for its elegant combination of shrimp, char siu pork, and scrambled eggs. This refined version represents one of the most sophisticated preparations in Chinese cuisine.

Ingredients:

• 3 cups cooked jasmine rice (preferably day-old and refrigerated)
• 200g medium shrimp, peeled and deveined
• 150g char siu pork, diced into small cubes
• 3 large eggs, beaten
• 2 spring onions, finely chopped (white and green parts separated)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons chicken stock or water

Instructions:

1. Prepare the rice: Ensure your cooked rice is completely cooled and grains are separated. Day-old refrigerated rice works best as it prevents the dish from becoming mushy.
2. Cook the shrimp: Heat 1 tablespoon of oil in a large wok or pan over high heat. Add shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
3. Scramble the eggs: In the same wok, add a little more oil if needed. Pour in beaten eggs and gently scramble until just set but still slightly wet. Remove and set aside.
4. Stir-fry the rice: Add remaining oil to the wok. Add the white parts of spring onions and stir-fry for 30 seconds. Add the cold rice, breaking up any clumps with your spatula.
5. Season and combine: Add soy sauce, salt, and white pepper. Stir-fry for 2-3 minutes until rice is heated through and evenly coated.
6. Add proteins: Return the cooked shrimp, char siu pork, and scrambled eggs to the wok. Add chicken stock and stir-fry for another 2 minutes.
7. Final touches: Drizzle with sesame oil and sprinkle with green parts of spring onions. Toss everything together for 30 seconds.
8. Serve: Transfer to serving plates immediately while hot. Garnish with additional spring onions if desired.

Chef’s Tips: The key to authentic Yangzhou fried rice is using high heat, working quickly, and ensuring each grain of rice is separate and glossy. The ingredients should be evenly distributed throughout the dish, creating a harmonious balance of flavors and textures.

Thai Fried Rice (Khao Pad)

Ingredients:

• 3 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 eggs, beaten
• 1 cup cooked chicken or shrimp, diced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Cucumber slices for garnish
• Tomato slices for garnish
• White pepper to taste

Instructions:

1. Prepare the rice: Use day-old jasmine rice that has been refrigerated. This prevents the rice from becoming mushy during cooking.
2. Heat the wok: Heat vegetable oil in a large wok or skillet over high heat until smoking.
3. Cook aromatics: Add minced garlic and diced onion to the wok. Stir-fry for 30 seconds until fragrant.
4. Scramble eggs: Push aromatics to one side of the wok and pour beaten eggs into the empty space. Scramble the eggs until just set.
5. Add protein: Add the cooked chicken or shrimp to the wok and stir-fry for 1-2 minutes.
6. Add rice: Add the cold jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes.
7. Season: Add fish sauce, soy sauce, and sugar. Toss everything together until well combined and heated through.
8. Finish: Remove from heat and stir in chopped green onions and fresh cilantro. Season with white pepper to taste.
9. Serve: Transfer to serving plates and garnish with cucumber slices, tomato slices, and lime wedges. Serve immediately while hot.

Tips: For best results, use rice that has been cooked and cooled completely. The key to authentic Thai fried rice is high heat and quick cooking to achieve the perfect texture and smoky flavor.

Indonesian Fried Rice (Nasi Goreng)

Indonesian Fried Rice (Nasi Goreng) is Indonesia’s beloved national dish that transforms simple ingredients into a flavorful, aromatic meal. This recipe serves 4 people and takes about 30 minutes to prepare and cook.

Ingredients:

• 4 cups cooked jasmine rice, preferably day-old and cooled
• 3 tablespoons kecap manis (sweet soy sauce)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 2-3 red chilies, sliced (adjust to taste)
• 1 teaspoon shrimp paste (terasi)
• 200g chicken breast or prawns, diced
• 2 eggs, beaten
• 2 green onions, chopped
• 1 cucumber, sliced
• Prawn crackers (keropok)
• Pickled vegetables (acar)
• Salt and pepper to taste

Instructions:

1. Prepare the rice: Use day-old rice for best results as it’s drier and won’t become mushy. Break up any clumps with your hands.
2. Make the spice paste: In a mortar and pestle or food processor, grind together garlic, shallots, chilies, and shrimp paste until it forms a smooth paste.
3. Cook the protein: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced chicken or prawns and cook until fully cooked. Remove and set aside.
4. Scramble the eggs: In the same pan, add the beaten eggs and scramble until just set. Remove and set aside.
5. Fry the aromatics: Add the remaining oil to the pan. Add the spice paste and stir-fry for 2-3 minutes until fragrant and the oil separates.
6. Add the rice: Add the cooled rice to the pan and stir-fry, breaking up any clumps. Cook for 3-4 minutes until the rice is heated through.
7. Season and combine: Add the kecap manis and mix well until the rice is evenly coated and has a beautiful caramel color. Return the cooked protein and scrambled eggs to the pan.
8. Final touches: Add the green onions and stir for another minute. Season with salt and pepper to taste.
9. Serve: Transfer to serving plates and top each portion with a fried egg. Serve with sliced cucumber, pickled vegetables, and prawn crackers on the side.

Tips:

• Use day-old rice for the best texture – freshly cooked rice can become mushy
• Don’t skip the shrimp paste as it adds authentic umami flavor
• Adjust the chili quantity according to your spice preference
• The dish should have a beautiful brown color from the kecap manis

Japanese Fried Rice (Chahan)

Ingredients:

• 3 cups cooked short-grain Japanese rice (preferably day-old and cooled)
• 3 large eggs, beaten
• 4 oz ham, diced (or chicken, shrimp, or bacon)
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped (white and green parts separated)
• 2 cloves garlic, minced
• 3 tablespoons vegetable oil
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and white pepper to taste

Instructions:

1. Prepare the rice: Use day-old cooked short-grain rice that has been refrigerated. Break up any clumps with your hands or a fork.
2. Scramble the eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until just set but still slightly soft. Remove eggs and set aside.
3. Cook the protein: Add another tablespoon of oil to the same pan. Add diced ham and cook for 2-3 minutes until lightly browned. Remove and set aside.
4. Stir-fry vegetables: Add remaining oil to the pan. Add minced garlic and white parts of green onions, stir-fry for 30 seconds until fragrant. Add mixed vegetables and cook for 2-3 minutes.
5. Add the rice: Add the prepared rice to the pan, breaking up any remaining clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly crispy.
6. Season and combine: Return the scrambled eggs and ham to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything together for 1-2 minutes.
7. Final touches: Add the green parts of the green onions and season with salt and white pepper to taste. Stir-fry for another minute.
8. Serve: Transfer to serving plates and garnish with additional green onions if desired. Serve immediately while hot.

Tips:

• Use day-old rice for the best texture – fresh rice can become mushy
• Keep the heat high to achieve the characteristic “wok hei” (breath of the wok) flavor
• Don’t overcrowd the pan – cook in batches if necessary
• Taste and adjust seasoning before serving

Korean Fried Rice (Bokkeumbap)

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 1 cup kimchi, chopped
• 2 tablespoons kimchi juice
• 2 eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 green onions, chopped
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon gochujang (Korean chili paste)
• 1 teaspoon sugar
• Salt and pepper to taste
• Optional: 4 oz protein (beef, pork, or spam), diced
• Sesame seeds for garnish

Instructions:

1. Prepare ingredients: Make sure your rice is completely cooled and separated. Chop all vegetables and set aside.
2. Heat the pan: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
3. Cook protein (if using): Add diced protein and cook until browned and cooked through. Remove and set aside.
4. Scramble eggs: Add beaten eggs to the pan and scramble until just set. Remove and set aside.
5. Sauté aromatics: Add remaining oil to the pan. Add minced garlic and diced onion, stir-fry for 1-2 minutes until fragrant.
6. Add kimchi: Add chopped kimchi and stir-fry for 2-3 minutes until slightly caramelized.
7. Add rice: Add the cold rice, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes.
8. Season: Add soy sauce, gochujang, kimchi juice, and sugar. Mix well to coat all the rice evenly.
9. Combine: Return the cooked protein and scrambled eggs to the pan. Add green onions and toss everything together.
10. Finish: Drizzle with sesame oil and season with salt and pepper to taste. Stir-fry for another 1-2 minutes.
11. Serve: Transfer to serving bowls and garnish with sesame seeds and additional green onions if desired.

Tips:

• Day-old rice works best as it’s less sticky and absorbs flavors better
• Adjust the amount of gochujang based on your spice preference
• For extra flavor, add a fried egg on top before serving
• This dish tastes even better the next day as flavors meld together

Pineapple Fried Rice

Ingredients:

• 1 large fresh pineapple
• 3 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 eggs, beaten
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup cooked shrimp or chicken (optional)
• 2 tablespoons soy sauce
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 green onions, chopped
• 1/4 cup cashews or peanuts
• Fresh cilantro for garnish

Instructions:

1. Prepare the pineapple: Cut the pineapple in half lengthwise, keeping the leafy top intact. Carefully scoop out the flesh, leaving about 1/2 inch of flesh around the edges to create a bowl. Dice the scooped pineapple flesh and set aside 1 cup for the recipe.
2. Heat the wok: Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Cook aromatics: Add minced garlic and diced onion to the hot oil. Stir-fry for 2-3 minutes until fragrant and onion becomes translucent.
4. Add eggs: Push the aromatics to one side of the wok, pour in beaten eggs and scramble them. Once cooked, mix with the aromatics.
5. Add rice: Add the day-old cooked rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through.
6. Season the rice: Add soy sauce, curry powder, and salt. Mix well to ensure the rice is evenly coated with the seasonings.
7. Add vegetables and protein: Stir in the mixed vegetables and cooked shrimp or chicken (if using). Cook for 2-3 minutes until vegetables are tender.
8. Add pineapple: Fold in the diced pineapple chunks and cook for another 1-2 minutes until warmed through.
9. Final touches: Remove from heat and stir in chopped green onions and nuts.
10. Serve: Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve immediately while hot.

Tips:

• Use day-old rice for better texture and to prevent mushiness
• Don’t overcook the pineapple to maintain its texture
• Adjust curry powder to taste preference
• Serve with lime wedges for extra tang

Shrimp Fried Rice

This delicious Shrimp Fried Rice combines succulent shrimp with perfectly seasoned rice, creating a protein-rich dish that’s popular in both Chinese and American-Chinese cuisine. The shrimp adds a delicate seafood flavor and elegant texture that makes this dish truly special.

Ingredients:

• 2 cups cooked jasmine rice (preferably day-old and refrigerated)
• 1 lb medium shrimp, peeled and deveined
• 3 large eggs, beaten
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/2 cup frozen peas and carrots
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon white pepper
• Salt to taste
• 2 tablespoons chopped cilantro for garnish

Instructions:

1. Prepare the shrimp: Pat shrimp dry and season with salt and white pepper. Set aside.
2. Heat the wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking.
3. Cook the shrimp: Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
4. Scramble the eggs: Add beaten eggs to the same wok and scramble until just set. Remove and set aside with shrimp.
5. Prepare aromatics: Add remaining vegetable oil to the wok. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
6. Add vegetables: Add frozen peas and carrots, stir-fry for 1-2 minutes until heated through.
7. Add rice: Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
8. Season the rice: Add soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined.
9. Combine everything: Return the cooked shrimp and scrambled eggs to the wok. Add chopped green onions and toss everything together for 1-2 minutes.
10. Final seasoning: Taste and adjust seasoning with salt and white pepper as needed.
11. Serve: Transfer to serving plates and garnish with fresh cilantro. Serve immediately while hot.

Pro Tips: Use day-old rice for best texture, keep the wok very hot throughout cooking, and work quickly to prevent overcooking the shrimp. The key to perfect fried rice is high heat and constant movement!

Indian Fried Rice

Ingredients:

• 2 cups basmati rice (cooked and cooled)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 green chilies, finely chopped
• 1 cup mixed vegetables (carrots, bell peppers, green beans, peas)
• 2-3 eggs, beaten (optional)
• 3 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• 2 green onions, chopped

Instructions:

1. Prepare the rice: Cook basmati rice until tender but not mushy. Allow it to cool completely, preferably overnight in the refrigerator. This prevents the rice from becoming sticky when stir-frying.
2. Heat the wok: Heat oil in a large wok or heavy-bottomed pan over medium-high heat until smoking.
3. Scramble eggs (if using): Pour beaten eggs into the hot oil and scramble quickly. Remove and set aside.
4. Sauté aromatics: In the same pan, add chopped onions and cook until translucent, about 2-3 minutes. Add minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
5. Add vegetables: Add mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp but still retain their color and crunch.
6. Season with spices: Add cumin powder, coriander powder, turmeric, red chili powder, and garam masala. Stir quickly for 30 seconds to release the aromatic oils.
7. Add rice: Add the cooled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, ensuring the rice is well-coated with the spices and oil.
8. Add sauces: Pour in soy sauce and tomato ketchup. Toss everything together until the rice is evenly colored and well-mixed. Season with salt to taste.
9. Final touches: Return the scrambled eggs to the pan (if using) and gently fold them in. Sprinkle with chopped green onions and fresh cilantro.
10. Serve: Transfer to a serving dish and garnish with additional cilantro and green onions. Serve hot as a main dish or side dish.

Tips: For best results, use day-old rice that has been refrigerated. This prevents the rice from becoming mushy and helps achieve the perfect texture. Adjust spice levels according to your preference, and feel free to add other vegetables like mushrooms or corn for variation.

Vegetable Fried Rice

This colorful and nutritious Vegetable Fried Rice is perfect for a healthy meal packed with fresh vegetables. Follow these simple steps to create this delicious vegetarian dish.

Ingredients:

• 3 cups cooked jasmine rice (preferably day-old and cooled)
• 2 tablespoons vegetable oil
• 1 medium carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup corn kernels
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2-3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 eggs, beaten (optional)

Instructions:

1. Prepare the rice: Use day-old cooked rice that has been refrigerated. This prevents the rice from becoming mushy. If using fresh rice, spread it on a tray and let it cool completely.
2. Heat the wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking.
3. Cook the eggs (if using): Pour beaten eggs into the hot wok and scramble quickly. Remove and set aside.
4. Cook the vegetables: Add remaining oil to the wok. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
5. Add hard vegetables: Add diced carrots first and stir-fry for 2 minutes. Then add bell peppers and cook for another 2 minutes.
6. Add remaining vegetables: Add peas and corn, stir-fry for 1-2 minutes until heated through.
7. Add rice: Add the cooled rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes, tossing constantly to combine with vegetables.
8. Season: Add soy sauce, sesame oil, salt, and pepper. Toss everything together for 2 minutes.
9. Finish: Add scrambled eggs (if using) and green onions. Toss for another minute.
10. Serve: Transfer to serving plates and garnish with additional green onions if desired. Serve hot.

Tips:

• Use high heat throughout the cooking process for the best wok hei (breath of wok) flavor
• Don’t overcrowd the wok – cook in batches if necessary
• Day-old rice works best as it’s drier and won’t become mushy
• Feel free to add other vegetables like broccoli, mushrooms, or snap peas

These ten incredible fried rice recipe variations prove that this humble dish knows no boundaries when it comes to flavor and creativity. Each recipe offers a unique cultural perspective and taste experience, from the refined elegance of Yangzhou style to the bold spices of Indonesian Nasi Goreng. Whether you’re craving something familiar or ready to explore new culinary territories, these recipes provide the perfect starting point for your next kitchen adventure. So grab your wok, gather your ingredients, and let these international fried rice recipe inspirations transport your taste buds around the world!