Delicious Fried rice at home
Delicious Fried rice at home is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $3.15 total, $1.58 per serving
Ingredients
- 2 cups Cooked Rice (day‑old, cold, preferably jasmine or long grain)
- 2 pieces Large Eggs (beaten lightly with a pinch of salt)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 100 grams Cooked Ham (diced small; can use leftover ham or deli ham)
- 2 stalks Spring Onions (separate white parts from green tops; whites sliced thin, greens chopped for garnish)
- 0.5 cup Frozen Peas (thawed quickly under running water)
- 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or peanut)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Ingredients
Dice the ham, slice the white parts of the spring onions thinly, chop the green tops for garnish, thaw peas, and beat the eggs with a pinch of salt in a mixing bowl.
Time: PT5M
Heat Oil
Place the large frying pan over high heat and add the vegetable oil. Heat until the oil just begins to smoke.
Time: PT1M
Temperature: high
Scramble Eggs
Pour the beaten eggs into the hot pan, let sit for a few seconds, then gently scramble until just set but still soft. Transfer the scrambled eggs to a side of the pan or a plate.
Time: PT2M
Temperature: high
Cook Ham
Add the diced ham to the same pan. Stir‑fry for about 2 minutes until the ham is heated through and slightly browned.
Time: PT2M
Temperature: high
Add Spring Onion Whites
Stir in the sliced white parts of the spring onions and cook for 1 minute until fragrant.
Time: PT1M
Temperature: high
Stir‑Fry Rice and Peas
Add the cold cooked rice and thawed peas to the pan. Break up any clumps and stir‑fry for 3 minutes, allowing the rice to get a light crust.
Time: PT3M
Temperature: high
Combine Everything & Season
Return the scrambled eggs to the pan, drizzle soy sauce around the rim of the pan, and sprinkle black pepper. Toss everything together until evenly coated and heated through.
Time: PT2M
Temperature: high
Garnish and Serve
Scatter the chopped green tops of the spring onions over the fried rice, give a final quick toss, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains gluten (soy sauce), Non‑vegetarian
Allergens: Eggs, Soy
Ingredient Substitutions
- Instead of Cooked Rice: cooked quinoa, cauliflower rice
- Instead of Large Eggs: tofu scramble, egg substitute
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Cooked Ham: cooked chicken breast, tofu cubes
- Instead of Spring Onions: scallions, green onions
- Instead of Frozen Peas: fresh peas, edamame
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Frying Pan or Wok
- Spatula or Wooden Spoon
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Use cold, day‑old rice to avoid soggy fried rice
- Heat oil until smoking before adding any ingredients
- Scramble eggs separately to keep them soft
- Add soy sauce around the rim for even distribution
- Garnish with spring onion greens at the end
Chef Tips from the Video
- Add a drizzle of toasted sesame oil at the end for extra aroma
- For extra crunch, toss in a handful of toasted cashews or peanuts
- If you like heat, add a pinch of chili flakes with the pepper
Troubleshooting
Rice turns mushy
Make sure the rice is completely cold and day‑old; spread it on a tray to dry before cooking.
Eggs become rubbery
Scramble the eggs just until set and add them back at the end; avoid over‑cooking.
Stuck rice on pan
Use a high‑smoke‑point oil and keep the pan hot; stir constantly and de‑glaze with a splash of soy sauce if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a pan with a splash of oil to restore texture.
Freezer: Not recommended; rice becomes dry and grainy when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and chill the rice a day ahead for best results
- Dice ham and slice spring onions in advance and store in the fridge
- Measure soy sauce and pepper beforehand
Frequently Asked Questions
What is the cultural significance and history of fried rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice, turning it into a flavorful, quick meal. It became a staple across Chinese households and later spread throughout Asia, adapting to regional ingredients and tastes.
What are the traditional regional variations of fried rice in Chinese cuisine?
In southern China, Cantonese fried rice often includes shrimp, char siu, and soy sauce, while in Sichuan style you might find spicy doubanjiang and chili oil. Yangzhou fried rice, a classic Jiangsu version, features a mix of ham, shrimp, peas, and carrots.
How is fried rice traditionally served in Chinese home cooking?
Fried rice is typically served as a main dish or as part of a larger family meal, accompanied by dishes like stir‑fried vegetables, soup, and sometimes a protein such as sweet‑and‑sour pork. It is eaten hot straight from the wok or pan.
What occasions or celebrations is fried rice traditionally associated with in Chinese culture?
Fried rice is a common comfort food for everyday meals, but it also appears at family gatherings and festivals when leftover rice from previous dishes needs to be used, symbolizing resourcefulness and hospitality.
How does fried rice fit into the broader Chinese cuisine tradition?
Fried rice exemplifies Chinese culinary principles of balance, quick cooking, and minimizing waste. It showcases the harmony of textures and flavors—savory soy sauce, aromatic aromatics, and the umami of protein—all cooked over high heat.
What are the authentic traditional ingredients for Chinese fried rice versus acceptable substitutes?
Traditional fried rice uses day‑old jasmine or long‑grain rice, soy sauce, scallions, eggs, and a protein such as char siu or shrimp. Acceptable substitutes include using ham instead of pork, frozen peas for vegetables, and any high‑smoke‑point oil if sesame oil is unavailable.
What other Chinese dishes pair well with this fried rice recipe?
Pair it with classic Chinese sides like sweet‑and‑sour pork, kung pao chicken, steamed bok choy, or a light hot and sour soup for a balanced meal.
What makes this simple fried rice special or unique in Chinese cuisine?
The recipe adapts the wok technique to a standard frying pan, making it accessible for home cooks without specialized equipment while still delivering the high‑heat sear and smoky flavor that define authentic Chinese fried rice.
What are the most common mistakes to avoid when making simple fried rice at home?
Common errors include using warm rice (which makes the dish soggy), overcooking the eggs, adding soy sauce too early which can make the rice wet, and overcrowding the pan which prevents a proper sear.
Why does this fried rice recipe scramble the eggs separately instead of cooking them together with the rice?
Scrambling the eggs separately ensures they stay soft and fluffy, preventing them from becoming rubbery when mixed with the hot rice later. It also allows better control of cooking time for each component.
Can I make this fried rice ahead of time and how should I store it?
Yes, you can prepare the rice and diced ingredients ahead. Store the cold rice, ham, and spring onions separately in airtight containers in the refrigerator for up to 24 hours. Reheat in a hot pan with a little oil just before serving.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on practical, everyday home cooking tutorials that emphasize simple techniques, budget‑friendly ingredients, and making restaurant‑style dishes with minimal equipment.
How does the YouTube channel Andy Cooks' approach to Chinese cooking differ from other Chinese cooking channels?
Andy Cooks tailors Chinese recipes for the typical home kitchen, often substituting a wok with a regular frying pan and offering step‑by‑step explanations that assume limited culinary experience, whereas many other channels assume access to traditional tools and advanced techniques.
Last updated: August 30, 2026
