5 ways to cook fried rice

What is the one thing you can make at any time with whatever ingredients you have in the fridge and some leftover rice? Well, a nice hot bowl of fried rice of course. But did you know that there isn’t ONE Fried Rice recipe? There are endless possibilities. So you´ve been to Thailand and you´ve had Khao Pad, and you´ve been to Peru and you’ve had Arroz Chaufa, you might have even been to China and had some kind of fried rice, and they have so many different versions!

Fried Rice 5 Ways

And even if you haven’t, here are 5 recipes for you to chose from when you have a tupperware full of leftover rice and other bits and pieces. First off, let’s get Khao Pad out of the way in two different versions. The classic one with either chicken, or pork or seafood and then the magnified sweetified version of pineapple fried rice


Thai Fried Rice with Chicken – from www.templeofthai.com


1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces

1 Tbsp. vegetable oil, like canola

1/2 Tbsp. fish sauce (nam pla)

1 clove garlic, smashed with the side of a cleaver or knife

2 1/2 Tbsp. vegetable oil

2 cups cooked jasmine rice, at room temperature or from the refrigerator

1 egg, lightly beaten with 1/2 tsp. water

1 tsp. light soy sauce

1/2 tsp. fish sauce

1/4 tsp. ground black or white pepper

Pinch of white sugar

1 cucumber, peeled and sliced 1/8 inch thick

Lime, fresh red chiles, scallion (optional)



Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat.

Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as you are cooking, to the meat. Remove from wok and set aside.

Heat the additional 2 1/2 Tbsp. oil in wok.

Add the smashed garlic, cook briefly (30 seconds).

Add the rice, breaking it up with a wooden spoon or metal turner.

Add the cooked chicken. Toss together in the wok.

Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, pepper, and sugar.

Continue to stir-fry until heated through and grains of rice are seperated.

Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).

Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile peppers.

Serves 1.



Thai Pineapple Fried Rice – from www.yummly.com



2 -3 tablespoons vegetable oil
4 cups freshly cooked rice
1/2 cup roasted cashews
1/2 pineapple
1/2-1 cup cooked shrimp or 1/2-1 cup Chinese barbecue pork or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
2 tablespoons chopped coriander root
1/2 teaspoon white pepper
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cups coconut milk
coarsely chopped green onion, for garnish



Cut half of the pineapple into cubes.
Prepare all remaining ingredients and have at hand.
In a small saucepan, heat the coconut milk to a boil.
Add the coriander root, white pepper, sugar and fish sauce.
Reduce heat and simmer the sauce for 3-5 minutes, then strain.
Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
When the oil is hot, add the meat, pineapple, cashews and rice.
Stir and toss to combine well.
Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
Continue stif frying until the rice is heated through.
If desired, fill the empty pineapple half with the rice mixture.
Garnish and serve.


Egg fried rice – from www.mamachinesecooking.com


3 cups cooked, cold rice (preferably precooked half to one day in advance)

1/2 cup shelled and cleaned shrimps

1/2 cup Chinese barbecued pork (cha shao/叉烧)

1/2 cup green peas

2 eggs – lightly beaten

3 stalks green onion (scallions) – chopped

3 Tbsp cooking oil



1/4 tsp salt

1/4 tsp sugar



2 cloves garlic

3 thin slices ginger


C (for sauce):

1/2 tsp salt

1/2 tsp soy sauce

1/2 tsp sugar

Dash of pepper

1 to 2 Tbsp water (depending on softness of rice)



Add ingredients A to shrimps and let marinate for 20 minutes.

Heat wok on medium heat and add cooking oil. Fry ingredients B for a few seconds until they impart their aroma, then add shrimps. Stir.fry till shrimps change color and dish up, leaving oil in wok.

Pour in beaten eggs and scramble slightly. Add in rice and ingredients C – stir fry for a few seconds. Then add barbecued pork and green peas. Continue frying for several minutes till rice is aromatic.

Add green scallions and turn off heat.

Mix well. Ready to serve.



Peruvian fried rice – from Mariam Blazes


4 tablespoons vegetable oil (or sesame oil)
2 eggs
1 bunch of scallions
1 tablespoon chopped ginger
1 red pepper, diced
1 cup cooked chicken or pork, shredded, or 3 hot dogs, sliced thinly
4 cups cooked rice (cooked south american style)
3 tablespoons soy sauce


Whisk the eggs together with a pinch of salt and some ground pepper.

Heat 2 tablespoons of oil in a wok or large frying pan.

Pour the eggs into the hot oil and fry 1 -2 minutes.

Turn egg pancake over and finish cooking.

When cooked through, remove eggs to a plate, coarsely chop, and reserve.

Add the remaining oil to the wok, and add the white parts of the scallion, the ginger, and the red pepper.

Sauté for 2 to 3 minutes.

Add the meat and sauté for a couple of minutes more, until heated through.

Add the rice, green parts of the scallion, and the soy sauce, and cook, stirring, until well heated.

Stir in chopped cooked eggs, and serve.



Indonesian Fried Rice – from www.rasamalaysia.com


1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil


Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.