Description
Make fried rice your way with these easy homemade fried rice recipes. This recipe collection includes shrimp fried rice, ground beef fried rice, bacon egg fried rice, and classic hibachi-style fried rice. Perfect for quick dinners, using leftover rice, or recreating restaurant-style fried rice at home. These simple fried rice ideas are packed with flavor and come together fast, making them ideal for busy weeknights or meal prep.
- Bacon Egg Fried Rice
Ingredients (4 servings):
4 cups cooked rice (preferably day-old, cold rice)
6 strips bacon, chopped
3 large eggs, lightly beaten
1 small onion, diced
1 cup frozen peas & carrots (optional)
3 cloves garlic, minced
3 tbsp soy sauce (or to taste)
1 tbsp oyster sauce (optional, for depth)
1 tsp sesame oil
2 green onions, chopped (for garnish)
Black pepper, to taste
Instructions:
In a large skillet or wok, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving 1–2 tbsp bacon fat in the pan.
Push bacon grease to the side and pour in beaten eggs. Scramble until just set, then remove and set aside with the bacon.
In the same skillet, sauté onion, garlic, peas, and carrots until softened.
Add cold rice, breaking up clumps. Stir-fry 3–4 minutes.
Return bacon and eggs to the pan. Stir in soy sauce, oyster sauce, and sesame oil. Mix well.
Season with black pepper and garnish with green onions.
Serve hot as a main or side dish.
✨ Tips:
Best with cold leftover rice (fresh rice can turn mushy).
Add chili flakes or sriracha for a spicy kick.
Swap bacon for ham or spam for a Hawaiian-style twist.
- Hibachi Fried Rice
Ingredients (4 servings):
4 cups cooked rice (day-old, cold rice works best)
3 tbsp butter (divided)
2 large eggs, lightly beaten
1 small onion, finely diced
1 cup frozen peas & carrots (optional)
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
Salt & black pepper, to taste
2 green onions, chopped (for garnish)
Instructions:
Heat 1 tbsp butter in a large skillet or wok over medium-high heat.
Add beaten eggs and scramble until just set. Remove and set aside.
Melt another tbsp butter, then sauté onion, garlic, peas, and carrots until softened.
Add cold rice, breaking up clumps. Stir-fry for 4–5 minutes until heated through.
Stir in soy sauce, sesame oil, and rice vinegar. Toss well.
Add back scrambled eggs. Stir everything together.
Finish with the last tbsp of butter, melting it into the rice for that signature hibachi richness.
Garnish with green onions and serve hot.
✨ Tips for Authentic Hibachi Flavor:
Use butter + sesame oil together for the signature taste.
Add a splash of teriyaki sauce or drizzle of yum yum sauce when serving.
Pair with hibachi chicken, steak, or shrimp for the full Japanese steakhouse experience.
- Ground Beef Fried Rice
Ingredients (4 servings):
1 lb ground beef
4 cups cooked rice (preferably day-old, cold)
2 large eggs, lightly beaten
1 small onion, diced
1 cup frozen peas & carrots (or mixed veggies)
3 cloves garlic, minced
3–4 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp ground black pepper
2 green onions, chopped (for garnish)
1–2 tbsp cooking oil
Instructions:
Heat a wok or large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small crumbles. Drain excess grease if needed.
Push beef to one side, add a little oil, then pour in eggs. Scramble until just set, then mix with beef.
Add onion, garlic, and mixed veggies. Stir-fry until softened.
Add cold rice, breaking apart clumps. Stir-fry 4–5 minutes until heated through.
Season with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss well.
Garnish with chopped green onions and serve hot.
✨ Tips:
Spice it up with sriracha, chili flakes, or kimchi for a kick.
Use jasmine rice or leftover takeout rice for the best texture.
Add shredded cabbage or bell peppers for extra crunch.
- Shrimp Fried Rice
Ingredients (4 servings):
1 lb medium shrimp, peeled & deveined
4 cups cooked rice (day-old, cold rice is best)
2 large eggs, lightly beaten
1 cup frozen peas (or mixed veggies)
1 small onion, diced
3 cloves garlic, minced
3–4 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil (divided)
Salt & black pepper, to taste
2 green onions, chopped (for garnish)
Instructions:
Pat shrimp dry and season lightly with salt & pepper.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp, cook 2–3 minutes until pink, then remove and set aside.
In the same pan, add a little more oil. Scramble eggs until just set, then remove.
Add onion, garlic, and veggies; stir-fry until softened.
Add rice, breaking up clumps. Stir-fry 4–5 minutes.
Stir in soy sauce, oyster sauce, and sesame oil. Mix well.
Return shrimp and eggs to the pan. Toss everything together.
Garnish with green onions and serve hot.
