This restaurant-style fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. My kind of comfort food!
Hey guys! I’m digging back into the blog archives today to share one of my all-time favorite recipes with you again.
And I really do mean all-time.
Because fried rice and I go wayyyy back. ?
Like specifically, back to my picky-eating days that lasted — oh — until college, when I was totally “that girl” who refused to even look at anything else on the menu at a Chinese restaurant besides fried rice and my trusty egg drop soup. Guys, I was crazy about my fried rice. And this was thanks in large part to our amazing little neighborhood Chinese restaurant that knew how to fry up a mean batch of rice, and set the bar high for what I expected fried rice to be. I mean, back then, I just assumed that all fried rice was perfectly stir-fried and full of big flavors and irresistibly delicious! Little did I know about the painfully bland, boring, and tasteless stuff that I would encounter at too many other Chinese restaurants once I ventured out of the nest. Even today, I still can’t believe it when I stumble across a bad batch. Such a missed opportunity!
Anyway, I figured out pretty quickly once I left for college (in a small town with zero good fried rice) that this was a problem I was going to have to remedy in my own kitchen. So over many years and literally dozens of test batches, I finally landed on my favorite recipe back in 2014 that has been my go-to ever since. It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and more flavorful and amazing than any take-out I’ve ever ordered. And it’s all thanks to a few simple tips that hundreds of readers have agreed totally work.
Let’s make some homemade fried rice!
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