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Fried Rice Restaurant Style

Rated as 4.33 out of 5 Stars

"A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need."
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Ingredients

45 m servings 261 cals
Original recipe yields 8 servings

Directions

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  1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts


Per Serving: 261 calories; 8.4 g fat; 39.7 g carbohydrates; 5.8 g protein; 46 mg cholesterol; 381 mg sodium. Full nutrition

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Reviews

Read all reviews 931
  1. 1260 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

really easy and yummy! IMPORTANT NOTE: if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so befo...

Most helpful critical review

I like the ingredients, and the finished dish is fine with some cooking method changes. Start with your rice cooked and COLD. Not necessary to cook the peas at all. Don't scramble the eggs wi...

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really easy and yummy! IMPORTANT NOTE: if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so befo...

This is a great recipe! The only thing I want to add is that to get that authentic "taste" of restaurant fried rice, you should add about half a bottle of Oyster Sauce. Easily found in the asian...

I found this quite tasty after a few adjustments. I cooked it in beef broth instead of the water and added a little minced garlic, grated ginger, sesame oil and green onions! Just like the res...

I like the ingredients, and the finished dish is fine with some cooking method changes. Start with your rice cooked and COLD. Not necessary to cook the peas at all. Don't scramble the eggs wi...

I truly liked this recipe, but I found that it is 100% necessary to prepare the rice a day ahead of time. That extra day is everything to this recipe, in my opinion.

My first attempt ever at fried rice and it was really good. I took the advice of others and used frozen pea's and carrots, I heated the wok and used olive oil sauteed 1/2 onion then added veggie...

I have learned that I must double or even triple this recipe because everyone who tries it...can't get enough of it! It is better than any restaurant I've ever been to! The only change I have ma...

This rice recipe is indeed 'restaurant' style. The sesame oil should be made mandatory rather than being optional. It really gives the impression that you're tasting Chinese fried rice. I wil...

This is my default fried rice recipe as I like the carrot/pea combo, but any meat/veggie can be added to make it a meal in itself. Usually I use leftover rice, shred the carrots and leave the p...