12/12/2025
Your new favorite fried rice — quick, easy, delicious.
1️⃣Ground Beef and Shrimp Fried Rice
Ingredients:
2 tbsp vegetable oil
1/2 onion , finely diced
1 lb shrimp
2 garlic cloves, finely minced
1/2 lb ground beef
2 cups frozen diced carrots, peas, corn
3 cups day-old cooked rice
1/2 cup finely sliced green onions
2 eggs , lightly whisked
Sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1/2 tsp white sugar
1/8 tsp white pepper
1 tsp sesame oil
Directions:
Mix Sauce ingredients in a small bowl, then set aside.
Scramble eggs – heat oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
Cook shrimp - seasoned shrimp with salt and pepper. Add vegetable oil into the same pan and cook shrimp 2 minutes each side or until turns pink. Remove onto a plate.
Cook beef – Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
Veg / caramelise beef – Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised – this is the trick to great flavour so do not shortcut this.
Rice, shrimp & sauce – Add rice, shrimp and remaining sauce. Toss for 2 minutes until the sauce is well combined.
Egg & green onion – Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. Enjoy!
2️⃣Bacon Egg Fried Rice
Ingredients:
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.
3️⃣Pork Kimchi Fried Rice
Ingredients:
2 cups cooked rice (day-old rice works best)
1 cup kimchi, chopped (plus 2–3 tbsp kimchi juice)
½ lb ground pork or pork belly, diced small
1 small onion, finely chopped
2–3 cloves garlic, minced
1–2 tbsp gochujang (Korean red chili paste, adjust to spice preference)
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp neutral cooking oil (vegetable or canola)
1 green onion, chopped (for garnish)
1 fried egg per serving (sunny side up, optional but traditional)
Toasted sesame seeds (optional garnish)
Instructions:
1. Cook pork
Heat oil in a skillet or wok over medium-high heat. Add pork and cook until browned and slightly crispy. Remove excess fat if needed.
2. Aromatics
Add onion and garlic, sauté until fragrant.
3. Kimchi & seasoning
Stir in kimchi and cook for 2–3 minutes until softened and caramelized. Add gochujang, soy sauce, and kimchi juice. Stir well.
4. Add rice
Add rice and break apart clumps. Stir-fry until well combined and heated through.
5. Finish
Drizzle sesame oil and toss again.
6. Serve
Top with a fried egg, green onions, and sesame seeds.
4️⃣Dirty Fried Rice recipe — inspired by Cajun “dirty rice” but cooked in a fried rice style.
Ingredients
3 cups cooked rice (preferably day-old, cold)
½ lb ground meat (beef, pork, chicken, or sausage)
2 tbsp oil
1 small onion, finely chopped
½ green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1–2 tsp Cajun seasoning
2 tbsp soy sauce
1 tbsp oyster sauce
2 eggs, lightly beaten
2 green onions, chopped
Salt & black pepper, to taste
Instruction:
Cook meat – Heat 1 tbsp oil in a large skillet/wok. Add ground meat, season lightly, and cook until browned. Remove and set aside.
Sauté veggies – In the same pan, add remaining oil. Sauté onion, bell pepper, celery, and garlic until softened.
Egg scramble – Push veggies to the side, pour in beaten eggs, and scramble.
Add rice – Stir in rice, breaking up clumps. Add soy sauce, oyster sauce, and Cajun seasoning. Toss well.
Combine – Return cooked meat to pan. Mix everything together and stir-fry for 3–4 minutes until heated through.
Finish – Top with green onions, adjust seasoning, and serve hot.
5️⃣Teriyaki Chicken Fried Rice
Ingredients:
2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
1/2 cup onion, diced
1 tablespoon garlic, minced
1 cup mix frozen veggies
3 eggs, beaten
3 cups rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
2 Green onion, sliced
pepper, to taste
Instructions:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
In the same pan, add the oil and add onions, garlic, cook until onions are translucent.
Add mix veggies and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add rice, cooked chicken, soy sauce, sesame oil, green onion and pepper. Mix well and let the rice cook until slightly crispy.
6️⃣Thai Pineapple Fried Rice
2 cups cooked jasmine rice (preferably day-old)
1 cup pineapple chunks (fresh or canned)
½ lb shrimp, peeled and deveined
½ cup bell pepper, diced
2 cloves garlic, minced
2 green onions, chopped
¼ cup cashews
2 tbsp soy sauce
1 tsp curry powder
2 large eggs
2 tbsp olive oil
1 tsp chili flakes (optional, for heat)
Salt to taste
Instructions:
Prepare Ingredients: Chop the pineapple into small chunks if using fresh. Break up any clumps in the rice.
Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add shrimp and cook for about 1-2 minutes per side until pink and cooked through. Remove from the pan and set aside.
Sauté Aromatics: In the same pan, add another tablespoon of oil. Stir-fry garlic and green onions for 30 seconds.
Cook Vegetables: Add pineapple, bell peppers, stirring for 2 minutes until slightly softened.
Push the pepper and pineapple to one side and scramble the egg on the other side of the pan. Stir in curry powder. Mix well.
Stir-Fry Rice: Add cooked rice, soy sauce, chili flakes and cashew. Stir continuously for 2-3 minutes.
Combine Everything: Add back the cooked shrimp. Stir for another minute until everything is evenly mixed and heated through.
Garnish & Serve: Remove from heat, garnish with green onion and serve hot.
