Make some delicious Garlic Fried Rice! I make this often, it's quick, easy and of course super tasty! This is such a popular dish. I often make this recipe because it's simple, inexpensive, a good way to fill your belly, versatile because you can choose what ingredients you want to add, and it's also a great dish to put in a food flask if you do outdoor work, or you're going on a road trip.

Make some delicious Garlic Fried Rice! I make this often, it's quick, easy and of course super tasty! | Lovefoodies.com

My mother used to make garlic fried rice for me in the morning, put it in a food flask and I would take it to school for my lunch in the winter. It was lovely and warm, and of course all my school friends were most jealous of the smells coming from my flask!

For this recipe, you will see I've added a few peas. You can leave them out, or perhaps swap for sweetcorn, maybe some chopped vegetables like Choy Sum, Bok Choi, mushrooms, or diced carrots. Adding vegetables will add a bit of color to your garlic fried rice as well as a few vitamins!

You can serve this along with some other Chinese dishes, such as our Cantonese Sweet and Sour Chicken, or Sticky Sweet Chinese Chicken Wings. (That combination of the wings and the garlic fried rice is a regular at our house!

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This recipe calls for leftover rice. You can also use freshly cooked rice, and I would recommend using fragrant Jasmine rice for the best flavor and aroma. the rice grains are a little stickier and chewier than the basmati or American Grained rice, so you will have a more authentic garlic fried rice.

So let's get straight to the recipe and see how we make our easy garlic fried rice. Please enjoy!

Ingredients

2 cups or 400 g Leftover Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
1 spring onion/scallions chopped
5 - 6 Cloves Minced Garlic
1 cup or 200 g frozen peas
1 Tablespoon Vegetable oil

The sauce

1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons sesame oil
Stir the above ingredients together in a bowl.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)

NOTE: 

The sauce combination I use is not salty, but if you wish for a saltier flavor you can add an extra dash of soy sauce when you have served the dish. It's always a personal preference as to how much soy sauce you add to a recipe, but I don't like salty food, so I always add less and then people can help themselves later if they wish.

Instructions

1. First off is to get the rice cooked. If you're not using up leftover rice, cook a fresh batch. I always use a rice cooker to steam the rice, but if you don't have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.

TIP: To work out how much water to add to the rice, put your thumb into the rice, letting it touch the surface of the rice and add the water so the water level should come halfway up to the FIRST crease on the inside of your thumb. Not very scientific I know, but that's how I was taught and it works every time!

Measure water for rice to cook

2. If you've followed any of our recipes before then you know what comes next......Get all your ingredients ready whilst you're waiting for the rice to cook.

3. Wash, chop, shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.

Ingredients for Garlic Fried Rice

4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.

5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it's too hot, turn the heat down.

6. When it is nearly set, use your spatula and slice the egg into bite-sized pieces. See photos.

7. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.

Cooking Egg
egg thinly on the wok
Cooking Egg
can you see the egg is not fully cooked and not brown
Cooking Egg
cut the egg into bite size with spatula.

TIP: 

Don't overcook the egg at this stage or it will end up rubbery and chewy. The egg will continue to cook once you add it to the rice at the end.

8. Using the same wok from the egg (no need to wash it) on medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok. Then add the garlic and peas. Mix everything very well until hot.
Add any other ingredients you have chosen, such as ham, bacon, chopped chicken, corn etc.

9. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn't burn!

10. When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.

11. Serve! You may wish to add extra soy sauce to taste as I don't use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves. Enjoy!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Make some delicious Garlic Fried Rice! I make this often, it's quick, easy and of course super tasty! | Lovefoodies.com

Recipe Card

Make some delicious Garlic Fried Rice! I make this often, it's quick, easy and of course super tasty! | Lovefoodies.com

Garlic Fried Rice

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make some delicious Garlic Fried Rice! I make this often, it's quick, easy and of course super tasty!

Ingredients

  • 2 cups or 400 g Left over Thai Fragrant Jasmine Rice
  • 2 Eggs, lightly beaten
  • 1 spring onion / scallions chopped
  • 5 - 6 Cloves Minced Garlic
  • 1 cup or 200 g frozen peas
  • 1 Tablespoon Vegetable oil

The sauce

  • 1 tablespoons to 1 1/2 light soy sauce
  • 1 tablespoon oyster sauce, optional
  • 2 teaspoons sesame oil
  • in Stir the above ingredients together a bowl.
  • 1 Tablespoon Chinese rice wine, keep separate from rest of ingredients

Instructions

  1. First off is to get the rice cooked. If you're not using up left over rice, cook a fresh batch. I always use a rice cooker to steam the rice, but if you don't have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.
  2. If you've followed any of our recipes before then you know what comes next......Get all your ingredients ready whilst you're waiting for the rice to cook.
  3. Wash,chop,shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
  4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.
  5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it s too hot, turn the heat down.
  6. When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.
  7. Using the same wok from the egg (no need to wash it) on a medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok. Then add the garlic and peas. Mix everything very well until hot.
  8. Add any other ingredients you have chosen, such as ham, bacon, chopped chicken, corn etc.
  9. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn't burn!
  10. When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.
  11. Serve! You may wish to add extra soy sauce to taste as I don't use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves. Enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 606mgCarbohydrates: 38gFiber: 3gSugar: 3gProtein: 9g

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8 thoughts shared

    1. Hi Barbara, so happy you like the recipe. The pork is a lovely addition! But yes, you add anything you like, it’s very flexible!
      Thanks for writing in and letting us know what you did!