Chinese Fried Rice


First time when I had Chinese fried rice I was totally surprised by its taste. The rice was white, light and fluffy and tasted delicious. I always used to wonder how it’s made, until I started preparing. I didn’t know that white pepper and ajinomoto were the secret ingredients.

I’ve always consider fried rice as the best of all comfort foods. Just imagine of it – a bowl of perfectly cooked steaming white rice, (just to the right consistency), filled with vegetables and simple seasonings where you can get all the healthy ingredients in one pot. What could be more perfect than this easy breezy dish?

Ideally, fried rice should be light, fluffy, and easy to pick up with chopsticks/ fork. There is always a debate over which way of using rice is better – fresh cooked rice or leftovers from last night’s meal. It depends on individuals. I prefer to use cold leftover rice, but most of the time I end up making with fresh cooked rice as it’s always last minute decision.

There are dozens of varieties of fried rice, each with their own specific list of ingredients and also tastes differently.


1 cup Basmati rice (cooked)
½ cup shredded cabbage
1 carrot (peeled & diced)
1/4th cup frozen peas
1/2-1 tsp white pepper powder

1/2 tsp ajinomoto (optional)
3 tbsp peanut oil
Salt to taste
3-4 spring onions (finely chopped)


Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat. Add a little of salt to taste. Then add the rice, and mix lightly taking care not to break or crush the rice. Add the spring onion
leaves and let it cook for 5 more minutes.

Serve hot with any Chinese gravy or wet Manchurian.

Notes and tips

Leftover rice works well for this dish. You can add soy sauce for extra flavor. Quick and easy way to get cold rice is, cool down the fresh cooked rice to room temperature and spread it on a plate and keep in fridge for ½ hr (or until done with ur preparation and stir fry).


20 Responses to “Chinese Fried Rice”

  1. September 28, 2007 at 3:53 pm

    No Soya sauce! That’s why it’s white. Looks good to me!:))

  2. September 29, 2007 at 11:51 am

    Yup no soy sauce Asha, you can add soy if you like but I use soy in another version of fried rice.

    Thanks Roopa.

  3. 4 jeenaw
    September 29, 2007 at 8:32 pm

    I love rice and I love shredded cabbage in dishes too! What a great recipe. Looks lovely. 🙂

  4. 5 Lizzie
    October 1, 2007 at 10:26 am

    What on earth is ajinomoto?

  5. October 1, 2007 at 2:16 pm

    Thanks Jeena.

    Lizzie, Ajinomoto is nothing but tasting salt (MSG) which is used in Chinese dishes.
    check this link for more info

  6. October 1, 2007 at 4:20 pm

    Love this simple recipe! I’ve never put cabbage in fried rice (i’ve only made it a couple of times before) but I am definitely going to add some next time! Your description of fried rice is making hungry!!

  7. October 2, 2007 at 1:17 am

    I am in love with any Indo chinese recipes…love the rice platter!..looks nutritious too with those colorful crunchy veggies..:)

  8. October 2, 2007 at 8:13 am

    Yes it is the best option with left over Rice, lovely

  9. October 2, 2007 at 12:44 pm

    Thanks Nicole, cabbage gives a nice crunch to the rice.

    Bharathy, my husband is a big fan of Indo chinese dishes:)

    Yup, ur right Sandeepa

  10. October 3, 2007 at 10:04 am

    It’s colourful,nicely done Shivapriya!!

  11. October 3, 2007 at 5:26 pm

    I love Chinese fried rice. I used to love having it in India. here we dont find it at all:( yours looks awesome.

  12. October 4, 2007 at 9:28 am

    Thanks Rajeshwari.

    That’s true sharmi, even I have never seen this dish in any Indian resturants.

  13. October 4, 2007 at 12:50 pm

    Hi ShivaPriya…….The rice looks yummy and colorful dear….Nice one 🙂

  14. October 4, 2007 at 1:20 pm

    Hi Shivapriya,
    Fried rice looks yummy and mouth watering.
    This is my favourite too.Nice picture.

  15. October 5, 2007 at 5:02 pm

    thanks sirisha & madhuri

  16. October 16, 2007 at 10:05 am

    Your blog has a very nice look.
    Chinese fried rice looks great.

  17. October 20, 2007 at 12:02 am

    Lovely recipe and a great blog set up ,love to keep dropping by and yes the veggie dish recipes look excellent!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: