Fried rice is one of the most flexible dishes you can cook. It starts with rice, often day‑old or chilled so the grains hold texture, then gets built with oil, aromatics, proteins, vegetables, and flavor agents like soy sauce or sesame oil. The technique matters: high heat, a good pan or wok, and rice that isn’t sticky help keep each grain separate. With that base you can shift the style in endless ways, from spicy to savory, vegetarian to surf‑and‑turf, and from classic take‑out versions to bold international twists. Every version below uses that structure but takes the flavor somewhere new.
Filipino Fried Rice
Garlic and rice are stir-fried together in plenty of oil, producing fragrant grains with crispy edges. Left‑over rice and strong aromatics help give this version its signature texture. It often includes other add-ins like scallions or small bits of meat or seafood. The result holds up well and packs flavour in every bite.
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Ham Fried Rice
Diced ham is added to rice with peas, carrots, scrambled egg, and soy sauce. The ham brings salt and smokiness, balancing the sweetness of the vegetables and the softness of the egg. The rice grains stay firm and separate, not mushy. Every scoop delivers full, rich flavour.
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Authentic Shrimp Fried Rice (Better Than Takeout!)
Plump shrimp are seared quickly, then combined with chilled rice and stir‑fried with vegetables and a flavorful sauce. The shrimp adds texture and a fresher seafood dimension. The rice remains separate and slightly crisp at the edges. The entire dish competes with restaurant versions.
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Spicy Egg Fried Rice
This version puts scrambled eggs into fried rice along with a spicy kick, chili sauce or fresh chilies included. The eggs add softness and richness, while the heat lifts the whole dish. Vegetables or peas support texture without overwhelming. It’s bold, fast, and keeps the rice grains intact.
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Garlic Fried Rice
Generous amounts of toasted or fried garlic flavour the oil, which then coats rice grains during the stir‑fry. The result is aromatic, savoury, and crisp at the edges of the rice. The base stays simple so everyone can taste the garlic cleanly. It’s easy to pair with other mains or serve on its own.
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Nigerian Fried Rice
This West African version uses long grain rice stir‑fried with mixed vegetables, curry powder, or other spices and sometimes shrimp or chicken. The flavors are bold and warm, and the rice holds up with distinct grains. It often includes peas, carrots, and sometimes raisins or cashews for texture. The outcome is vibrant and robust.
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Hibachi Fried Rice
Inspired by grill‑side rice at hibachi tables, this version often includes butter, egg, peas and carrots, soy sauce, and sometimes garlic or onions. The rice is stir‑fried so it gets a slight crispness while keeping the interior soft. The flavour is rich but clean. Each spoonful captures that grilled rice feel.
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Tofu Fried Rice
Firm tofu cubes are browned and mixed into rice with vegetables and sauce. The tofu brings a chewy contrast and soaks up flavour. The rice stays separated and holds texture even with softer add‑ins. It’s a vegetarian‑friendly take that still delivers.
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Instant Pot Chicken Fried Rice
Chicken pieces, chilled rice, vegetables and sauce all cook in a pressure cooker before final stir‑fry to crisp slightly. The chicken adds substance and the one‑pot method saves time. The final step helps separate the grains so they don’t clump. The flavour is worth the minimal extra effort.
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Bacon Fried Rice
Crispy bacon bits and rendered fat flavour the rice, which is then stir‑fried with vegetables and egg. The bacon gives salty, smoky depth and the fat helps crisp the rice edges. The vegetables and egg add colour and texture. It’s indulgent without being messy.
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PF Chang’s Fried Rice – Copycat Recipe
This version mimics take‑out with rice, chicken or shrimp, soy sauce, sesame oil and peas and carrots. The texture aims for separated grains and a slight crisp from high heat. The seasoning is bold, matching the restaurant flavour profile. It brings the take‑out feel home.
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Chicken Fried Rice
Classic rice stir‑fried with diced chicken, vegetables, egg and soy‑based sauce. The chicken adds protein and holds up well in the stir‑fry. The vegetables soften slightly but keep crisp bite. The rice remains separate and structured.
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Kimchi Fried Rice
Kimchi and its brine and heat flavour the rice, often with egg and vegetables added. The fermented spice brings a sharp note that contrasts with soft rice grains. The rice grains stay firm despite the moist kimchi. Each bite mixes spicy, tangy, and rice texture.
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Thai Fried Rice
Rice is stir‑fried with fish sauce, soy sauce, garlic, sometimes pineapple or basil, and often egg and vegetables. The flavour hits sweet, salty, and savoury in one. The rice is cooked on high heat so it remains separate and slightly crisp. It’s colourful, bright, and holds up.
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Brisket Fried Rice
Leftover smoked or braised brisket is chopped and thrown into rice stir‑fried with vegetables and sauce. The meat adds depth, chew and smoky flavour. The rice remains structured despite the rich add‑ins. It’s a hearty version of fried rice with substance.
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Basil Fried Rice
This variation emphasizes fresh basil in the stir‑fry, paired with rice and light vegetables or protein. The herbs hold up in the heat and flavour the rice throughout. The texture stays clean with grains that separate. The result is fresh and herbaceous.
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Basil Fried Rice: Delicious Thai-Inspired Recipe
Thai basil leaves are stir‑fried with rice, vegetables and sauce for a fragrant, herb‑forward version. The basil adds aromatic lift while the rice stays intact. Vegetables provide texture contrasts. It finishes clean, fresh and strongly flavoured.
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Spam Fried Rice
Cubes of Spam are browned and mixed with rice, egg, vegetables and soy‑based sauce. The Spam gives salty, meaty flavour; the rice keeps structure and crisp. The veg and egg round out texture. It’s fun, flavorful, and holds together in one pan.
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Hawaiian Pineapple Fried Rice
Pineapple chunks, ham or shrimp and rice are stir‑fried with soy and sometimes curry flavour. The pineapple brings sweet and juicy contrast to savoury ingredients. The rice grains stay defined. The mix‑in textures hold up and deliver balance.
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Easy Tofu Fried Rice Recipe: For Busy Weeknights
Straight‑forward recipe using tofu, leftover rice, vegetables and sauce to make fried rice fast. The tofu is pre‑pressed and browned so it holds texture. The rice remains separated and crisp. It’s quick, satisfying, and adaptable.
Get the Recipe: Easy Tofu Fried Rice Recipe: For Busy Weeknights
