What Kind of Rice Creates the Best Chinese Fried Rice?

What kind of rice for Chinese fried rice makes all the difference between a perfect, restaurant-style dish and a sticky, clumpy mess. The first time I tried making fried rice at home, I was confident. I had my ingredients prepped, my wok heated, and my seasoning ready. But as soon as I added the rice, disaster struck. Instead of the light, flavorful dish I imagined, I ended up with a mushy texture that stuck together.

Frustrated, I wondered what went wrong. Then I realized—my mistake wasn’t in the cooking process, but in the rice itself. The wrong rice can ruin fried rice before you even start cooking. In this guide, you’ll learn what kind of rice for Chinese fried rice works best, why day-old rice is essential, and how to prepare it properly for a perfect result every time.

If you want to take your Chinese cooking skills further, check out this guide on what gives Chinese fried rice its signature taste. Looking for another flavorful rice-based dish? Try this Jambalaya recipe with chorizo for a bold and satisfying meal.

What Kind of Rice for Chinese Fried Rice: Best Varieties

What Kind of Rice for Chinese Fried Rice: Best Varieties

What kind of rice for Chinese fried rice makes all the difference between a light, flavorful dish and a clumpy, sticky mess. Many home cooks struggle to recreate the restaurant-style version, and the problem often starts with the wrong type of rice.

The secret to perfect Chinese fried rice lies in selecting the right rice variety, preparing it correctly, and cooking at high heat.

Long-Grain Rice – The Top Choice

When making Chinese fried rice, using long-grain rice is the best option. It contains less starch, which helps the grains stay separate and fluffy rather than clump together. This makes it perfect for stir-frying.

There are two excellent long-grain rice options commonly used in Chinese fried rice:

1. Jasmine Rice – The Top Choice

• Naturally fragrant and aromatic
• Low starch content ensures a fluffy texture
• Holds its shape under high heat

Many restaurants use jasmine rice for Chinese fried rice because when stored overnight, it becomes drier, preventing stickiness and improving the overall texture.

2. Basmati Rice – A Good Alternative

• Even drier than jasmine rice, making it great for frying
• Long, slender grains that stay separate
• Has a mild nutty flavor that pairs well with bold seasonings

While basmati rice is not traditionally used in Chinese cuisine, it can still work if prepared correctly.

Medium-Grain Rice – A Versatile Option for Chinese Fried Rice

Medium-grain rice contains more starch and moisture than long-grain rice, making it softer and slightly sticky when cooked. While it is not the ideal choice for fried rice, it can still be used if prepared correctly.

Calrose Rice – A Common Choice in Some Restaurants

Calrose rice is a type of medium-grain rice that becomes slightly sticky when cooked. However, when dried properly, it can still be used for Chinese fried rice.

• It has a soft and slightly sticky texture, which makes it different from long-grain rice.
• It absorbs sauces well, allowing for a rich, flavorful dish.
• It must be dried before frying to prevent clumping.

💡 How to Prepare Calrose Rice for Fried Rice:
If using Calrose rice, spread it out on a tray after cooking and refrigerate it for at least 4 hours (or overnight). This will reduce moisture and help the grains stay separate when stir-fried.

Which Rice is the Best for Chinese Fried Rice?

For the best results, jasmine rice remains the top choice due to its fluffy texture and ability to stay separate when cooked properly. However, basmati rice and Calrose rice can also work if prepared correctly.

Would you like to learn more about how to cook and store rice properly for fried rice?

Why Day-Old Rice is Best for Fried Rice

Moisture Control – The Key to Perfect Texture

Freshly cooked rice contains too much moisture, which causes it to steam rather than fry. This leads to clumpy, mushy Chinese fried rice instead of the light, crispy texture found in restaurants.

When rice sits overnight:
✔ The grains dry out and firm up
✔ Excess moisture evaporates
✔ It becomes perfect for Chinese fried rice

Quick Fix If You Don’t Have Day-Old Rice

If you need Chinese fried rice immediately, use this method:

1️⃣ Spread freshly cooked rice on a baking sheet.
2️⃣ Refrigerate for 1–2 hours (or freeze for 30 minutes).
3️⃣ Gently break up the rice before frying.

This removes excess moisture, making it better for Chinese fried rice.

How to Cook Rice Properly for Fried Rice

Best Water-to-Rice Ratios for Perfect Texture

Different rice types require different amounts of water:

✔ Jasmine rice: 1 cup rice → 1 ¼ cups water
✔ Basmati rice: 1 cup rice → 1 ½ cups water
✔ Calrose rice: 1 cup rice → 1 ⅓ cups water

Always rinse your rice 2–3 times before cooking to remove excess starch and ensure perfect texture for Chinese fried rice.

Step-by-Step Stir-Frying Technique for Chinese Fried Rice

Achieving authentic Chinese fried rice requires the right balance of heat, ingredients, and technique. Follow these precise steps for the perfect texture and flavor.

Ingredients for Chinese Fried Rice

Essential Seasonings for Authentic Flavor

• 2 tablespoons soy sauce – Adds deep umami flavor
• 1 tablespoon oyster sauce – Enhances richness and complexity
• ½ teaspoon white pepper – A key spice for authentic Chinese fried rice
• 1 teaspoon sesame oil – Adds fragrance at the end

Choosing the Right Oil for High-Heat Stir-Frying

• 2 tablespoons peanut oil, vegetable oil, or canola oil – Ideal for frying at high temperatures
• Avoid olive oil – The flavor is too strong and not suited for fried rice

Proteins for Chinese Fried Rice

• ½ cup shrimp (peeled and deveined)
• ½ cup diced chicken (cooked or raw)
• ½ cup thinly sliced beef or cubed tofu

Vegetables for Chinese Fried Rice

• ¼ cup carrots, diced
• ¼ cup green peas, fresh or frozen
• ¼ cup bell peppers, diced
• ¼ cup bean sprouts, added at the end for crunch
• 2 green onions, finely chopped for garnish

Watery vegetables like zucchini or mushrooms should be avoided, as they release moisture and make the rice soggy.

Instructions: How to Make Chinese Fried Rice

Step 1: Heat the Wok and Prepare the Ingredients

• Heat 2 tablespoons of peanut oil in a wok over high heat until it starts to smoke.
• Have all your ingredients measured and prepped before starting, as fried rice cooks quickly.

Step 2: Sauté the Aromatics

• Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the hot oil.
• Stir-fry for 15 to 20 seconds until fragrant, being careful not to burn them.

Step 3: Scramble the Eggs

• Push the garlic and ginger to the side of the wok.
• Pour in 2 beaten eggs and scramble them quickly.
• Once set, mix them with the aromatics.

Step 4: Add the Rice

• Add 3 cups of cold, day-old jasmine rice to the wok.
• Stir-fry for 2 minutes, breaking up any clumps with a spatula.

Step 5: Season and Add Vegetables

• Drizzle 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce around the edges of the wok instead of directly on the rice.
• Sprinkle ½ teaspoon of white pepper evenly over the rice.
• Add carrots, peas, and bell peppers, then stir-fry for 1 to 2 minutes until slightly softened.

Step 6: Add Protein and Bean Sprouts

• If using cooked protein, add it now and toss to combine.
• Add ¼ cup of bean sprouts and stir-fry for 30 seconds to retain their crunch.

Step 7: Final Touches and Serve

• Turn off the heat and drizzle 1 teaspoon of sesame oil over the rice.
• Toss everything together to mix evenly.
• Garnish with chopped green onions before serving.

Serve immediately while hot for the best flavor and texture.

Ketty’s Tips for Chinese Fried Rice

• Cook on high heat to prevent steaming and achieve the signature smoky wok hei flavor.
• Use day-old rice to keep the grains separate and avoid clumping.
• Stir-fry in batches to prevent overcrowding, which leads to soggy rice.
• Drizzle soy sauce around the edges of the wok, not directly on the rice, to help it distribute evenly without making the dish too wet.

If your stove does not get hot enough, use a cast-iron pan instead of a wok, as it retains heat better for frying.

Common Mistakes to Avoid in Chinese Fried Rice

Many people struggle to make fried rice at home because of a few common mistakes. Here’s what to watch out for and how to fix them.

1. Overcrowding the Pan

If you put too much rice in the pan at once, it traps steam instead of frying. This makes the rice mushy instead of light and crispy.

How to fix it: Cook in small batches. This gives each grain space to fry properly.

2. Using Freshly Cooked Rice

Fresh rice is too soft and moist for fried rice. It sticks together and becomes clumpy when stir-fried.

How to fix it: Always use day-old rice or spread fresh rice on a tray and refrigerate it for at least an hour before frying.

3. Adding Too Much Soy Sauce

Many people pour soy sauce directly onto the rice, which makes it too wet and salty. The rice absorbs too much liquid, ruining the texture.

How to fix it: Drizzle soy sauce around the edges of the pan, not directly on the rice. This helps it mix evenly without making the rice soggy.

4. Not Using High Enough Heat

If the pan is not hot enough, the rice steams instead of frying. This makes it soft and sticky instead of firm and slightly crispy.

How to fix it: Always heat the wok or pan until it’s very hot before adding the rice. If your stove doesn’t get very hot, use a cast-iron pan to hold more heat.

By avoiding these mistakes, you can make fried rice that tastes just as good as the kind you get in a restaurant.

Storage Tips for the Best Fried Rice

• Store in an airtight container to keep it fresh.
• Use within 2–3 days for the best results in Chinese fried rice.

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