Restaurant Style Asian Fried Rice

April 15, 2015

Restaurant Style Asian Fried Rice


Restaurant Style Asian Fried Rice

As I receive compliments and requests for my restaurant style Asian fried rice, I think to myself, “What makes this so special?” Perhaps, it’s because my husband talks it up. He likes to do that. Perhaps, there is something about the fresh ginger or the sesame oil or cooking the rice in chicken broth instead of water. Whatever it is, it seems to stand out. We’ve been to our share of hibachi restaurants, and maybe a wee bit of your share too. I’m overly exposed to the fried rice scene and take for granted how awesome fresh fried rice tastes.

Recipe Highlights

When I make this rice, the first thing I do is toss those grains into my 10-year-old rice cooker replacing the called-upon water with chicken broth. I like to layer my flavors and start at the very beginning. If you don’t have a rice cooker use the old pot method to cook it. I find we make enough rice in our house to make the $20 cooker worth our while.

Once my rice is done, I put it in the refrigerator if I’ve planned well, otherwise, it goes in the freezer for a bit. The outside fries, but the inside just warms back up….who likes mushy rice? Not I.

Ginger and Veggies

Once I’m ready to cook, I get started with all the veggie prep. Fresh ginger looks pretty awesome. It’s like a gnarly witchy ingredient that should be tossed into a caldron and turned into a potion to cure mild stomach aches. It’s excellent dried and candied too. The rest of the vegetables are pretty standard: onions, peas, carrots, and garlic. When it’s time to prep the ginger, I use a potato peeler and get the outer skin off. Chopping it can be a little different too. It gets stringy. Just roll with it. You won’t see your crazy knife work once it’s in the rice…cut it small and minced (ginger has a bite). If I don’t have fresh ginger, I usually have ginger paste on hand…very convenient.


Next, I take care of the eggs. Eggs burn easily so I just get their cooking process out of the way and add them back later.  After the eggs are done, I remove them from the pan and fry the vegetables in the remaining sesame oil. I know, sesame oil can get pricey, but use it if you have it. Otherwise, I use vegetable oil (canola or maybe olive). Whatever is on hand. I’ve seen the hibachi chefs add butter too.

Finish it.

Without taking the veggies out after they’re done, I add the rice and fry it on a higher heat until just slightly browned, then add in the soy sauce and eggs. Cook for another couple minutes. Devour it now, it’s so much better fresh, but I catch children eating it for breakfast the next morning too. I top mine with sliced green onions for an “over the top color pop.” I’m like Dr. Seuss. Trademark-worthy?

Enjoy your rice with chicken or shrimp, maybe even my crispy orange chicken recipe. I also like it with fried tofu.

Restaurant Style Asian Fried Rice | Twisted Tastes

Restaurant Style Asian Fried Rice

Crisp vegetables, layers of sesame oil, ginger and other authentic flavors will make you feel like you are sitting at the hibachi table.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 1 cup frozen peas
  • 1 small onion minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp green onions minced
  • 1/2 tbsp fresh garlic minced
  • 1/2 cup carrot sticks
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 3 eggs
  • 3 cups Jasmine Rice replace water with chicken broth
  • 3 3/4 cups chicken broth


  • Cook the rice according to the package, using chicken broth instead of water.
  • After the rice is done, put it in a freezer-safe bowl and freeze for 20 minutes or place in the refrigerator until chilled.
  • In the meantime, peel and mince the ginger, onion, and garlic. Set aside.
  • Using a wok, add 1 tbsp of the sesame oil and heat it on medium. Crack the eggs into the wok and scramble them until done. Remove the eggs and set aside.
  • Add the remaining sesame oil to the wok along with the vegetables: peas, carrots, ginger, onion, and garlic. Stir-fry over medium to high heat until the vegetables are still crisp, and not yet mushy (4 or 5 minutes).
  • Add into the wok, the chilled rice. Continue to fry the rice until the rice starts to brown slightly.
  • Add in the soy sauce and the eggs. Continue to cook another 3-5 minutes or until you get the browning you desire.
  • Serve warm with option green onions sprinkles on top. (Goes great with teriyaki or sesame chicken.)
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