Asian Fried Rice

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Try this delicious Asian fried rice recipe for your next quick and easy lunch or dinner idea! This rice recipe is full of flavour and is perfect to share.

Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice White Long Grain Rice (rinsed)

  • 3 cup Water

  • 1 tbsp Oyster Sauce

  • 1 tbsp Soy Sauce

  • 2 tbsp Caster Sugar

  • 1 tbsp Shao Hsing

  • 3 tsp Maggi Seasoning

  • 1½ tbsp Peanut Oil

  • 2 Eggs (lightly beaten)

  • 1 Brown Onion (halved, thinly sliced)

  • 2 clove Garlic (crushed)

  • 2 tsp Fresh Ginger (grated)

  • 1 Long Red Chilli (thinly sliced)

  • 4 rasher Streaky Bacon (or 2 lap chong sausages, chopped)

  • 250 g Green Prawns (peeled, deveined, roughly chopped)

  • 4 Green Onions (thinly sliced)

  • 1 Small Red Capsicum (diced)

  • cup Frozen Peas


Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Asian Fried Rice


  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • After letting rice stand covered for 5 minutes, rinse then drain well. Spread out onto a baking tray. Refrigerate, uncovered for 2 hours or until cold. Combine oyster sauce, soy, sugar, wine and seasoning together.

    Tip: Spreading the rice onto a tray and refrigerating uncovered allows it to dry on the surface, this prevents it going ‘gluggy’ when stir-frying. If you're short on time, freeze the rice for 1 hour.

  • Heat a wok over medium heat until hot. Add 2 teaspoons of oil and swirl to coat the wok. Add the egg and swirl to form a wafer-thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Roll up omelette and thinly slice crossways.

  • Wipe wok clean and heat over high heat until hot. Add remaining oil with onion, garlic, ginger, half the chilli and bacon or sausage, stir-fry for 2 minutes or until onion is soft. Add the prawns. Stir-fry for 1-2 minutes or until prawns turn pink.

  • Add the rice, green onions, capsicum, peas and combined sauce. Stir-fry for 4 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with remaining chilli. Serve.

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