Our Favorite Fried Rice

My mom makes the best fried rice in the world! I have eaten a lot of fried rice over the years, and have never tasted fried rice that compares to my mother’s fried rice, which is Our Favorite Fried Rice.

It has just the right balance of ham and veggies and not too much soy sauce! My mom’s fried rice is so easy to make. The secrets to making this perfect fried rice are in this post and will help you to make the best rice ever!

For the longest time, whenever I went home to visit my mom in Washington, she had a bowl of fried rice waiting for me. Nothing hits the spot quite like my mom’s famous fried rice. Not only do I love it, my kids and Grant love it too. Every time she comes to visit, my kids ask her to make fried rice. The best fried rice in our family is always always always at Grandma’s house!

What makes my mom’s fried rice so special? My mom will tell you fried rice cannot be rushed. There are rules for making fried rice. And you have to respect the rules if you want to make the best fried rice! Sure, you can make a mediocre pan of fried rice, but once you taste my mom’s recipe, you will never, ever, go back.

If you have been following along here for a while, you know my mother is Japanese. Fried rice is usually thought to be Chinese, but the Japanese love fried rice as well, and have their own spin on fried rice, including using Japanese (short grain rice) instead of long grain rice which is commonly used in China.

When visiting Asian restaurants, fried rice is usually loaded with oil, and often times made with long grain rice and a pile of various fillings such as vegetables, corn, meat and eggs. I prefer my mom’s rice, which is simple and straightforward, with just a few ingredients (including a bit of butter). Once in a while, on request, she will add a scrambled egg.

How to make the Best Fried Rice (according to my mom)

1. Use the right rice. Excellent fried rice starts with the right rice. Yes, there is a right and a wrong type of rice. Japanese sticky rice (medium, short grain or pearl rice) is the best rice to use when making fried rice. It is sticky and a tiny bit sweeter than say, long grain rice. I usually buy Calrose rice grown in California which is technically a medium grain rice and can be found at most grocery stores and Costco as well. For more premium Japanese rice look for Nishiki or Kokuho rice.
2. Cook the rice early enough in the day (or the day before) to allow the rice to cool completely after being cooked. Hot rice = mushy fried rice. Not a good combination.
3. Cook the vegetables separately from the rice in the pan. Chop all veggies and sauté as directed, remove from pan and set aside. Same with any meat (ham, pork, shrimp, etc) cook, remove from pan and add back later.
4. When combining the rice and other ingredients, do not stir, just toss or fold lightly. This avoids a gummy mess.
5. Don’t drown the fried rice in soy sauce. Less is more. Add a tablespoon at a time, there should still be some rice that is white in the finished product. (see photos)
6. Last, but not least (My tip!) make extra fried rice so you will have enough leftover to make fried rice omelets for breakfast the next day!

We love to serve fried rice with okazu (stir fried cabbage and onions), teriyaki steak or chicken and Okinawa style tofu.

This post originally shared in 2014, updated with new content and photos August 2024

Mom’s Fried Rice

5 from 5 votes

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Author: Si Foster

Course: side

Cuisine: Asian

Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 8

Absolutely the best fried rice IN THE WORLD. According to our family.

Ingredients 

• 1/2 cup yellow or white onion, chopped
• 2 cups cabbage, thinly sliced
• 1 1/2 cups ham, chopped
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper
• 7 cups cooked sticky Japanese pearl rice, cooled
• Soy sauce
• 1/2 bunch green onions, chopped (white and green parts)

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Instructions

• In a large nonstick pan, cook vegetables, one at a time, in a small amount of butter and oil. Use about 1 teaspoon of butter and oil for each vegetable. Salt and pepper vegetables while cooking. In the same pan, brown the ham. Transfer ham and vegetables to a bowl or plate.
• Add 2 tablespoons butter to the nonstick pan. Over medium heat, add the cooked and cooled rice, a little at a time, breaking apart clumps with two wooden spoons, until the rice is evenly distributed in the pan and the butter is mixed in well.
• Add the vegetables and ham to the rice. Toss lightly. Season again with freshly ground pepper. Add soy sauce, a little at a time. Salt and pepper to taste. When the fried rice is heated through, stir in green onions. Remove from heat and place in a serving dish.

Notes

• My mother’s tips to the best fried rice:
• Make sure the rice is cooked and cooled completely before making fried rice. It is best to cook the rice early in the day or the day before. Hot rice used in fried rice will result in a sticky, gummy mess.
• Use Japanese (or pearl) rice, which is short and plump, not long grain rice.
• Make sure to cook the vegetables separately.
• When combining the rice with the other ingredients, do not stir. Toss the ingredients lightly, like you would a salad.
• Don’t drown the rice in soy sauce. Use 3-4 tablespoons of soy sauce to 7 cups of cooked rice.
• If you are lucky enough to have leftover fried rice, try making a fried rice omelet (Omurice in Japan). It’s one of my kids’ favorite breakfast meals!