Fried Rice 5 Ways: Bacon Egg, Shrimp, Veggie Garlic, Chicken Teriyaki, Kimchi

If you’ve got leftover rice, you’re minutes away from better-than-takeout fried rice. This guide gives you one reliable base method and five easy flavor paths—so you can pick a protein, keep the sauce simple, and rotate dinners all week without feeling repetitive.

Why You’ll Love This Recipe

• Uses pantry staples (soy sauce + a little sesame oil goes a long way)

• Perfect for leftover rice (the key to non-mushy fried rice)

• Flexible: swap proteins, vegetables, and heat level

• Fast: the cooking is quick once everything is prepped

Equipment

• Large skillet or wok

• Spatula or wooden spoon

• Small bowl (for eggs)

• Knife + cutting board

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Ingredients

Base (for 4 servings)

• 4 cups cooked rice, preferably day-old and chilled (about 2 cups uncooked)

• 2–3 tbsp neutral oil (avocado, canola, vegetable)

• 2–3 eggs (optional but classic), lightly beaten

• 3–4 tbsp soy sauce (to taste)

• 1 tsp sesame oil (optional but recommended in most versions)

• 2–3 green onions, sliced (optional garnish)

• Black pepper (optional)

Optional

• 1–2 tsp butter (for extra “takeout-style” richness)

• 1–2 tsp rice vinegar or a squeeze of lime (bright finish)

• Sesame seeds, sriracha, chili crisp (to serve)

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The 5 Versions (Add-ins & sauce)

1) Bacon Egg Fried Rice

Add-ins

• 6–8 slices cooked bacon, chopped

• 2–3 scrambled eggs (or cook eggs in the pan as steps below)

• 1/2 medium onion, diced

Sauce

• Soy sauce

• Sesame oil

2) Shrimp Fried Rice

Add-ins

• 8–10 oz shrimp, peeled/deveined

• 2–3 scrambled eggs

• 1/2 medium onion, diced

Sauce

• Soy sauce

• Sesame oil

3) Veggie Garlic Fried Rice

Add-ins

• 1 cup diced carrots

• 1 cup peas & corn (fresh or frozen)

• 2–3 cloves fresh garlic, finely diced

Sauce

• Soy sauce

• Sesame oil

4) Chicken Teriyaki Fried Rice

Add-ins (practical build)

• 2 cups cooked chicken (leftover grilled/roasted works great), chopped

• 1/2 medium onion, diced

• (Optional) use the Veggie Garlic mix: carrots + peas/corn + garlic

Sauce (teriyaki-style)

• 3 tbsp soy sauce

• 2–3 tbsp teriyaki sauce (or a quick version: 1 tbsp soy + 1 tbsp brown sugar/honey + 1 tbsp water)

5) Kimchi Fried Rice

Add-ins

• 1 cup chopped kimchi

• 2–3 tbsp kimchi juice

• 2–3 cloves garlic, diced

Sauce

• Soy sauce

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Instructions

Preparation (3–5 minutes)

1. Break up the rice. Cold rice clumps—use clean hands or a spoon to separate grains.

2. Prep add-ins. Dice onion/garlic, chop bacon or chicken, measure sauces, and pat shrimp dry.

3. Egg plan: Eggs taste best cooked first, then returned at the end.

Cooking (10–12 minutes)

Use a large skillet/wok over medium-high to high heat.

Step 1: Cook the eggs

1. Add 1 tsp oil. Pour in beaten eggs.

2. Scramble quickly until just set (30–60 seconds).

3. Remove eggs to a plate.

Step 2: Cook protein (if needed)

• Shrimp: Add a little oil, cook 1–2 minutes per side until pink and just done. Remove.

• Chicken (already cooked): You can warm it later with the rice.

• Bacon (already cooked): Add near the end to keep it crisp.

Step 3: Aromatics + vegetables

1. Add 1–2 tbsp oil.

2. Sauté onion (if using) for 1–2 minutes.

3. Add garlic (if using) for 15–30 seconds.

4. Add vegetables (carrots/peas/corn) and stir-fry 2–3 minutes.

Step 4: Fry the rice

1. Add the rice to the pan. Spread it out, then toss.

2. Let it sit 20–30 seconds at a time to lightly toast, then stir. Repeat 2–3 times.

Step 5: Sauce + finish

1. Drizzle soy sauce around the edges of the pan (it sizzles and flavors the rice).

2. Add sesame oil (except kimchi version can be kept simple).

3. Return eggs and your cooked protein (shrimp/bacon/chicken).

4. For kimchi version, add chopped kimchi + kimchi juice during the final 1–2 minutes.

5. Taste and adjust: more soy, pepper, or a splash of water if it feels dry.

Resting / Finishing

• Turn off heat, fold in green onions, and serve hot.

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Tips & Notes

• Cold rice is everything. Fresh hot rice steams and turns gummy.

• High heat + roomy pan = better texture. If your pan is small, cook in two batches.

• Soy sauce strength varies. Start with less, add more at the end.

• Sesame oil is a finisher. Too much can overpower—use lightly.

Variations

Ingredient swaps

• Onion → scallions or shallot

• Mixed veg → frozen peas/carrots/corn blend

• Shrimp → diced ham or tofu cubes

Dietary options

• Gluten-free: use tamari or gluten-free soy sauce

• Egg-free: skip eggs; add extra veggies or protein

• Lower sodium: reduced-sodium soy sauce, add acidity (lime/rice vinegar) for balance

Storage & Make-Ahead

• Refrigerate in an airtight container for up to 4 days.

• Freeze for up to 2 months (best texture if reheated in a skillet).

• Reheat: skillet on medium-high with a tiny splash of water, stir until hot.

Serving Suggestions

• Pair with cucumber salad, miso soup, or quick stir-fried greens

• Top with extra green onion, sesame seeds, chili crisp, or a fried egg

Time Breakdown

• Prep: 5 minutes

• Cook: 10 minutes

• Total: ~15 minutes

Servings

• Makes 4 servings

Nutritional Information (approx. per serving)

(Varies by version and sauce amounts)

• Veggie Garlic: ~350–450 kcal

• Bacon Egg: ~450–600 kcal

• Shrimp: ~400–550 kcal

• Chicken Teriyaki: ~450–650 kcal

• Kimchi: ~350–500 kcal

FAQs

Can I use freshly cooked rice?
Yes, but spread it on a tray and chill/fan it until it dries a bit. Cold rice fries better.

Why does takeout fried rice taste different?
High heat, a well-seasoned pan, and letting rice toast in the pan without constant stirring.

How do I keep shrimp from getting rubbery?
Cook quickly, remove early, and add back at the end just to warm through.

Can I make it spicy?
Add chili flakes, sriracha, gochujang (especially for kimchi), or chili crisp at the end.

Conclusion

With one base method and five mix-ins, fried rice becomes a weekly “save dinner” plan. Pick your add-ins, keep the sauce simple, and you’ll have fast, flexible meals that feel fresh every time.