Have you ever tried Golden Fried Rice? It’s one of my favorite ways to make fried rice.
Basically, you coat the cooked rice grains with egg yolks first, which adds a beautiful golden yellow color to the entire dish. It always turns out so fragrant, with perfectly separated grains.
Serve it as a side dish, or include your favorite proteins and veggies to make it a full meal. It’s so good!
I make a lot of fried rice at home, and this golden fried rice is one of my absolute favorites! The best part is that it takes just 15 minutes or less, so it’s very easy to make even when it gets busy.
Unlike regular fried rice, where you cook the eggs separately, golden fried rice involves coating the cooked grains with egg yolks first. Not only is the yellow color really pretty, but it’s also more fragrant and fluffier than the classic dish.
I always add some sort of protein, like char siu, shrimp, Chinese sausage, or seasoned chicken plus veggies. I also really like to serve it with my dad’s Sweet and Sour Pork!
Whether you’re looking for a quick weeknight dinner or a way to use up leftover rice, this golden fried rice is a delicious option! If you’re looking for similar recipes, try my Curry Fried Rice and Chinese Sausage Fried Rice.
Why we love making golden fried rice at home:
- Quick 15-minute recipe. It’s a super quick recipe. It’s perfect for busy weeknights or when you’re craving something homemade and satisfying.
- Beautiful color: The egg yolks and dash of turmeric give it a beautiful yellow color.
- Great texture: Thanks to the yolk coating, this dish turns out extra fluffy.
- Customizable: Add your favorite protein and vegetables to make it a full meal.
Jump to:
Use Day-Old Rice
In general, using day-old rice is important when making fried rice. Because its grains are drier and firmer, they separate nicely when cooked over high heat. It also absorbs sauces effectively without getting soggy.
Leftover rice (keep refrigerated overnight) works well. I always use jasmine because it’s extra fragrant, but regular long grain works just as well.
Forgot to cook rice the day before? No worries! Here’s a trick. Cook the rice with less water than usual, for every 1 cup of rice, use 1 cup plus 3 tablespoons of water (instead of the typical 1 ⅓ cups). Once cooked, spread it on a thin, single layer on a sheet pan and refrigerate it uncovered for 2 to 3 hours. This process will dry it sufficiently.
Ingredient Notes
Below breakdown of the ingredients you’ll need for this golden fried rice, including helpful notes on each. As always, ingredient quantities can be found in the recipe card down below.
- Day-old white rice: The base of the dish, essential for the right texture. It’s drier and firmer, great for this recipe.
- Egg yolks: For that golden color and rich flavor. The better the quality of the eggs, the more intense yellow they will be.
- Turmeric: Just a little bit make that yellow color more intense. It won’t affect the flavor since we’re only using a tiny bit.
- White pepper powder: Adds a hint of spice and flavor. Black pepper can be used as a substitute.
- Sesame oil: Adds a nutty aroma and flavor.
- Chicken bouillon: Adds umami and depth of flavor.
- Salt: I use Kosher salt for cooking.
- Vegetable oil: Or any neutral oil. Don’t use olive oil since it has a low smoke point and we need very high heat for this recipe.
- Scallions: Whites and greens separated.
- Your favorite protein: I like using thinly sliced Chinese sausage for this recipe, but you can use any protein you’d like. Shrimp or chicken are great options.
Step-by-Step Tutorial
In just 15 minutes, you can make delicious golden fried rice at home! It’s super easy.
Step 1 | Coat rice with egg yolks
In a large bowl, combine the day-old rice with the egg yolks, chicken bouillon, turmeric, sesame oil, salt, and white pepper. I like to break apart the rice with my hands first, this way the grains are separated so that every inch is coated.
Step 2 | Cook the protein
If you’re including a protein, cook that first. Heat a large skillet or wok over high heat. Once it’s hot, add a few generous drizzles of oil. Cook whatever protein you’d like until fully cooked. Remove from the skillet or push it to the side. Then, add the coated rice into the skillet.
Tip: It’s super important to cook over HIGH heat. This helps to quickly evaporate any moisture, preventing it from becoming mushy.
Step 3 | Finish the fried rice
Cook, stirring, until fragrant and the egg yolks are no longer wet or too shiny. This takes just 2 to 3 minutes or so. It’s very quick! If needed, season with salt and pepper to taste. Serve with sliced scallions (the green parts). That’s it!
Make Ahead
I would not recommend making it ahead since leaving it overnight can reintroduce too much moisture and make it mushy.
The only part that technically counts as “make ahead” cooking the rice the day before, which is necessary. Store the cooled down cooked rice in the fridge in a sealed container until ready to use.
Add-ons and Pairings
The great thing about this golden fried rice is that it’s very versatile! Serve it as a side dish, or as a full meal with your favorite protein add-ons. Here are some ideas:
- Proteins: Char siu, Chicken (seasoned or marinated), shrimp, or steak. My favorite add-on is cured Chinese sausage. Firm tofu is also a great option.
- Veggies: Try small-diced carrots, onions, green beans, or peas. Asparagus, Chinese broccoli (also known as “gailan”) are great too.
- Add some heat with a little bit of chili oil.
If you want to serve it as a side dish, then you have to try these takeout style mains:
Recipe FAQs
I always prefer to use long grain (Jasmine is my favorite) because it does a better job with texture. Brown rice can turn a bit mushy and chewy, even when refrigerated overnight, but you can totally use it.
No worries! See the recipe card notes below for instructions.
As long as you cook over high heat for 2 to 3 minutes, it will be fully cooked. It doesn’t take long. If it still looks shiny or wet, give it another minute or so, stirring.
You can cook them separately and break it up into smaller pieces, then mix it into the final dish. Or save it for another recipe that calls for it.
Tips for Success
- Use day-old rice: This is essential for achieving the right texture. Fresh rice is too moist and will result in a mushy texture.
- Break up the rice into separated grains using your hands before mixing in with the yolks and seasoning. This will ensure every inch is fully coated.
- Turmeric is used to add a more intense yellow color. It won’t affect the taste.
- Always use high heat and neutral oil for best results.
- Use a non-stick pan to prevent the eggs from sticking. If you have a stainless steel pan, heat it up really hot before adding oil first, this will create a non-stick surface.
- Don’t overcrowd the pan: If making a large amount, cook in batches if necessary to ensure even cooking and to avoid “steaming” the rice.
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Golden Fried Rice
Equipment
- Rice cooker or medium saucepan
Ingredients
- 3 cups cooked day-old white rice - keep refrigerated overnight
- 5 large egg yolks - yolks only
- ⅛ teaspoon ground turmeric
- ¾ teaspoon chicken bouillon
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper powder - or black pepper
- ½ teaspoon Kosher salt - plus more to taste
- Vegetable oil
- 2 scallions, sliced - greens and whites separated
- ½ cup sliced Chinese cured sausage - optional, or your favorite protein
Instructions
- In a bowl, break apart the rice using your hands to separate the grains. Mix it with the egg yolks, turmeric, chicken bouillon, sesame oil, white pepper powder, and salt. Set aside.
- Heat a large wok or skillet over high heat. Once hot, add a few generous drizzles of oil. Then, add the sliced Chinese sausage (or a protein of your choice) and cook until cooked through. Remove from the skillet or push to the side.
- Add more oil to the pan. Then, stir in the sliced scallions (white parts only) and cook for another 10 seconds. Then, stir in the coated rice and cook for about 2 to 3 minutes until the yolks are cooked, stirring. Season with more salt as needed.
- Serve with the green parts of the scallions. Enjoy!
Notes
- To make 3 cups of cooked rice, use about 1.5 cups uncooked.
- How to cook rice: For every 1 cup of uncooked rice, use 1 ⅓ cups of water in a rice cooker or on the stovetop for 20 mins.
- If you forgot to cook the rice the day before, here’s what to do. Cook the rice with less water than usual, for every 1 cup of rice, use 1 cup plus 3 tablespoons of water (instead of the typical 1 ⅓ cups). Once cooked, spread it on a thin, single layer on a sheet pan and refrigerate it uncovered for 2-3 hours.
- Turmeric: The turmeric is primarily for color, so you can omit it if you don’t have it on hand.
- Protein: Chicken, shrimp, beef, or firm tofu.
Bianca says
Love this
Cristina says
I used jazmine rice and was so good! What other type of rice you recommend using?
Tania says
That’s awesome! You can use regular long grain white rice, but jasmine is definitely my fave.