Fried Jasmine Rice

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Our fried jasmine rice is super easy to make & is a great way to use up leftovers! Flavoured with a punchy soy dressing, it makes a fantastic side dish.

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fried jasmine rice

This fried rice is super easy to make but also super tasty! It’s a great way to use up leftover jasmine rice & any veg you might have in your fridge.

Our fried jasmine rice is packed full of carrots, spring onions & peas and is finished with a simple soy, sesame & lime sauce. It’s great eaten on its’ own or served with pretty much any meat or fish, especially our chicken katsu curry!

What You’ll Need

  • Jasmine Rice – A fragrant, long grain white rice. This rice is dry & isn’t too sticky once cooked which makes it ideal for fried rice.
  • Vegetable Oil – Fried rice needs to be cooked in super hot oil so make sure to use a neutral oil with a high smoke point.
  • Carrots – You’ll only need one carrot for this recipe. Make sure to dice it finely so that it cooks fully.
  • Spring Onions – Adding thinly sliced springs onions to our rice adds colour & freshness. These only need to be cooked for a minute or so, which is why we add them in at the last minute.
  • Garlic – I like to add grated garlic to my rice but feel free to thinly slice it instead, if you’d prefer.
  • Soy Sauce – We’re making a dressing to season & flavour our fried rice. The main component of this is light soy sauce.
  • Sesame Oil – Used in our soy dressing. You can leave this out if you’re not a fan of sesame.
  • Lime Juice – The final component of our dressing/sauce. You’ll need the juice of one lime.
fried rice

How To Steam Jasmine Rice

The key to making the best fried rice is cooking the rice the day before then chilling it overnight!

  1. Combine rice & water – First, we add dried jasmine rice, water & salt in a small saucepan. If you’d like to rinse the rice first, place it in a sieve & run under a cold tap. You’ll need to slightly reduce the water used to cook the rice as well. This rice will turn out great whether you rinse it or not, so it’s up to you!
  2. Cooking – Next, we cover the pan with a lid then set over a high heat & bring to the boil. As soon as the water is boiling, we turn the heat down then simmer for 5 minutes or until almost all of the water has been absorbed by the rice, keeping the lid on at all times.
  3. Steam – Now we let the rice steam, to finish cooking. To do this, we take the pan off the heat, leaving the lid on then leave to sit for 15 minutes.
  4. Fluff up rice – Once the rice has cooked, we fluff it up with a fork then tip it out onto a baking tray. This cools the rice down quicker & lets it dry out slightly (which is ideal for fried rice!).
  5. Chill overnight – Once the rice has cooled down, we cover it loosely with clingfilm then chill it overnight in the fridge.
jasmine rice
cooked rice

How To Make Fried Rice

The full, printable recipe card for this fried rice can be found at the bottom of this post!

  1. Prep ingredients – Before frying our rice, we need to get all of our ingredients prepped. This means dicing up a carrot, thinly slicing some springs onions, grating a couple of garlic cloves and breaking up the rice into individual grains with our hands. We’re also making a quick sauce, consisting of soy, sesame oil & lime juice.
  2. Fry Veg – Onto the cooking! First, we need to place a wok (or large frying pan) over a high heat then add in a good splash of veg oil. Once hot, we add in the diced carrot & fry for 2-3 minutes, until soft. Then we add in the spring onion, frozen peas & garlic, cook for another couple of minutes then transfer to a bowl. We’ll be adding the veg back in after frying the rice.
  3. Fry Rice – Now the rice. Add another tbsp of veg oil into the wok, let it get smoking hot then add in the rice. Fry for 2-3 minutes, stirring/tossing frequently. Once cooked, the rice will crisp, toasted & warmed through.
  4. Add Sauce – To finish, we add the fried veg into the rice along with the soy dressing. The rice, veg & sauce all gets tossed together then should be served immediately.

Fried Rice Tips & Tricks

  • Use day old rice – Rice that has been cooked then refrigerated overnight is drier than the freshly cooked stuff, which means that it won’t stick together when frying. This is key to getting crisp, nicely toasted fried rice.
  • Break rice up – Before frying the rice, break it up with your hands into individual grains, so that it’s not all clumped together. This ensures that all the rice gets fried properly.
  • Use a wok – Using a wok is the traditional way to cook fried rice. Woks have a large surface area, which allows the rice to cook quickly & evenly, without sticking. Their shape is also designed so that the contents can be tossed whilst frying. If you haven’t got a wok, a large frying pan will work as well.
  • Go easy on the sauce – Adding too much sauce to fried rice can make it soggy so it’s best to keep it to a minimum. You want just enough to flavour the rice. A spoon or two will do the trick.

Equipment Used

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More Side Dishes To Try!

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Fried Jasmine Rice

Our fried jasmine rice is super easy to make & is a great way to use up leftovers! Flavoured with a punchy soy dressing, it makes a fantastic side dish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish, Sides
Cuisine: Chinese, Thai
Servings: 4 Portions
Author: Ben Racey


  • Small Saucepan
  • Wok/Large Frying Pan
  • Microplane/Grater


Steamed Jasmine Rice

  • 250 g Jasmine Rice
  • 375 g Cold Water

Fried Rice

  • 1 tbsp Light Soy Sauce
  • 1 tsp Sesame Oil
  • 1 Lime, Juiced
  • 1 Medium Carrot Peeled
  • 3 Spring Onions Trimmed
  • 50 g Frozen Peas
  • 2 Cloves Garlic
  • 2 tbsp Vegetable Oil


Steamed Jasmine Rice

  • Place the jasmine rice & water into a small saucepan, along with a pinch of salt.
  • Cover the pan with a lid then place over a high heat & bring to the boil. As soon as the water's boiling, turn the heat down to medium-low & simmer for 5 minutes without removing the lid, or until almost all of the water has been absorbed by the rice.
  • Take the pan off the heat & leave to steam (with the lid on) for 15 minutes.
  • Fluff the rice up with a fork, tip out onto a baking tray then spread out into a thin layer. Leave to cool then cover loosely with clingfilm & refrigerate overnight.

Fried Rice

  • Place the soy sauce, sesame oil & lime juice into a bowl then whisk together & set aside.
  • Next, finely dice the carrot, thinly slice the spring onions & grate the garlic cloves.
  • Place the cold rice into a mixing bowl & break up with your hands, into individual grains.
  • Now to cook. Place a wok (or large frying pan) over a high heat & add in a tbsp of vegetable oil. Let this heat up for a minute or two then add in the diced carrot.
  • Fry the carrot for 2-3 minutes, until soft then add in the spring onion, frozen peas & garlic then cook for another minute. Transfer the cooked veg to a bowl.
    Make sure to stir/toss the veg & rice almost constantly as it cooks.
  • Add another tbsp of veg oil to your wok/pan & heat until smoking hot. Add in the rice & fry for 2-3 minutes, until warmed through & toasted.
  • Add the fried veg back in, along with the soy dressing from earlier. Stir everything together until combined & coated then take the rice off the heat & serve immediately.


1. Cooking On An Aga – To cook the rice, bring it to a boil on the boiling plate then simmer for 5 minutes on the simmering plate. Fry the veg & rice using the boiling plate.
2. Soaking The Rice – For this recipe, don’t worry too much about rinsing the rice, it will still turn out great! If you’d like to rinse the raw rice before cooking, reduce the amount of water in the recipe by 25 grams.
3. Day Old Rice – The best fried rice is made with rice that has been cooked the day before & chilled in the fridge overnight. If you’re short on time, you can get away with chilling the rice for a couple of hours.
4. Wok – Using a wok works best for cooking fried rice. If you don’t have one, you could also use a large frying pan. You might need to use a bit more oil due to the larger surface area.
5. Saucepan – When cooking the rice, make sure not to use too big a saucepan, otherwise the water will be absorbed too quickly. The rice & water should roughly fill the pan, a third of the way full.

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