Authentic Chinese Rice Recipes

Why I Love Chinese Rice Recipes

As you might guess, rice has been part of my life since I was little, and when I cook these dishes I always think about my mom stirring a warm pot of congee on winter mornings. I also remember the quick fried rice meals I made during my grad school years when I needed something simple and grounding. I love how a single pot of rice connects my memories across different places and helps me share Chinese home cooking in a way that is familiar and welcoming for everyone.

Most of the rice dishes I include in my collection use ingredients that have influenced Chinese cooking for generations. There are a few types of rice I frequently use in my cooking – jasmine rice for fried rice, short grain rice for congee, and sticky rice for dessert. I included recipes below to feature all of them.

If you search on my blog you will find lots of rice recipes that reflect both my childhood and my years of learning in different kitchens. However, I put together 19 of my favorites that I hope you will make at home so you can skip takeout and save some money with delicious homemade food. You will find quick popular meals like my egg fried rice and festival recipes such as my Alkaline Dumpling, which is wonderful to serve during Dragon Boat Festival. I really hope you give any of these recipes a try.

19 Best Chinese Rice Recipes

Each one of these 19 rice recipes has been tested in my own kitchen, and they have become very popular on my blog with many positive reviews. I could not miss the opportunity to bring them together in one roundup to make it easy for you to feel inspired and cook a dish for your family.

Egg Fried Rice

Growing up I always had leftover rice, and this Egg Fried Rice reminds me of when I warmed up a bowl late at night. Ha! Yup, that’s me! I picked this recipe because it takes me back to the simple kitchen routines from my childhood and supported me through busy nights during grad school when I needed something quick, comforting, and familiar.

My recipe is built on key ingredients that I always keep on hand. I use day old rice because the grains separate well and get a little crispy when fried rather than clumping together. Eggs add soft and tender texture while coating each grain, and scallions add a nice scent that elevates the whole dish. 

The process to make it is straightforward, and it takes about 10 minutes from start to finish. Yes, you read it right!  I scramble the eggs first in hot oil, then fold in the cold rice so it warms and toasts slightly, and then stir in scallions and salt before everything comes together. I like to serve this rice alongside a light soup or with one of my favorite vegetable stir fry recipes.

Pork Fried Rice

I love cooking this Pork Fried Rice when I want a quick meal for my family after a long day running errands. I picked this recipe for my collection because during the early days of parenting I relied on dishes that came together fast. It takes 15 minutes to make, and it is one of my favorite weeknight options.

Only three ingredients form the heart of the dish. Ground pork is great because it browns quickly and adds a rich savory base. I use cold cooked rice because the grains stay separate in the wok and toast gently as I stir. Then I add frozen vegetables because they save time and add freshness without extra prep.

I love serving this Pork Fried Rice with a light vegetable side or a soup I usually have in the freezer so the meal stays complete. It is an easy recipe to prepare, so there are no excuses not to make it, even on the busiest days. I hope you enjoy it as much as I do and that it becomes a helpful addition to your weekly routine.

Chicken Fried Rice

When I want a classic takeout dish, I always make this easy Chicken Fried Rice. My recipe takes only 20 minutes from start to finish, and I love how it blends tender chicken, crisp rice, and a savory sauce in one pan. I picked this dish because it is far quicker than ordering takeout and gives me a complete dinner with very little planning.

I use three ingredients that set the foundation for the flavor and texture I want. Cold day old rice is key. I also prepare small pieces of chicken with soy sauce, Shaoxing wine, salt, and cornstarch to keep the meat juicy as it cooks. Then, I use frozen mixed vegetables because they add color and crunch without extra prep time, which makes the dish perfect for busy evenings.

I enjoy serving this Chicken Fried Rice on its own or with a simple vegetable side to keep the meal fresh and balanced. The process is straightforward which makes it a great choice for weeknights. I hope this recipe becomes a helpful choice in your kitchen when you want something quick and satisfying.

Mushroom Fried Rice

I picked this 20-minute Mushroom Fried Rice recipe because I love how assorted mushrooms bring so much character to rice and remind me of the variety of flavors I found in the markets in Beijing and Tokyo.

The foundation of this dish relies on main components that I always return to. I use overnight jasmine rice, assorted mushrooms such as maitake, oyster, or king oyster give the dish an earthy savor and soft texture that pairs great with rice. Scallions are a must to give it a fresh contrast against the rich mushrooms and rice.

The other night one of my vegetarian friends came over for dinner, so I decided to make this recipe for her. She liked it so much that she asked me for the recipe. I love pairing it with a simple vegetable side or a light soup to round out the meal. The recipe is easy enough for a weekday lunch but satisfying enough for dinner. I highly recommend it for vegetarian friends.

Soy Sauce Fried Rice

I often prepare this Soy Sauce Fried Rice mainly because it comes together in about 10 minutes and turns leftover rice into a dish that is satisfying enough to serve as a main or a late night snack. It has become my go-to instead of cookies or chips, and yes, that is me!

My recipe relies on three ingredients that I always keep ready in my kitchen. I use overnight jasmine rice, then add eggs because they coat the rice with soft richness and help each grain hold flavor. I stir in butter along with soy sauce and green onions. The butter adds depth, the soy sauce provides the savory backbone, and I love the bright flavor that green onions add at the end.

As I said, I typically eat this as an easy late night snack so I do not pair it with anything else. Just plain. But if I am cooking lunch for my family, I add a comforting authentic Chinese soup on the side. It is also great to serve when I have friends over since it is budget friendly to make for a crowd and very filling. Win win.

Vegetable Fried Rice

If you are looking for something that lets you use whatever you have in the fridge, especially vegetables, this Vegetable Fried Rice is perfect. I make it in 15 minutes total and it turns into a flavorful dish that works as a light dinner or a satisfying side. I chose this version because I always keep frozen mixed vegetables in my freezer, and they save time while making this stir fry very convenient for busy days.

The recipe centers on three main components I always keep ready. Using chilled jasmine rice (or medium grain rice) that has been refrigerated for a couple of days is very important. I also add frozen mixed vegetables for convenience, which bring a mix of colors, textures, and a gentle sweetness to contrast the rice. Then, stir in seasonings including chili oil, black bean sauce, soy sauce and minced garlic with green onions so each bite has a savory, slightly spicy complexity that tastes amazing.

I like serving this Vegetable Fried Rice on its own or alongside a simple stir fry or a light soup to make a full meal for my husband and child. It is very easy to prepare, which makes it perfect for weeknights when time is short. I hope you give this easy recipe a try!

Garlic Fried Rice

I turn to this Garlic Fried Rice when I want a side or even a simple meal that is rich in flavor and easy to make. The recipe takes about 25 minutes total and it shows how leftover jasmine rice can be transformed into a dish with an intense garlicky taste.

To make it I use day-old jasmine rice, my favorite of course, then stir in eggs for soft richness that coats the grains and creates a satisfying texture. I add plenty of garlic along with a mixture of soy sauce and oyster sauce to build savory depth and create a strong garlic aroma in the pan. So good!

I admit this garlic fried rice may seem too simple to serve when guests come over, but you might be as surprised as I was. The other night I set out leftovers from lunch when my parents came for dinner, and my mom loved the strong garlic flavor which had deepened as the rice sat. It also pairs very well with a protein such as Hong Kong pan fried pork chops. I highly recommend it.

Vegetables Egg and Ham Fried Rice

I chose this Vegetable Egg and Ham Fried Rice for my collection because it is a meal I make quite often since it is my husband’s favorite. I have it ready in 25 minutes total, and I love how it combines leftover ham, vegetables, eggs, and rice into a quick dish that is complete and homey.

The three main ingredients that build this dish are diced ham, chilled rice, and eggs. The ham provides savory richness and a meaty bite that elevates the rice beyond a side dish. The cold rice allows the grains to separate and fry up lightly rather than clumping together. The eggs add tender bits that coat each grain and help the flavors bind together.

For the fun part, I like to serve this Fried Rice hot, often with a simple vegetable side or a clear soup. Because the recipe is easy, it works well on nights when time is short and I still want a meal that supports my routine. After working on many fried rice variations over the years, I appreciate how this version delivers strong flavor with very little effort.

Claypot Rice

Growing up I loved how rice cooked over flame absorbed the flavors from meats and sauces and created a simple one pot dinner that still tasted wholesome. This recipe takes a little time and effort, but it delivers such a rich aroma, tender ingredients, and a crispy rice crust at the bottom that’s so rewarding.

The core of this dish rests on three key components I plan for ahead of time. I soak jasmine rice for even cooking. Then I use marinated chicken and Chinese lap cheong sausage because together they release savory fat and seasoning that moves through the rice as it cooks. Preparing a seasoned sweet soy sauce is a must. It’s made with aromatics, light and dark soy sauces, Shaoxing wine, and a touch of sugar, and I drizzle it over the finished pot.

I serve this Claypot Rice as a full meal on its own or with a side of simple greens. The charm of the crispy rice bottom and the moist toppings turns each serving into a small celebration of home cooking. For me this dish shows that when you care about technique and timing, a humble claypot and a few ingredients can create a meal worth sharing.

Yang Zhou Fried Rice

It was impossible not to include this Yang Zhou Fried Rice recipe in my collection of favorites since it offers a mix of textures and colors in one pan, which is exactly what I enjoy in a good fried rice. It captures everything I love about Chinese home cooking in one skillet: tender pork, juicy shrimp, soft eggs, and well fried rice. The best part is that the dish takes about 20 minutes total to make.

I begin with leftover cooked white rice because the grains stay separate in the pan. Then, I add diced char siu pork for a savory meaty bite and peeled shrimp for a light, sweet contrast to the pork’s richness. I stir in a cup of frozen green peas for freshness and a pop of color that balances the proteins and rice. 

I like to serve this Yang Zhou Fried Rice as a main dish with a simple stir fried green vegetable and a light soup on the side, especially when we have friends over since it makes 6 servings. Definitely worth giving it a try!

XO Fried Rice

In my opinion this XO Fried Rice with Char Siu is a scrumptious and luxurious bowl you should try. This recipe takes about 10 minutes from prep to finish, and I picked it because it turns leftover char siu and day old rice into a satisfying dish with very little effort. XO sauce melts into the onions, pork, and rice and creates a savory sweet umami depth that makes this one of my favorite ways to use leftover meat.

This recipe depends on three essential ingredients. First, leftover rice then I add diced char siu for its savory sweet richness and for the way it enhances the flavor of the whole bowl. I finish with my homemade XO sauce which provides a concentrated seafood umami that sets this fried rice apart from classic versions. 

I often make this XO Fried Rice for double date night at home because it serves 4 and sets a relaxed mood at the table. My husband and I like to share it straight from the wok when our friends come over, and the mix of char siu and XO sauce always starts a conversation about our travels and the meals that inspired us.

Instant Pot Chinese Sausage Rice

This Instant Pot Chinese Sausage Rice recipe takes 40 minutes total with about 20 minutes of prep and 12 minutes of cooking under pressure. I chose this dish because years ago I shared a sticky rice stuffing and many readers wrote to me asking how to adapt the flavors for the Instant Pot. After testing different methods I was happy to discover that the glutinous rice needs no soaking at all and still cooks into soft grains that absorb the savory fat from the sausage with very little active work.

I use short-grain glutinous (sticky) rice because it absorbs the seasonings and cooks into soft, slightly sticky grains which match traditional Chinese sausage rice texture. Then, I slice sweet Chinese sausage (lap cheong) so its fat and seasoning melt into the rice while cooking, giving savory richness throughout the dish. I add water chestnuts for a gentle crunch that balances the richness of sausage and the softness of the rice. 

When I serve this Chinese Sausage Rice I often pair it with simple green vegetables to keep the meal easy and balanced. The one pot Instant Pot method reduces cleanup compared with stovetop stacking or claypot cooking, which makes a big difference on busy days.

Shrimp Fried Rice

For me this Shrimp Fried Rice is the first thing that comes to mind when I get home from work and want something quick. The recipe takes about 23 minutes total and I enjoy how the shrimp and rice come together with simple seasonings and aromatics. 

I use day-old jasmine rice as my base, then I prepare peeled and deveined shrimp with a brief marinade of Shaoxing wine, salt, and cornstarch which keeps the shrimp tender and adds a gentle sweetness. I stir in frozen peas and sliced green onions because they add color, freshness, and a bit of crunch that supports the shrimp and rice. Easy peasy.

This is my basic lunch choice and sometimes I even pack it in a box to take with me when I know I will be out all day. It is an easy dish that holds well, so I often rely on it to avoid eating out. I highly recommend giving this one a try too.

Black Rice with Coconut Milk and Fruits

I love making this Black Rice Pudding when I want a dessert that is gentle and grounded in the traditions I grew up with. The recipe takes about 50 minutes and I picked it because Chinese desserts focus on whole grains and soft sweetness, which is exactly what I enjoy when I want something light after a meal. It also reminds me of the dessert shops I visited in Hong Kong and Taiwan where black rice was served warm with coconut milk and different toppings, each shop offering its own interpretation.

I simply cook black rice until the grains soften and become tender and slightly gooey which gives the pudding its comforting texture, and then incorporate coconut milk to create a creamy contrast to the nutty rice. I top it with fresh mango which adds bright color and a clean fruit note that balances the richness of the coconut. So Yum!

The best way to serve this Black Rice Pudding is warm in cooler months and chilled during warmer days. The recipe is seriously super easy to make and it is a dessert I enjoy sharing. Whenever I make it for friends they are surprised by how unique and satisfying it is, and I am confident it will impress your guests too.

Alkaline Dumplings

I make these Alkaline Dumplings when the Dragon Boat Festival approaches. If you plan to make zongzi this year and want something different, this version is a wonderful place to start. Compared with sweet zongzi, alkaline dumplings have a tender chewy texture and a warm yellow color that I have always loved. I know they require real commitment, with the rice soaking overnight and the long cooking time, yet the moment I unwrap a fresh dumpling I am reminded why this tradition is worth keeping.

The recipe depends on three essential ingredients. I use glutinous rice soaked in alkaline water which softens the grains and gives them their signature color and tender chew. Then, I wrap the rice in bamboo leaves which add a gentle leafy aroma as the dumplings simmer. I fill them with red bean paste for a mellow sweetness that complements the soft sticky rice and the light alkali note that makes this style of dumpling unique.

I love serving Alkaline Dumplings warm or at room temperature, sometimes with a light sprinkle of sugar or a small drizzle of syrup. This recipe asks for patience, yet the result carries a sense of tradition that I value each year. Once you make it you will want to return to it every season.

Pork Zongzi

The Dragon Boat Festival, also known as Duanwu, has been a part of Chinese culture for over 2000 years, with customs that range from dragon boat races to hanging fragrant plants for good health. Zongzi are at the heart of the celebration, and while I have shared a sweet Zongzi version before, I wanted to prepare a savory recipe that highlights pork belly, salted egg yolk, mung beans, and shiitake mushrooms wrapped in bamboo leaves.

This recipe relies on key components that define the signature character of Cantonese-style Pork Zongzi. I use short grain sweet rice soaked overnight, then I add pork belly marinated until seasoned through so the fat melts into the rice during the long simmering. I include salted duck egg yolk which gives a savory center that balances the richness of the pork and the earthiness of mung beans and mushrooms. Together these ingredients create a dumpling that is hearty and layered with traditional flavor.

I prepare these Pork Zongzi a day ahead so the soaking, marinating, and wrapping can be done without a rush. Once wrapped, the dumplings simmer for hours. I serve them hot during the Dragon Boat Festival or share them with friends who appreciate traditional Chinese cooking. For me this recipe is a quiet tribute to festival traditions and a way to keep familiar flavors alive in my kitchen.

Eight Treasure Rice

I make Eight Treasure Rice when I want a dessert rooted in tradition but with a gentle upgrade. It is a sweet sticky rice dish served during Chinese New Year and other festivals, usually topped with dried fruits and seeds. I never cared much for it until I tried the version at Birds of a Feather in Brooklyn. Their lighter topping mix and the use of Osmanthus Syrup added a floral aroma that changed my view of this classic dish and inspired me to create my own version at home.

This recipe is built on three key components. I soak glutinous rice so it steams into soft sticky grains. Then, fill the center with red bean paste for smooth sweetness. I add a mix of dried fruits, seeds, and nuts and finish with a floral syrup to create nice contrast and fragrance.

I steam the rice in a bowl, flip it out onto a plate, and serve it as a simple dessert that fits festival celebrations or any day you want something comforting. It stores well and reheats easily which makes it practical for busy holiday cooking.

Eight Treasure Congee

Eight treasure congee, also called Laba congee, is served on the Laba Festival which falls on the 8th day of the 12th lunar month. The festival honors the enlightenment of the Buddha, and the dish dates back to the Han dynasty when it was prepared as an offering rather than a daily meal.

As the name suggests, Eight Treasure Congee uses eight ingredients, though the combination changes from family to family based on custom and what is available. I use glutinous rice and forbidden rice as the main grains and add beans, nuts, and dried fruits to build texture and natural sweetness. Some regions prepare a savory version with preserved sausage and mushrooms, yet I prefer the sweetened style for its simplicity.

I serve this congee on its own as a light meal or as a side dish at dinner. The ingredients are flexible, and I often adjust the mix depending on what I have at home. For me this recipe demonstrates how a small collection of grains, beans, and fruits can create a bowl connected to centuries of tradition and still work perfectly for an everyday meal. I hope you give this one a try!

How to Make Congee

I make plain congee often because it works as both a starchy staple and a soup in a traditional Chinese meal. In China we usually serve three dishes and one soup along with rice or noodles, and the soup helps balance the meal by adding something runny alongside the “dry” dishes. Congee is the easiest way to add that soup element without extra cost or long cooking time. It is humble and straightforward, usually nothing more than rice simmered in water, yet it plays an important role on the table.

The version I grew up with is very different from many Western-style congees I encountered after moving to the US. We do not use chicken broth or other rich stocks for daily congee because homemade broth is considered a luxury and not something used for a simple everyday dish. My plain congee recipe is cooked only with rice and water until the grains soften and the mixture thickens to the perfect texture.

I love serving this classic congee with small dishes on the side such as pickled mustard stems, salted duck eggs, or fermented tofu. These additions add flavor while the congee stays modest and clean. What I appreciate most is how two simple ingredients can support a traditional Chinese meal and offer a lovely reminder of home.

I hope these recipes invite you to explore new flavors and help you create authentic Chinese rice dishes in your own kitchen. Always remember that the key to making great rice dishes is using day-old rice so the grains stay separate and fry evenly, preparing all ingredients before heating the pan so the cooking stays quick, and keeping your wok hot to give the rice a light crisp texture. If you try any of them I would love to hear what you cooked and how it connected you to your table and your traditions.