Infused Fried Rice

When it comes to those foods you can really chow down on as a cannabis fan, few can compete with some serious restaurant-style fried rice. And that goes for both the sheer recreational user/stoner and the medical marijuana patient who is just having trouble eating.

In this post, we’re going to show you how to infuse the best fried rice you can make at home with cannabis—and it’s going to taste better than anything you can buy take out anyway. Bet.

Why infuse fried rice? Let us count the reasons:

  • It’s an easy to eat, starchy food that won’t let any medicine overwhelm your system
  • It can soak up plenty of cannabis-infused oil or cannabutter if you need it to
  • Everyone likes it so it’s an easy one
  • It’s freaking delicious
  • You can’t taste any cannabis thanks to the many other flavors

Let’s get this takeout style fried rice party started. Mmmm, cannabis-infused fried rice!

(And read all the way down for Hawaiian Fried Rice with infused bacon and other variations—OMG!)

The Best Infused Fried Rice


  • 1 plus 3 tablespoons cannabutter, divided
  • 3 eggs, whisked, and salted and peppered (ready to be scrambled—you can add a little infused milk if you have it)
  • 2 medium carrots, diced finely
  • 1 small yellow onion, diced finely
  • 4 cloves garlic, crushed or minced
  • 1 cup peas (if frozen, thawed)
  • 4 cups rice, either white or brown, cooked and chilled, and rinsed before using
  • Soy sauce to taste (at least several tablespoons)
  • 2 tablespoons oyster sauce (If you don’t have this it won’t ruin your life—but if you make fried rice with any regularity, order some, it makes a difference and tastes great. OR if you’re a vegan, use 1:1 parts hoisin sauce and soy sauce to substitute.)
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced on the bias, for garnish


1. Heat 1 tablespoon of cannabutter in a large skillet.

2. Add the eggs to the cannabutter and scramble them. Remove the eggs and set them aside for now.

3. Add the remaining cannabutter to the pan with the onion and carrots over medium-high heat. Cook until tender, 3 to 5 minutes.

4. Add garlic and cook for another minute or so.

5. Add the peas. Now turn the heat up and add the cold rice and sauté for several minutes. The rice should start to brown.

6. Return the eggs to the pan. Mix in oyster sauce, soy sauce, and sesame oil. Stir and cook for several minutes more to cook through until hot.

7. Add green onions and serve hot.

Tips for How to Make the Best Fried Rice

Here are our tips and tricks for making the best friend rice—stuff you may already know, but also some important things you may not have heard:

Use cold rice. This dish was basically created to use up leftovers, and it’s made with cold, leftover cooked rice. Plan ahead so you have cooked rice that is thoroughly chilled. Even semi-warm rice won’t work right. It’s because it hits the hot pan and doesn’t fry up right, and ends up in clumps, too soggy.

If you don’t have leftover rice, cheat. If you just don’t have that cold, cooked rice because you can’t plan (or you just have the munchies—and yeah, we get it), cook your rice and accelerate the process of making it into cold, leftover rice that no one wants. Just spread it on a flat pan like a baking sheet, cover it, and put it into the fridge. If you’re really in a hurry use the freezer—but do NOT actually freeze the rice.

Or…plan ahead! If you know you want fried rice, use a rice cooker and add your soy sauce right to it. As long as you achieve rice that is not clumpy or soggy and ready to go, you’re good, and you can do it in a rice cooker like they do in a restaurant. Add in the soy sauce and you’re ahead of the game. Just let it cool a little first.

Use butter, not just oil. In this case, cannabutter! Many Americans think that there’s no butter in Asia—not sure why—but that’s wrong. If you don’t believe us, visit a Japanese steak house and check out the huge slabs of butter everywhere. Anyway, butter offers the best flavor and browns the rice most effectively. In fact, the more cannabutter the better, as long as you’re not overpowering yourself.

More veggies. Actually, add any veggies that you like, if you’re not too orthodox in your tastes. But there’s no need scrimp on this—more is better in this case. And see the variations below for more options.

Use the oyster sauce or an alternative. If you’re a vegetarian you can make a vegan alternative, like we described above. Or, if you’re just in a corner and you can’t get any, your fried rice will still taste great without oyster sauce—but using it really does add a ton of flavor. You’ll notice a more restaurant taste to the dish—and nothing fishy or like seafood! (You can even go nuts and make your own vegetarian alternative that’s more than soy sauce and hoisin if you want—here’s a recipe.)

Use the toasted sesame oil. This you can find in almost any grocery store, and it’s worth it. It smells awesome, and it adds an authentic taste to fried rice. Notice that you’re basically adding it at the end, not cooking with it—to access that flavor.

Use enough heat. Start at medium high and go up if you need to. You want to actually fry that rice, not just cook it! You’ve already steamed and cooked it. Now you’re browning and frying it with the butter. Bonus: for crispier rice, let it sit a little between stirring on the heat. If you’re using a well-seasoned cast-iron or non-stick skillet it won’t hurt the food, and it’ll get that nice, crispy layer going until you turn it.

Season it up. Yeah, we all know we shouldn’t over-salt things. But add in enough soy sauce to make it taste the way you love it.

Fried Rice Variations to Elevate With Cannabis

Fried rice nasi goreng with chicken egg and vegetables on a plate. Indonesian cuisine.

If you thought the classic was great, try these variations with cannabutter:

Hawaiian Fried Rice. This version uses bacon, fried eggs, and avocado. We’d just substitute our cannabutter for their unsalted butter—and we might infuse that bacon in the oven, too.

Korean-style Fried Rice. Don’t whisk or scramble the eggs; set them aside to fry with soft yolks at the end. Shred some kimchi in your food processor and add that along with gochujang sauce to taste. Top with the fried eggs.

Pork Fried Rice. Start with Chinese pork sausage or ground pork to make your life easier, and sauté it in in a separate sauté pan. Or, cook a boneless pork chop the same way. Once the fried rice is mostly done, dice the pork and add it to the rice.

Beef Fried Rice. Start with beef flank steak, cut into bites. Make a marinade that is equal parts soy sauce, oil, and cornstarch. Double the volume of that by adding water. Now add a little salt and a tiny bit of baking soda—that helps tenderize tough cuts of meat. Marinade the bites of beef for around an hour. (If you’re worried about the water, don’t be; this is how restaurants make this dish, although you are right, in general, water and beef don’t mix.) Sauté the beef until it is about 2/3 of the way done, set it aside, make the rice as normal, and then add the beef back in to finish it.

Shrimp Fried Rice. Start with medium-sized shrimp, not jumbo. Sauté the peeled, raw shrimp in a little oil with salt and pepper until they’re opaque and pink. Set them aside until the rice is done, and then fold them in.

Other Add-ins. Red bell pepper, fresh pineapple, minced garlic, baby bok choy, sprouts, tempeh, tofu, you name it.

Other Grains. Can you use something other than rice? Like cauliflower or quinoa. Yes, but get out. Just kidding, but that hurts us unless you are allergic to rice. We have to draw the line somewhere.

Final Thoughts on Infused Fried Rice

Yes, this is the anytime dish that can be casual or fancy. This is easy to infuse and even easier to eat. And it’s a great place for cannabinoids—a healthy, starchy dish that will keep you going. And you can share, too!

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