Fried Rice Recipe
Fried rice is a versatile and quick meal that can be tailored to suit any palate. The beauty of this dish lies in its adaptability and the simplicity of its ingredients. Utilizing day-old rice ensures a better texture, preventing the dish from becoming too mushy. This recipe is perfect for those busy weeknights when time is of the essence, yet a satisfying meal is non-negotiable. With a handful of fresh or frozen vegetables, a bit of protein, and some aromatic seasonings, you can create a delightful dish that everyone will enjoy.
Ingredients
To make the perfect fried rice, you’ll need three eggs, whisked, and two cups of cooked day-old white rice, which should be either refrigerated or defrosted. Use two tablespoons of oil for cooking, and have ready three-quarters of a cup of sliced green onions (shallots/scallions). Finely chop half an onion and mince two garlic cloves. Prepare 120 grams (or four ounces) of chopped bacon, which can be substituted with ham if preferred. Additionally, have ready one to one and a half cups of diced vegetables, either frozen or fresh.
For the sauce, you’ll need one tablespoon of Chinese cooking wine, which can be substituted with Mirin, cooking sake, or dry sherry. Add one tablespoon of oyster sauce and one tablespoon of light soy sauce (or all-purpose soy sauce). If desired, include one teaspoon of sesame oil for an extra layer of flavor. Finally, season the sauce with a quarter teaspoon of white pepper.
Feel free to make substitutions based on what you have available. For instance, if you prefer a vegetarian version, you can omit the bacon and add more vegetables or tofu.
Instructions
Start by heating 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until it begins to smoke. Add the finely chopped onion, minced garlic, and bacon. Stir-fry until the bacon becomes lightly golden, about 1 1/2 minutes.
Toss in the vegetables, even if they are still frozen. Stir them around for about 2 minutes to ensure they thaw and any water content evaporates. Next, introduce the rice and sauce ingredients into the mix. Stir and cook for approximately 1 1/2 minutes until the liquid has evaporated and everything is well combined.
Push the rice to one side of the wok or skillet. Pour 1/2 tablespoon of oil into the cleared space and shift the wok so that the heat is centered over this area. Pour in the whisked eggs and scramble them thoroughly, making sure they are cooked through and not soft-scrambled.
Finally, add the sliced green onions to the mix, stirring the scrambled eggs into the rice. Once everything is well combined, remove the wok or skillet from the heat. Serve immediately and enjoy!
Recipe Tips & Frequently Asked Questions
Perfect Rice Texture:
Using day-old rice is key to achieving the perfect texture for fried rice. Freshly cooked rice tends to be too moist and can make the dish mushy. Store your rice in the refrigerator overnight to let it dry out slightly. If you’re in a hurry, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes.
Vegetable Choices:
You can use a variety of vegetables in this recipe, both fresh and frozen. Common choices include peas, carrots, corn, and bell peppers. Feel free to mix and match based on what you have on hand.
Cooking the Eggs:
To ensure your eggs are perfectly cooked, scramble them in a cleared space in the wok. Make sure the heat is centered over this area, and cook the eggs thoroughly without making them too soft.
Flavor Enhancements:
Enhance the flavor of your fried rice with additional spices or sauces. Consider adding a dash of fish sauce for umami, a sprinkle of chili flakes for heat, or a squeeze of lime juice for acidity.
Can I use brown rice instead of white rice?
Yes, you can use brown rice. It has a chewier texture and a nuttier flavor, which can add a different dimension to the dish.
How do I make this dish vegetarian?
Simply omit the bacon and use vegetable-based sauces. You can also add tofu or extra vegetables for added protein and texture.
Can I freeze the leftovers?
Yes, you can freeze fried rice. Store it in an airtight container and reheat it thoroughly before serving. It’s a great way to have a quick meal ready on busy days.
What if I don’t have Chinese cooking wine?
You can substitute Chinese cooking wine with Mirin, cooking sake, or dry sherry. Each of these alternatives will impart a slightly different flavor but will still work well.
How do I prevent the rice from sticking to the wok?
Ensure your wok or skillet is well-heated before adding the ingredients. Using enough oil and constantly stirring will also help prevent sticking.
Variations
Fried rice can be easily adapted to include a variety of proteins and vegetables. For a seafood twist, add shrimp and peas. For a heartier version, use diced chicken and mixed vegetables. A vegetarian version could include tofu and a medley of your favorite vegetables. Each variation follows the same basic cooking principles but adds a unique flavor profile.
Troubleshooting Common Issues
Rice Clumping:
To prevent rice from clumping, use day-old rice and break up any large clumps with your hands before adding it to the wok. Stirring constantly while cooking also helps.
Flavor Imbalance:
If your fried rice tastes too salty or bland, adjust the sauce ingredients. Adding a bit more soy sauce can enhance the saltiness, while a squeeze of lime juice can brighten the flavors.
Overcooked Vegetables:
To maintain the perfect texture of vegetables, cook them just until they are tender but still crisp. This usually takes about 2 minutes for frozen vegetables.
Fried rice is an incredibly versatile dish that is both quick to prepare and satisfying to eat. Its adaptability allows you to customize it with whatever ingredients you have on hand, making it a staple for busy weeknights. Experiment with different proteins, vegetables, and seasonings to create your perfect fried rice. Enjoy the process of cooking and the delicious results of your efforts.
Ingredients
3 eggs, whisked
2 cups (packed) cooked day-old white rice, refrigerated or defrosted (Note 2)
2 tbsp oil
3/4 cup green onions, sliced (shallots/scallions)
1/2 onion, finely chopped
2 garlic cloves, minced
120 g/4 oz bacon, chopped (optional, or use ham)
1 – 1 1/2 cups diced vegetables, frozen or fresh (Note 1)
Sauce:
1 tbsp Chinese cooking wine (sub Mirin, cooking sake or dry sherry) (Note 4)
1 tbsp Oyster Sauce
1 tbsp light soy sauce (or all-purpose) (Note 5)
1 tsp sesame oil, optional
1/4 tsp white pepper
Instructions
Start by heating 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until it starts to smoke. Add the finely chopped onion, minced garlic, and bacon. Stir-fry until the bacon becomes lightly golden, about 1 1/2 minutes.
Toss in the vegetables, even if they are still frozen. Stir them around for about 2 minutes to ensure they thaw and any water content evaporates. Next, introduce the rice and sauce ingredients into the mix. Stir and cook for approximately 1 1/2 minutes until the liquid has evaporated and everything is well combined.
Push the rice to one side of the wok or skillet. Pour 1/2 tablespoon of oil into the cleared space and shift the wok so that the heat is centered over this area. Pour in the whisked eggs and scramble them thoroughly, making sure they are cooked through and not soft-scrambled.
Finally, add the sliced green onions to the mix, stirring the scrambled eggs into the rice. Once everything is well combined, remove the wok or skillet from the heat. Serve immediately and enjoy!
Fried Rice Recipe
Ingredients
- 3 eggs whisked
- 2 cups packed cooked day-old white rice, refrigerated or defrosted (Note 2)
- 2 tbsp oil
- 3/4 cup green onions sliced (shallots/scallions)
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 120 g/4 oz bacon chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables frozen or fresh (Note 1)
Sauce:
- 1 tbsp Chinese cooking wine sub Mirin, cooking sake or dry sherry (Note 4)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce or all-purpose (Note 5)
- 1 tsp sesame oil optional
- 1/4 tsp white pepper
Instructions
- Start by heating 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until it starts to smoke. Add the finely chopped onion, minced garlic, and bacon. Stir-fry until the bacon becomes lightly golden, about 1 1/2 minutes.
- Toss in the vegetables, even if they are still frozen. Stir them around for about 2 minutes to ensure they thaw and any water content evaporates. Next, introduce the rice and sauce ingredients into the mix. Stir and cook for approximately 1 1/2 minutes until the liquid has evaporated and everything is well combined.
- Push the rice to one side of the wok or skillet. Pour 1/2 tablespoon of oil into the cleared space and shift the wok so that the heat is centered over this area. Pour in the whisked eggs and scramble them thoroughly, making sure they are cooked through and not soft-scrambled.
- Finally, add the sliced green onions to the mix, stirring the scrambled eggs into the rice. Once everything is well combined, remove the wok or skillet from the heat. Serve immediately and enjoy!
Notes
- Vegetables: I used frozen peas, corn, and carrots without thawing them. You can use 2 cups of any vegetables you prefer. Dice firm vegetables like carrots, and for leafy greens, chop the stems into small bite-sized pieces and the leaves into 2.5 cm/1″ pieces (they will wilt as they cook).
- Cold, Day-Old Rice: For the best fried rice, use day-old rice that has been refrigerated or frozen and then thawed. This process dries out the rice grains, making them ideal for frying. Freshly cooked rice is too sticky and will result in gluey fried rice. Long grain white rice is the best choice, but any cold, cooked rice (white or brown) will work. If you don’t have day-old rice, try our reader-favorite Emergency Baked Fried Rice instead!
- Chinese Cooking Wine or Mirin: This is a key ingredient for achieving restaurant-quality fried rice. While some recipes suggest using liquid chicken broth, avoid this as it makes the rice wet and gluey. If you cannot consume alcohol, reduce the oyster and soy sauce to 2 teaspoons each, add 1 tablespoon of water to the sauce, and proceed with the recipe. When adding the rice, mix in 1/2 teaspoon of chicken or vegetable stock powder (or a crumbled bouillon cube), then add the remaining sauce ingredients except the cooking wine. Add a tiny sprinkle of salt at the end if needed.
- Soy Sauce: Any soy sauce will do, but avoid sweet or flavored varieties. Light and all-purpose soy sauce will keep the fried rice a light color, similar to what you find in Chinese restaurants. Dark soy sauce will give the rice a mahogany color and a stronger soy flavor, which many people enjoy.
- Skillet: If using a skillet, add about 1/2 tablespoon of extra oil at the start to compensate for the larger cooking surface. With a large skillet, you can increase the recipe by 50% – just adjust the servings so the rice amount changes to 3 cups, and all ingredients will adjust accordingly. When you add the rice, use two wooden spoons to toss it, which helps compensate for not having the high walls of a wok.
- Gluten-Free: To make this recipe gluten-free, ensure you use gluten-free soy sauce and oyster sauce.