Fried rice is a quick and easy dish to whip up, made with leftover cooked rice and basic veggies such as peas and carrots. You can also incorporate proteins such as bacon, chicken, and eggs, though the dish is just as delicious when made with the bare minimum of ingredients. OK, here’s how to make fried rice…
Fried rice, a dish renowned for its simplicity and adaptability, has a rich history that spans centuries. Its origins can be traced back to the Sui Dynasty in China, around the 6th century. Initially, fried rice was conceived to avoid wasting leftover rice.
This practical approach to food preservation quickly transformed into a culinary art form. Over time, various cultures embraced and adapted the basic concept of stir-frying rice with leftovers, each adding unique ingredients and flavours. This has resulted in diverse fried rice variations worldwide, from the traditional Chinese with eggs, vegetables, and meats to the Thai pineapple fried rice and even fusion styles that blend elements from multiple cuisines. The beauty of fried rice lies in its versatility; almost any ingredient can be added to it, making it a favourite among home cooks for accommodating whatever is on hand. This humble dish, born out of necessity, has evolved into a global comfort food, loved for its delightful flavours and the ease with which it can be personalized.
If you want to give your leftover rice a new lease of life, here’s my go-to fried recipe to help you out.
I always cook rice with my trusty rice cooker and make fried rice the following day.
Fried rice isn’t too demanding—when it comes down to it, all the recipe needs is rice, heat, and oil! You can get by with the bare minimum, and if you want something a little fancier, you can throw in just about any meat or veggies at hand— a good frying pan is your oyster with this dish.
I like to keep it simple and use basic veggies like carrots and peas—cracking in an egg is the only occasional indulgence I give in to! Here’s what you’ll need for a basic but hearty and extremely delicious plate of fried rice (with and without eggs; serves four):
Fried Rice Recipe
Equipment
- Frying Pan or Wok
- Laddles and spoons
- Measuring tools
- Chopping board
- Whisk or fork
Ingredients
- 2 Carrots, diced
- 115 grams Frozen peas
- 1 tablespoon Ginger, peeled and crushed
- 3 large Eggs, if you’re using them
- 3 tablespoons Sesame oil only 2 if you’re not using eggs
- 3 Garlic cloves, peeled and crushed
- 3 thinly sliced Spring onions, separate the green and white parts
- 800 grams Long-grain rice, you can use freshly cooked rice, but leftovers work best; I’ll explain why a little later
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Water, if you’re using eggs
- Salt and pepper for seasoning
Method
- Place a large cast-iron pan over a high flame. We want to get the pan extremely hot; the right pan should take only a couple of minutes to reach the desired level of heat.
- While the pan heats, beat your eggs with two tablespoons of water (if you’re using them: if not, skip to step five). Add a pinch of salt to this and set aside.
- Once the pan’s heated, pour a tablespoon of the sesame oil into the pan. Give this about 10-15 seconds and then pour in your beaten eggs.
- Keep stirring the egg continuously once you’ve poured it in—eggs cook very fast and can end up burning. Additionally, we’re looking for a stringy, curd-like consistency that’s only achieved by continuous stirring.
- Cook the egg for about 30 seconds and transfer it to a plate once cooked.
- Next, add in the remaining two tablespoons of sesame oil, the white parts of your spring onions, and the chopped carrots. Remember—the flame is still on high.
- If you’re using any meat (bacon and prawns are great additions), fry this in the sesame oil before adding the veggies, as meat takes longer to cook. With the meat, you can also add veggies that take the same cooking time (such as mushrooms and bacon).
- Cook your veggies until you see a gorgeous light golden hue set in, which should take about two minutes. Once the veggies turn golden brown, add ginger and garlic, cooking until the aromas release and you have a fragrant mix of veggies in your pan (takes about a minute).
- Once the aroma hits you, add your cooked eggs, peas, rice, and soy sauce to the veggies. Stir until the veggies are evenly distributed and the rice is evenly coated with the sauce.
- Season with pepper and salt and garnish with the remaining spring onions, and your fried rice is ready to devour!
- A good way to test whether the pan has reached the right temperature (in step one) is to drop a bead of water into the pan; if it evaporates immediately, your pan is ready.
- Sesame oil and cold, leftover rice are the unlikely heroes of this dish. If you’re not a fan of the distinct aroma and nutty, earthy taste of sesame oil, you can use a neutral oil like vegetable oil instead. Leftover rice is preferred because cold, dried-out rice crisps up better while cooking than freshly cooked rice. If all you have is freshly cooked rice and the craving for fried rice hits hard, don’t worry—a quick hack is to spread the rice on a tray and freeze it for about 10 or 15 minutes before using it in the recipe.
- You can also whip up a mean plate of fried rice in an Instant Pot, using the saute mode.
- A great way to switch up regular fried rice is to make it golden. To do this, simply reduce the quantity of soy sauce to a tablespoon, or cook egg whites and yolks separately. When frying the eggs, fry only the whites and add the yolks in with the rice.
- To make the rice crispy, let the rice toast nicely, limit the use of sauces (this can bring in unnecessary moisture), and finish off the dish with a crunchy garnish of fried shallots—all this is in addition to using leftover rice, of course.
FAQ
Can You Fry Rice Without Boiling?
If you’re using unboiled rice in the recipe, ensure it’s rinsed and soaked before adding it in. You can then use it as mentioned in the recipe (though I recommend also doing a quick round of stir-frying in oil separately before adding the rest of the ingredients).
What Kind of Rice Is Best for Fried Rice?
Long-grain rice works the best as the starch levels are much lower. Jasmine rice and even basmati are great options for fried rice.
Is Fried Rice Better with Oil or Butter?
Butter makes everything better, and fried rice is no exception! If you’re using butter and sesame oil, adjust the quantity of the latter accordingly.
To Make Your Fried Rice More Flavourful
1. Use Sesame Oil: Sesame oil can add a rich, nutty flavour to your fried rice.
2. Add Soy Sauce: A dash of soy sauce provides a savoury umami flavour.
3. Fresh Garlic and Ginger: Fresh garlic and ginger can significantly enhance the taste.
Green Onions: Sprinkle chopped green onions for a fresh, sharp flavour.
4. Eggs: Scrambled eggs can add texture and richness.
5. Toast the Rice: Lightly toasting the rice in the pan before adding other ingredients can bring out a nuttier flavour.
How To Make Fried Rice: Summing Up
No matter how much I whip up, fried rice doesn’t last beyond two meals in my house! This dish hits all the right notes and is comfort food at its best, evoking memories of a beautiful friendship that introduced me to the wonder that is fried rice.
Once you’ve nailed the basics, you can create your own version of fried rice—use quinoa instead of rice, add more veggies, or use exotic proteins. That’s the great thing about fried rice—despite being rooted in tradition, you can always make it your own.
