how to make fried rice

 how to make fried rice

Hello friends! Today, I was looking for a blog archive to share one of my all time favorite recipes.  

 My favorite homemade fried rice. ♡ 

 

 Growing up, our family had a tradition of having lunch every Saturday at our neighborhood's favorite local Chinese restaurant. And every  Saturday for lunch, I would order the same thing - egg  soup and fried rice, which I absolutely love. This restaurant has set very high standards for me from the start when it comes to how great the fried rice is. Their dishes are always perfect with slightly crispy edges, full of rich savory flavors and packed with  veggies, eggs, and whatever protein sounds good.  

 After our favorite restaurant sadly closed over a decade ago, I've spent years tinkering  with  dozens of batches of fried rice, trying to recreate a  recipe  as delicious as theirs. And while nothing quite matches the original in my book, this fried rice recipe I came up with is the closest and has been my favorite  ever since. It's surprisingly quick to create, easy to customize with your favorite add-ons, and is VERY flavorful and pleasant. Thousands of our readers have also created and enjoyed it over the years. So if you're looking for a great recipe to try, I hope you'll love it too. 

  TIPS FOR  THE BEST FRIED RICE: 

 

 Ok, let's start the chase. Here are the key things I've learned over the years on how to make the best fried rice. 

  1) Use cold rice: You need to calculate in advance and use cold rice. A fresh batch of rice (even lukewarm) won't fry well when placed in a hot pan and will become mushy and lumpy - not good. So leftover cold rice is ideal! Or, if you're in a hurry (or have an impulsive craving for fried rice, which I totally understand?), just whip up a fresh batch of rice. Then, spread the rice out onto a baking tray or other large flat plate, cover the rice with cling film, and refrigerate for 30 minutes (or in the freezer for 10-15 minutes) until set. well chilled (not frozen).  

 2) Use butter: Yes, butter. I've made batches of fried rice with different oils and  now I believe there's a reason  Japanese steakhouses use that big chunk of butter when  making fried rice. It just tastes so much better and also browns everything  perfectly. (Though unlike Japanese steakhouses, we only use 3 tablespoons for a large batch of rice in this recipe.) 

 

 3) Use vegetables: This is one of my big pets with lame  fried rice - not enough veggies! Along with adding beautiful color, vegetables also add flavor and freshness to fried rice. Our local Chinese restaurant always adds white onions and green onions,  which I included in this recipe. But don't hesitate to modernize this recipe with  other delicious stir-fry vegetables! 

 

 4) Use toasted sesame oil and oyster sauce: If you can't eat seafood, you can omit oyster sauce and the fried rice is still delicious. But this ingredient makes all the difference in a delicious fried rice dish, and a little is enough. So, even if you don't like oysters, don't be afraid of oyster sauce! On the other hand, toasted sesame oil is 100% non-negotiable. It's my favorite flavoring ingredient in cooking and it tastes great in fried rice. (Also note that sesame oil is used as a finishing oil, not  cooking oil, so remove the pan from the heat, then stir.)

Okay, let's talk about ingredients. To make this fried rice recipe, you'll need (links included): 

 

 Cooked and cooled rice: Any type of white or brown rice will do. Just make sure it's cooked through (I always cook my rice in this rice cooker, it works great) and cooled thoroughly  (in an airtight container in the fridge) before putting it in your hot pan. . Again, freshly cooked rice won't work well in this recipe.  Eggs:  add great flavor, texture and protein.  Carrots, onions, scallions, and peas: This is the basic vegetable mix  I always use for fried rice, but you can add any other sauteed veggies you like (see ideas below) . Garlic: Minced. Soy Sauce: I created this recipe with low sodium soy sauce. So add less if  using traditional soy sauce.  Oyster sauce: This is the main condiment in fried rice and (don't worry) doesn't taste like oyster sauce. You can find it in the Asia section of grocery stores or order it on Amazon. 

 Toasted Sesame Oil: The finishing touch to this must-have recipe. You can also find it in the Asia section of grocery stores or order it on Amazon.  Butter: My favorite way to stir-fry rice.  

 HOW TO MAKE FRIED RICE: 

 

 To make this homemade fried rice recipe, all you need to do is: 

 

 Scrambled eggs: Using some butter, beat a few eggs in a large skillet, breaking them into small pieces as you move. Then transfer the eggs to a separate plate and set aside. Stir-fry Vegetables and Garlic: Return the saute pan to heat and sauté the onions, carrots, peas, and garlic until tender. Fried rice: Then turn on high heat. Put the vegetables to one side of the pan, melt the remaining butter in the other half and then add the cold rice, soy sauce, and oyster sauce (if using). Then, stir to combine with the vegetables and continue to stir-fry the rice, stirring every 15-20 seconds  for 3 minutes or until you notice the rice and vegetables starting to turn light brown. Remove the pan from the hot heat. And add green onions, sesame oil and scrambled eggs and stir well. Flavors and spices. Taste  the rice  and season with salt and pepper, adding soy sauce or sesame oil if needed.  Serve! Then make up and serve hot! 

 

 EASY PROCESSING OF FRIED RICE: 

 There are no limits when it comes to homemade fried rice variations, so feel free to get creative and use any other leftover ingredients you may  have on hand. That said, here are some classic add-ons: 

 

 Chicken fried rice: You can  sauté  chicken in a separate saute pan while making  fried rice. Then shred or diced and add to your fried rice. Or for short, I love shredding a grilled chicken. Or even better, shred the rest from my favorite grilled chicken breast recipe.  Pork Fried Rice: Sauté a piece of boneless pork  in a separate saute pan while preparing your fried rice. Then dice and add to your rice.  Beef fried rice: Sauté steak or browned beef in a separate saute pan while preparing your fried rice. Then crush or diced and add to your rice.  Shrimp Fried Rice: Saute half a pound of raw, shelled shrimp in a separate saute pan while preparing your fried rice. Then add  shrimp to your rice. Vegetarian Fried Rice: Any kind of stir-fried vegetables would be great in fried rice! Stir-fry as you cook the onions, carrots, peas, and garlic. Then stir well to combine with the fried rice.  Kimchi Fried Rice: Fresh kimchi adds  flavor  to fried rice. Just chop and mix well to make kimchi fried rice.  Pineapple fried rice: Fresh pineapple can be a traditional  Chinese or Thai fried rice dish. Just cut and stir  to combine. Alternatively, instead of using traditional white rice in this recipe, you can make: 

 

 Fried Brown Rice: For a healthier side dish, you can use cooked brown rice in this recipe instead of white rice.  Quinoa Fried Rice: This is my favorite recipe. 

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