Fried Rice is a timeless classic. There are thousands of versions and recipes. It is famous for take out and casual restaurants. The technique involved in making it is quite important but once it is practiced it is actually quite simple. Best of all it can be ready in minutes and you can use whatever you have on hand for a quick meal packed with vegetables.
The technique for making Fried Rice
In restaurant settings chefs have access to special gas burners made specifically for woks with ranges capable of producing hundreds of BTUs of extremely hot flames. From start to finish fried rice can be made in a matter of a few minutes and there is an expression that the best rices have “the breath of the wok” which refers to the slightly charred flavor it produces. However with this recipe we will show how to simplify the action. You are more than welcome to use a wok at home, but truthfully home woks are more difficult to use for this purpose due to the fact that home ranges typically can’t produce the amount of heat needed for a quick, stickless rice. For this reason we will use a large non-stick pan with this recipe. It also allows you to make a fried rice that requires less cooking oil and is therefore healthier! In either case the dish only takes a couple of minutes once you have rice steamed and ready.
Ingredients for making Fried Rice
Restaurants that serve large amounts of rice usually have very large rice warmers that store the rice ready for use. Some chefs even go as far as to steam and cool rice ready to use for later. Both scenarios work. The starting texture of the rice is very important. Overcooked, soggy rice will tend to stick and require more oil. Drier rice will yield a chewy texture. We recommend using rice that has been cooked and left at room temperature for an hour or so before making. You can also use leftover rice for this recipe. You don’t even need to reheat it. However, if using cold rice, it may help to break apart the grains with your hands prior to adding to the pan. Here are some other ingredients and tips:
- We recommend using jasmine rice. Cook according to the instructions on the bag. You can use basmati, plain long grain white rice, brown rice, or even wild rice. Jasmine rice remains the king mostly due to texture.
- Egg. Whether adding meats, or just vegetables, egg transforms fried rice. It is perfectly fine to omit, but egg will elevate the entire dish. When cooking the egg, make sure to use extra oil and cook over low heat. Try not to have it souffle if possible. Even if it appears oily, you can blot with a paper towel, plus you can use less oil later in the cooking process.
- We use soy sauce for this recipe. For gluten free preferences feel free to substitute with Tamari. We recommend using small amounts for a lighter flavor. You can always add more later. We also recommend cooking it out over high heat to dry the residual sauce. It makes for a lighter flavor without weighing down the dish.
- Try to have a mixture of cooked and raw vegetables. This contrast balances the dish and makes it refreshing. Chefs often add the carrots and bean sprouts at the end for this reason. We did not include lettuce in this recipe, but if you use it, add at the end, and look for a cruciferous variety such as iceberg.
- Other vegetables we recommend: peas, corn, broccoli, mung bean sprouts, kimchee, and cabbage in smaller amounts.
- If you want to add meats: small amounts of precooked meats such as roasted chicken, grilled steak, pork ribs, and shrimp are a great way to make a small amount of protein go a long way. Fried tofu, crab, even fried chicken are other options. Shellfish such as clams and scallops work great also!
How to Make Fried Rice
Equipment
Ingredients
- 2 cups Jasmine rice
- 5 ounces Mushrooms oyster, or shitake, or cremini
- 3 ounces Sno peas remove stem
- .75 cups Carrots shredded
- 2 tbsp White onion finely chopped
- 2 tbsp Scallion chopped
- 2 tbsp Soy sauce low sodium
- 2 tbsp Canola oil
- 2 each Eggs lightly beaten
- .5 tsp Sea salt
- .5 tsp Black pepper
- 1 cup Bean sprouts
- 2 tbsp Cilantro chopped
Instructions
- Prep the ingredients. Lightly beat the egg in a small bowl. Shred the carrots, and finely chop the onion. Slice or tear the mushrooms into smaller pieces. Take the tendril/ stem out of the sno peas. Cook the rice according to the instructions on the bag. Allow plenty of time to fully steam.
- Heat the pan over low heat and add half the oil, then add the egg. Cook very slowly and flip if needed. Remove the egg onto a cutting board and chop into squares about 1/2 inch in size. reserve.
- Leave the excess oil in the pan, wipe with a towel if needed or any egg is stuck. Add the remaining oil and turn heat on high. Add the onion, mushroom, and sno peas. Cook rapidly over high heat. If adding a meat or protein add in this step.
- Add the rice, salt, pepper, and then the carrots last. Using the back of the wooden spoon, mash down onto the rice to flatten out any clumps, Stir and flip the rice. Continue to break up any clumps.
- When the rice has separated, add the egg. Slowly pour the soy sauce with one hand. With the other hand, fan the sauce as it drizzles with the wooden spoon rapidly to evenly distribute. Continue to flip and stir the rice until the sauce has coated all the rice. Add the bean sprouts, and flip one more time.
- Turn out into a serving bow. Garnish with chopped scallion and cilantro. Bon appetit!
