To make fried rice, follow these key steps for a flavorful and well-textured dish:
Ingredients (basic example)
- Cooked and chilled white rice (about 4 cups)
- 2 large eggs, beaten
- 2 tablespoons vegetable oil or butter
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 3 green onions, sliced
- 3-4 tablespoons soy sauce
- 1-2 teaspoons toasted sesame oil
- Salt and pepper to taste
Instructions
- Prepare the eggs : Heat about 1/2 tablespoon of oil or butter in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside
- Cook the vegetables : Add more oil or butter to the pan. Sauté diced carrots, onions, peas, and garlic until softened, about 3-5 minutes. Season with salt and pepper
- Add the rice : Increase heat to high. Add the chilled rice to the pan with the vegetables. Stir well to break up clumps and coat the rice with oil. Press the rice evenly into the pan and let it cook undisturbed for a few minutes to develop a slight crisp on the bottom. Stir occasionally to avoid burning but allow some browning
- Season the rice : Add soy sauce, toasted sesame oil, and optionally oyster sauce or rice vinegar. Stir to combine and coat the rice evenly
- Combine eggs and green onions : Return the scrambled eggs to the pan and add the green onions. Stir everything together until heated through
- Serve immediately : Garnish with reserved green onion tops if desired and serve hot
Tips for best results
- Use day-old, chilled rice for better texture; fresh rice can be too moist and sticky
- Cook in batches if making a large quantity to keep the pan hot and avoid steaming the rice
- Use high heat and a well-oiled pan or wok to get a nice sear and prevent sticking
- Let the rice rest a bit between stirs to allow crisping
This method yields a tasty, classic fried rice with fluffy grains, savory flavor, and a slight crispiness
. You can customize by adding your favorite proteins or vegetables as desired.
