Fried Rice Recipe

Cooked rice: Pre-cooked and cooled rice works best for fried rice as it prevents the dish from becoming too mushy.

Carrots: Adds a sweet and crunchy texture to the fried rice.

Peas: Provides a pop of color and a slight sweetness.

Corn: Adds a bit of sweetness and texture to the dish.

Soy sauce: A salty, umami-rich sauce that flavors the rice.

Eggs: Adds protein and a rich, creamy texture when scrambled into the rice.

Vegetable oil: Used for stir-frying the ingredients and preventing them from sticking to the wok.

Garlic: Adds a fragrant and savory flavor to the dish.

Onion: Provides a sweet and slightly pungent flavor when cooked.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor.

When making fried rice, it's crucial to use day-old rice instead of freshly cooked rice. Day-old rice is drier and less sticky, which helps achieve the perfect texture. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can be used as a healthier alternative.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of rice and is great for those on a keto diet.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers and broccoli: These vegetables add a different flavor profile and are equally nutritious.

• carrots, peas, corn mixed vegetables - Substitute with frozen mixed vegetables: Convenient and often contains a similar mix of vegetables.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium option that still provides a savory taste.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a vegan alternative that mimics the texture of scrambled eggs.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can create a similar texture and is a good vegan option.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option that can be used for cooking.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and is a good alternative for high-heat cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used as a substitute.

• chopped onion - Substitute with leeks: Leeks provide a milder onion flavor and can be used as a substitute.

• chopped onion - Substitute with green onions: Green onions add a fresh, mild onion flavor and can be used as a substitute.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• pepper - Substitute with chili flakes: Chili flakes add heat and a bit of texture, offering a spicier alternative.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.

• Label the containers or bags with the date to keep track of storage time. Fried rice can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months.

• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight for best results.

• To reheat, use a microwave or a stovetop. For the microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.

• For stovetop reheating, add a small amount of vegetable oil to a pan, heat over medium, and stir-fry the fried rice until thoroughly heated. This method helps to restore the original texture.

• If the fried rice seems dry during reheating, add a splash of soy sauce or a bit of water to moisten it.

• Avoid reheating fried rice more than once to maintain food safety and quality.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover fried rice.
  4. Stir frequently to ensure even heating and to prevent sticking.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.

• Microwave Method:

  1. Place the fried rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on high for 1-2 minutes, then stir the rice.
  5. Continue heating in 30-second intervals, stirring in between, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes or until the rice is hot.
  5. Stir occasionally to ensure even heating.

• Wok: A versatile cooking pan with a rounded bottom, ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping vegetables and other ingredients.

• Mixing bowl: Used for beating the eggs before adding them to the wok.

• Measuring cups: Necessary for measuring out the cooked rice and mixed vegetables accurately.

• Measuring spoons: Used for measuring the soy sauce, vegetable oil, salt, and pepper.

• Serving spoon: A large spoon used for serving the fried rice once it's cooked.

• Stove: The heat source for cooking the fried rice in the wok.

Prep ingredients ahead: Chop onions and garlic in advance, and keep mixed vegetables ready to go.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you cooking time.

Quick scramble: Beat and season eggs beforehand to streamline the cooking process.

One-pan method: Use a wok or large skillet to cook everything in one place, reducing cleanup time.

Pre-measure sauces: Have soy sauce, salt, and pepper measured out before you start cooking.