Fried Rice
User Reviews
5
Fried Rice
Description
Fried Rice features day-old white rice, which prevents stickiness and helps achieve the loose, separated grains characteristic of good fried rice. The recipe starts by quickly sautéing finely chopped onion, minced garlic, and chopped bacon, providing depth and a smoky note. Adding diced or frozen mixed vegetables adds freshness and slight crunch. The stir-fry sauce combines Chinese cooking wine (or mirin/sake/sherry), oyster sauce, soy sauce, sesame oil, and white pepper, which creates a savory, umami-rich coating that flavors the rice evenly.
The method of moving rice aside, adding oil, and scrambling eggs in a cleared space of the wok ensures well-cooked eggs integrate well without becoming soft or soggy. Finally, sliced green onions folded in at the end add a subtle sharpness and freshness. Cooking over very high heat helps evaporate moisture quickly and creates slight caramelization on the rice. This recipe yields a satisfying, textured rice dish that can serve as a meal itself or a side.
Use frozen mixed vegetables like peas, corn, and diced carrots directly without thawing, and make sure the rice is thoroughly cooled and preferably refrigerated overnight for best texture. The sauce components can be adjusted if alcohol is undesired, substituting with stock powder and a touch of water. Adapt oil amounts if using a skillet instead of a wok. The recipe is flexible in choice of soy sauce—light or dark—and selecting gluten-free sauces will keep it gluten-free.
Ingredients
- 2 tbsp neutral cooking oil generic cooking oil
- 1/2 onion , finely chopped
- 2 garlic minced, cloves
- 120 g/4 oz Bacon , chopped (optional, or use ham)
- 1 - 1 1/2 cups vegetable frozen or fresh (Note 1, diced
- 2 cups (packed) white rice refrigerated or frozen defrosted, Note 2, cooked day old
- 3 egg whisked
- 3/4 cup green onions , (shallots / scallions) sliced
Sauce:
- 1 tbsp Chinese cooking wine (sub Mirin, cooking sake or dry sherry) (Note 4)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce or all purpose) (Note 5, light
- 1 tsp sesame oil , optional
- 1/4 tsp white pepper
Instructions
- Heat oil - Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
- Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
- Scramble egg - Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
- Serve - Add green onion then stir the egg into the rice. Remove from heat and serve immediately!
Notes
- Use frozen mixed vegetables such as peas, corn, and carrots without thawing; dice firm vegetables like carrots if using fresh.
- Employ day-old refrigerated or thawed rice to avoid sticky or gluey fried rice; long grain white rice is preferred but any cold cooked rice works.
- If avoiding alcohol, replace the cooking wine with water plus broth powder and reduce soy and oyster sauce quantities accordingly.
- Adjust oil quantity if using a skillet instead of a wok to compensate for the larger cooking surface.
- For gluten-free fried rice, use gluten-free soy sauce and oyster sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 315g | |
| Calories | 522cal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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