How to Make Fried Rice: An Easy Formula

Prepare the rice:

1. If using leftover rice: Take your rice out of the refrigerator, and gently break up any clumps with damp hands. Let the rice sit out at room temperature while you prep your other ingredients.
2. If making fresh rice: You’ll need about 1½ cups raw rice to make 5 cups of cooked rice. Rinse the rice 2-3 times to remove excess starch, draining off the starchy water each time. Cook the rice with slightly less water than you normally would (about 10% less), whether it’s in a rice cooker or in a pot (see How to Cook Jasmine Rice). It should still be cooked through, but a bit drier than usual. Spread the cooked rice out on a sheet pan to cool while you prep your other ingredients.

Other prep:

1. The seasoning mixture: Mix the turmeric, salt, sugar, white pepper, MSG (if using), light soy sauce, dark soy sauce, and sesame in a small bowl and set aside.
2. The vegetables: Prepare your onions, scallion, garlic (if using), and desired vegetables, keeping them separated in small piles. It’s best to keep the “longer cooking” vegetables together and the quick cooking vegetables separate, so you can add them in the right sequence.
3. The protein & eggs: If using cooked meat, cut it into ½-inch (1cm) chunks. Leftover beef/steak, rotisserie chicken, roast pork or ham, and shrimp (we’ve peeled shrimp from a previous meal and chopped it up for fried rice, for example) all work great. If using raw meats, follow our guidelines for velveting beef, pork, and chicken for stir-fry, then pre-sear to 90% doneness and set aside. A basic velveting formula: mix raw protein with ½ teaspoon cornstarch, ½ teaspoon neutral oil, 1 teaspoon oyster sauce, and 2 teaspoons water. Marinate for 20 minutes. Beat your eggs in a small bowl and set aside.

Cook your fried rice:

1. Heat your pan over medium-high heat until smoking, and add 1 tablespoon of oil. Using your wok spatula, scramble the seasoned eggs until just barely cooked. Turn off the heat. Break the egg up into small bits with your spatula, transfer to a bowl, and set aside.
2. If using raw protein, blanch or sear it and set aside. (You’ll need additional oil if searing!) To sear, heat the wok until just smoking and spread 1 tablespoon of oil around the perimeter of the wok. Sear both sides of the protein in one layer until 90% cooked through.
3. Set your wok or skillet over medium high heat and add 1 tablespoon oil. Add the onion and garlic (if using), as well as any longer cooking vegetables (e.g., carrots, mushrooms, peppers, broccoli). Stir-fry for 2-3 minutes. Add any cold cooked proteins that are on the fattier side (roast pork, ham, Chinese sausage). Turn the heat to its highest setting and stir-fry everything for 30-60 seconds.
4. Add the rice and stir-fry the rice for 3 minutes, or until the rice is warmed through. Use your metal spatula to flatten the rice and break up any large clumps. Use a scooping motion, scraping from the bottom of the wok to prevent sticking and keep the rice moving. At this point, stir in any frozen or pre-blanched vegetables.
5. Pour the pre-mixed sauce over the rice and use your scooping motion to distribute. After 2-3 minutes, or when steam begins to rise from the rice, give it a taste and adjust seasoning as needed.
6. Add any pre-seared or pre-blanched protein or leaner cold cooked proteins like shrimp, rotisserie chicken, or tofu, along with the scrambled eggs and any quick cooking vegetables (e.g. snow peas/snap peas or frozen vegetables that have thawed), and continue stir-frying for another 30 seconds.
7. Next, add the chopped scallions (and bean sprouts or lettuce if using), and gather the rice into the middle of the wok to let the sides of the wok heat up. After about 20 seconds, pour the Shaoxing wine around the perimeter of the wok, and immediately break up the rice from the center, stir-frying so it hits the hot outer perimeter of the wok—another 20-30 seconds. Serve!