Secrets to the Perfect Fried Rice
When I was in college, I had a friend who’s parents were from China and owned a Chinese restaurant in her hometown. We hung out a lot but, being dorm dwellers, we didn’t do a lot of cooking. One day several years later, I was lamenting that, no matter how I tried, I couldn’t get my fried rice to turn out right! That was when she gave me the most wonderful gift! She told me how to do fried rice, step by step, so that it would be exactly like the best Chinese restaurants. I still thank her whenever we talk! She laughs because she considered it such a little thing. I think of that conversation often because sometimes I share a tip that I think is so simple that everyone must know about it already. I am reminded that the simplest tips should be shared and shared often, because they are usually the most monumental difference-makers!
I have included a “recipe” that is more of a guide that you can print to save for when you are ready to give it a try! I hope you find it helpful!
If you have attempted fried rice at home and yours has turned into a gummy lump of sticky soy flavor, I feel your pain and am here to help! Fried rice has no real “recipe” because it is so versatile! Almost any meat or vegetable can be used in fried rice. In fact, fried rice is a dish that screams for your leftovers. In fact, your fried rice will never turn out if you only use fresh ingredients!
You read that right! So let’s get started!
Use Cold, Preferably Day-Old Rice
This is the number one tip that will transform your fried rice! Make your rice, (rinsing as detailed in the next tip) and spread it out in a large casserole dish. Allow to come to room temperature and then cover and put into the refrigerator until cold. You can do this a day or two ahead of time to make prep easier!
Use the Right Kind of Rice and Rinse, Rinse Rinse!
You can use medium or long grain rice. I recommend long grain rice because it is easier to rinse and the grains separate easier. Jasmine rice is my favorite variety of rice and I usually make twice as much one day, serve fresh rice with dinner and then cool and refrigerate the leftover rice for fried rice the next day!
Rinse the raw rice before cooking. When rinsing rice, you can use a wire mesh strainer or a special rice rinser. These are only about $6 on Amazon so it is not a big investment and makes rinsing easier! Take the rice and place in the strainer or rinser and run cold water over it while swirling it around with your hands. This can take a minute or two. When the water runs clear under the rice, you have removed a lot of the starch that causes clumping! Then cook your rice as directed. I have a rice cooker which makes it easier but a rice cooker is not necessary!
This is one style of rice rinser. It is inexpensive and makes rinsing a lot easier!
Prep All Ingredients in Advance
Once the process of cooking fried rice begins, it is a quick process so everything should be done in advance. Onions and any other vegetables should be diced into small pieces. Any meat you decide to use (leftover chicken, beef or seafood works great. Just dice it down!). Have your eggs already scrambled into your bowl, ready to cook. Have all of your sauces, oils and butter, ready to go. Think about that chef at the Japanese steakhouse with his cart! You should have everything in place!
Use the Right Pan and Get it HOT!
A wok or outdoor griddle are the ideal vessels for cooking fried rice. If you dont have one of those, no worries! Just get the biggest pan that you have - high sides are a bonus.
Scramble the eggs first so that you can clean the pan before cooking other ingredients
I like to cook my eggs first because I like to clean my wok or griddle before moving on so as not to get a burned egg taste in my rice. Scramble eggs in a bit of oil, chopping them into small pieces as they cook. This process will be really quick! Right before I remove them, I add a tiny splash of sesame oil for flavor. Take the eggs out, cleaning out the egg residue, drying it well.
Get the pan super hot this time and then add your oil. I recommend canola, corn or another oil that can take high heat. I will recommend using sesame oil later, but do not use it for stir frying! I like to stir fry my onions first, then add the vegetables and get them soft and hot. I then add my cooked protein. (If you are using fresh protein, cook it ahead of time and dice) I remove the vegetables and protein and get a bit of oil and a tablespoon or two of butter hot again. Then add the rice stirring once to get the grains separate and coated. Then stir quickly until the rice is nice and hot. You will smell that toasty aroma!
One last stir fry and then sesame seeds and green onions if you like!
With the rice still in the pan, add the vegetables, protein and eggs back to the pan. Stir well and then drizzle two teaspoons of sesame oil on the rice and stir to distribute the oil. Sesame oil is really the magic that turns this dish into toasty deliciousness. Salt and pepper if desired, and remove from the pan. Enjoy!
Restaurant Style Fried Rice
Ingredients
- Two cups (measured raw) long grain rice, such as Jasmine rice
- one diced onion
- two or three eggs, lightly beaten
- leftover protein diced or fresh shrimp, halved. (Cook any protein ahead of time or in a separate step
- Any cooked vegetables that you would like to add such as peas, carrots, mushrooms etc
- Oil such as canola, corn or vegetable oil (maybe 1/4 cup or less total)
- 2-3 teaspoons sesame oil
- toasted sesame seeds and/or green onions (optional garnish)
- Oyster sauce, hoisin or soy
- one to two tablespoons butter
Instructions
- (Preferably a day ahead or at least four hours in advance) Rinse rice well and cook according to instructions. Spread into a large dish and allow to come to room temperature. Cover and place in refrigerator to cool and "cure".
- Prep all ingredients in advance and have them at hand before beginning this step.Allow a large wok, pan with high sides, or outdoor griddle to only get medium heat. Add a small amount of oil to coat the pan. Pour eggs in all at once and immediately begin scrambling, working quickly, using your spatula to chop into small pieces. Remove to a bowl and lightly salt. Clean your pan and make sure it is dry.
- Allow the pan to get very hot. Place about two tablespoons canola oil in pan and swirl around the pan. Add diced onions and keep them moving until the are beginning to soften. Add any other cooked vegetables and/or protein and cook until very hot. Remove to a bowl.
- Now for the rice. Break up any chunks of the cold rice. Add enough oil to coat the pan and then add butter right before you dump in all of the rice. Keep that rice moving and watch it. It should smell toasty but shouldn't get brown. When you think it is hot, pour in a small amount (like maybe 1/8 cup?) of oyster sauce or hoisin sauce. Soy sauce works too but won't give that restaurant flavor. Toss it well with the rice.
- Add the eggs and the onion/veg/protein mix to the rice and toss continually. Add a little more sauce if you think it needs it but you are not going for wet rice! At this point, drizzle the 2-3 teaspoons of sesame oil over the rice and mix very well one more time.
- Remove from heat and sprinkle with toasted sesame seed and green onion if desired.
- Fried rice will store well for at least two days. You can make the chilled rice up to two days ahead, but one is best.
Notes
I apologize for the vague instructions but when you begin to make it, you will see how easy it is!
My best advice is to follow four basic instructions. 1. Make sure your rice is rinsed well (you rinse the rice before cooking) and the rice is very cold. Day old is best. 2. Do all of your prep work ahead of time. 3. Cook the eggs first and clean pan before proceeding and 4. Use long grain rice for best results.