How to Make Fried Rice That Tastes So Damn Deliciously Good
- 4 green onions, sliced
- 3 cups cooked rice
- ½ large red bell pepper, diced
- 1 tsp chilly-garlic sauce
- ½ cup frozen sweet green peas, thawed
- ¼ cup vegetable oil, divided
- 1 cup diced cooked ham
- ¼ cup soy sauce
- 2 large eggs
- ½ large sweet onion, diced
Heat 1 tbsp oil in a skillet. Add eggs and cook for 1 minute on both sides and after it is well cooked, remove from the skillet and chop. Now heat the remaining oil in skillet and add in ham. Fry the ham until golden, for about 1 to 2 minutes. Add onion and bell pepper and cook for about 5 minutes, stirring it in between. Next, add cooked rice, chilly-garlic sauce, a portion of the cooked eggs, and peas, and fry for about 4 minutes. While serving, sprinkle green onions and the remainder of the egg. If you are fond of spicy food, you can try fresh ginger instead of the sauce
- 3 tbsp oil
- ½ cup sliced mushrooms (optional)
- ½ cup celery, finely diced
- Soy sauce
- 1 cup chicken, finely diced
- ½ cup frozen peas (optional)
- 1 egg, slightly beaten
- ½ cup bamboo shoots, finely diced
- 1 cup fresh bean sprouts
- 1 medium-sized onion, finely diced
- 4 cups cooked rice
Slice up all the ingredients and keep aside. Heat up1 tbsp oil in a wok and fry egg until golden. Remove the egg and put 2 tbsp of oil. Heat up the wok again and fry chicken and onion. After the chicken and onions are slightly cooked, add in peas, bean sprouts, and celery. Cover it and cook for about 2 minutes. Uncover and add the vegetables and stir-fry for 2 minutes again. Now add in rice, and salt and pepper to taste, along with soy sauce. On medium heat, break up the clumps of rice with the help of a turner. Mix well, until soy sauce and rice become one. When the rice is completely broken, stop cooking. Add the cooked eggs to the rice. You can also chop the eggs before adding.
- 2 tbsp thick sweet soy sauce
- ½ cup uncooked long grain white rice
- 1 green chili pepper, chopped
- 4 eggs
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 cup water
- 1 small carrot, sliced
- ¼ cucumber, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato sauce
- 1 small onion, chopped
- 1 stalk celery, sliced
Bring the water to a boil. Add rice and when it comes to a boil, cover it. Reduce the heat and let it simmer for about 20 minutes. Now heat oil in a wok and add onion, green chili, and garlic, and cook until soft. Put in celery and carrot. Stir the rice and add in thick sweet soy sauce along with tomato sauce and regular soy sauce. Cook for about 1 minute. After it is cooked, garnish the rice with slices of cucumber. Cooks the eggs in the wok until they are set. Add the cooked eggs over the rice and vegetables.
With these recipes at hand, you will become an expert at making fried rice. You can relish these simple recipes, whenever you are running short on time and want to prepare something quickly.
Fried rice is a wildly popular takeout choice, often served with lunch specials and always ordered by a friend of mine, who shall go unnamed. But fried rice is the last thing on the menu I'd order when dining out, for one reason: It's so very simple to make at home. After a quick dig in the fridge for cooked rice, last night's leftovers, and whatever treasures lurk in back, everything comes together in less than 20 minutes.
Just about anything can go into fried rice: leftover roast chicken, grilled steak, ham, and fresh or frozen vegetables. Just don't use super "wet" leftovers, like a curry, or your fried rice will turn to mush. Cleaned everything on your plate last night? Just season thinly sliced chicken breast, peeled shrimp, or tofu cubes in some soy sauce and sauté until almost cooked, then set it aside.
Cooking fried rice isn't a science; you don't need exact ingredients or measurements. But getting it right does take a little know-how. I've dished up my fair share of burnt fried rice, clumpy fried rice, and simply not-very-good fried rice, and I'm happy to share my lessons learned:
- Use medium- to long-grain rice. Medium-grain jasmine rice is my choice for fluffy, sturdy grains that don't clump or fall apart when fried. Short-grain rice tends to be softer and to stick together.
- Start with leftover cooked rice that's been refrigerated overnight. Cold rice is firmer, making it easier to separate and decreasing the probability of mushy fried rice. Two to three cups should be enough to feed two. Break up any large clumps and separate the grains with wet fingers.
- A blazing hot wok and an adequate amount of oil will ensure your ingredients don't stick to the surface. A large pan, skillet, or Dutch oven will do the trick as well.
- Use the biggest pan available in your kitchen and don't crowd it with ingredients. In other words, don't try to cook fried rice for your spouse, son, twin daughters, and grandma and grandpa too. One to two servings is ideal.
Now that you're suitably enlightened, you'll never order fried rice for takeout again!
Here's how to make fried rice in six steps:
1. Preheat a 14-inch wok, or the largest pan you own, over high heat for about one minute. Swirl in about two tablespoons of oil and heat it until it shimmers. Reduce the heat to medium and add some minced garlic and chopped onion, then stir until fragrant.
2. Add the vegetables — I like carrots, peas, broccoli, and napa cabbage, chopped into bite-sized pieces — in order of how long they will take to cook (carrots and broccoli usually take the longest, and should be added first). Cook until they're tender, about two to three minutes.
3. Add the cooked meat, and cook it for a minute or so to let it crisp up.
4. Move all the ingredients to one side of the wok. Crack two eggs into the middle, letting them sit for a minute or so until they begin to set. Then, stir to scramble them until they are almost cooked through, but still a little soggy.
5. Add the rice, stirring and tossing between each addition. Use your spatula to break up any clumps. Add a few tablespoons of your chosen sauce (tamari, oyster sauce, bottled teriyaki sauce, chili paste, etc.), plus salt and freshly ground black or white pepper to taste. Don't add too much sauce or things will get mushy.
6. Stir everything swiftly around the wok until the rice is heated through, well-coated, and well-colored (little bits of white here and there are okay). Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary, then divide the rice among dinner plates. Serve immediately and enjoy!
Photos by James Ransom
This article originally appeared onFood52.com: How to make fried rice in 5 easy steps.
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