Fried Rice
This cherished Chinese staple features fluffy rice, fresh eggs, and tender vegetables, all infused with garlic, ginger, soy, and sesame. The rice is toasty and perfectly seasoned, the veggies are sweet and colorful, and the eggs are moist and rich. Follow this easy recipe and quickly create restaurant-quality fried rice at home – in under 30 minutes.
This recipe was written for the Arizona Republic.
A handful of humble ingredients creates a mouthwatering dish. Fried rice is made with a medley of easy-to-find, everyday ingredients, including rice, eggs, vegetables, and a few seasonings. The ingredients are stir-fried together in a hot pan, and, in just minutes, a vibrant side dish or swift meal is ready. Even better news? This recipe is entirely customizable, so you can swap in different vegetables, add protein, and switch up the seasonings; it’s perfect every time.
Here’s what you need for this show-stopping, family-friendly fried rice
- Rice. Shocking, I know, but not just any rice! The ideal choice for fried rice is jasmine or long grain white rice; these longer grains are less starchy and tend to fluff up without sticking together. And, almost more importantly, you must use day-old (or leftover) rice for fried rice perfection. Why? Pre-cooked, refrigerated rice is drier than freshly cooked rice; the cold air removes excess moisture from the grains, which encourages them to absorb the seasonings and toast up golden and crispy, without clumping. Freshly cooked rice is too moist and will undoubtedly become clumpy. No chilled rice on hand? No problem. Simply cook your rice as directed on the package and spread it out on a baking sheet. Refrigerate for at least 1 hour before using.
- Onions. We use both white and green onions (scallions) in this fried rice. The white onion is softened with the carrots to create a sweet, aromatic base for the fried rice. The white portion of the green onions is added later, so it retains its crisp, sweet onion flavor. The green portion of the green onions is added just before serving, for a pop of color and fresh, grassy flavor.
- Carrots and peas. Carrots and peas are the classic choice for fried rice. That said, you can use one or the other, or swap in your favorite vegetables, including snap peas, green beans, broccoli, cauliflower, and asparagus. Pro tip: Finely dice your vegetables so they soften at the same rate as the onion.
- Eggs. Eggs are another traditional ingredient in fried rice, and why the dish is sometimes called egg fried rice. You have the option of adding 2 to 4 eggs, depending on your preference. Two eggs will speckle your dish, while 4 eggs will add more heft. I used 3 eggs.
- Ginger and garlic. Fresh ginger and garlic add unique, aromatic nuances to the rice. If you’re out of one or the other, no problem, substitute 1/4 teaspoon ground ginger and 1/4 teaspoon garlic powder.
- Soy sauce. Fermented soy adds a salty, umami flavor, and it’s one of the few liquids needed for the dish. For gluten-free fried rice, use tamari, liquid aminos, coconut aminos, or gluten-free soy sauce of choice. And both regular and low sodium work.
- Sesame oil. Toasted sesame oil adds a delightful nutty essence, and a little goes a long way. Make sure to use toasted sesame oil for the best flavor. If you’re allergic to sesame oil, leave it out or substitute oyster sauce.
- Oil. Choose a flavorless oil for this dish – both for cooking the eggs and sautéing the vegetables and rice. Why? Neutral oils like avocado and vegetable oil have high smoke points (so they won’t burn), and they won’t alter the flavor of the dish.
Tips for perfect fried rice every time
- Use a large pan. The secret to toasty, crispy fried rice is allowing the grains to have frequent contact with the bottom of the hot pan. If your skillet to too small, the rice will pile up and never reach the bottom of the pan. Use your largest skillet or wok for the best results.
- Don’t over-stir. Even though we use less starchy, long grain rice in this recipe, over-stirring will still cause starch to be released from the grains, which can make them gummy and clumpy. Spread the rice out in the pan, press it down so it hits the hot bottom, and give it time to toast. Gently stir and repeat until all the rice is golden and crisp.
- Hit the sides of the pan with the soy sauce. This simple hack is optional, but it makes a big difference. When the soy sauce meets the hot pan (before coming in contact with the rice), it toasts the sauce and elevates its umami goodness.
Want to change it up? Try one of these easy fried rice variations:
- Add protein. Great additions to this fried rice include chicken, steak, shrimp, and pork. For vegetarian protein options, consider tofu, tempeh, and frozen edamame.
- Add extra vegetables. As mentioned above, carrots and peas are classic additions to fried rice, but plenty of other vegetables work. My favorite additions are broccoli, bell peppers, asparagus, snap peas, and green beans.
How should you store your fried rice?
Refrigerate leftover fried rice in an airtight container for up to 3 days, or freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. For the best results, reheat the rice in a large skillet over medium heat. Reheating in the microwave is an option, but not my first choice.
Fried Rice
This cherished Chinese staple features fluffy rice, fresh eggs, and tender vegetables, all infused with garlic, ginger, soy, and sesame.
Ingredients
- 2 tablespoons neutral oil, such as avocado oil or vegetable oil, divided
- 2-4 large eggs, lightly beaten
- 1 small white onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1 cup frozen peas, kept frozen until ready to use
- 3-4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked and chilled white rice, such as jasmine or long grain white rice
- 2 green onions, scallions, chopped, white and green parts separated
- 3 tablespoons soy sauce, or tamari, or liquid aminos, or coconut aminos
- 1 tablespoon toasted sesame oil
- Salt and freshly ground black pepper
Instructions
- Heat 1/2 tablespoon of the oil in a large skillet or wok over medium heat. Add the eggs and cook until scrambled and still moist, stirring frequently. Transfer the eggs to a plate and set aside.
- Heat the remaining 1 1/2 tablespoons of oil in the same pan over medium heat. Add the onion and carrots and cook for 3 to 5 minutes, until soft. Add the peas, garlic, and ginger and cook for 1 minute.
- Fold in the rice and white portion of the green onions. Add the soy sauce to the sides of the pan (getting the soy sauce hot helps boost umami flavor). Add the sesame oil and stir to coat the rice and combine everything.
- Gently press the rice mixture into the bottom of the pan. Cook for 1 to 2 minutes, until the rice is lightly crisp and browned from the bottom of the pan. Stir and repeat the process until all rice is toasted.
- Stir in the scrambled eggs. Season to taste with salt and black pepper.
- Top with the green portion of the green onions and serve.
Calories: 867kcal, Carbohydrates: 161g, Protein: 20g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 820mg, Potassium: 531mg, Fiber: 6g, Sugar: 5g, Vitamin A: 5552IU, Vitamin C: 20mg, Calcium: 101mg, Iron: 3mg