Description
Chinese-inspired homemade fried rice delivers a perfect blend of savory flavors and quick-cooking magic. Crispy rice, tender vegetables, and aromatic seasonings come together in one delightful skillet that satisfies hunger and sparks culinary joy.
Ingredients
Scale
Main Protein:
- 1 cup cooked chicken, shrimp, pork, or tofu
Vegetables and Base:
- 3 cups cooked rice
- ½ cup onion
- ½ cup carrots
- ½ cup peas
- 2 cloves garlic
- ¼ cup green onions
Seasonings and Oils:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 eggs
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- ½ teaspoon white or black pepper
- ½ teaspoon red pepper flakes or sriracha
Instructions
- Prepare a baking sheet and spread freshly cooked rice across its surface, then refrigerate for at least 30 minutes to reduce moisture content. Aged rice works exceptionally well for this technique.
- Whisk together soy sauce, sesame oil, oyster sauce, and white pepper in a small mixing bowl, creating a flavor-enhancing sauce for the final dish.
- Select a large skillet or wok and heat oil over medium-high temperature. Gently pour beaten eggs into the pan and scramble until softly cooked, maintaining a light and fluffy texture.
- Transfer scrambled eggs to a separate plate, reserving them for later incorporation.
- Return the skillet to heat and introduce additional oil. Add diced onions, julienned carrots, and green peas, sautéing for 3-4 minutes until vegetables become slightly tender.
- Introduce minced garlic to the vegetable mixture, stirring quickly to release aromatic compounds without burning.
- Elevate the cooking temperature to high and carefully add cold rice to the pan. Use continuous stirring motions to separate grain clusters and distribute vegetables evenly throughout.
- Drizzle the prepared sauce mixture over the rice, ensuring thorough and uniform coating of each grain.
- Gently fold the reserved scrambled eggs and chopped green onions into the rice, creating a harmonious blend of textures and flavors.
- Remove the skillet from heat and transfer the fried rice to serving dishes. Enhance the presentation with additional green onions, a sprinkle of sesame seeds, or a delicate sriracha drizzle.
Notes
- Use day-old rice for the best texture and to prevent soggy, clumpy fried rice that falls apart easily.
- Refrigerate freshly cooked rice for at least 30 minutes to remove excess moisture and ensure each grain stays separate during stir-frying.
- Heat your wok or skillet to high temperature before adding ingredients to achieve that signature crispy, slightly charred flavor characteristic of authentic fried rice.
- Customize the recipe by swapping vegetables or adding protein like chicken, shrimp, or tofu to make it a complete one-pan meal that suits different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg