Why You’ll Love It
If you don’t have day-old cooked rice in the fridge, a little trick I use is to cook some rice, spread it really thin on a sheet pan or plate, and throw it in the fridge for an hour or so. It’ll not only cool down the rice, but also dry it out enough so that it’ll work wonders in your fried rice.Everything cooks in the same pan. Yes, even the eggs! Those get scrambled right in the pan and cooked alongside the fried rice. Key ingredients in Fried Rice
Rice: Cold, leftover rice—preferably day-old cooked rice—is essential to a great fried rice. Freshly cooked rice is too fluffy and moist. You’ll want your rice to be as dry as possible, which ensures that the granules are separated to yield the right texture.
Helpful Swaps
Chinese sausage is a common addition to fried rice; it’ll provide a nice saltiness and slight sweetness to the dish.
Shrimp is also a popular choice. You’ll just need to cook it quick in the beginning, take it out of the pan, and then add it back at the very end to avoid overcooking.
Chili oil is always welcome! Other additions like oyster sauce and hoisin sauce will also add another level of umami to the dish.
What to Serve with Fried Rice
- Stir-Fried Beef and Broccoli
- Shrimp with Lobster Sauce
- Braised Shiitake Mushrooms with Baby Bok Choy
- General Tso’s Chicken
- Garlic Green Beans
Fried Rice
Serves 4- 3 cloves garlic
- 2 medium scallions
- 2 tablespoons plus 1 teaspoon vegetable oil, divided
- 1 cup frozen peas and carrots (do not thaw)
- 4 cups cold cooked brown or white rice (see Recipe Notes), preferably medium grain
- 1 tablespoon soy sauce or tamari
- 1 1/2 teaspoons kosher salt, plus more as needed
- 3/4 teaspoon ground white pepper, plus more as needed
- 2 large eggs
- 3/4 teaspoon toasted sesame oil
2. Heat 2 tablespoons of the vegetable oil in a large wok or nonstick frying pan over medium-high heat until shimmering. Add the garlic, scallion whites, and 1 cup frozen peas and carrots. Stir-fry until the carrots and peas are thawed, about 2 minutes.
3. Add 4 cups cold cooked rice, breaking up any clumps of rice with your fingers as you add it in. Toss to combine with the peas and carrots. Add 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper. Stir to combine.
4. Push the fried rice to one side of the pan. Add the remaining 1 teaspoon vegetable oil to the now-empty side of the pan, then crack two large eggs into the oil. Scramble into fluffy curds until almost set.
Recipe Notes
Rice: Cook 1 1/3 cups raw white or brown rice to get 4 cups cooked rice.Make ahead: Cook the rice up to one day ahead. Spread it out on a rimmed baking sheet in a thin layer, then refrigerate.
Storage: Fried rice can be refrigerated in an airtight container for up to four days or frozen for up to two months.
