Fried Rice Recipe

Cooked rice: Preferably day-old, this ensures the rice is dry enough to fry properly.

Soy sauce: Adds a savory, umami flavor to the dish.

Carrots, peas, corn mixed vegetables: A colorful and nutritious mix of vegetables that add texture and flavor.

Vegetable oil: Used for frying the ingredients and ensuring they don't stick to the wok.

Eggs: Adds protein and a rich flavor to the fried rice.

Garlic: Provides a fragrant and savory base for the dish.

Onion: Adds sweetness and depth of flavor when sautéed.

Salt and pepper: Used to season the dish to taste.

When making fried rice, it's crucial to use day-old cooked rice because it has less moisture and won't clump together. This helps achieve that perfect, slightly crispy texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to dry it out.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• soy sauce - Substitute with tamari: Tamari is gluten-free and offers a similar umami flavor.

• mixed vegetables - Substitute with bell peppers and broccoli: These vegetables add a different texture and a variety of nutrients.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements fried rice well.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and is convenient to use.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• pepper - Substitute with white pepper: White pepper has a milder taste and is often used in Asian cuisine.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or soy sauce to restore moisture and enhance flavor.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Avoid reheating the fried rice more than once to maintain its quality and prevent foodborne illnesses.

• Stovetop Method

  1. Heat a pan or wok over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Add the leftover fried rice and stir occasionally.
  4. Cook until the rice is heated through, about 5-7 minutes.
  5. If the rice seems dry, sprinkle a little water or broth and cover the pan for a minute to steam.

• Microwave Method

  1. Place the fried rice in a microwave-safe bowl.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the cooking time for even heating.

• Steaming Method

  1. Place the fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the 2 cups of cooked rice and 1 cup of mixed vegetables.

• Measuring spoons: Used to measure the 2 tablespoons of soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before scrambling them in the wok.

• Wooden spoon: Handy for stirring the rice and vegetables without scratching the wok.

• Serving spoon: Used to serve the finished fried rice hot.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it ideal for fried rice.

Prep ingredients in advance: Chop vegetables, mince garlic, and beat eggs before starting to cook.

High heat cooking: Use high heat to quickly stir-fry ingredients, ensuring they cook evenly and retain their texture.

Use frozen vegetables: Save time by using pre-mixed frozen carrots, peas, and corn.

Cook in batches: If making a large quantity, cook in smaller batches to ensure even cooking and avoid overcrowding the wok.