Ingredients
- Rice:
• 4 cups of day-old jasmine rice (using rice that’s been refrigerated helps prevent clumping) - Proteins (optional):
• 2 eggs, lightly beaten
• 1 cup diced chicken, shrimp, pork, or tofu (pre-cooked or quickly sautéed) - Vegetables:
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (like diced carrots, peas, and corn)
• ½ cup green onions, chopped (reserve white and green parts separately) - Sauces & Seasonings:
• 3 tablespoons soy sauce (adjust to taste)
• 1 tablespoon oyster sauce (or hoisin sauce for a sweeter touch)
• 1 teaspoon sesame oil
• Salt and pepper, to taste - Oil:
• 2-3 tablespoons high-smoke point oil (like vegetable, canola, or peanut oil)
Instructions
- Prep Work:
- Break up any clumps in your cold, day-old rice with your hands or a fork.
- Have all your ingredients prepped and ready to go—fried rice cooks fast!
- Cooking the Eggs:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Pour in the beaten eggs and scramble until just set. Remove them from the pan and set aside.
- Sauté Aromatics:
- Increase the heat to high and add another tablespoon of oil to the pan.
- Sauté the white parts of the green onions, the chopped onions, and minced garlic until fragrant and slightly translucent (about 30–60 seconds).
- Add Vegetables and Protein:
- Toss in your mixed vegetables (and any additional protein if you’re using it) and stir-fry for about 2-3 minutes until they startto soften.
- If using a pre-cooked protein, just heat it through without overcooking.
- Stir-Frying the Rice:
- Add the rice to the wok, breaking apart any remaining clumps.
- Spread the rice out in an even layer and let it sear for a minute before stirring. This step helps create those coveted crispy bits.
- Drizzle the soy sauce and oyster sauce evenly over the rice. Toss everything together so the flavors meld, and season with salt and pepper as needed.
- Final Touches:
- Return the scrambled eggs to the pan and mix gently.
- Drizzle the sesame oil over the entire dish, and fold in the green parts of the green onions.
- Give one final toss, ensuring every bite is infused with flavor.
- Serve Immediately:
- Plate your fried rice hot, straight from the wok, and enjoy!
Extra Tips for Perfection
- Rice Texture:
Using day-old rice is key—it’s drier and fries up better. If you’re short on time, spread freshly cooked rice on a tray to cool and dry out a bit before using. - High Heat:
Cooking on high heat in a wok helps to quickly sear the ingredients, locking in flavor and creating a slight smokiness reminiscent of restaurant-style fried rice. - Customization:
Feel free to customize with additional veggies (like bell peppers or snap peas) or experiment with different proteins. A dash of chili oil or a sprinkle of toasted sesame seeds can also add extra flavor dimensions.
Enjoy this homemade fried rice that’s rich, savory, and often even better than what you’d get on takeout!