Fried Rice Recipe

Rice: Cooked rice is the base of this dish, providing a hearty and satisfying component. It's best to use day-old rice for the best texture.

Mixed vegetables: A combination of carrots, peas, and corn adds color, texture, and nutrition to the fried rice.

Soy sauce: This salty, umami-rich condiment enhances the flavor of the dish.

Vegetable oil: Used for sautéing the ingredients and preventing them from sticking to the wok.

Eggs: Beaten and scrambled, they add protein and a rich flavor to the fried rice.

Garlic: Minced garlic adds a fragrant and savory note to the dish.

Onion: Chopped onion provides a sweet and savory base flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the fried rice.

When making fried rice, it's essential to use day-old rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, has had time to dry out, making it perfect for achieving that ideal, slightly chewy consistency. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using.

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

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables add a variety of colors and textures, while maintaining the nutritional value.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium option with a slightly sweeter taste.

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

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based protein.

• beaten eggs - Substitute with chickpea flour batter: A batter made from chickpea flour can replicate the texture of eggs and is vegan-friendly.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used as a substitute.

• chopped onion - Substitute with green onions: Green onions provide a milder flavor and add a fresh element to the dish.

• chopped onion - Substitute with leeks: Leeks have a similar texture and a slightly sweeter taste compared to onions.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, often with a more complex flavor.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain the dish's color.

• pepper - Substitute with chili flakes: Chili flakes add a bit of heat and a different flavor profile to the dish.

• 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. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store in the refrigerator for up to 4-5 days. For longer storage, place the fried rice in the freezer, where it can last up to 3 months.
• When ready to eat, reheat the fried rice in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat on high for 2-3 minutes, stirring halfway through.
• Alternatively, reheat in a wok or large skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking. Stir-fry until heated through, about 5-7 minutes.
• For best results, avoid reheating fried rice more than once. Repeated reheating can lead to a loss of texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a tablespoon of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps.
  5. Cook for about 5-7 minutes until the rice is heated through.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover 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, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes until the rice is heated through.
  5. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover fried rice in an even layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and texture before serving.

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

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

• Cutting board: A sturdy surface used for chopping and preparing vegetables and other ingredients.

• Chef's knife: A sharp knife essential for chopping onions, mincing garlic, and dicing mixed vegetables.

• Measuring cups: Tools used to measure the exact amount of cooked rice and mixed vegetables.

• Measuring spoons: Small spoons used to measure the soy sauce, salt, and pepper accurately.

• Mixing bowl: A bowl used to beat the eggs before adding them to the wok.

• Garlic press: A tool used to mince garlic cloves quickly and efficiently.

• Serving spoon: A large spoon used to serve the fried rice once it's cooked.

• Heat-resistant gloves: Gloves used to protect your hands from the heat while handling the wok.

Use leftover rice: Cook extra rice the day before and refrigerate it. Cold rice works best for fried rice.

Pre-chop vegetables: Chop carrots, peas, and corn in advance and store them in the fridge.

Quick scramble eggs: Beat the eggs and have them ready to pour into the wok.

Minced garlic and onion: Mince garlic and chop onion ahead of time to save prep time.

Use frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.