Fried Rice
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Fried Rice
This fried rice beats takeout and uses up leftover rice in about 20 minutes. Cold day-old rice is the secret, since fresh rice steams instead of frying and turns gummy. Everything cooks fast over high heat, so prep the vegetables and eggs first. Mix and match whatever vegetables you have, then finish with soy sauce and sesame oil for that restaurant flavor.
Ingredients
- 4 cups cold cooked white rice, preferably day-old
- 3 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 3 green onions, sliced
- Salt and pepper to taste
Directions
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the beaten eggs and scramble until just set, then transfer to a plate.
- Add the remaining oil to the pan. Add the onion, peas, and carrots and cook until softened, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the cold rice and break up any clumps. Spread it across the pan and let it sit undisturbed for a minute to crisp, then toss.
- Pour in the soy sauce and sesame oil and toss until the rice is evenly coated and heated through.
- Return the eggs to the pan, add the green onions, and toss. Season with salt and pepper and serve hot.
Tips and variations
- Use cold day-old rice. Fresh rice holds too much moisture and turns mushy in the pan.
- Cook over the highest heat your stove can manage. That sear is what gives fried rice its flavor.
- Let the rice sit untouched for a minute at a time so it crisps instead of steaming.
- Add cooked chicken, shrimp, or diced ham to make it a full meal.
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Common questions
- Why does my fried rice turn out mushy
- Mushy fried rice almost always comes from warm or fresh rice. Use cold leftover rice and cook over high heat in batches if your pan is small.
- Can I use fresh rice for fried rice
- You can, but spread it on a sheet pan and chill it in the fridge for an hour first so it dries out and fries instead of steaming.
- What vegetables work in fried rice
- Almost anything. Peas, carrots, corn, bell pepper, and broccoli all work. Cut them small so they cook quickly.
- How do I make it taste like takeout
- High heat, day-old rice, and a finish of toasted sesame oil get you most of the way. A little extra soy sauce and white pepper round it out.
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