Recipes Side Dishes Vegetarian

Perfect Fried Rice

August 5, 2016
Fried Rice

Have you ever wondered how Chinese restaurants achieve that crisp and perfectly browned fried rice? Or how much oil goes into the pan to get the rice to that salty, umami perfection? I’ve tried so many methods to concoct the dish: I used to douse my rice with soy sauce and drown it in oil, scramble an egg and call it good. I’ve messed around with cold leftover rice, prodding the grains apart in the hope they’ll develop into distinctness, rather than the sodden mess I usually ended up with.

I’ve learned this isn’t necessary — and in fact, all the above techniques are counterproductive. Try this no-fail recipe for the rice you’ve been trying to recreate, the rice you don’t have to call take-out for.

Perfect Fried Rice Recipe

4 T sesame oil

4 cups pre-cooked jasmine rice

Note: leftover rice is fine, but warm in microwave before proceeding

3 large eggs, beaten

1 cup thinly sliced scallions

2 tsp sugar

1/2 cup low-salt chicken broth, more if needed

1 cup frozen peas

salt to taste

Fried Rice

The key to creating restaurant quality fried rice is to keep tossing the mixture while cooking. And don’t be afraid of using oil. There’s a delicate balance between soggy rice and just enough to create that browned, crispy perfection.

Heat oil in a large, non-stick skillet over high heat until shimmering. Add eggs, stirring continuously with a wooden chopstick for about 10 seconds, scraping eggs away from sides of skillet.

Add warm rice, patting it down to form a flat layer. Cook for 30 seconds, then toss rice and egg mixture, breaking up clumps. Continue to smooth rice and then toss for about 3 minutes, or until rice separates into individual grains and eggs are scrambled.

Add scallions and incorporate into rice. Sprinkle sugar over rice evenly. Continue cooking and tossing until scallions are tender, about 2 minutes.

Pour broth into skillet and sprinkle with frozen peas. Continue cooking and stirring rice until broth is absorbed and browned, crusty texture forms on bottom of pan, about 6-8 minutes. Salt to taste.

Serve alone or with protein of your choice. Pass soy sauce to season according to taste.

Fried Rice

Serve fried rice Asian style in a bowl small enough to hold in one hand.

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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