Fried Rice Recipe

Rice: Preferably day-old, as it has a better texture for frying.

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

Vegetables: A mix of carrots, peas, and corn for color and nutrition.

Eggs: Beaten and scrambled to add protein and richness.

Vegetable oil: Used for frying and bringing all the ingredients together.

Garlic: Minced to add a fragrant aroma and depth of flavor.

Onion: Chopped to add sweetness and texture.

Salt: To taste, for seasoning.

Pepper: To taste, for a bit of heat and additional flavor.

When making fried rice, it's crucial to use day-old cooked rice because it has less moisture than freshly cooked rice. This helps prevent the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• day-old cooked rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice can mimic the texture of rice while being healthier.

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

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables add a different texture and flavor profile while maintaining the dish's nutritional value.

• beaten eggs - Substitute with tofu scramble: For a vegan option, crumbled tofu can replicate the texture of scrambled eggs.

• vegetable or canola oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in fried rice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may not provide the same depth of flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions, which can add a different dimension to the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle, earthy flavor 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 resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date to keep track of storage time.
• 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.
• When freezing, spread the fried rice in a thin, even layer in the container or bag. This helps it freeze more quickly and evenly.
• To reheat refrigerated fried rice, use a microwave or a stovetop. For the microwave, sprinkle a few drops of water over the rice, cover with a microwave-safe lid or wrap, and heat on high for 1-2 minutes, stirring halfway through.
• For stovetop reheating, add a small amount of vegetable oil or canola oil to a pan, heat over medium, and stir-fry the rice until heated through.
• To reheat frozen fried rice, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated rice.
• If you need to reheat directly from frozen, use the microwave method. Add a few drops of water, cover, and heat on a lower power setting, stirring occasionally until fully heated.
• Avoid reheating fried rice more than once to maintain its texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or canola oil.
  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 thoroughly heated.

• Microwave Method:

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

• 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 retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve hot.

• Steaming Method:

  1. Place the fried rice in a heatproof bowl that fits into your steamer.
  2. Add a small amount of water to the rice to keep it moist.
  3. Set up your steamer and bring the water to a boil.
  4. Place the bowl in the steamer and cover with a lid.
  5. Steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the 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 if the rice is hot; if not, continue cooking in 2-minute increments.

• 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.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Measuring cups: To accurately measure out the cooked rice and mixed vegetables.

• Measuring spoons: For precise measurement of soy sauce, oil, salt, and pepper.

• Wooden spoon: Handy for stirring the rice and vegetables to ensure even cooking.

• Garlic press: Optional, but can be used to easily mince the garlic cloves.

• Serving spoon: For dishing out the finished fried rice when ready to serve.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables which are already chopped and ready to go.

Cook rice in advance: Prepare rice a day ahead and store it in the fridge. Day-old rice works best for fried rice.

Minimize prep time: Use pre-minced garlic and pre-chopped onions to cut down on preparation time.

One-pan cooking: Use a wok or large skillet to cook everything in one pan, reducing cleanup time.

Quick egg scramble: Scramble the eggs in the same pan by pushing the garlic and onion to the side, saving an extra step.