Alright, let’s get started. These are the key lessons I’ve learned about making the best fried rice over the years.
1) Use cold rice: This must be prepared ahead of time and calls for cooked rice that has been thoroughly chilled. A fresh quantity of warm (or even lukewarm) rice will create mushy, sticky clumps in a hot skillet rather than fry efficiently. Having leftover rice in the refrigerator is therefore perfect! Just make a fresh batch of rice if you’re in a hurry or have an impulsive craving for fried rice, which I totally understand. Place the rice on a baking sheet or another large flat pan, cover with plastic wrap, and refrigerate for 30 minutes (or 10 to 15 minutes in the freezer) to ensure it is completely cooled but not frozen.
2) Apply butter: Butter, indeed. After preparing numerous batches of fried rice with different oils, I’m now certain that there’s a reason why Japanese steakhouses use that large chunk of butter for their fried rice. It simply enhances the flavor and gives everything the ideal browning. (However, in this recipe, we only use 3 tablespoons of rice for a huge quantity, in contrast to Japanese steakhouses.)
3) Use vegetables: One of my biggest complaints about bland takeout fried rice is that there aren’t enough vegetables! Vegetables contribute significantly to the flavor and freshness of fried rice, as well as some lovely splashes of color. I used both white and green onions to this dish because they are always used in our neighborhood Chinese restaurant. However, feel free to update this dish with some more delectable stir-fried vegetables!
4) Add oyster sauce and toasted sesame oil: If you don’t eat seafood, you may omit the oyster sauce and still have delicious fried rice. However, a small amount of this ingredient goes a long way and makes a big difference in delicious fried rice. Therefore, don’t be afraid of oyster sauce even if you’re not a fan of oysters! Conversely, toasted sesame oil is absolutely non-negotiable. It tastes great in fried rice and is my favorite smelling ingredient in the kitchen. (Note that the purpose of the sesame oil is to finish, not to fry, so take the pan off of the burner and add it after stirring.)
5) Use high heat: This will assist the rice and vegetables cook and brown thoroughly, as well as keep the rice from steaming in the pan rather than frying.
6) Let the rice brown a little on the bottom: If you like your rice to be a little crunchy, let it sit for a short time between stirrings. It is also very helpful to use a non-stick skillet to keep the rice from sticking to the bottom of the pan.
7) Don’t be scared to add extra soy sauce at the end. I understand that different people have varying salt sensitivity and that the sodium content of different kinds of soy sauce varies quite a little. Therefore, in the recipe below, I used a bit less soy sauce. However, if you think this tastes delicious, please add extra at the end. I adore it and almost always add more drizzle to my portion.
Ingredients for Homemade Fried Rice
Now, let’s discuss the ingredients. The following ingredients are needed to create this fried rice recipe (affiliate links included):
Rice that has been cooked and chilled: Any type of brown or white rice will work. Before adding it to your hot skillet, make sure it is cooked (I always cook mine in this rice cooker, and it works like a charm) and completely cooled (in a sealed container in the refrigerator). Once more, this dish will not work well with freshly cooked rice.
Eggs: They provide excellent protein, taste, and texture.
The basic vegetable mixture I always use for fried rice includes carrots, onions, green onions, and peas, but you are welcome to add any additional stir-fry vegetables you enjoy (see suggestions below).
Garlic: Finely chopped.
Soy sauce: I used low-sodium soy sauce to make this recipe. Therefore, if you’re using conventional soy sauce, use less.
Don’t worry, oyster sauce doesn’t taste like oysters, but it is a great way to add flavor to fried rice. You may get it on Amazon or find it in the Asian department of supermarkets.
The recipe’s essential finishing touch is toasted sesame oil. Additionally, you may order it on Amazon or locate it in the Asian area of supermarkets.
My preferred method of stir-frying rice is with butter.
Egg scramble: In a large sauté pan, scramble some eggs, breaking them up into small pieces as you go, using a small bit of butter. After that, move the eggs to a different platter and put them aside.
Sauté the vegetables and garlic: Put the pan back on the burner and cook the peas, carrots, onions, and garlic until they are tender and cooked through.
The rice should then be stir-fried on a high heat. Melt the remaining butter in one half of the pan, scooch the veggies on the other half, and add the cool rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies. Stir the rice every 15 to 20 seconds for the next 3 minutes, or until the grains and vegetables are starting to brown a bit.
Take the pan off of the burner. Add your scrambled eggs, sesame oil, and green onions and stir.
Season and taste. Taste the rice, add salt and pepper, and if necessary, add additional soy sauce or sesame oil.
Serve! After that, plate it and serve it warm!
