Fried Rice Recipe

Cooked rice: Preferably day-old, this ensures the rice is firm and less sticky.

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

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to add a fragrant aroma and flavor.

Eggs: Beaten and scrambled to add protein and texture.

Oyster sauce: Provides a rich, savory depth to the fried rice.

Green onions: Chopped and added at the end for a fresh, mild onion flavor.

When making fried rice, it's crucial to use day-old cooked rice because it has had time to dry out, which helps prevent the dish from becoming mushy. Freshly cooked rice contains more moisture, which can lead to a clumpy texture. 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 achieve a similar effect.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

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

• mixed vegetables - Substitute with bell peppers and broccoli: These vegetables add color and a variety of textures.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor profile.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice into airtight containers or heavy-duty freezer 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 how long the fried rice has been stored.
• Store the fried rice in the refrigerator for up to 4-5 days. For longer storage, place it in the freezer where it can last for up to 3 months.
• When ready to reheat, if the fried rice was frozen, thaw it in the refrigerator overnight.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or canola oil to prevent sticking and to revive the texture.
• Stir-fry the fried rice until it is heated through, breaking up any clumps with a spatula.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• For an extra burst of flavor, consider adding a splash of soy sauce or a sprinkle of chopped green onions before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or canola oil to the skillet.
  3. Once the oil is hot, add the leftover fried rice.
  4. Stir continuously to ensure even heating and prevent sticking.
  5. Cook for about 5-7 minutes until the rice is thoroughly heated.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe bowl.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the bowl 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, stirring in between, until the rice is hot.

• 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, until the rice is heated thoroughly.

• Steaming Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is hot and fluffy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover fried rice in a thin layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A versatile cooking pan with a rounded bottom, ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and mix ingredients in the wok, ensuring even cooking.

• Knife: Essential for chopping and mincing ingredients like garlic and green onions.

• Cutting board: A sturdy surface used to chop vegetables and other ingredients safely.

• Measuring cups: Used to measure out the correct amount of cooked rice and other ingredients.

• Measuring spoons: Necessary for accurately measuring soy sauce, oyster sauce, and oil.

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

• Garlic press: Optional but useful for mincing garlic quickly and efficiently.

• Serving spoon: Used to serve the finished fried rice hot and fresh.

Use day-old rice: Day-old rice is drier and prevents clumping, making it perfect for fried rice.

Prep ingredients ahead: Chop vegetables and mince garlic in advance to streamline cooking.

Cook in batches: If doubling the recipe, cook in batches to ensure even cooking and avoid overcrowding the wok.

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

Quick scramble eggs: Scramble the eggs in the same wok before adding the rice to save on cleanup time.