Why Make This Recipe
Fried rice is a popular dish loved by many for its rich flavor and versatility. It’s quick and easy to prepare, making it a perfect solution for busy weeknights or when you’re looking for a delicious dish that can utilize leftover rice. This recipe combines ingredients that you likely have in your kitchen, allowing you to create a satisfying meal without a lot of fuss. Plus, it’s a great way to sneak in some veggies!
How to Make Fried Rice
Ingredients:
- 2 tbsp oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 120 g/4 oz bacon, chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables (frozen or fresh, Note 1)
- 2 cups (packed) cooked day-old white rice (refrigerated or frozen defrosted, Note 2)
- 3 eggs, whisked
- 3/4 cup green onions (shallots/scallions) sliced
- 1 tbsp Chinese cooking wine (sub Mirin, cooking sake, or dry sherry, Note 4)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce (or all-purpose, Note 5)
- 1 tsp sesame oil (optional)
- 1/4 tsp white pepper
Directions:
- Heat the Oil: In a wok or skillet, heat about 1 1/2 tbsp of oil over high heat until it starts to smoke.
- Add Onion, Garlic, and Bacon: Mix in the onion, garlic, and bacon. Cook until the bacon turns light golden, which takes about 1 1/2 minutes.
- Add Vegetables: Toss in the diced vegetables. It’s okay if they are still frozen. Cook for about 2 minutes so that they defrost and any water evaporates.
- Add Rice and Sauce: Stir in the cooked rice and sauce ingredients. Cook for about 1 1/2 minutes until the liquid has evaporated.
- Scramble the Egg: Push the rice to the side of the wok or skillet. Add 1/2 tbsp of oil into the cleared space. Shift the wok so the heat is centered over this space. Pour in the whisked egg and scramble it until fully cooked. Avoid soft scrambling.
- Serve: Add the green onion and stir it into the rice. Remove from heat and serve immediately!
How to Serve Fried Rice
Fried rice is best served warm and can be enjoyed on its own as a quick meal or as a side dish to accompany your favorite protein. You can top it with additional green onions or a drizzle of soy sauce for extra flavor.
How to Store Fried Rice
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to help steam the rice if needed. Fried rice can also be frozen for up to a month; just make sure to let it cool completely before freezing.
Tips to Make Fried Rice
- Use day-old rice: It’s drier and will fry better compared to fresh, sticky rice.
- Feel free to mix and match your favorite vegetables. Peas, carrots, bell peppers, and corn all work well.
- If you want to make it vegetarian, simply skip the bacon and use extra vegetables or tofu.
Variation
You can easily customize this fried rice recipe by changing the protein. Substitute chicken, shrimp, or tofu for the bacon to suit your preference.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but it may require longer cooking time and can have a different texture.
Is it necessary to use cooked day-old rice?
Using day-old rice is preferred as it is less moist and won’t turn mushy while frying. If you only have freshly cooked rice, spread it out on a baking sheet to cool and dry out a bit before using.
Can I add eggs if I’m allergic?
Absolutely! You can omit the eggs or substitute them with tofu for added protein if you have an egg allergy.
Fried Rice
Ingredients
Main Ingredients
- 2 tbsp oil For frying
- 1/2 unit onion, finely chopped
- 2 cloves garlic, minced
- 120 g bacon, chopped (optional, or use ham) Can be substituted with chicken, shrimp, or tofu.
- 1-1.5 cups diced vegetables (frozen or fresh) Use your preference of vegetables.
- 2 cups cooked day-old white rice Refrigerated or frozen and defrosted.
- 3 unit eggs, whisked Can be omitted or substituted with tofu.
- 3/4 cup green onions (shallots/scallions), sliced
- 1 tbsp Chinese cooking wine Substitutes include Mirin, cooking sake, or dry sherry.
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce All-purpose soy sauce can also be used.
- 1 tsp sesame oil Optional, adds flavor.
- 1/4 tsp white pepper
Instructions
Cooking Steps
- Heat about 1 1/2 tbsp of oil in a wok or skillet over high heat until it starts to smoke.
- Add the onion, garlic, and bacon. Cook until the bacon turns light golden, about 1 1/2 minutes.
- Toss in the diced vegetables, cooking for about 2 minutes until defrosted and any water evaporates.
- Stir in the cooked rice and sauce ingredients, cooking for about 1 1/2 minutes until the liquid evaporates.
- Push the rice to the side and add 1/2 tbsp of oil to the cleared space. Scramble the whisked eggs until fully cooked.
- Add the sliced green onions, stir into the rice, and serve immediately.