cooking365

Easy Fried Rice Recipe

Fried Rice Recipe
  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • View
    43

Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavour.

Ingredients

Ingredients

    Directions

    Step 1

    If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

    Step 2

    Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

    Step 3

    Push rice to the side of the wok and add the remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

    Step 4

    Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

    Conclusion

    For the best results, use Chinese-style medium-grain rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.

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