Fried rice recipe
Summary:
This fried rice recipe, a cherished family favourite, is more than just a dish – it’s a comforting memory. The first time I tasted homemade fried rice, the familiar aroma, the sizzle of the wok, and the explosion of flavours captivated me. Over the years, I’ve experimented with countless variations, and now I can confidently say this is the best fried rice recipe you’ll ever try. It’s simple enough for a quick weeknight dinner, yet it tastes like a special treat. What I love most is its versatility. Whether I’m in the mood for a vegetarian dinner, a protein-packed egg fried rice, or a hearty chicken fried rice, this recipe covers all the bases and never disappoints. It’s a canvas for your culinary creativity, allowing you to add your favourite ingredients and create your signature version.
Equipment:
Wok or large skillet
Instant Pot (optional)
Microwave-safe bowl (optional)
Spatula or wooden spoon
Knife
Cutting board
Ingredients:
2 cups cooked rice (preferably day-old for best texture)
2 tablespoons vegetable oil (divided, for frying)
3 cloves garlic, minced
1 small onion, chopped
1 cup mixed vegetables (peas, carrots, corn)
2 green onions, sliced (for garnish)
3 tablespoons soy sauce (to taste)
1 teaspoon sesame oil (optional, for flavour)
Salt and pepper to taste
2 eggs, beaten (for egg fried rice variation)
1 cup cooked chicken or shrimp, chopped (for meat variation)
1 cup firm tofu, cubed (for vegetarian variation)
Instructions:
Stovetop Fried Rice:
Heat one tablespoon of oil in a wok or large skillet over medium-high heat until it shimmers.
Next, add garlic and onion, stirring until fragrant.
If using raw chicken or shrimp, add it now and stir-fry until fully cooked. Could you remove it from the pan and set it aside?
Thereafter, push the garlic and onion to the side of the pan.
Pour in the beaten eggs and scramble them gently until just set. Remove the eggs and set aside with any cooked meat.
Add another tablespoon of oil to the pan.
Next, add mixed vegetables and stir-fry for about a minute until they brighten.
Then add the cooked rice to the pan. Use a spatula to break up any clumps and mix everything together thoroughly. Drizzle soy sauce and sesame oil over the rice.
Continue to fry the rice. Stir constantly, but let it sit briefly to lightly crisp.
Return the scrambled eggs and cooked meat or tofu (if using) to the pan. Toss to combine evenly.
Finally, sprinkle salt and pepper to taste, then add green onions on top. This stovetop fried rice is now ready to serve and enjoy!
Microwave Fried Rice:
First, in a microwave-safe bowl, beat the eggs with a pinch of salt.
Put the eggs in the microwave on high for about a minute, or until they set like a simple omelette.
Then, carefully remove the egg and chop it into small pieces.
Next, combine the cooked rice, mixed vegetables, and any cooked chicken or tofu (if using) in a separate large microwave-safe bowl. Add a teaspoon of water to create steam, and cover the bowl loosely.
Microwave this mixture on high for 2 minutes. Then carefully remove it from the microwave (it will be hot). Stir the rice and veggies to distribute the heat evenly.
Add soy sauce and sesame oil to the bowl. Also, add the chopped eggs (and any cooked meat or tofu). Stir everything together so the seasoning coats the rice.
Microwave the whole mixture for another 30 seconds to 1 minute. This lets the flavours mingle and ensures it’s nice and hot.
Finally, remove the bowl from the microwave and stir the fried rice. Now season with salt and pepper if needed. Enjoy this quick fried rice recipe from the microwave, and marvel at its ease and taste.
Instant Pot Fried Rice Recipe
If starting with uncooked rice, rinse 1 cup of rice under cold water until the water runs clear. Add the rinsed rice and 1 cup of water to the Instant Pot. Seal the lid and set it to pressure cook on high for 3 minutes. Once done, allow a natural pressure release for 10 minutes, then quickly release any remaining pressure. Fluff the rice with a fork and transfer it to a plate to cool. If you already have cooked rice, skip this pressure-cooking step.
Set the Instant Pot to Sauté mode. Once it’s hot, add one tablespoon of oil. Then pour in the beaten eggs and stir as they cook to scramble them. As soon as the eggs are set, remove them from the Pot and set aside.
Next, add another tablespoon of oil to the Instant Pot. Stir in the garlic and onion and cook until fragrant. Toss in the mixed vegetables and sauté for a minute. If using tofu or boiled chicken/shrimp, add them now to warm through.
Add the cooked (and ideally cooled) rice back into the Pot and gently stir to combine it with the veggies. Spread the rice across the bottom and let it sit for about a minute without stirring to develop a bit of that classic fried rice sizzle.
Drizzle soy sauce and sesame oil over the rice. Stir to coat all the grains. Turn off the Sauté mode to prevent sticking.
Add scrambled eggs to the rice and veggies, mixing well. Sprinkle salt and pepper to taste, and garnish with green onions.
Enjoy your delicious one-pot fried rice recipe with ease!
Notes:
Furthermore, leftover fried rice is stored well in an airtight container in the fridge for up to 4 days. Reheat it in a skillet or microwave, adding a splash of water if it seems dry. Add extra soy sauce or a dash of chili sauce when reheating for added flavor. Additionally, you can easily modify this recipe by swapping the vegetables (try broccoli, bell peppers, or edamame) and adjusting the soy sauce to your liking. For a gluten-free version, use tamari instead of soy sauce. For a low-carb option, use cauliflower rice instead of regular rice. Alternatively, for a truly vegetarian fried rice, skip the meat and even the eggs; use tofu or extra veggies instead. This dish is highly versatile: once you master this fried rice recipe, you can improvise with your favourite ingredients and create your signature version. After all, the key to great fried rice is using a little dry and cold rice, which is why day-old rice works best. Have fun experimenting and making this recipe your own!