Fried Rice
Restaurant-quality fried rice with perfectly seasoned grains, tender vegetables, and savory umami flavor. The secret is using day-old rice and high heat for that authentic wok-charred taste.
Main Dish · Prep 15 min · Cook 10 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 600 g day-old cooked rice
- 3 large eggs, beaten
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 medium carrots, diced
- 80 g frozen peas
- 4 stalks green onions, sliced
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 tsp white pepper
The Leftovers That Outshine the Original
I genuinely look forward to having leftover rice because it means fried rice is happening. This is one of those recipes where day-old rice is actually better than fresh -- the drier grains fry up perfectly crispy instead of turning to mush.
Wok Hei at Home
Heat your wok or largest skillet over the highest heat you have until it is practically smoking. Add oil, then crack in the eggs and scramble quickly, breaking them into small pieces. Push to the side.
Add more oil, then toss in your diced vegetables -- I love carrots, peas, and green onions. Stir-fry for 2 minutes, then add the cold leftover rice. Press it flat against the hot surface and let it sit for 30 seconds to get crispy, then toss. Repeat this press-and-toss method a few times.
The Sauce Sizzle
Push everything to the sides, add soy sauce and sesame oil right to the hot center of the wok, let it sizzle for a moment, then toss everything together. The aroma alone is worth the effort.
Tina's Tips
- Day-old rice is mandatory -- freshly cooked rice has too much moisture and turns to mush
- Highest heat possible -- wok hei (the breath of the wok) only happens at screaming hot temperatures
- Don't crowd the pan -- cook in batches if your pan is small, or the rice steams instead of fries
- Soy sauce goes on the hot pan not on the rice -- this lets it caramelize and deepen in flavor
- Spread rice in a thin layer on the hot surface and let it crisp before tossing
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