How To Make Fried Rice Simple
Still wondering what to do with leftover rice? Today's recipe will help you solve that problem. This Chinese fried rice is one of my favorites—it's incredibly easy to make, and you can adjust the ingredients to suit your taste.
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Chinese fried rice is simple to make, but getting it to taste great requires a few tricks. I'll explain these techniques in detail to help you create delicious fried rice.
1. About Fried Rice
In China, fried rice is a common dish made by stir-frying cooked rice with vegetables and eggs. There are many varieties, such as Yangzhou fried rice, sausage fried rice, tomato fried rice, curry fried rice, and bacon fried rice. Each region has its own unique flavors, and fried rice is typically enjoyed as breakfast or dinner.
2. Ingredients and Substitutions
Everyone has their own twist on fried rice. Here are the ingredients I use for this dish:
Rice: Leftover cold white rice, preferably jasmine or long-grain rice. Avoid using short-grain rice.
Eggs: Eggs are the heart of this fried rice.
Vegetables: Corn kernels, edamame, and potatoes. To enhance the nutritional value, you can substitute with other veggies like carrots or cucumbers based on your preference.
Seasonings: Common Chinese seasonings like soy sauce, Sichuan pepper powder, scallions, and salt.
3. The Best Rice for Fried Rice
For fluffy and light fried rice, it's best to use day-old rice. The moisture in the rice has partially evaporated, making it firmer and less likely to become mushy when fried. Excess moisture is the main reason fried rice clumps together.
Additionally, choosing the right type of rice is crucial for making delicious fried rice. I recommend using jasmine rice or long-grain white rice.
4. Can You Use Freshly Cooked Rice?
Yes, you can use freshly cooked rice, but it tends to clump due to its higher moisture content. It's best to let the rice cool before frying.
If you're in a hurry, spread the rice out and refrigerate it for 45-60 minutes to dry it out a bit. You can then fluff the rice with a spatula or with clean hands lightly coated in neutral oil to prevent sticking.
5. How to Store Fried Rice
Cooked fried rice can be stored in an airtight container in the refrigerator for about 2 days. To extend the storage time, place it in the freezer, where it can last for up to a month. When ready to eat, simply microwave the rice for 8-10 minutes to heat it through.
6. What to Serve with Fried Rice
Stir-fried Eggplant with Yardlong Beans
Here is a detailed guide to making simple fried rice.
INGREDIENTS
MAIN INGREDIENTS
- 250g rice
ACCESSORIES
- 2 eggs
- 30g corn kernels
- 30g edamame
- 50g potatoes
SEASONINGS
- 1 tablespoon soy sauce
- A small pinch of Sichuan pepper powder
- 4g chopped scallions
- A small pinch of salt
- 20ml cooking oil
DIRECTIONS
STEP 1
Prepare all the ingredients.
Blanch 30g of fresh edamame in boiling water, then cool them in cold water.
STEP 2
Remove the outer skin from the edamame and set aside.
STEP 3
Peel and wash 30g of potatoes, then cut them into small cubes.
STEP 4
Beat 2 eggs.
STEP 5
Heat 10ml of cooking oil in a pan, add the beaten eggs, and scramble until cooked. Remove and set aside.
STEP 6
Add another 10ml of cooking oil to the pan. Once hot, add the potato cubes and cook until slightly golden and tender.
STEP 7
Add 4g of chopped scallions, a small pinch of Sichuan pepper powder, and 1 tablespoon of soy sauce. Stir until fragrant, then add the edamame.
STEP 8
Add 30g of cleaned corn kernels and stir well.
STEP 9
Add 250g of rice and mix thoroughly.
STEP 10
Finally, return the scrambled eggs to the pan, stir to combine with the rice, and season with salt to taste.
STEP 11
Your fragrant fried rice is ready to enjoy!
Recipe analyzer
- Recipes: How To Make Fried Rice Simple
- Main Ingredients:5
- Servings per recipe:1
- Servings size:448 g
-
Energy (calories)：473 kcal
-
Protein：23.6 g
-
Fat：23.72 g
Why gray?
-
Carbohydrates：41.19 g
-
Protein: 21%97 kcal
-
Fat: 45%213 kcal
-
Carbohydrates: 34%163 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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