Fried Rice Recipe

Cooked rice: Preferably day-old, this ensures the rice is firm and separates easily.

Soy sauce: Adds a savory, umami flavor to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to add aromatic depth to the dish.

Eggs: Beaten and scrambled to add richness and protein.

Green onion: Chopped and used as a fresh garnish.

When making fried rice, it's crucial to use day-old cooked rice because it has less moisture, preventing the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can provide a similar texture and nutritional boost to your fried rice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables add a variety of colors and textures while maintaining the nutritional value.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a rich, nutty flavor that complements the other ingredients in fried rice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, providing a similar flavor profile.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based alternative.

• chopped green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the fried rice.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. For portion control, consider dividing the rice into single-serving sizes.
• Label the containers or bags with the date. This helps you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating.
• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through.
• Alternatively, reheat the fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking. Stir-fry for 5-7 minutes until heated through.
• Avoid reheating fried rice more than once to maintain its texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.
  6. Optionally, add a splash of soy sauce or a bit of water to add moisture if the rice seems dry.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or broth to the rice to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes.
  5. Stir the rice and check if it’s heated through. If not, continue microwaving in 30-second intervals until hot.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Check if the rice is heated through. If not, bake for an additional 5 minutes.
  6. Remove from the oven and serve immediately.

• Steam Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl of rice in the steamer.
  4. Cover and steam for about 5-10 minutes or until the rice is heated through.
  5. Carefully remove the bowl from the steamer and fluff the rice with a fork before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and ensuring even heat distribution.

• Spatula: A flat tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the green onion and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping vegetables and other ingredients.

• Measuring cups: Used to measure the cooked rice and mixed vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: An optional tool for easily mincing the garlic cloves.

• Serving spoon: For serving the finished fried rice hot.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables that are already chopped and ready to cook.

Cook rice in advance: Prepare day-old rice ahead of time to ensure it’s ready to use and has the right texture for fried rice.

Minimize prep work: Use pre-minced garlic from a jar to cut down on chopping time.

One-pan method: Cook everything in the same wok to reduce the number of dishes you need to clean.

Quick egg scramble: Scramble the eggs directly in the wok to save time and avoid using an extra bowl.