Can I use different types of rice for fried rice?

Yes, you can try different types of rice. Jasmine, medium-grain, and day-old rice work well. Make sure the rice is dry to avoid clumps. Fresh, sticky rice makes fried rice mushy.

How do I prevent my fried rice from becoming soggy?

Use cold, day-old rice and cook at high heat to avoid sogginess. Ensure your pan is hot before adding ingredients. Stir-fry quickly to keep the rice crispy.

Can I make fried rice vegetarian or vegan?

Absolutely! Use tofu, tempeh, or plant-based proteins instead of meat. Add veggies like carrots, peas, and bell peppers. For vegan, swap eggs with tofu and use tamari instead of soy sauce. Nutritional yeast adds great flavor.

How do I make fried rice spicy?

Add heat with sriracha, chili oil, or red pepper flakes. Diced jalapeños or Thai chilies also work. For a spicy kick, try kimchi or gochujang.

What's the best oil to use for fried rice?

Use oils with high smoke points like vegetable, canola, or peanut oil. Sesame oil adds flavor but use it sparingly. Olive oil burns easily and tastes bitter.

Can I make fried rice without a wok?

Yes, a large skillet or sauté pan works. Choose a wide, flat pan for crispy ingredients. Cast iron or stainless steel pans are good. Cook at high heat and stir often to prevent sticking.

How long can I store leftover fried rice?

Store it in an airtight container in the fridge for 3-4 days. Refrigerate within two hours of cooking. Reheat in a hot skillet with oil to restore crispiness. Microwaving makes rice soggy.

Is fried rice gluten-free?

Traditional fried rice isn't gluten-free because of soy sauce. Use tamari or gluten-free soy sauce instead. Always check ingredients for gluten, as many Asian condiments contain wheat.

What's the secret to getting that restaurant-style fried rice?

High heat, prepared ingredients, and the right technique are key. Use cold, day-old rice and a hot pan. Stir-fry quickly to achieve that restaurant-style crispiness.

Fried Rice Recipe: 7 Secret Techniques for Amazing Results

Name: Ultimate Fried Rice Recipe: Restaurant-Quality Results at Home
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups day-old cooked jasmine rice, cooled and refrigerated; 3 large eggs, beaten; 3 tablespoons vegetable oil, divided; 2 cloves garlic, minced; 4 green onions, chopped (white and green parts separated); 1 cup mixed vegetables (peas, carrots, bell peppers), diced small; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: 1 cup cooked protein (chicken, shrimp, or tofu), diced

Description

The ultimate fried rice recipe that transforms simple ingredients into restaurant-quality perfection. This authentic technique uses day-old jasmine rice and high-heat wok cooking for incredible texture and flavor.

Ingredients

Scale

3 cups day-old cooked jasmine rice, cooled and refrigerated

3 large eggs, beaten

3 tablespoons vegetable oil, divided

2 cloves garlic, minced

4 green onions, chopped (white and green parts separated)

1 cup mixed vegetables (peas, carrots, bell peppers), diced small

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon salt

1/2 teaspoon black pepper

Optional: 1 cup cooked protein (chicken, shrimp, or tofu), diced

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Instructions

1. Heat wok or large skillet over highest heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat.

2. Pour beaten eggs into center of wok. Let set for 30 seconds, then scramble quickly. Remove eggs and set aside.

3. Add remaining 2 tablespoons oil to wok. Add garlic and white parts of green onions. Stir-fry for 30 seconds until fragrant.

4. Add mixed vegetables. Stir-fry for 2-3 minutes until vegetables are bright and tender-crisp.

5. Add cold rice, breaking up any clumps with spatula. Stir-fry for 3-4 minutes, tossing constantly to heat evenly.

6. Return scrambled eggs to wok. Add soy sauce, sesame oil, salt, and pepper. Toss everything together for 1-2 minutes.

7. Add cooked protein if using. Stir-fry for additional 1-2 minutes until heated through.

8. Remove from heat. Garnish with green parts of green onions. Serve immediately while hot.

Notes

Use day-old rice for best texture – fresh rice becomes mushy

Keep heat at maximum throughout cooking process

Work quickly and keep ingredients moving to prevent burning

All ingredients should be prepped before starting to cook

For vegetarian version, skip meat and add extra vegetables or tofu

Store leftovers in refrigerator for up to 3-4 days

Prep Time: 15
Cook Time: 10
Category: Main Dish
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1
Calories: 285
Sugar: 3g
Sodium: 890mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 9g
Cholesterol: 140mg