Plain and simple fried rice recipe
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- Dish type
- Side dish
This is my version of fried rice. You can add leftover chicken if you have it.
45 people made this
- 140g uncooked instant rice
- 1 tablespoon sesame oil
- soy sauce to taste
- 2 eggs, beaten
- 1 teaspoon finely chopped fresh ginger root
- 2 or 3 spring onions, finely chopped
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Bring water to the boil in a medium saucepan. Stir in rice and cover. Remove from heat and let stand 5 minutes. Fluff with a fork and drain any excess water.
- Heat oil in a large frying pan over medium heat. Stir in rice and soy sauce; heat briefly then transfer rice to a bowl.
- Scramble the eggs in the same frying pan, then stir in rice. Stir in ginger and spring onions; heat through and serve.
Reviews & ratingsAverage global rating:(48)
Reviews in English (33)
Yummy! I changed this up a bit to make it a little more healthy. I used brown rice, added peas and diced carrots, and I used low sodium soy sauce. I sauteed the whites from the green onions with the peas and carrots while my rice was cooking. I then added the rice to the veggies with about 1/4 cup soy sauce. In a small skillet, I scrambled the 2 eggs and added to the rice with some ground ginger (I didn't have fresh) and the greens from the onions. Whole thing took about 10 mintues to make and it turned out pretty good. Brown rice made it a little too nutty, so next time I'll stick with white rice. Thanks for the recipe!-27 Apr 2004
This is good...don't really think it tastes too much like the stuff you get in take out....but still good. You do need to make sure that you add the fresh ginger because without it...it is just too plain. Thanks for the post.-14 Jun 2006
How to cook the best restaurant style fried rice
Cooking fried rice is easy, tasty and with a wide margin of error.
You may wonder why I write such a simple recipe in great detail in this post.
Most Asian restaurants prepare fried rice with high power stove that generates intense heat, which is essential to produce excellent fried rice. However, most people do not have the luxury to have it in your comfy home.
While home stove cannot reproduce the dramatic inferno of wok stove, this post will show you how to dish out the fried rice at par with any Chinese restaurant at home without generating roaring heat in your kitchen
Note: This post may contain affiliate links. Please read my disclosure for more info. I may receive commissions for purchases made through links in this post.
Fresh rice vs. leftover rice
Leftover cold rice is ideal to use because the grains are separate and cook easier in the wok. That doesn’t mean that a fresh pot of rice can’t be used, especially when the craving hits. It only takes about an extra 20 minutes to prepare.
The key to fresh rice is allowing it to cool slightly before using it. The cooling process can quickly be done by spreading the rice on a sheet pan at room temperature, or chill in the refrigerator for 5 to 10 minutes if you’re impatient like me. The rice should be cool to the touch before adding it to the pan.
The video embedded above is the easiest way to see the differences in these processes, but I'll walk you through some of the details here. First, let's look at how to cook egg fried rice in an ideal setup—in a carbon steel wok with a powerful wok burner—then we'll talk about how to adapt that to simpler gear.
At home I use a 160k BTU burner from outdoorstirfry.com along with a 14-inch, 14-gauge, round-bottomed, hand-hammered carbon steel wok and a wooden wok spatula. I connect the burner to a propane tank in my backyard.
Unlike with more complicated versions of fried rice, where I'll typically cook the aromatics and rice together before pushing them aside to break an egg into the center of the wok, then fold everything together, for simple egg fried rice, I like to beat and cook the egg before adding the rice. This allows you to more finely control the texture of the finished egg. Here's the basic process.
- Before you begin. This dish cooks fast, so make sure you have everything ready before you start. Have your rice on a plate, with any large clumps broken up by hand. Have a bottle of oil and soy sauce ready to go, your scallions sliced, your eggs beaten, a towel for grabbing the wok handle, and a plate to transfer the cooked fried rice when it's done.
- Step 1: Preheat the wok. Properly preheating the wok performs two functions. First, oil added to a preheated wok forms a slick, non-stick surface, a process known as longyau in Cantonese. Second, a hot wok will cause part of the beaten egg to puff up into fluffy curds and gently brown, while still maintaining plenty of moister bits for tenderness.
- Step 2: Add oil, remove from heat, and add the beaten egg. Add a good splash of a neutral cooking oil, such as canola, rice bran, or peanut, swirl, turn heat to low, then add the beaten egg. It should begin to puff and sputter immediately. With a high output wok burner, if you leave the burner running at its highest heat when the egg goes in, it scorches in literally seconds. Instead, you let the heat of the wok do the cooking, swirling the wok as the egg cooks, then flipping it into a sort of semi-omelet just as the first side lightly browns. This takes about 15 seconds. If you want to get extra fancy, you can separately cook the egg whites and egg yolks to bring more flavor and textural contrast to the finished dish. (I rarely feel this fancy.)
- Step 3: Add more oil and the rice. Push the egg omelet up the side of the wok, add a splash more oil, then dump the rice into the oil in the center of the wok. Do not turn the heat back up yet or your eggs will burn!
- Step 4: Flip the egg and start stir-frying. Using a deft flick of the wrist (or just a spatula), flip the egg omelet on top of the rice. Now, with the egg safely on top of the rice, it's safe to turn the heat back up to high and start stir-frying. Putting the egg on top of the rice also makes it easier to break it up into pieces as chunky or as fine as you like, while simultaneously breaking up any rice clumps. As the egg breaks up and the rice fries, start tossing and stirring. You'll know your rice is ready when individual grains start to jump and leap in the pan by themselves when you stop stirring. If you can pull it off, make sure some rice and egg passes up over the back lip of the wok as it stir-fries. This allows tiny droplets of oil to combust and create sooty deposits that add smoky wok hei flavor to the finished dish. Subtlety is key here. Lightly smoky, not burnt, is the goal.
- Step 5: Season the rice. When the rice and egg are ready, nestle it down into the bottom of the wok, then drizzle a little oil around one edge of the wok. Immediately drizzle a couple teaspoons of soy sauce where you just drizzled the oil. The second part of wok hei flavor comes from the rapid reduction and browning of the soy sauce, which you only get by adding it around the edge of the wok (if you drizzle it directly onto the rice, it gets absorbed before it can reduce properly). Why the drizzle of oil? Without it, your reduced soy sauce will firmly adhere to the side of the wok and burn, rather than sticking to the rice and eggs as you toss them.
- Step 6: Add the scallions. After adding the soy sauce, stir fry for a few seconds, add the scallions, then shut off the heat. Continue stir-frying in the residual heat of the wok until the scallions are aromatic and lightly tenderized, about ten seconds longer, then immediately transfer the contents to a serving dish.
The result is egg fried rice that has aroma to spare. Smoky, savory, light, fluffy. perfect.
Cooking on a Gas Range
Cooking on an indoor gas range is not all that different. Gear-wise, I swap out the round-bottomed wok for a flat-bottomed version. I still opt for a carbon steel version with a 14-inch diameter and 1.5- to 2-mm thickness. I got my wok a couple decades ago at a Target for around $20, but the Joyce Chen Pro wok will do you just fine.
As for the process, the main difference is a longer preheat before longyau, and rather than shutting off the heat partway through cooking, I leave the gas on at full blast throughout. That's because even the most powerful home burner will max out at around 25k BTU—only about 15% the power of my outdoor burner. Leaving the heat on ensures that the pan will stay hot enough while the egg cooks before adding the rice so that the rice can fry properly without sticking or turning mushy.
If you want to capture some of the wok hei, you can do that. All you need is a blowtorch and some skills. Tim Chin wrote about the process here. At home, I use standard butane canisters along with an Iwatani torch head.
Cooking on an Electric Range with No Wok
All right, I know some of you are in this situation, and you have my condolences. But those condolences aren't particularly deep, because the fact is you can still make delicious fried rice with nothing but a run-of-the-mill non-stick skillet (or, if you have it, a carbon steel or cast iron one) and an electric coil or induction range. Why a skillet? Well, woks rely on gas flames licking up their sides to create a larger, hot surface area for cooking. The contact a wok makes with an electric burners is inadequate for proper stir-frying, unless you've got a wok with a really wide flat bottom.
Just as with cooking on a gas range, I recommend thorough preheating (a thick skillet will require longer preheating than a thinner one or a wok), and keeping the heat on high for the entirety of the cooking process. Additionally, it's important to let the eggs take their time to brown slightly. No, a plain old skillet and an electric burner alone aren't enough to give you wok hei, but honestly, you'll be too busy eating delicious egg fried rice to really worry about it too much.
29 Next-Level Rice Cooker Recipes That Go Waaay Beyond Plain White Rice
The rice cooker is the kitchen tool we didn’t know we needed… until we had one. And now we can’t stop using it.
Yes, it makes perfect plain white rice (and its more nutritious sibling, brown rice). And that’s important, because making rice isn’t easy. Scorched rice, mushy rice, hard rice — we’ve made them all.
For such a simple food, there’s so much to get right: the water-to-rice ratio, the temperature, when the heat needs to be turned down, when it’s done (no peeking!).
That’s why we love our rice cooker. It helps us easily make our favorite globally inspired one-pot meals and side dishes, from tomato-flecked Spanish rice to saffron-infused biryani.
The world of rice has expanded. There’s a lot more on the shelves these days than Uncle Ben’s. White, brown, black, long-grain, short-grain, jasmine, basmati, sticky — you’ll find them all in the 29 recipes we’ve gathered. Talk about an easy way to up your cooking game!
To increase the health benefits of these dishes, try replacing the white rice with healthier types.
1. Spanish rice
What’s the difference between Spanish and Mexican rice? Actually very little. Some will say Spanish rice has saffron, so go ahead and add a pinch of saffron to this recipe.
You’ll need just 5 minutes to dump the ingredients into the rice cooker, and it’ll turn out 5 cups of rice flavored with canned tomatoes, chili powder, cumin, and garlic powder. Talk about feeding a crowd with easy pantry standbys.
2. Restaurant-style Mexican rice
Long-grain rice absorbs the flavors of tomatoes, onion, and jalapeño as it simmers in chicken broth. Serve this favorite with pinto beans, guacamole, and salsa and you’ve got dinner.
3. Mexican brown rice
In this recipe, brown basmati rice is flavored with garlic and onion powders, cumin, and jalapeño. Tomato sauce and vegetable broth keep it vegetarian. Serve with vegan cheese enchiladas.
4. Coconut rice
In this straightforward recipe, white jasmine rice cooks in coconut milk with flakes of dried unsweetened coconut. Sure, it’s a great rice to serve with Thai food, but it’ll also liven up a simple chicken breast.
Keep in mind that brown jasmine rice is a more nutritious choice than white.
5. Coconut brown rice
This dish of aromatic brown basmati cooked with coconut milk seasoned with curry and ginger is the perfect base for grilled veggies. Tip: Soak the rice before cooking to leach some starch from the grains.
6. Indian coconut milk rice
This is a rice cooker version of a traditional spice-filled vegetarian favorite from southern India. Frozen vegetables are fine here — use whatever you have on hand, such as peas, green beans, or spinach.
The key to the bright flavor is a homemade paste of fresh ginger and green chiles. (Thank you, immersion blender.) You’ll want to stock up on cloves, cardamom, cumin, coriander, and curry leaves.
7. Jasmine rice
According to these bloggers, if you want perfect jasmine rice, you’ll have to get your hands in it. Soaking and then squeezing the rice removes more starch. Letting the “polished” rice rest in water for an hour softens it.
Then, just flip on the rice cooker and set it for 25 minutes. That’s how you get floral-scented, soft-textured, slightly sticky jasmine rice. Bonus: It goes with anything.
8. Black rice
It’s fun to have a few black rice dishes up your sleeve for when you’re feeling particularly dramatic or looking for fun Halloween food. Serve up this dark, moody rice (the taste tends to be on the nutty side) with colorful stir-fried veggies or a vibrant carrot soup.
Fun fact: Black rice gets its rich pigment from anthocyanin, a plant compound with substantial antioxidant and anti-inflammatory properties. It also has one of the highest protein contents of any rice.
- 2 tablespoons cooking oil (or margarine)
- 1 cup rice, regular, uncooked
- 3 tablespoons onion (minced)
- 1/2 cup carrot (chopped or grated)
- 2 cups water
- 4 egg (beaten)
- 4 egg whites (beaten)
- 1/4 cup milk, non-fat
- 1/2 cup peas
- 2 tablespoons soy sauce
1. In a frying pan over medium heat, cook rice, minced onion, and carrots in oil, stirring often until lightly browned.
2. Slowly add water. Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 20 minutes.
3. Beat eggs in bowl. Stir in milk, peas, and soy sauce. Pour over hot rice mixture in fry pan.
4. Cook on medium heat. As mixture begins to thicken, gently draw a spatula across bottom and sides of pan. This allows egg mixture to cook. Continue until eggs are firm.
University of Wisconsin, Cooperative Extension Service, A Family Living Program
Many people are surprised that authentic Chinese fried rice is actually made with leftover rice.
That’s right – leftover rice.
Day old rice that has been refrigerated will fry up nicely into a mixture that is light and tasty.
You would think it would be best to make any recipe with ingredients that are freshly prepared but not fried rice. Newly boiled rice is quite sticky and just doesn’t fry up as well as rice that is a day old. Believe me – I have tried it. It becomes a gloopy mess. Make the rice the night before and when it it cooked and cooled just stick it in the refrigerator to be used the next day.
Add just a few simple ingredients to create a delicious rice side dish.
You can actually make this into a one pan meal quite nicely. Just add more vegetables and protein (meat or shrimp) to create a well rounded meal all in one pan.
Fried rice doesn’t have to just be served with Asian or Chinese recipes. You can serve it as a side dish with chicken, grilled shrimp, fried fish – a wide assortment of dinner recipes.
The possibilities for this rice recipe are endless! Mix and match any of these to create the perfect easy yellow rice side-dish for your next family meal.
- Adding frozen peas or carrots to the rice while cooking is an easy way to add color, texture and added nutrients.
- Make this dish Cajun style by adding diced onion, red and/or green bell pepper and diced jalapeno while sauteing the rice. Sprinkle with Cajun seasoning before adding the chicken broth. After the rice is finished cooking you can stir in grilled smoked sausage, shrimp or chicken. Red or black beans make the meal even more hearty and delicious.
- For a more Indian flair, add 1/2 teaspoon of sugar, 1/2 teaspoon cinnamon, four cardamom pods and a handful of golden raisins before bringing to boil. So yummy!
- Add this dish to your Mexican feast by adding jalapeno and diced onion to the rice while sauteing and sprinkle with a little cumin before adding the broth.
Heat oil in a large wok or nonstick skillet over medium-high. Cook garlic, stirring, until golden brown, about 1 minute. Using a spider or slotted spoon, transfer garlic to a small plate. (Or strain through a fine-mesh sieve into a heatproof measuring glass and return oil to wok.)
Break up rice and place in same skillet season lightly with seasoning salt (or kosher salt and pepper). Cook, tossing occasionally, until rice is warmed through and crispy in spots. (In Tagalog that crispy rice is called tutong it’s like the crispy part at the bottom of the paella pan.) Add garlic to rice and toss to combine.
How would you rate Garlic Fried Rice?
Made this rice to go along with the adobo chicken and winter greens, as shown in the March magazine. Delicious! What a simple way to amp up plain, boring rice. I will say that mine never really crisped up, even after about 10 minutes, so I let it be. All it did was kind of dry out the rice. Either way, it was great and I'll definitely do again to replace plain rice in the future!
So good and unfussy. We ate this with tocino (the only thing missing was a fried egg on top), and our lunch conversation was silenced because we were too busy eating. Put this on repeat!
- 2 tablespoons vegetable oil
- 3 cups cooked brown rice
- 1 carrot (cut into 1/4-inch slices)
- 1/2 bell pepper (chopped)
- 1/2 cup chopped onion
- 1/2 cup chopped broccoli
- 2 tablespoons soy sauce, low-sodium
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 medium eggs, beaten
- 3/4 cup cooked bite-size pieces of chicken
1. Heat oil in a large skillet over medium heat.
2. Add rice and stir for 5 minutes.
3. Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender.
4. Remove mixture from pan.
5. Pour eggs into pan and scramble.
6. Put vegetable mix and rice back in the pan and mix with scrambled eggs.
7. Add chicken and cook until hot.
Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.