Fast, cheap, and versatile. We’re talking about fried rice here. Despite the simple concept, there are quite a few components to this dish. That being said, this recipe is what you make of it. The more optional ingredients you add, the more you will enhance the final product. It’s the all the little things that differentiate between a good fried rice and a f**king delicious fried rice. I encourage you to get creative with this, as fried rice can be taken in so many directions.
Let’s break it down.
Restaurant-Style Fried Rice
- Prep Time:5-10 minutes with premade rice
- Cook Time:5 minutes
- Total Time:10-15 minutes
- 3/4 cup day-old rice
- 1 tablespoon cooking oil (not olive oil)
- 1 egg
- 1/4 cup frozen peas and carrots
- 1/2 tablespoon soy sauce
- 1/4 cup meat of your choice, diced (optional)
- 1 teaspoon fish sauce (optional)
- 1 garlic clove, peeled and sliced (optional)
- 1/4 cup chopped scallion, separated into tops and bottoms (optional)
- 1-2 slices ginger (optional)
- 1 small handful mung bean sprouts (optional)
- 1/2 teaspoon sesame oil (optional)
Pour your oil into the pan and set the heat as high as it will go. Get ready because things will be moving fast shortly.
Add in your garlic, ginger, and chopped scallion bottoms if you choose to use them (they are just used to flavor the oil).
Take your aromatics out of the oil once they start to brown. They are not wanted here anymore.
Let your oil get smoking hot (literally), and then throw in your rice. The goal here is to develop a subtle crunch on each grain of rice (my favorite aspect of the dish). Never let the rice sit for more than a few seconds to avoid burning.
Push your rice over to the side of the pan. If things are looking dry, you may want an extra spritz of oil.
Crack an egg in the space you created and immediately scramble it as best as you can.
Push your eggs on over with your rice and toss your optional meat down onto the empty space created. Try your best to brown the meat in the hot oil in order to bring out its full potential. I’m using some left over Char Siu in this particular batch.
Add your frozen veggies and stir.
Turn off the heat and throw in the mung bean sprouts if you choose. Personally, I love the fresh crunch they bring to the dish.
Pour in your soy sauce and sesame oil. If you’re feeling adventurous, now is the time to add your fish sauce as well.
Season to taste with salt (or soy sauce) and pepper. Stir to evenly distribute ingredients.
Garnish with sliced scallion tops, sesame seeds, and a hefty swirl of sriracha. Eat with chopsticks just for shits and giggles. Enjoy.