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Lots of people give up trying to make take-out-style fried rice at home because their attempts yield a mushy gloppy brownish mess of something that used to resemble rice. The trick to restaurant quality fried rice is to use cold leftover rice. Next time you steam rice, make double, and put half of it in the refrigerator. The next night, make this fried rice recipe. Trust me.
Once you have the method down, you can play around with this extremely versatile recipe, adding whatever seasonal vegetables you have on hand along with your favorite proteins (like shrimp, chicken, or pork; in the version pictured I used bacon. Yum!). Play around with it. It’s quick, easy, and delicious.
Homemade Fried Rice
Simple, quick, and delicious homemade Fried Rice. The trick is to use cold leftover steamed rice. This recipe is easily adapted to include your favorite vegetables and proteins. Recipe adapted from [Rachel Schultz|http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/] and Alice Currah via [PBS|http://www.pbs.org/parents/kitchenexplorers/2013/01/31/fried-rice/].
Yields: 2-4 servings
- 2 cups leftover steamed rice, chilled through (day-old is perfect)
- 2 tablespoons sesame oil
- 1/3 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas & carrots
- 2 eggs
- 2 tablespoons soy sauce (or to taste)
- 2 tablespoons green onions, thinly sliced
- Optional:
- 1/2 cup cooked protein like chicken, pork, or shrimp
- a little grated fresh ginger
Heat sesame oil in a wok or large skillet over medium-high heat. Toss in the onions, garlic, peas and carrots, stir frying until veggies are tender. Crack the eggs into the pan and stir, scrambling them into the vegetables. When eggs are cooked, add the cold rice, soy sauce, and protein of choice (if using). Stir until heated through and well combined. Sprinkle with green onions, taste for seasoning, adding more soy sauce (or salt) as needed, and serve.
