There are a few secrets to making really good fried rice.
1. Cool the rice or refrigerate it before frying it.
2. Use plenty of oil.
3. Add the egg to the pan before the rice.
4. Don’t add too much soy sauce!
When you are craving takeout, but want to cook instead, this recipe delivers.
Restaurant Style Fried Rice
- 1/3 cup vegetable oil
- 3 cups cooked rice, prepared ahead of time and cooled
- 2 eggs, beaten
- 1/4 cup diced cooked pork, ham, or Chinese pork or sausage* *omit the pork and increase the vegetables for vegetarian fried rice.
- 2-3 chopped green onions
- 1/4 cup diced veggies of your choice (minced carrots, green pepper, green peas, mushrooms, etc.)
- 1/4 cup cooked shrimp (optional)
- salt and pepper
- soy sauce
- Heat cooking oil in a frying pan (preferably non-stick).
- When the oil is quite hot, pour the eggs into the oil.
- After 10 seconds, add the rice on top and, using a firm spatula or wooden spoon, mix the rice and egg until the egg is evenly distributed and coats the rice.
- Add meat and veggies and mix.
- Season with salt and pepper. (About 1 tsp. salt for this much rice).
- At the end, add a small amount of soy sauce(1/2-1tsp.) for flavoring.
- Note: Fried rice turns out best when made in small batches. If you want to double the recipe, cook in two batches. The main seasoning is salt and pepper. If you put in too much soy sauce, the fried rice loses its fluffy consistency. Ideally, each grain of rice should be separate.