How to Make Fried Rice
I made some jerk chicken and rice today. He didn't even say thank you.
Did you know? Fried rice has been a Chinese staple for more than 6000 years. Records dating way back to 4000 B.C. indicate that the Chinese, historical haters of cold food, found a way to combine leftover rice with other ingredients to create a hot dish from the leftovers. Though most of us recognize its Chinese origins, it is a traditional cultural dish also in Singapore, this besides a number of Asian countries that have each put their own spin on the dish. But for simplicity's sake today we will be teaching you a delicious and classic recipe for Chinese fried rice.
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1
Materials
You Will Need
- Deep/Large pan or a wok (can be replaced with a wider deep-ish pot)
- Small pan for frying egg
- Spatula
- Bowls
- Medium saucepan with lid
- Measuring cup
- Chef knife or paring knife (closest approximation)
- Measuring spoons
- Cutting board
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- 2 cups of dry long grain white rice (jasmine, basmati, persian)
- ½ of a small yellow onion
- 1 clove of garlic
- 2 eggs
- 1 teaspoon of salt and black pepper each
- 4 tablespoons of low sodium soy sauce
- 2 tablespoons of vegetable (or substitute)
- 1 tablespoon of sesame oil
- 1 green onion for garnish
- 1 teaspoon of pepper flakes
- 4 cups of water
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2
Measure Water and Rice
Measure out 2 cups of rice with 4 cups of water.
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3
Washing Rice
This is a step that is totally optional, but highly recommended. Washing your rice before cooking will get rid of all of the dust and debris still clinging to the rice in the bag. It will also make sure your rice will be less sticky, which depending on your dish, could make or break it. Take a large measuring cup, and add the rice in with cold water, agitating the rice with your hands, until the water no longer turns opaque. An alternative and quicker method is to take a fine mesh strainer, and run water over the rice for ~1 minute.
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4
Rice Part 1
Add the rice and water into a pot and allow the water to reach a boil. Once it has reached a boil, turn down the temperature to low, and put a lid on the rice. Make sure to keep the lid on the rice and don't stir it.
Allow the rice to cook for 20 to 25 minutes.
Tip: If there is still water in the rice at the end, quickly place a towel over the pot and place the lid on it. The towel will help absorb the extra moisture.
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5
Prepping Onions
While the rice is cooking, take the time to prep the rest of your ingredients. Take your half an onion and chop it finely. If you are like me, and aren't the hugest fans of chomping on a big piece of onion, you can mince them along with the garlic.
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6
Mincing Garlic
Mince the garlic into a fine chop and mix it together with the onion. Place both the garlic and onion in a bowl to the side.
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7
Prep the Wok
Add 2 tablespoons of oil to your wok, and allow it to heat up until it is simmering
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8
Adding Components
Add the garlic / onion to the oil, along with salt and pepper. Continue to stir and allow to cook until transparent.
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9
Eggs
In a separate pan, add 1/2 tablespoon of oil, and 2 eggs. Scramble the eggs and once done, place them in a bowl to the side
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10
Adding it All Together
Add the cooked rice to the vegetables in the pan, don't stir yet.
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Sugar and Spice and Everything Nice
Add 1 tablespoon of sesame oil, 4 tablespoons of soy sauce, 1 teaspoon of red pepper flakes to the vegetables and rice.
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12
All Together Now
Finally, add the scrambled eggs (you add them now because don't want them to overcook).
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13
Time to Make it (Finally!)
With the spatula, stir the ingredients together for 3-4 minutes until everything is well mixed and combined together.
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14
Eat
Dice up the green onion and add as on top as garnish, serve and dig in.
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15
Other Variations To Try Yourself
If you can't get enough fried rice, and want to change it up a bit, these alterations might just be exactly what you're looking for?
- Salted fish fried rice: Uses salted fish in the recipe; a traditional Indonesian version
- Java Fried Rice: Java fried rice is usually has a strong chili favor from ground chili, along with bean sprouts. Fried goat is also a common additive in this dish
- Pattaya Fried Rice: A Thai Fried rice stable that is wrapped with an omelet.
- Fukien fried rice (or Fujian): (not originating from Fujian) was the fried rice that comes from the Canton area, usually served with sauce on top.
- Singapore Fried Rice: Not coming from Singapore, this is a cuisine from the Canton area with yellow curry seasoning.
- Fried Rice Yangchow (or Yangzhou): Although fried rice was originally called "Yangzhou", fried rice is actually not from the Yangzhou area. It is however one of the most well-known iterations of the dish, and claims to be one of the original sources of the dish, though this is around 500 600 B.C. It is regularly served with shrimp and roast beef.
- Yuanyang Fried Rice: Fried rice served with two sauces. White sauce first and the second is red. The dish is sometimes served fashioned in a Ying-Yang, working on the 2 sauce theme.
- Arabian Black Herb Fried Rice (Actually an Indonesian dish, but given its name from the number of regional middle eastern spices in the dish). Generally cooked using goat meat and use a lot of cumin and herbs that have been used for good health. Traditional name is Nasi Goreng Arab Habbatussauda
There are dozens upon dozens of other iterations you can try and discover for yourself, or take a risk and make your own rendition. Who knows, maybe your recipe will end up in our next how to guide.
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