Fried rice isn’t difficult to make, but you do need to know a few things.
- Use old rice. I picked up some white rice from a local Chinese restaurant and then spread it out in some flat bowls to dry out in the fridge for a couple hours.
- Use high heat and an oil that can handle the high heat. I used sesame oil because it has a higher smoke point than the olive oil I usually cook with.
- Leave it alone. It’s called stir-fry, but apparently that doesn’t mean you’re supposed to stir it all the time. Give the rice a minute or so to cook before stirring it. Then be sure to give it another minute or so.
- Cook ingredients separately.
- Have everything chopped and ready to go before you start cooking. This comes together really fast, which is why there aren’t any pictures of the process.
One of the great things about fried rice is that you can use whatever you have around. Here’s what I used.
- 2-3 eggs, beaten
- 3-4 green onions (scallions)
- 1 small red pepper
- 1 T minced ginger
- 1T minced garlic
- 1 chicken breast
- 4 cups of rice, preferably a day old
- 1 T soy sauce
- 2 T oyster sauce (or fish sauce or more soy sauce – but be careful not to end up with a super salty dish)
In a small skillet, I cooked the eggs. In a larger skillet (I used a stainless steel pan, but I’d recommend a non-stick one if you have it), I cooked the chicken most of the way through, then moved it out of the pan and into a bowl – the residual heat will finish cooking it, without drying it out. Then, I cooked the onion, garlic, and ginger and move them to the bowl with the chicken. Next came the red pepper, which I didn’t cook for very long because I wanted to keep some of the crunchiness. When the pepper started to get soft, I added it to my bowl of cooked items.
To cook the rice, I put some oil in the pan and spread out the rice. Give it a minute or two and then stir and give it another minute or two. Add the sauces and stir, then add the cooked chicken and veggies. It doesn’t need long on the stove at this point, just long enough to warm everything through.