Five secrets to fabulous fried rice(Read article summary)
Fried rice is a favorite Asian staple, but did you know it works best with cold leftover rice? Here are some helpful hints for making this crowd-pleasing meal at home.
The Asian Grandmothers Cookbook
Everyone loves fried rice!
I know, I know, itâ€™s a bold statement to make. I donâ€™t think itâ€™s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and thatâ€™s only in Asia! Fried rice is also wildly popular at Asian restaurants, often served with lunch specials and always ordered by my friend, X, who shall go unnamed.
I have a confession to make. Fried rice is the last thing on the menu Iâ€™d order when dining out (unless itâ€™s chicken and salted fish fried rice, yum!) for one reason â€“ itâ€™s so very simple to make at home. A quick dig in the fridge for cooked rice, last nightâ€™s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes!
Making fried rice is easy in theory, but getting it right does take a little know-how. I donâ€™t know about you but Iâ€™ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice.
After years of experimenting and watching, however, I have to say my fried rice is pretty good.Â So here are my 5 secrets anyone can pick up and youâ€™ll soon be on your way to making fabulous fried rice.
5 secrets for perfect fried rice
1. Use cold, leftover cooked rice.Â Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you canâ€™t wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice.Â Medium grain jasmine rice is my choice for fluffy, sturdy grains that donâ€™t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
3. A blazing hot wokÂ (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients donâ€™t stick to the surface. Thatâ€™s how restaurants achieve the smoky, â€śburntâ€ť flavor in their stir-fried dishes. Your home stove probably doesnâ€™t have the same BTU strength (unless you have a commercial Viking or Wolf range) but just remember to preheat your wok before adding ingredients.
4. Use the biggest pan available in your kitchen and donâ€™t crowd it with ingredients. Donâ€™t try to cook for your spouse, son, twin daughters, and grandma and grandpa, too. Youâ€™ll have rice and peas flying everywhere! Ideally, you should cook one to two servings at a time. My recipe below makes enough for three moderate appetites. When you have too many ingredients, the wok doesnâ€™t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
5. Donâ€™t overdo the saucy seasoningsÂ like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.
Itâ€™s a lot to remember but keep your mind set on one goal: non-mushy fried rice and everything will fall into place.
Fried rice any way you like it
Cooking fried rice isnâ€™t a science; you donâ€™t need exact ingredients or measurements. And just about anything belongs in fried rice: leftover roast chicken, fried tofu, ham, frozen veggies. Just donâ€™t use super â€śwetâ€ť leftovers like a curry or chap chye, or your fried rice will most likely turn to mush. As for seasonings, experiment with ginger, sesame oil, kecap manis, chili paste, etc. or add herbs like Thai basil or cilantro.
Time: 20 minutes
Makes: 3 to 4 servings
4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
white pepper powder
1. Break up large clumps of rice and separate the grains with wet fingers.
2. Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.
3. Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.
4. Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1-1/2 to 2 minutes.
5. Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.
6. Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.
Divide the rice among dinner plates. Serve immediately.