write an expository essay on how to prepare fried rice

Fried Rice in One (Not So) Easy Step

– 3 tablespoons butter – 2 eggs, whisked – 2 medium carrots – 1 small white onion – 1/2 cup frozen peas – 3 cloves garlic – salt and pepper – 4 cups cooked and chilled rice – 3-4 green onions – soy sauce (to taste) – 2 teaspoons oyster sauce (optional) – 1/2 teaspoons toasted sesame oil

I bet you didn’t read those numbers.

I’ll let you in on a secret – I didn’t either.

The ingredients above were copied and pasted from the first Google search result for “fried rice recipe.” But, without any disrespect to the recipe’s owner, I can tell you it’s wrong.

The only true fried rice recipe is no recipe at all. There are no measurements, no exact instructions, no timer for how long something should sizzle in the pan. There are only smells and feelings and memories. I learned to cook fried rice on the rickety stool covered in Blues Clues stickers, surrounded by the scents of my nainai’s Minnie Mouse apron, my yéyé’s cashmere sweater, or my mama’s Pantene shampoo; in the comfort of our cozy condo and our sweltering Hángzhou apartment; by watching the eggs crack over delicate china bowls, tossed and stirred in woks using slanted wooden spatulas. We used however much leftover rice we had, however many eggs we found appropriate, and a combination of anything and everything or nothing sitting in the fridge.

I’ve always been more of a baker than a cook. I enjoy recipes – I enjoy the process of being exact and finding details, tweaking and leveling and weighing. Other people will have recipes passed down from their great-grandparents; I will have memories, held dear, but no way to pass anything on besides the recreation of childhood moments. From a young age, I found solace in the meticulous baking recipes found in Western cookbooks.

This coveting of all things exact doesn’t flow into the rest of my life. My mom will tell you my desk is a mess – I call it “room for creative license.” My mom will tell you my closet is also a mess – I call it “fashionably curious.” My mom will tell you my life is sometimes, you guessed it!, a mess. I call it MAPWIFOWISTBSIDMOTBOML, also known as “my-artistic-phase-where-I’m-figuring-out-who-I’m-supposed-to-be-so-I-dumped-myself-out-to-be-organized-much-later.” That’s a mouthful, so I shorten it, obviously.

On the flip side, I like measuring the liquid in my graduated cylinder from the exact bottom of the meniscus. If your text message has a typo in it, I feel the nagging urge to annoyingly correct you. If the origami swan I folded has an uneven tail, I will take it apart and start over. (This was certainly detrimental to my life during my middle school’s mission to fold 3,000 paper swans.)

But I understand the beauty of spontaneity and organic creation. There’s something special in realizing that no two recreations of my grandpa’s fried rice will ever be the same, and really, isn’t that what life is? Creation, without recipe?

It’s funny. This may contradict everything I’ve written thus far, but the more I bake, the more I realize perhaps baking is spontaneous too. I don’t always need to weigh my flour beforehand in order to get perfect cookies, nor do I really need to add the copious amounts of sugar the recipe calls for. My signature food is brownies, but I challenged myself to use a different recipe every time. You’d be surprised at how different brownies taste when you add an extra egg, and you’d be especially uncertain about my baking skills if you tried my brownies that had wayyy too much baking soda (trial and error…).

I’m learning to love improvisation. It’s not mutually exclusive with loving precision, and it’s such an integral part of my culture, I’d be missing out otherwise. Coming to terms with and embracing the unknown is scary and definitely a process, but I assure you: One day, I’ll master my own fried rice.

Admissions Committee Comments

What we learn about Jess from her essay is a willingness to experiment, to take risks and find failure, and to learn from the past—whether it is from her parents and grandparents or just her own experiences. Her essay is clever and well written, but more importantly it shows us her willingness to try different things, to embrace the different interests and aspects of her own personality, and to approach different things with a positive attitude.

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Nigerian Fried Rice

Fried rice is one of the most widely eaten Nigerian food; almost every Nigerian accepts it both at home and in Diaspora. I will show you how I make it.

This recipe shows you how to make fried rice the Nigerian way.

I make this once every month and my family always looks forward to it. Most often I serve with fried chicken, you can grill your chicken instead.

I am sure I detailed this recipe enough and would make the entire process a cakewalk.

Here is the complete ingredient for making this delicious Nigerian food.

Complete Ingredients for Fried Rice

Serving: 8 Persons

4 cups of rice. 5 cups of sliced Cabbage. 2 cups of sliced Carrot. 2 cups of sliced Green beans. Half cup of peas. 1 cup of sliced Green pepper. Cow Liver {300g}. 2kg of Chicken. Vegetable oil.{200ml} 1 cup of sliced Onions. Curry powder (coloring spice) {2 Tablespoons}. Salt and pepper to taste

I do have a Complete Resource Here for how to grill chicken, fish, how to make salads, plus recipes for the top ten Nigerian rice meals. Exceptional!!!

Preparation

Most Nigerian foods start with you parboiling the meat to be used, Most Naija foods including fried rice goes along with fried or cooked meat. The most popular meat in Nigeria is chicken.

So let’s make fried rice and chicken the Nigerian way.

Step 1 Parboil chicken and liver (both together) with all the spices (a teaspoon of salt, half cup of sliced onions, a teaspoon of thyme spice, a teaspoon of curry, two seasoning cubes teaspoon each of powdered ginger and garlic).

Allow the meat to cook for ten to fifteen minutes, taste for salt, then pick out and deep-fry. Be sure to reserve the stock (meat water)

Step 2 Chop the cabbage, green beans, carrot, liver and set aside in a wide tray as you can find in the video below or the image above.

This process is easy, I normally use just a knife and chopping board or a tray.

The sample image below shows you some ingredients in small quantities.

Chopped cow liver(1), chicken stock (meat water)(2), green peas(3) Chopped cabbage(4) chopped carrot(5), green beans(6), and sweet corn (7).

Remove the white center seeds from the green pepper and also slice and set aside.

Step 3 Parboil the 4 cups of rice also and cook with half of the meat stock (water from the meat) and two cups of water, cook until it is about 70% done.

Observe the rice closely. It doesn’t need to be too soft or too hard, just almost done.

How to Cook Fried rice Step By Step

Step 1 Set your cooking pot on heat, allow drying, then pour in about 200ml of vegetable oil.

Note: It is better to continue with the same oil you used while frying the meat (that is only if you fried the meats), you can reduce it to 200ml.

Step 2 Allow heating, then add the sliced onions, stir for 1-2 minutes.

Step 3 Then add the chopped carrot and green beans, any of these two can actually go first.

Add the chopped liver and sweet corn, stir.

Meat stock (water from the meat) should follow, add ground pepper (optional), add a teaspoon of salt and, add 1 seasoning cube then stir and taste, you may add more salt.

Add the green peas.

Stir for 1-2 minutes then add cabbage and the curry powder (Curry is a yellowish spice that actually adds the yellowish color to fried rice, add and stir till you are satisfied with the color.)

You would have a yellowish mixture that would often taste overly spiced, don’t worry the rice would balance the taste.

If you are satisfied with the taste, then add the green pepper, stir.

Step 4 Add the almost-done white rice and stir

Stir all together, cover your pot and allow to simmer for 5-7 minutes.

That is how to make fried rice.

Step 5 Serve with the fried or fried meat (chicken), I fried my chicken as you can see above.

You can also grill the chicken.

I think grilled chicken is way better than fried chicken, for one, you will avoid the oil and accompanying cholesterol

Above is a video for making Nigerian fried rice, here I made it with goat meat and also covered the process of making the goat meat barbecue.

We also made a goat meat barbecue in the video above, which was served together with the rice. Remember that most Nigerian foods are often served with either fried/cooked meat or fish.

Another Nigerian Rice Recipe – Jollof Rice – Fried Rice , you will also understand why I think Nigerian jollof rice is the easiest Nigerian rice recipe

[hr_shadow]

Easy Nigerian Fried rice recipe

Ingredients   .

• 4 Cups Rice
• 5 Cups Sliced Cabbage
• 1 Cup Sliced Green Pepper
• 2 Cups Sliced Carrot
• 2 tbsp Curry Powder
• 2 KG Chicken
• 300 Grams Cow Liver
• 2 Cups Sliced Green Beans
• 1/2 Cup Green Peas
• 1 Cup sliced onions
• 1/2 tsp ground chilies (pepper)
• 200 mls Vegetable oil

Instructions  

• Step by step Fried Rice Recipe
• Set your pot on heat and add 200mls of vegetable oil
• Allow the oil to heat, then add sliced onion (1cup), carrot and green beans. Stir all together, add the cabbage and allow to simmer for a minute while you continue to stir.
• Add the curry powder and stir evenly (2 tbsp should do), just sprinkle all over and stir. Add the ground pepper, a seasoning cube, chicken stock, and salt to taste.
• Taste, if you like the taste then go ahead and add the green peppers, stir and add the pre-cooked white rice. stir all together.
• Cover the pot and allow to simmer for 5 minutes, that is how to cook fried rice the Nigerian way.

Related Posts:

Those are some of the most delicious Nigerian rice recipes. [hr_shadow]

199 Comments

The best food ever i luv it

Very nice recipe, tired it and everything came out perfectly

I tried it,it was so good and tasty

I’ll definitely try this dish out sometime. I mean prepare it. I just hope I do it awesomely ☺️😎

Pls ma why does fried rice go sour on time .I seen same that last 2 days without losing it taste why some 3hr from the preparation time it goes bad why?

Awww! So sorry! Have u tried my recipe? It lasts 12 hours and more than a week when refrigerated.

I love this method so much is the best…. thanks so much for the idea ❤️

The cabbage caused it when you add it, you should eat all the meal maximum of 4 hours.

Tank for the recipe I Want to cook the fried rice for my birthday please how can i get the rice to be green

Thank you for teaching it out I love it but i will give it a try, is not easy to make fried rice. God bless you for your time and consideration

The preparation for fried rice nice. but must fry it Co’s not good frying things.

It’s fried rice… you fry it. 😀

i love the recipe it helped me a lot . thanks

Hi chy, I really appreciate your effort, thanks so much,fried rice is one of the food I like so far.

I’ve tried the moi moi recipe and it was great.. fried rice here I come I love this site by force

chy dear, your recipes and procedures are amazing….tnx a bunch

Hi,good morning,how can I get the book.am interested.thanks.God bless you.

I tried this after reading it here, that was my first time and I vsn say everyone is impressed by the result thanks allot. Pls do you have recipe on Meatpie

Good job. You didn’t talk about sweet corn. My wife prefers to add chopped ata-rodo instead of ground pepper.

I have a cook in my hotel but when it comes to fried Rice it is no go area… She got scared whenever the other comes.. thus morning she threw away a portion of rice because the curry was much.

great, adding tumeric to it would enhance the color of the fried rice. try it

You are the best

Did I have to parboil The rice

Chidi thanks for your method of preparing fried but sorry to ask what are peas

Lol, ask them to show you at the grocery stores.

Wow! wow!! tnks dis is seriously helpful. keep up d great job. God bless u.

Thanks Dearie

concerning the curry powder,is there a special curry to be used or the general widely known curry powder?

The general widely known curry powder.

Waw thanks so much I can cook my fried rice myself now my girlfriend can’t do me Shankara again ?

Thanks so much for this method, never knew i could boil the rice with the meat stock.

Nice one. Will try out this method soon. I noticed there’s no sweet corn in the recipe.is it an omission or its not good to include it in fried rice? Thanks

I don’t use sweet corn, you can include it however.

I Really Love The Teste Of This My New Made Fried Rice, Thank You

such a nice recipe thanks a lot But,can tumeric serve as curry powder or can u make use of tumeric and curry powder together

You can try it and see how it turn out.

Well dine chy I must try thi

Good work Ma! What if I am using preserved fried meat. That is I don’t have stock. What can use in place of meat stock?

You can use just stock cubes but it may not taste as the real yummy fried rice

OHMEN.UR COOKING STYLE ARE THOUGHT PROVOCATIVE.I AV BEEN COOKING SINCE I WAS LITTLE.BUT I AVENT COOKED FRIED RICE B4.I TRIED UR METHOD FOR MY FAMILY THIS XMAS.AND IT WAS GREAT.AM A GUY.BUT I DELIGHT IN COOKING.U’RE A WONDERFUL CHEF.THANKS ALOT.

Wow so its this easy. Am going to try it. Thanks alot. Pls email me on how to get your book

wow that’s great I learnt a lot here, but I’m a little bit confuse here. should I parboil the rice with ordinary water to remove the starch on it before cooking it with the meat water? please answer me am confuse. thanks

Yes, surely, you will neet to parboil for about 3 minutes before pre-cooking with the chicken stock/water

Woow..! thats really great, thank you very much, more grace to you

how much is the book

Just 4000 for the ultimate Nigerian cookbook. Call us.

Nice recipe, keep up the good work.I usually wash my rice l,drain it and then fry it for a while before cooking further with meat stock n water.though I learnt to add cabbage to my fried rice on ur blog n i have stick to doing dat for years.once again tanx chy.

Sure, you can go ahead and place your order.

so so perfect’ i so much love the taste’ thanks chy’ my bf and bff love it…

Tnks much chy,so when do I add d cabbage? Didn’t see it in your post

I just cooked it now…. And it turned out good n nice.hubby said it’s really delicious…. Asking whr I learnt dz recipe.. All thnks to you dear

I used this method it was amazing, I wish to cook more, I can’t wait to eat it

I love your method, it really cool, thanks a lot

i love ur lesson i will try ur style

I tried your recipe for fried rice, I must confess its d best I have prepared so far. I only added sweet corn and crayfish, d taste was great.

Thanks for this wonderful recipe. Sure am gonna try it this weak. Continue to shine ma.

Can’t see the video. Where do I watch the video of how to make fried rice? Thank you!

can you parboil your rice with the meat pulp ( ie the meat stock)? and then mix up the vegetable with the rice after the vegetables must have being fried.

Sure, you can try that.

Plz how can we Fry our chicken to b as red as urs in the picture above?n must we grill for it to look that way?wat if u we don’t have a griller how else can we make our chicken red?

I really love ur cooking lessons please can’t I get your book by cash on delivery am in Ibadan I don’t want issue of sending money and not getting the book tanx …please reply as soon as possible

Pay on delivery only work in Lagos and portharcourt. however, we have 100% deliverability across all states of the federation and other 220 countries of the world. thousands of orders have been successfully shipped to these addresses.

I got ur two cook book last week. As for the fried rice, I prefer to add the curry, Maggi, salt and pepper and any other spice I want to use when I am cooking the rice with chicken stock. Then I add the vegetables to the frying oil. I put in the cooked and spiced rice two cooking spoon at a time and I turn in the frying vegetables. It always comes out well.

Oh mehn I hv not try to or cooked fried rice in my life but with what am seeing here am already salivating. Cant wait to try dis. Tnx my love for teaching me. Luv ya…

wao, this is great, God bless u for dis wonderful recipes

wow dis fabulous and educating tanx

Wow! Chi, you’ve simplified cooking, Thanks a trillion.

Very nice. Plz is it the same method if am preparing fried rice for large numbers of people. Thanks.

yes, just multiply the ingredients.

I cook fried rice a lot, but i usually add most of my ingredient while parboiling before mixing it with d fried veggie. Sure would try yours and see how it turns out.

Trying it out this Xmas.. Thanks.. I have been following ur site n I have tried most of the foods there n it turned out wonderful.. Thanks

Nice 1,i just prepared it now,and it was wonderful!the best I have ever done.

yummy gummy !!!!thanks can’t wait to start cooking!

I love ur recipe, God bless

wow dis is great, I will try it dis wknd

looks yummy, thanks dear I will give it a trial

hi chy…… I luv d fried rice recipe nd when i applied it..lt came out really nice. …fnks..

Thank u very much for the fried Rice recipe I love it. Happy Independent .

Wit dis site, i’v nw learn hw 2 prepare fried rice

will really be delighted

Wow am so happy dat am connected to dis kitchen, before I do fry rice before d ingredients, hmm, but nw is different, am so happy to be part of Nigeria kitchen, Thanks

Hi chy. U r really a God sent. I love all ur recipes, I tried dis method nd it works. Pls I’ll need more recipe. Kisssssses. Love you.

Helo chy I luv ur recipes so much because they are wonderful, but how abt boiling d rice with d curry? instead of adding d curry to veggies when frying and den pouring in your white rice because I v always prepared my fried rice dat way, is it a bad method?

When it comes to making foods, no method is actually bad as long as it turns out well.

pls can i add my chicken boiled water t o the ingredient

Wow very lovely and delicious fried rice. Thanks for teaching me. Pls I also need the 50 delicious recipes ebook and video. How do I get it and what does it cost? Pls am very interested in learning different types of meals. Waiting for response thanks so much.

God I quarreled with my mum today and she then told me to cook fried rice for the family for the first time, I was scared because I didn’t know how to cook fried rice. Through out the service I was thinking of what to do then I remembered what my colleague says Google has it all, I typed how to make fried rice and your recipe popped up. I just finished cooking and everyone loved it. Thank you and God bless you

Wow! that was so nice to ready dear, I am also happy for you.

Tanx so much 4 dis right up, I tried it and it came out excellently well and very delicious. God bless u ma

Hi hav not tried dis method before but i will tried i think it will be easily 4 me in my new restuarant

‎Hi,  I am not really the cooking type but I’m married to a man who loves good food,lol thus the search for variety. I stumbled on All Nig. Food during one of my search online and now I am glued. Not only for the variety but also the simplicity involved in making these delicacies. Now I get more and more complement after each meal and guess what even his friends look forward to my meals whenever they have the opportunity to visit our home. Now I feel like a queen all thanks to Chidi and her kitchen! #kisses #. Thanks Tp

I really love this. I make fried rice but not the way you made yours. I will try your style. love you

wow nice,this my first time of visiting this website. due to people’s comment on this website wow it is realy a helpin hand

wow!.its realy great method,I have been looking for a way 2 learn more on how 2 cook fried rice,just cant wait 2 try this method,the ones I have been making dont even givd a test of fried rice.tanx 4 sharing ur idea.

Vry gud nd helps in improvement on cooking for people

Thank u very much for making me kw more about kitchen.

Buh wen do i add d sweet corn n do i boil it?

You add sweet corn just when you add the rice, thanks Chidi

Fnx 4 d procedure…i cn nw prepare fried rice for my fianace witawt mistake…kudooosss

You are gr8 and your recipes is gr8.You are sweet and surely the Fried rice Will be sweet too when I cook it for my family.pls send all useful materials to my mail and how to get them.Thank u………ma

do they use sausage in cooking of fried rice

sure, if you like.

Great Recipe! U’re really doing a great job here. Pls if i want to cook 10kg of fried Rice or for party, pls whats d quantity of d ingredients needed?

Have tried cooking fried rice couple of times but not with cabbage. So am gonna try your own method then with cabbage. Thanks you are doing a gteat work

Thanks so much for the recipe, I’m a zimbabwean but interact a lot with nigerians.I’m so much into your food and will definitely start making fried rice your way coz I’ve been doing it wrong all this while.

wow big thanks to you ut was a wonderful fried rice Saturday with my friend…. thank you… muah

tanks for your teaching on how to prepare fried rice, I will try it right away, please can u help me with how to prepare white chicken sauce, vegetable soup (with water leave) and moi moi, thanks please send to my email

very beautiful would difinately try this one

Waooo! Nice one.

Hmmm, dis is yummy chy.Am salivating already. I dnt use cabbage for my fried rice. I even add chopped tatashe to mine, but dis sure looks greats. I’ll try it with cabbage.

I dnt use cabbage for my fried rice. I even add chopped tatashe to mine, but dis sure looks greats. I’ll try it with cabbage.

I’m in my late 20s I cook well expt for some dishes lik fried rice,came across ur site now nd I got the best result.simple and yummy!i bookmarked this site already

thanks a lot for the recipe. it helped me a lot.

Thanks a lot. I have learnt new tips on how to make tasty fried rice. Your tips on how to parboil the rice with the chicken juice is an eye opener. Keep up the good job.

You are truly a role model Ma. I always check your site before embarking on any cooking.. lol and always get great results. Infact, av been nick named small caterer at home. Thank you and pls keep up the good work.

Can i use margarine in place of groundnut oil.wat’s d taste like.

Thanks for your recipe. Its really educating. But my question is, should I boil the liver along with other meat before using?

Sure, you can boil the liver alongside other meat or just boil it alone with some ingredients.

mus i use the meat water ie my stock to perboil the rice? Thanks alot.

not a must, but it sure makes a difference.

wow this is great can’t wait to try it out for my family this season. God bless u dearly.

U’re a blessing to Nigerians. Please keep up the good work.

You said parboil the rice with half of the meat water. Please expantiate. Do you mean after washing the rice it is the meat water that you use to parboil it? When does this meat water come in? I do love this recipe.

Yes, it is half the meat water (stock) plus more water.

A big thank you to Nigeria Kitchen education on this page. Am going to prepare fried rice for my family this Xmas following your guide in this page.

Am so delighted to have come across this site. was planning to go to a part time catering school for over 3 months now to improve my cooking for my husband but time constraint in this Lagos. God bless you. Cant wait to try my hands on these few cookery video have watched. Am gonna surprise my husband this Xmas season. Thanks

i really love ur recipe and procedure on this medium thanks to u.

hi dear tanks for d recipes i like it i will give it a try,keep doing d good work.

Am really educated. Thanks alot

Hi, tanx 4 d expo on how to cook fried rice, I try it nd it works out perfectly

Ok, I am delighted that you got it right. Chidi

Looks delish 🙂 Hungry already 😉

Thanks very much for stating the ingredient for fried rice and direction to prepare it. I really don’t know how to prepare it but I will try it now base on your direction

i really appricate u for taking time to help to state out recipe of making fried rice. But my qusion is this: what exactly recipe for prepararing 30 cups?

lol, you can do the maths… based on the listed ingredients above.

I Want To Get Your Book How Do You Get It Please Reply Before 18 Of September 2014 Or Through My Email Please. Thank You. God Bless You.

You can always order the cookbook from the sales page, click on the image of the book at the right hand side or bottom of this page to learn more. Thanks

pls chy can i pay tru ATM transfer?And hw can i get it frm osun state

sure @ Yemisi, thanks

Thanks for teaching us. I just made fried rice following ur directions, and d result is nice, hubby cleared his plate.*winks *. Thanks a bunch

This is so delicious. Please how will i get your book?

Sure you can use any kind of curry as long as it adds the necessary yellowish color. Also, it doesn’t matter the size of the meat water, just make sure it doesn’t get dried the next time. 😀

Thanks alot 4 d recipe.But can i use any type of curry or must it be a curry without chilli and what do i do if d meat water is really small?Tnks in advance.

Hello Bisi, thanks for your comment. Yes, you can also add sweet corn and green peas.

Thank you so much 4 the recipe. But I thought sweetcorn and green peas is also important ingredient?. Thank you so much.

I have always used a different method for my fried rice, I tink I will give your method a trial and let you know how it turned out

I like green pepper in fried rice, how do I go about it seeing that your post didn’t include it? Do I also fry it?

There is green pepper my dear, you don’t need to fry it. Just add before the white rice

Fried rice wif cabbage is awesome….I ve tried it n it turned out fine….I can’t subscribe for d weekly news letter it keep saying invalid email …help will love to receive more delicious recipe

Hello Ijeoma, yes, you can add sweet corn to fried rice. @ Eze, you can try direct bank deposit or a transfer, thanks.

Wow now I no how to prepare fried rice without any mistake but if I may ask can I use sweet corn when preparing my fried rice?

You are doing perfectly well.i’v realy learnt so much 4rm u.keep it up! I tried purchasing one of ur ebook (10 rice recipe) but my payment was not honoured.what do i do

you are wonderful, God bless u. i av red so much books about hw 2 prepare fried rice, yours were absolutely outstanding.

Wow dis is sweet and i cant wait 2 cook fried rice 4 my family, beliv me my family is going 2 enjoy it. Tanx so much

Wow nice one..thanks alot. Pls how do I get ur book?

Wow,u ar a darling

I will try this

Thanks for the step by step explanation on how to prepare fried rice.

Great recipe. Am Cameronian but I love cooking some Nigerian foods. I usually add canned fresh corn to the vegetables when frying, but I’ve. Never used cabbage. This is delicious! Thanks

Wow, is nice…Please how do I get your book?

Wow!! U’re wonderful

We welcomed another baby into our home few weeks back and my wife had to move over to her parents’ place because her mom’s still works and the school our others kids attend is closer to that place. Aside seeing in the evening in most weekdays, I go to get them for church. I could cook but I felt I wanted to be more on point. So I searched for Fried Rice recipe in the internet and settled for your website. I followed your recipe and instructions, got my fried rice done, packed it to church and right in the car, I opened the cooler for my wife. She couldn’t believe it. As she took each spoon, she kept muttering, Femi, something is wrong with you. She didn’t drop the spoon until I told her, Madam, that good is for all of us and not for you alone o. Your guide was simple and easy. I hope you make a lot of money doing this o.

Really nice reading your comment. Awww! thanks. Now that you just said it, I should start asking for payment. lol.

thanks for the step by step of how to make fried rice i find very helpful i will appreciate if u also help me with the step by step making of salad and the best cream to use

my dear u r doing a very wonderful job. u r simply d best. pls keep d good work up

Am not clear wit the fried rice preparation cos hav heard u can use green pepper, tanx though, pls want 2 learn how to make chicken pepper soup for my friend birthday. Pls send it 2 my mail.

Pls can we get salad recipe and preparation too.

Thanks for this. Recipe, will try the one of cabbage. as soon as possible. Ure the best.

Wow that was awesome.i actually tried cooking fried rice bt mine did nt par boil the rice…but from what am seeing am goin to prepare the real fried rice..tnx so much.

I  ℓ°̩kƸ ur fried rice recipe. Its delicious

Wow! I can’t wait to try this too. This seem like the most delicious Nigerian food. And it looks healthy too

Hello Ruth, you can use cabbage for fried rice, it all depends on taste and choice. Cabbage tend to increase its nutritional value and make it a lot enjoyable.

For the goat meat barbecue, can i fry the goat meat b4 mixing it b in tomato sauce?

Last time I used cabbage, the fried rice spoilt the next day, pls what really caused it

You could refrigerate leftovers.

Thanks for the reCipe, but do you think it is right to use cabbage for fried rice? I was thinking that the only necessary ingredients are just carrot, green beans, peas, liver, onions and green pepper. Maybe I have to try the one with cabbage. Thanks

Thanks for teaching me how to make fried rice, I eat a lot of friend rice because I love the taste.

Hello Obioma, yes, you can purchase my products via cash deposit or bank transfer. See the product pages, you will find the links that would direct you

Thanks for the fried rice video, looks great! Please how do I download the 50 Delicious recipes (ebooks and videos? I live in Nigeria and don’t have a credit card, can I pay cash?

It is nice to learn all of these wonderful recipes from you, fried rice is the most popular food in my house, my husband and kids love it very much but for a long time I have been doing it all wrong until I visited this page. Your method of cooking friend rice is fantastic, the first time I tried your method my husband cleared his plate, I felt on top of the world.

It is so nice to learn all of this from you, your products are great too, I have been using the 50 delicious Nigerian Recipes, I love everything about the Nigerian Kitchen please keep up the good work, God bless you

Hello joy, you are welcomed. It is very ok to use the green coloring for fried rice but I believe curry is a more natural and tasty ingredients for that purpose.

Hi Chidi, I really appreciate your message on how to make fried rice. I often get things done wrong whenever i’m preparing this meal. I always fry my cooked rice in the thick sauce made from my fried ingredients. But at the end of it all, i often realise that the taste of the fried ingredient doesn’t really enter the rice. Anyway, now i have a new method which i believe will produce a better result. Thanks so much. Please, is it advisable to use green colouring for fried rice? I’ve seen someone who used it and colour of d rice wasn’t bad.

Good day chy, I just messed up my Sunday fried rice, no taste again at all. Thanks will follow this method now on.

No is not good. Tumeric curry can give you the colour you want.

Thank you so much for the recipe, am always scared of cooking fried rice but with this your recipe am confident. Thanks alot MA. Looking forward to more sumptuous receipe for meals.

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How to Make Fried Rice

Last Updated: May 27, 2024 Approved

This article was co-authored by Sasha Reyes . Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. There are 9 references cited in this article, which can be found at the bottom of the page. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, several readers have written to tell us that this article was helpful to them, earning it our reader-approved status. This article has been viewed 2,485,727 times.

Fried rice is a tasty dish that is traditionally made from steamed rice stir-fried in a wok, but it can also be made in a pan. Fried rice is delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs. Not only is it easy to make, but it's absolutely delicious. If you want to know how to make fried rice, just follow these steps.

Ingredients

Simple fried rice.

• 4 cups (946 ml) cooked white rice
• 1 medium yellow onion
• 1 clove garlic
• 1 tsp. (5 ml) fresh ginger
• 1 cup (240 ml) bean sprouts
• 1 pinch black pepper
• 1 tsp. (5 ml) salt
• 3 tbsp. (44.4 ml) soy sauce
• 2 tbsp. (30 ml) vegetable oil
• 2 tbsp. (30 ml) sesame oil
• Green onion for garnish
• 1/2 lb. (0.23 kg) cooked chicken

Crispy Pork Fried Rice

• 1 1/2 (22.2 ml) tablespoons peanut oil
• 2 lightly beaten eggs
• 1/2 (120 ml) cup chopped onion
• 3 cloves minced garlic
• 2 tsp. (10 ml) minced ginger
• 2 diced cooked pork chops
• 1 cup (240 ml) cooked brown rice
• 1/4 cup (60 ml) reduced-sodium soy sauce
• 2 tsp. (10 ml) sesame oil
• Salt to taste
• Pepper to taste
• 1/4 cup (60 ml) chopped cilantro leaves

Indonesian Fried Rice

• 1 1/2 cups (360 ml) long-grain white rice
• 3/4 cup (180 ml) water
• 1 3/4 cups (420 ml) reduced-sodium chicken broth
• 1 qt. plus 3 tablespoon (44.4 ml). vegetable oil
• 8 krupuk (Indonesian shrimp crackers; optional)
• 2 cups (480 ml) thinly sliced shallots
• 2 large chopped garlic cloves
• 1 lb. (0.45 kg) sliced skinless boneless chicken breast
• 1 lb. (0.45 kg) medium shrimp
• 2 minced hot red chiles
• 1 1/4 tsp. (6.2 ml) salt
• 2 tbsp. (30 ml) ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp. (15 ml) Asian fish sauce
• 4 sliced scallions

• Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces.

Other Types of Fried Rice

Fried Rice Shopping List and Recipe

Expert Q&A

• Love fried rice but are trying to eat healthy? Look for lower-fat oils, or try vegetable oil for a healthier outcome. [17] X Research source Thanks Helpful 2 Not Helpful 0
• Vegetables, such as peas, broccoli, or bamboo shoots.
• Lup cheong, also known as lop chong, or Chinese sweet sausage, is a wonderful, traditional addition to fried rice. It should be cooked (steamed or pan-fried) first, and diced or sliced before being added to the fried rice. [18] X Research source
• Oyster sauce, which can be found in Chinatown, adds great flavor, and doesn't taste like oysters. only a little is needed, and you can add after cooking. The Lee Kum Kee brand is good. However, some may contain MSG, so check the label if you want to avoid that. [19] X Trustworthy Source Mayo Clinic Educational website from one of the world's leading hospitals Go to source
• You can substitute butter for oil. Thanks Helpful 70 Not Helpful 52

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Expert Interview

Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Sasha Reyes .

• ↑ https://whatscookingamerica.net/Pasta_Rice_Main/Perfect-White-Rice.htm
• ↑ https://www.allrecipes.com/recipe/79543/fried-rice-restaurant-style/
• ↑ https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/
• ↑ https://www.foodnetwork.com/recipes/robin-miller/crispy-pork-fried-rice-recipe-1951510?ic1=obinsite
• ↑ https://www.foodnetwork.com/recipes/robin-miller/crispy-pork-fried-rice-recipe-1951510
• ↑ https://www.epicurious.com/recipes/food/views/indonesian-fried-rice-233562
• ↑ https://www.livescience.com/59893-which-cooking-oils-are-healthiest.html
• ↑ https://archives.starbulletin.com/2004/09/29/features/ingredient.html
• ↑ https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196

About This Article

To make fried rice, first cook 2 cups (450 g) of white rice in a rice cooker. If you don’t have a rice cooker, fill a pot with 4 cups (950 mL) of water and bring it to a boil. Add your rice, cover, and let the pot simmer for roughly 25 minutes until the rice absorbs the water. When the rice is cooked, fill a small saucepan with water and bring it to a boil. Add 1 cup (roughly 50 g) of chopped baby carrots to the saucepan and cook them for 5 minutes. Add 1 cup (150 g) of frozen peas to the saucepan and cook the vegetables for 3 more minutes before draining the water. Then, coat a large wok with 4 tablespoons (60 mL) of vegetable oil and heat it over high heat for 3 minutes. Pour the carrots and peas into the wok and cook them for roughly 30 seconds. Then, crack 3 eggs and add them to the wok. Stir quickly to scramble the eggs and work them into the vegetables. Then, stir the cooked rice into the wok. Add 6 tablespoons (90 mL) of soy sauce and 4 tablespoons of sesame oil, then mix everything together. Finally, cook the fried rice for 3 more minutes and serve. If you want to learn how to make fried rice with pork or shrimp, keep reading the article! Did this summary help you? Yes No

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How to Make the Best Fried Rice (When You Don’t Have Leftover Rice)

Published May 22, 2023.

There are few dishes that are made better with leftover ingredients, but fried rice is one of them. Not only is it a great way to use up the odds and ends of leftover vegetables and proteins, it’s actually better to use day-old white rice. In fact, it’s critical.

Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking. (It’s the same process that firms up leftover pasta .) That process gives white rice a dry, firm texture that would be disappointing in other rice dishes but is perfect for fried rice.

So what do you do when you want great fried rice but don’t have leftover rice?

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There’s no reliable way to speed up the process of retrogradation (believe us, we tried everything), but the Cook's Illustrated test cooks found a workaround while developing a recipe for Nasi Goreng : making Faux Leftover Rice by cooking it in a way that results in the texture of day-old white rice but doesn’t require overnight refrigeration.

Here are the steps we took to do it, so you can make fried rice with fresh rice.

How to Use Fresh Rice In Fried Rice

1. Rinse rice: Rinsing the rice under cold water until the water runs clear removes excess starch from the grains.

2. Sauté in oil: Heat some oil in a large saucepan and then add rice and stir to coat the grains with oil. This forms a greasy barrier around each grain.

3. Add less water than normal: The standard 3:2 ratio of water to rice saturates the grains too much, but ⅓ cup less liquid in the mix results in ideal texture.

4. Cook pilaf-style: Bring the water to a boil, reduce the heat to low, cover, and simmer until all the liquid is absorbed. 

5. Let rest: Off heat, remove the lid and place a dish towel folded in half over the saucepan; replace the lid and let stand until the rice is just tender. Adding a dish towel under the lid will help absorb any excess moisture.

6. Let cool: Spread cooked rice onto a rimmed baking sheet and let it cool on a wire rack for 10 minutes. (Spreading the rice on a baking sheet helps it cool more rapidly to room temperature.) Transfer the sheet to the refrigerator and let the rice chill for 20 minutes.

At this point, the rice is ready to be turned into fried rice. It should be dry with minimal clumps. If there are any large clumps, break them up before adding the rice to the skillet and continue to break up smaller clumps as you stir-fry.

It may seem like an extra step, but we promise it's worth it. Using leftover white rice—or this Faux Leftover Rice —is truly the key to superlative fried rice.

(And if you’re wondering about brown rice, you can go ahead and use freshly cooked in fried rice. The bran layer prevents freshly cooked brown rice grains from releasing their starch and clumping together.)

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How to Cook Fried Rice: A Step-by-Step Guide

Learn how to make the best fried rice with our simple recipe and step-by-step photos.

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

Step 1. Cook the Eggs

Step 2. choose lean protein, step 3. add fresh vegetables, step 4. stir-fry the rice separately, step 5. season judiciously, 4 secrets for making perfect fried rice.

Growing up, having fried rice for dinner was synonymous with "fridge clean-out day," meaning that any leftover vegetables and proteins from the night—or week—before were on their way to the wok. Those leftovers might be pieces of Chinese roast pork, bits of leftover chicken and baby bok choy, gai lan (Chinese broccoli) and corn—but when mixed with scrambled eggs and oyster sauce, they made homemade fried rice that was ready in under 20 minutes.

This quick and easy chicken fried rice recipe isn't the smorgasbord fried rice of my childhood. It's healthier and much more balanced. You basically get the best of both worlds, home cooking and high on flavor.

Instead of white rice, we made this with whole-grain brown rice and loaded it with nutritious vegetables and lean protein. This healthy chicken fried rice recipe keeps the taste and texture of fried rice while cutting back on sodium and calories.

Get the Recipe: Easy Fried Rice

Using a large, seasoned wok (seasoned woks are naturally nonstick) over medium-high heat, cook 2 large, lightly beaten eggs into a flat omelet in a little peanut oil for about 30 seconds per side. Transfer the omelet to a cutting board and cut it into 1/2-inch pieces.

Feel free to go beyond chicken and choose your favorite lean protein, such as shrimp or pork tenderloin. For a vegetarian alternative, try meaty-textured ­seitan–processed wheat gluten that is high in protein. Look for unseasoned seitan "strips" or "cubes" rather than flavored seitan. Turn the burner to high heat and cook the protein with green onions, garlic and ginger. This step flavors the meat while it's cooking.

Add tons of fresh vegetables like broccoli, zucchini, carrots and eggplant. Cook for 2 to 4 minutes, or until your vegetables have softened and the protein is cooked all the way through. Transfer all the contents of the wok to a large plate.

Making sure to use cold rice (warm rice will stick to the wok), stir-fry the rice in oil until it's hot. Use 2 wooden spatulas to pull the rice from the bottom to the top and the side of the pan, tossing it all around, so all the rice is evenly coated with the oil and cooked, about 2 minutes.

Return the protein, vegetables and egg to the wok with the rice and continue to cook, stirring frequently. Add the seasonings, such as reduced-sodium soy sauce, lime juice, Japanese ponzu sauce or oyster sauce and stir to combine. When you have the option, elect for reduced-sodium sauces, because prepared sauces like soy sauce add great flavor but are often very high in sodium. To keep the sodium down, take it easy on the salty sauces and choose lower sodium options where possible.

1. Start with a Seasoned Wok

Seasoned woks are naturally nonstick, which allows you to cook with less oil. Most are sold unseasoned; follow the manufacturer's instructions for seasoning before use. A large cast-iron skillet is a good alternative if you don't have a wok.

2. Use Cold Brown Rice

You'll need 2 cups of cooked rice for 4 servings of fried rice. For extra fiber and nutrients, be sure to use brown rice. Use leftover rice or make a fresh batch and let it cool. To cool it quickly, spread it on a large baking sheet and refrigerate until cold, at least 15 minutes. If it's too warm, it will stick to the wok.

3. Prep Ahead

Before you begin cooking, cut ingredients into uniform, bite-size pieces to ensure even cooking. Measure out seasonings and place everything next to the stove. Once you turn on the heat, you can't step away from the wok.

4. Cook over High Heat

A very hot wok sears food quickly, locking in the best flavor. To test if yours is hot enough, add a drop of water before adding the ingredients—it should sizzle and evaporate instantly.

Related Articles

How to Make Fried Rice That's Super-Crispy (Meaning Extra-Delicious)

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

There’s something about crunchy rice that’s really satisfying. That’s why crunchy-bottomed rice dishes are such a crowd-pleaser the world over. Think about the tahdig on Persian rice, or the socarrat on paella . Fried rice is no exception. In order to learn how to make fried rice that's truly crave-able, there's one key trick you need to know: how to make sure those rice grains are a bit crispy.

It might not be obvious when digging into that pile of pea- and pork-studded goodness at your favorite Chinese restaurant, but the grains of rice in stir-fry should be both soft and ever so lightly toasted , so that they remain separate and distinct, not mushy and clumpy. And achieving that perfect balance requires paying close attention to details. Luckily, I wrote an entire book on the subject ( Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain ), and let me tell you, I learned some things.

To help you go freestyle with your fried rice, I broke down the secrets to success into five easy rules.

Sounds strange but it's true: Cold rice means crispy rice.

1. Use Cold, Cooked Rice

Warm, freshly cooked rice will stick to the pan and turn mushy. Period. You can add buckets of oil to loosen it, but you’ll only end up with a grease bomb.

But when cooked rice is chilled in the fridge, it undergoes a magical transformation called retrogradation. The starches in the rice that absorbed water and swelled up during cooking will contract as they cool, trapping the moisture into microscopic crystals. This makes the surface of the rice feel hard and dry, but the rice technically isn’t dried out. Instead, it has now reached the perfect state that will allow it to sear and lightly toast while stir-frying, keeping the individual grains loose and separate and yet soft and tender. It’s like a gift from the gods of leftovers.

So plan ahead for your fried rice: Cook your rice the day before and fridge it. Better yet, pack it into freezer bags (in 2 or 4 cup portions depending on if you want to 2 or 4 servings) and freeze so you always have it on hand. Just give it some time to thaw before using. If you add whole bunch of frozen rice to your pan you run the risk of mushitude, since it’ll reduce the temperature and the rice won’t sear like it should.

Still, if you’re really in a hurry, you can use just-cooked rice—just speed up the retrogradation process by spreading it on a baking sheet and freezing an hour or so until cold. And of course, leftover takeout rice that you already have stashed in the fridge will work just as well, but if it's just a day or two old. After that, it'll be too dried out for fried rice.

2. Sauté Ingredients Separately

Fried rice is technically a stir-fry. In other words, it’s a collection of ingredients sautéed at really high heat to not just cook, but also sear. And there’s one trick to searing: don’t rush it. If you throw in all the ingredients at once because you want to get it over with, you’ll lower the temperature in the pan and cause them—and the rice—to essentially steam and turn bland and flabby. And that's the opposite of the lovely crispiness you crave.

So don’t crowd the pan. Instead, sauté various elements like the beaten egg, green vegetables, and aromatics in batches, transferring items to a plate or bowl as you go. Ingredients that take the same amount of time to cook can go together. There’s almost always onion and garlic, but if you’re adding, say, bok choy, cut the longer-cooking stems from the shorter-cooking leaves and sauté the stems separately. Give each ingredient the respect it deserves to bring out its best, then you can combine it all together at the end.

A few gentle tosses (and a lot of sizzle) is all this fried rice needs.

3. Let The Rice Toast

Ok, so you’ve sautéed your veggie and meat ingredients until they're seared and slightly caramelized. Now it’s time to add the rice. Here’s where the most important technique comes in. As the rice warms up again in the heat of the pan, it'll soften, and if you stir too much you’ll make it mushy. This is especially a problem if your stove doesn’t have blistering hot BTUs. Avoid this by tossing the rice rather than stirring—and what's more, don't toss the rice constantly. Instead, give the rice little frequent pauses to interact with the heat at the bottom of the pan. Even through a wooden spatula, you’ll be able to feel the rice go from hard and cold, to soft, to ever so slightly firm again as it stir-fries. The grains will feel distinct and not so delicate. This is how you know it’s gotten a little bit toasted and reached its higher purpose as perfect fried rice. Bonus points if you then press the rice into the bottom of the pan to let it develop a bit of a crispy crust before you turn it out of the pan.

4. Don’t Go Overboard on Sauces

It’s tempting to want to squirt on a whole host of flavorful sauces while the fried rice cooks, but too much liquid will ruin your hard work and make your fried rice sticky. Use just enough to lightly add flavor, and you can always drizzle the finished dish with more.

I’ve learned that you can dress up perfectly cooked fried rice with all sorts of sauces and toppings just like you would a grain bowl, without losing that je nais se quoi that makes it so delectable. In my cookbook, I drizzle fried rice in everything from satay sauce to fry sauce (aka a mix of mayo and ketchup), so you get bursts of flavor without any risk of mush.

5. Add a crunchy garnish

The crunch doesn’t always have to come only from the rice itself. Try topping your fried rice with toasted nuts or chopped fresh lettuce. In my recipe for Vietnamese Pork Meatball Fried Rice, I use teeny tiny meatballs (which are more texturally fun than just ground beef) in the mix, and top it all with crunchy pickled carrots and daikon and fresh sliced jalapeños. My Pad Thai Fried Rice gets a final dose of crunch from bean sprouts and peanuts. And my Koshari Fried Rice features crunchy fried onions alongside the spicy, tomato-y shatta sauce.

Bottom line: If you can't hear your fried rice while you're eating it, you're doing it wrong.

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Easy Fried Rice

• January 5, 2023
• 662 comments
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Learn how to make The Best Fried Rice Recipe at home! This copycat fried rice recipe tastes just like your favorite restaurant but even better! Loaded with tons of vegetables, scrambled eggs, leftover white rice and my secret ingredient: Butter !

Love fried rice as much as I do? Give my Shrimp Fried Rice , Beef Fried Rice or Cauliflower Fried Rice a try!

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BEST Fried Rice Recipe

Fried Rice has to be one of my all time favorite takeout inspired dishes to make at home. It’s easier to control the saltiness, sweetness and to bump up the veggies when you make it at home! Our family makes this fried rice recipe at least once a week with whatever vegetables we have on hand. It is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef .

It all starts off with cold day old rice . This is super important! If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge or freezer. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

Next, I add in lots of veggies! For flavor I add soy sauce and oyster sauce . I also like to add Sriracha for a little kick. This recipe is a great way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my Shrimp Fried Rice or Beef Fried Rice Recipe .

The Best Rice for Fried Rice

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture. Not what were looking for!

Fried Rice Ingredients

• Butter: This is my secret ingredient ! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer but I really suggest giving butter a try in your fried rice.
• Eggs: Are added for protein and are typical in fried rice recipes. You can omit and substitute tofu if you are allergic to eggs or simply not a fan.
• Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, leeks, corn and edamame would all be great in this!
• Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
• Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
• Oyster sauce : Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
• Sesame oil : Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
• For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.

How to make Fried Rice

• Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked.

• Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil . Cook for 1-2 minutes to heat through. Serve immediately with green onions for garnish, if desired.

Can you make Fried Rice in the Air Fryer?

Yes ! Cooking fried rice in the air fryer is super easy! Simply add all of the ingredients to the air fryer and cook until warmed through. Find the full step by step instructions in my Air Fryer Fried Rice Recipe

Tips for making The Best Fried Rice

• Choose the right type of rice:  Long grain rice like jasmine is best!
• Use COLD day old rice:  For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freeze to cool down quickly then use as directed.
• Always rinse the rice before using: This removes the extra starch from the rice and prevents it from clumping.

• Add some heat: If you like extra heat add in some Sriracha or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.
• Break up the clumps of rice: When rice is old it tends to clump up. To ensure even browning and crisping of the rice break up the clumps with your hands before stir frying.

Why Butter?

Have you watched them cook fried rice at a hibachi restaurant? They always use butter and it is so good! After I saw them make it with butter I always make my fried rice at home with butter instead of oil. I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly!

Why cold rice?

When rice is just cooked and still warm it clumps together. However when you use cold day old rice the rice dries out a bit and the clumps can be easily broken apart. This ensures each kernel of rice actually gets “fried” when your stir frying resulting in a less mussy fried rice!

• In place of the rice try adding cauliflower , quinoa or riced broccoli for a healthy low carb twist.
• For protein add beef , shrimp or chicken to this recipe. Simply brown the protein first, set aside then toss back in with the rice and veggies once they’ve finished cooking.
• For a twist try adding chopped up kimchi for kimchi fried rice. It adds the perfect tang and heat!
• Brown rice can be substituted for the white rice for extra fiber and nutrients.
• Feel free to substitute whatever vegetables you have on hand. Red bell peppers, celery or broccoli would all be great in this!

What can I use instead of oyster sauce?

If you can’t find oyster sauce or simply don’t have it in your pantry you can substitute hoisin sauce or try and make your own oyster sauce. Here is a great recipe for diy oyster sauce!

STORAGE AND REHEATING INSTRUCTIONS

• Refrigerate: Fried rice for up to 4 days in an airtight container.
• To freeze: Store leftovers in a large ziplock bag for up to 3 months. To freeze fill up the ziplock bag then lay flat and remove the air. This makes it easy to stack in the freezer and defrosts super fast!
• Reheat from refrigerated: Reheat leftovers in the microwave, skillet or air fryer . You may need to add a splash more of soy sauce or butter to keep it from sticking to the pan.
• Reheat from frozen: Allow the rice to defrost overnight in the refrigerator. Reheat rice in the microwave, skillet or air fryer.

What to serve with Vegetable Fried Rice

• Slow Cooker Broccoli Beef
• Vegetable Chow Mein
• General Tso’s Chicken
• Chicken Chow Mein
• Mongolian Beef
• Kung Pao Shrimp
• Egg Drop Soup
• Homemade Dumplings
• Chicken Lo Mein
• Air Fryer Egg Rolls
• Honey Chicken Stir Fry

Here are more Easy Rice Recipes to try!

• Ham Fried Rice
• Enchilada Rice
• Lemon Parmesan Rice
• Cilantro Lime Rice
• Vegetable Fried Rice

products i used

The BEST Fried Rice

Ingredients  .

• 2 tablespoons butter , divided
• 3 eggs , whisked
• 2 medium carrots , small dice
• 1 small onion , small dice
• 3 cloves garlic , minced
• 1 cup frozen peas , thawed
• 4 cups cooked and chilled rice , (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish , if desired

Instructions   Show instruction media Hide instruction media

Nutrition Information

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Why butter? That is just so wrong

Yes I like to use butter in my fried rice. You can also use oil it is personal preference.

No need to be rude, Gae

I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use ???.

There is an objective better option and you know it, Sharon

sharon lynn

Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

Arnold Swegger

Anyway, great recipe, love it!!!

Why people criticizing use what ever u like its option

What do u have against butter dummy??

ITrideMyBest

Jonathan sorelle.

So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?

Screw that, animals are delicious.

Danielle Henderson

The way God Intended

Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.

THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

Virginia Childress

Right…geez

Big Country

Although I agree with your thinking, I only wish I could have replied as eloquently as you, m.oron.

Wow you are rude dude rude rude rude. Let’s all be rude.

valerie Huibers

I am finding this whole conversation quite funny!! LOVE LOVE LOVE LOVE BUTTER!!

Keywords, “whatever you wish”!

Gae is a beginner.

maybe use ghee, gae

All you had to say was that you could substitute a fat/oil that didn’t trigger you

Benihana and other places like it add butter too. Haven’t tried the recipe but will!

you are all ridiculous

I made this recipe last week and we loved it. Making it again today. Can’t wait to eat it again!

Gormless Idiot

it’s yummy

The butter was made from the torture of the cow it came from! Gae has every right to be upset at the usage of butter in this fried rice. The oil doesn’t make cows feel like they are objects.

Love that you’re adding butter to your fried rice. Tastes so much better!!! 🙂

Jacquie Cook

What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from. Also, what is the best way to store Ginger so it stays fresh? Please email me your response, if you are able. Thanks!!

Sun luck pure sesame oil Kikkoman soy sauce Sun luck oyster sauce

Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

julie Scherbarth

I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

Seraphine Formedi

Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

I put in cooked BQ pork makes it’s the best

I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.

Followed the recipe to the letter and it ended up so dark it was almost black :/

I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.

Were you using a cast iron pan?

I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

Linda McArthur

This is absolutely the best fried rice ever! Better than in a restaurant!

Hi Angelina,

You can always leave it out or add a bit of hoisin sauce if you prefer.

I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

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SIDES TO MAKE THIS YEAR!

5 TAKEOUT RECIPES

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The BEST Chinese Fried Rice (Easy 15-Minute Recipe!)

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This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Table of Contents

Why You Will Love This Fried Rice Recipe

You will want to add this easy fried rice recipe to your regular dinner rotation, because it is super flavorful and is ready to eat in mere minutes. It is a fast meal because it not only cooks quickly, but it also requires a very minimal amount of prep. You probably already have most of the ingredients on-hand in your kitchen too.

I bet you could make this dish in less time than it would take to get takeout. Plus, with such fantastic flavor and the fact that you know exactly what’s going into it, who needs takeout anyway? Now you can toss those takeout menus and make perfect fried rice in the comfort of your own kitchen.

Tips for Making The Best Fried Rice

Here are a few important things I have learned over the years about how to make the best fried rice:

• Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.
• Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
• Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.
• Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Chinese Fried Rice Ingredients

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

• Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.
• Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.
• Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.
• Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.
• Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.
• Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.
• Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

See the recipe card below for full information on ingredients and quantities.

How to Make Homemade Fried Rice

This recipe is prepared in stages so that everything gets cooked perfectly. To make homemade fried rice recipe, simply:

• Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.
• Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.
• Stir-fry the rice and sauces: Next, add the rice, tamari and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.
• Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

That’s it! Now you can skip the takeout and whip up a fast and fresh recipe for easy fried rice in just 15 minutes.

Chinese Fried Rice Variations

There are so different ways to make fried rice, so I encourage you to experiment with other ingredients you have on hand. Here are some ideas:

• Tofu Fried Rice: Drain a package of firm tofu and dice into cubes. Pan-fry and then mix it into your rice.
• Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.
• Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.
• Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.
• Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.
• Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.
• Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Those are just some common variations of fried rice. However, your options for customizing it are truly endless, so feel free to get creative!

More Takeout-Style Recipes

If you’re interested in trying out some more takeout-inspired recipes, here are a few of my favorite ones on the blog:

• Chinese Chicken Fried Rice
• Korean Ground Beef Bulgogi
• Pineapple Coconut Rice
• Healthy Teriyaki Chicken
• Easy Sesame Noodles

If you make this easy Chinese Fried Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Ingredients

• 2 tablespoons butter, divided
• 1 yellow onion, diced
• 2 medium carrots, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 large eggs, beaten
• 3 cups cold cooked rice
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha
• 2 green onions, thinly sliced

Instructions

• Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
• Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
• Add the garlic and ginger. Cook for 1 minute further until fragrant.
• Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
• Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
• Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
• Sprinkle with green onions and serve warm.

Did You Make This Recipe?

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Hi! My name is Alia and I am the founder and author of Everyday Easy Eats. Here you'll find easy recipes and tips for eating healthy every day.

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64 Comments

Hi Patrick, thank you so much for your kind words! I always try to include as much helpful information as I can with my recipes. I am so glad you find it useful! Thank you for your compliment about my photos too. I hope you enjoy the recipe, you will have to let me know how it turns out! Take care!! 🙂

Hi Karen! I usually use Jasmine rice, but any type of medium to long grain rice will work well in this recipe.

Hi Beth, you’re welcome! I’m glad you enjoyed the recipe! 🙂

Hi Rachel, you’re very welcome! 🙂 Thanks so much for your kind words, I’m happy you liked my Chinese fried rice recipe!

Hi Kaushiki! Sriracha is a type of hot sauce or chili sauce. You should be able to find it at most grocery stores as well as online! 🙂

Hi Glen, thank you for your feedback. I’m very glad you enjoyed my take on Chinese fried rice!

Hi Virginia! You should definitely try it, and then let me know what you think! 🙂

Hi Libby! I’m so happy you tried it too! You’re very welcome!! 🙂

Hi Melanie! I recommend cooking the chicken tenders before you make the fried rice. First cut up the chicken into small cubes and add a little bit of oil to the pan. When the oil is hot, add the chicken to the pan and cook for a few minutes until it is cooked through. Then transfer the chicken to a plate and set it aside. Then you can make the recipe as it is written and add the chicken back to the fried rice at the very end. I hope that helps!

Hi Phyllis! You can use any other Asian chili sauce, like sambal oelek chili paste. 🙂

Yay! Let me know how it turns out! 🙂

Hi Nathalie! Yay! Let me know what you think! 🙂

Hi Patricia! Absolutely! 🙂

Hi Barbara, I am so glad you and your daughter liked my fried rice recipe! Thanks for letting me know. 🙂

Hi Isabel, thank you for your suggestions – they sound delicious! 🙂

Hi Janice! Thank you so much, I’m so glad you liked the recipe!

Hi Aman! Yay! I’m so glad your family enjoyed the fried rice. Thanks for letting me know. 🙂

Thank you, Laurie!

Thank you for letting me know, Sharon! I’m very happy you enjoyed my fried rice recipe! 🙂

Hi Margaret, you’re very welcome! Using frozen mixed vegetables in fried rice is a very smart idea. 🙂 Thank you for letting me know that you appreciate the recipe!

Hi Linda, thank you so much for your lovely comment! I am very happy you enjoyed my fried rice recipe! 🙂

Yay! 🙂 Thanks so much! Please do let me know if you try any of my other recipes!

Hi Kathleen, yes it definitely does! 🙂

Hi Helen! Yes, they can! This fried rice recipe is very customizable, so you can pretty much use whatever vegetables you have on hand.

Hi Rebecca! Thank you so much for letting me know. The additions you made to your fried rice sound delicious. Please let me know if you try any of my other recipes!

Thank you so much, Carol! I’m glad you liked the recipe. Please let me know if you try any of my other recipes! 🙂

Hi Carol, yay! I’m so happy you enjoyed my fried rice recipe. 🙂 Thank you very much for letting me know!

Thank you for your feedback, Jan! You’re welcome and I am glad you enjoyed my fried rice recipe. 🙂

Thank you for your comment! While I do enjoy takeout, this homemade version of vegetable fried rice is my absolute favorite!

Anyway, this was easy and delicious! The only thing i didn’t have was Sriracha. I used some hot pepper flakes instead.

Hi Tammie, the five stars came through! Thank you so much for your review, I am very happy you enjoyed my fried rice recipe! You’re very welcome. 🙂

Rate This Recipe

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 Fried rice is the ultimate leftover food. Not only is it totally customizable with whatever additional protein and veggies you have in the fridge, but it’s crazy simple to make too. I know that everyone has a soft spot in their heart for their favorite type of fried rice , so this recipe is as classic as you can get, perfect for personalizing however you like. I may be biased, but this fried rice is truly unbeatable—after 6 iterations, it’s my perfect, best-ever recipe. Keep reading down below the recipe for all of my top tips on how to perfect this takeout classic.

What People Are Saying:  "Best I've ever made." -  eddiemcbride461 

How To Make Fried Rice

Ingredients.

• Rice: Everyone knows that leftover rice (preferably long-grain jasmine, but any long-grain white rice will work) is the best when making fried rice, but what if you don’t have any? Here, I’ve included the method used by restaurants to get that ideal, slightly dried-out rice without having to wait a day. The YouTube channel Chinese Cooking Demystified is one of my favorite places to go for all my Chinese culinary questions. The method that its hosts Steph and Chris use to par-boil then steam the rice is borderline miraculous in the results you get. The Delish kitchen team was floored at the consistent texture you get with the rice, and I for one will not be cooking my rice any other way going forward. • Oil: Choose an oil with a high-smoke point, and don’t be afraid to use a lot of oil—this is fried rice after all. • Eggs : I use 3 large eggs in this recipe. I prefer to have some white streaks in my eggs, so I barely beat them together. • Garlic: I like my fried rice super garlicky, so I use 5 cloves. You can take it back if you want, but honestly, I don’t suggest it—the more garlic, the better. • Ginger: About an inch of ginger, minced very small, goes with the garlic before adding in our veggies. • Scallions: When chopping your scallions, separate the whites and the greens. The green we’ll use as a garnish, and the white we’ll cook with. • Soy Sauce: The first thing you’ll notice about this recipe is that soy sauce is included. While to some, this might not be super-traditional in fried rice, a lot of American eaters (and Delish taste testers) prefer it! Because there is no meat or seafood in this fried rice, after some testing, I felt it added some extra body and umami to the rice that is totally delicious. I suggest using low-sodium soy sauce so you can control the salt amount. • Sugar: I believe that all savory dishes should be finished off with a bit of sugar if there isn’t a natural source of sweetness in it. It helps to round out the dish and provide a more complex flavor. • White Pepper: White pepper is underutilized outside of fancier kitchens, but it’s worth buying if you can. Honestly, it’s one of my favorite things about this recipe; at home, I’ll add even more. It’s earthy, and has less of a kick than black pepper. • MSG: MSG adds the perfect sweet-salty boost to fried rice. It’s a widely misunderstood ingredient—checkout this article all about MSG if you’re looking to learn more. • Peas: I personally love peas in fried rice, and find it’s a common addition in many American versions. Don’t worry about using frozen peas, they won’t emit too much moisture to the rice. • Butter: Using butter is a bit controversial, but it adds a wonderful richness, and a little bit goes a long way. If you really don’t want to use it, you can omit it.

STEP-BY-STEP INSTRUCTIONS

Leftover rice works perfectly for fried rice, so if you have some hanging out in your fridge, use it here. But, if you don’t have any, never fear: I’ve found a 2-step technique to make freshly cooked rice absolutely perfect for fried rice. The first step of making any rice dish is to adequately clean your rice. Some people like to do this in the pot they’re going to cook their rice in, but I like to use a mesh strainer. Rinse the rice—moving around the grains frequently—until the water comes out clean.

Once your rice is ready, you’re going to par-boil the rice for just a few minutes. This will help to jumpstart the cooking process, breaking down the outsides of the grains of rice.

Once you strain the rice, we’re ready to make an impromptu steamer with a pot and a strainer that fits inside of it. First, add some water to the bottom of the pot, then put the strainer filled with your rinsed rice in it. Next, you’re going to want to create some holes in the rice with chopsticks to allow steam to circulate.

After making your holes, cover the pot with tin foil; it doesn’t have to be totally snug, but it should be well-tented. Then, cover with the pot lid and let it steam. Steaming the rice is a gentler cooking process that keeps the grains pretty dry and adds less moisture to the rice, which is what we’re looking for.

After about 15 minutes, check on your rice: It should almost taste al-dente. What I mean by this is that it should be fully cooked through, but should taste drier than normal steamed rice. Once it’s ready, I like to spread my rice on a sheet pan. This is a bit of overkill, but it will help your rice to cool down more quickly (which means fried rice faster!).

Now that our rice is ready, let’s focus on bringing everything together. A wok is the most traditional way to cook fried rice, and it does work especially well. The movement and centralized heat are very helpful, and its size holds a large amount of rice . But if you don’t have one, don’t let that stop you: I’ve made incredible fried rice in a cast iron skillet.

Barely beat the eggs together (if you prefer some whites in your egg) before adding to your wok. Once you add to the wok, move your eggs around quickly, pressing in with a spatula to make those perfect fried rice egg squiggles. Once they’re ready, take them out, and give your wok a quick wipe down. I recommend pre-cooking your eggs because if they sit in the fried rice for awhile, they will get overcooked.

Next, it’s time to add your oil. Don’t be shy here: This is fried rice after all, so add enough to coat all of the grains in the oil. Add in your ginger and garlic: This will help flavor the oil which will transfer to your entire dish. Then, add the green onions and cook until softened, flipping and stirring frequently to prevent any burning.

Add all of your rice, tossing and stirring it constantly (I mean it!). You should see the grains start to become individual, which is the tell-tale sign of a well-done fried rice. Once you see that the rice is separating, it’s time to add your seasonings and soy sauce.

Once your rice is perfectly seasoned and separated, it’s time to add in your eggs and peas. Toss everything together, and serve once everything is well combined. Finish with the green onion garnish, and get ready to dig into this takeout classic. 

 Full list of ingredients and instructions can be found in the recipe below.

Fried Rice Variations

• Prefer some protein in your rice? Add in your faves: shrimp , pork , or chicken are classic choices. • Amp up the veggies. If you want to add even more veggies into your rice, cook them alongside your garlic and ginger before adding your rice. • Go low carb. If you want to go low carb , check out our cauliflower fried rice recipe. • Shake it up. Don’t sleep on unconventional ingredients either—use our kimchi fried rice , our Thai fried rice , or our pineapple fried rice as inspiration, then feel free to get creative.

If you have any leftover fried rice, store in an airtight container in the fridge for 3-5 days. Looking for leftover ideas? Incorporate this rice into a salad bowl, just like in our tomato fried rice salad .

Ingredients

long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice

peanut or vegetable oil, divided

large eggs, beaten to blend

cloves garlic, grated or finely chopped

(1") piece ginger, peeled, grated or finely chopped

scallions, white, pale green, and dark green parts separated, thinly sliced

reduced-sodium soy sauce

granulated sugar

kosher salt

white pepper

frozen peas

unsalted butter, cut into pieces

• Step  1 Fill a large pot about halfway with water and bring to a boil. Meanwhile, thoroughly rinse rice in a strainer until water runs almost clear.
• Step  2 Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot. Wipe out pot, pour in about 2" water, and bring to a simmer. With rice in strainer, make a few divots in rice through to bottom of strainer with a chopstick or butter knife.
• Step  3 Cover strainer with foil, then place in pot over simmering water. Place pot lid over strainer; if there’s a lot of steam escaping, wrap foil or a damp tea towel around rim of pot and strainer. (This can also be done in a bamboo steamer or a standard steaming setup that won’t let the rice fall through.)
• Step  4 Steam until rice is cooked through but still slightly al dente, about 15 minutes; it should have a drier feel than normal steamed rice. Spread onto a baking sheet and let cool to room temperature. Refrigerate until ready to use.
• Step  5 Heat a large wok or well-seasoned cast-iron skillet over high heat. Pour in 1 tablespoon oil and swirl wok to coat. Once oil is shimmering, add eggs and cook, breaking up into small pieces, until cooked through but not browning, about 1 minute. Transfer to a plate. Wipe out wok.
• Step  6 In same wok over high heat, swirl remaining 2 tablespoons oil. Cook garlic and ginger, tossing constantly, until fragrant and garlic begins to brown, about 30 seconds. Add white and pale green scallion parts and cook, tossing constantly, until softened, about 1 minute. Add rice and immediately toss to combine. Fry rice, stirring constantly, until no clumps remain and you begin to hear some light popping sounds from the rice toasting, 2 to 3 minutes.
• Step  7 Add soy sauce, granulated sugar, salt, pepper, and MSG and cook, tossing constantly, until soy sauce is absorbed, about 1 minute. Add eggs, peas, and dark green scallion parts and cook, tossing constantly, until warmed through and incorporated, about 2 minutes more. Add butter and cook, tossing, until melted, about 30 seconds more. 

What To Serve With Fried Rice

Black Pepper Chicken

Sesame Tofu & Broccoli

Air Fryer Potstickers

Let us know how it went in the comments below!

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