What kind of rice should I use to make fried rice?

Day-old cooked rice works best for fried rice because it is drier and less sticky than freshly cooked rice. Using cold, leftover rice helps the grains stay separate and prevents the dish from becoming mushy. If you only have freshly cooked rice, spread it out on a tray to cool and dry for at least an hour before frying.

Can I make fried rice with freshly cooked rice if I don’t have leftovers?

Yes, you can use freshly cooked rice by cooling it quickly. After cooking, spread the rice thinly on a baking sheet or plate to let steam escape, then refrigerate it for 30 to 60 minutes. This reduces moisture and improves the texture, making it more suitable for fried rice.

How do I cook the egg properly when making fried rice?

To cook the egg, push the cooked rice to one side of the pan, crack the eggs on the empty side, and scramble them until they are just set. Then, mix the eggs into the rice. This method ensures the eggs are evenly cooked and integrated into the dish without overcooking.

What are some easy ingredient substitutions or additions for fried rice?

You can add protein like cooked chicken, shrimp, or ham. For vegetables, use fresh or frozen peas, carrots, scallions, or bell peppers. Flavor enhancers include soy sauce, oyster sauce, or a splash of sesame oil. Adjust ingredients based on what you have to create a tasty and customizable fried rice.

What is the best way to store and reheat leftover fried rice?

Store fried rice in an airtight container in the refrigerator for up to four days or freeze it for up to one month. To reheat, warm it on the stovetop over medium heat with a little oil or in the microwave, stirring occasionally to heat evenly and retain its texture and flavor.

Fried Rice Recipe For Quick Flavorful Meals In Minutes

Ingredients

Scale

3 cloves garlic, minced

2 medium scallions, sliced (keep white parts separate from greens)

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 cup frozen peas and carrots (do not thaw)

4 cups cold cooked brown or white rice, preferably medium grain

1 tablespoon soy sauce or tamari

1 1/2 teaspoons kosher salt, plus more as needed

3/4 teaspoon ground white pepper, plus more as needed

2 large eggs

3/4 teaspoon toasted sesame oil

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Instructions

1-Heat 2 tablespoons vegetable oil in a large wok or nonstick pan over medium-high heat until shimmering. Add the garlic, scallion whites, peas, and carrots, and stir-fry until the vegetables are thawed, about 2 minutes.

2-Add 4 cups cold cooked rice, breaking up any clumps as you go. Toss to combine with the vegetables, then season with 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper. Stir well.

3-Push the rice to one side of the pan. Add the remaining 1 teaspoon vegetable oil to the empty side, then crack 2 large eggs into the oil and scramble them into fluffy curds until almost set.

4-Turn off the heat and stir the eggs into the rice, breaking up any large pieces. Drizzle 3/4 teaspoon toasted sesame oil on top and toss everything together. Taste and adjust seasoning as needed. Garnish with the scallion greens.

Last Step:

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Notes

🍚 Use day-old rice or chill freshly cooked rice spread thinly to improve texture.
🥚 Scramble eggs directly in the pan for even distribution and faster cooking.
🍤 Add proteins like diced ham or shrimp; cook shrimp separately to prevent overcooking.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1.25 cups
Calories: 865
Sugar: 3.4g
Sodium: 714.4mg
Fat: 12.8g
Saturated Fat: 1.8g
Carbohydrates: 164.1g
Fiber: 2.8g
Protein: 18.7g