How do I make fried rice step by step?

First, cook the onion, carrot, and white green onion pieces. Next, add garlic and ginger. Then, scramble the eggs, add peas and cold rice, and stir-fry until hot. Finally, add tamari, sesame oil, white pepper, salt, and the remaining green onions.

What is the secret to a good fried rice?

Cold day-old rice makes a big difference. Also, use a hot, roomy pan and keep the ingredients moving. Finally, add your sauces near the end so the grains stay fluffy rather than soft.

What are the ingredients of fried rice?

This Fried Rice uses cooked white rice, avocado oil, onion, carrot, green onions, garlic, ginger, eggs, peas, tamari soy sauce, toasted sesame oil, kosher salt, and white pepper.

What are the ingredients of Chinese fried rice?

Recipes vary, but Chinese-style Fried Rice commonly combines cooked rice, eggs, vegetables, aromatics, oil, and savory seasonings. This version uses garlic, ginger, tamari, sesame oil, peas, carrots, onions, and green onions.

Fried Rice Recipe : Easy Chinese-Style Lunch in 20 Minutes

Description

Easy Chinese-style fried rice made with day-old white rice, eggs, vegetables, garlic, ginger, tamari soy sauce, and toasted sesame oil. Ready in 20 minutes with fluffy grains and lightly crisp edges.

Ingredients

Scale

2 tablespoons avocado oil
1/2 small onion, diced
1 large carrot, diced
4 green onions, white and green parts separated
2 garlic cloves
1/2 teaspoon minced ginger
3 large eggs, beaten
1 cup frozen peas
4 cups cooked day-old white rice, preferably long-grain such as jasmine or basmati
3 tablespoons tamari soy sauce
2 teaspoons toasted sesame oil
Kosher salt, to taste
Ground white pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat the avocado oil in a wok or large skillet over medium-high heat. Add the onion, carrot, and white portions of the green onions. Cook for 2 to 3 minutes.
Stir in the garlic and ginger. Cook for about 30 seconds.
Move the vegetables to one side of the pan. Add a little more oil if necessary, then pour the beaten eggs into the open area. Gently scramble until the eggs remain slightly soft.
Add the frozen peas and cooked day-old rice. Mix everything together and stir-fry for another 2 to 3 minutes, or until hot.
Stir in the tamari soy sauce, toasted sesame oil, kosher salt, white pepper, and green portions of the onions until evenly combined. Serve immediately.

Notes

Day-old cooked rice works best because its drier texture reduces sticking and helps create fluffy rice with lightly crisp edges.

For a shortcut, replace the fresh carrot and peas with about 1 1/2 to 2 cups frozen mixed vegetables containing carrots and peas. You can also use a blend with corn.

For added protein, cook chicken, shrimp, Chinese sausage, or another protein separately. Then mix the cooked protein into the finished seasoned rice.

You can add bell pepper, zucchini, mushrooms, baby corn, or diced kimchi.

Cauliflower rice can replace regular rice for a vegetable-focused alternative.

Add butter for extra richness or MSG for additional savory flavor.

Cool leftovers before placing them in an airtight container. Refrigerate for 3 to 4 days.

For freezing, divide the rice into portions and store in freezer-safe containers or bags for 2 to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.

Reheat in a wok or skillet with a small amount of water or oil. Alternatively, microwave covered with a damp paper towel to help retain moisture.