COMPOSITION OF Fried Rice HOMEMADE
Okay, so let’s talk about the ingredients. To make this fried rice recipe, you will need (mixed ingredients included):
Cooked, cold rice: Any type of white or brown rice will do. Just make sure it is cooked (I always cook my own in this rice cooker, which serves as a charm) and properly packaged (in a sealed container in the fridge) before adding it to your hot skillet. Also, freshly cooked rice will not work well in this recipe.
Eggs: Add great flavor, texture, and protein.
Carrots, Onions, Green Onions, and Peas: This is a basic vegetable mixture that I often use for fried rice, but feel free to add to any of your favorite stir-fried vegetables (see ideas below).
Garlic: Refined.
Soy sauce: I created this recipe using low-sodium soy sauce. So add a little more when using traditional soy sauce.
Oyster sauce: This is a great flavor booster in fried rice and (don’t worry) it doesn’t taste like oysters. You can find it in the Asian section of grocery stores, or order it from Amazon.
Fried sesame oil: A finishing touch to this recipe, right. You can also find it in the Asian section of grocery stores, or order it on Amazon.
Butter: My favorite way to mix fried rice.
Sprinkle with onions, carrots, and peas
How to Make Fried Rice | Make sure you start with cold rice
To make this home-cooked rice recipe, simply:
- Sprinkle your eggs: Using a little butter, mix the eggs in a large frying pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set them aside.
- Grease the vegetables and garlic: Return your frying pan to the heat and spread the onions, carrots, peas, and garlic until soft and cooked.
- Stir in the rice: Then turn the heater on high heat. Sprinkle the vegetables on one side of the pan, melt the remaining butter on the other side, and add the cold rice, soy sauce, and oyster sauce (if you use it). Then fold in to combine with the vegetables and continue to cook the rice, stirring every 15-20 minutes or more for 3 minutes, or until you see the rice and vegetables start to turn a little red.
- Remove pan from heat. Then add your green onions, sesame oil, and boiled eggs.
- Taste and season. Give the rice a taste, and season with salt and pepper, as well as any extra soy sauce or sesame oil if needed.
- Serve! Then cook it and serve it well and warm!
All right, let’s get straight to it. Here are some important things I learned over the years about how to make the best-fried rice.
1) Use cold rice: You should plan and use well-cooked rice. A new set of warm (or lukewarm) rice will not fry properly when it comes to a hot pan, and it will result in lumps and sticky – no good. So the remaining frozen rice is ready! Or, if you are in a hurry (or wish fried rice, which I fully understand?), Just cook a lot of fresh rice. Then place on a baking sheet or other large flat pan, wrap the rice in plastic wrap, and refrigerate for 30 minutes (or fridge for 10-15 minutes) until cooled. not snow).
2) Use butter: Yes, butter. I made a lot of fried rice using various oils, and now I am convinced that there is a reason why Japanese meat houses use that big butter when making fried rice. It just tastes so much better, and it makes everything completely brown. (Although unlike Japanese meat houses, we only use 3 tablespoons of rice in this recipe.)
3) Use vegetables: This is one of the largest pets with fried rice – not enough vegetables! In addition to adding beautiful color flavors, vegetables go a long way in adding flavor and freshness to fried rice. Our local Chinese restaurant always added both white and green onions, too, which I have included in this recipe. But feel free to make this recipe modern with some delicious fried vegetables!
4) Use fried sesame oil and oyster sauce: If you do not eat seafood, you can leave the oyster sauce and your fried rice will still look good. But this ingredient makes such a difference in good fried rice, and it goes a long way. So even if you’re not into oysters, don’t be afraid of oyster sauce! On the other hand, 100% fried sesame oil can be negotiated. It is my favorite fragrant ingredient in my kitchen, and it tastes good on fried rice. (Also note that sesame oil is intended as a finishing oil, not cooking oil, so remove the pan from the heat and set it aside.
5) Use high heat: This will help to fry and brown the rice and vegetables well, and will also help prevent the rice from overheating in the pan instead of frying.
6) Let the rice brown a little brown on the ground: If you are like me and like your rice to be crispy, let it rest a bit between the stalks so that it is a little brown on the bottom. It is also very helpful to use a non-stick skillet so that the rice does not stick to the bottom of the pan.
7) Don’t be afraid to add another soy sauce at the end: I know everyone has a different taste for salt, and different types of soy sauce also have very different levels of sodium. So I went a little bit on soy sauce in the recipe below. But please add more in the end if this suits you best. I almost always move the extra drizzle on my part and I love it.
