Fried Rice Recipe
A classic accompaniment to a wide range of Chinese and Asian dishes, this fried rice rivals any you might order at your favourite local restaurant. Quick to prepare, it is ideal for transforming leftover rice into a satisfying side or light main dish.
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Ingredients
- 1 tbsp Chinese cooking wine or substitute with Mirin, cooking sake, or dry sherry
- 1/2 onion finely diced
- 2 cups cooked day-old white rice (cold or thawed if frozen)
- 1 tbsp Oyster Sauce
- 1/4 tsp white pepper
- 2 tbsp oil
- 1 – 1 1/2 cups mixed diced vegetables fresh or frozen
- 3 eggs beaten
- 3/4 cup sliced green onions shallots/scallions
- 2 garlic cloves minced
- 1 tsp sesame oil optional
- 120 g / 4 oz chopped bacon or ham
- 1 tbsp light soy sauce or all-purpose soy sauce
Instructions
- Warm approximately 1 1/2 tablespoons of oil in a wok, or 2 tablespoons if using a skillet, over high heat until it begins to smoke. Introduce the finely chopped onion, minced garlic, and bacon, cooking until the bacon reaches a light golden hue, about one and a half minutes. Add the vegetables directly, even if still frozen, and sauté for roughly two minutes until defrosted and any excess moisture evaporates. Incorporate the rice along with all the Sauce ingredients, stirring and cooking for about one and a half minutes until the liquid cooks off. Push the rice to one side of the wok or skillet, pour 1/2 tablespoon of oil into the cleared space, then tilt the wok so the heat centres beneath it. Pour in the whisked eggs and scramble until fully set and cooked through. Add the sliced green onions and fold the cooked egg into the rice mixture. Remove from the heat and serve immediately.
Notes
Vegetables: A blend of peas, corn, and diced carrots works well, but any vegetable combination is acceptable. Firm vegetables should be diced; leafy greens should have stems chopped small and leaves cut into bite-sized pieces.
Rice: Cold, day-old rice yields the best texture as the grains dry out and avoid clumping. Freshly cooked rice is not recommended.
Cooking Wine Substitute: If avoiding alcohol, reduce oyster sauce and soy sauce to 2 teaspoons each and add 1 tablespoon water to the sauce mixture. When adding the rice, include 1/2 teaspoon stock powder, stir, then finish with the remaining sauce ingredients excluding the wine. Add a pinch of salt at the end if needed.
Soy Sauce: Light or all-purpose soy sauce preserves the rice’s pale colour; dark soy imparts a deeper hue and bolder taste if preferred.
Skillet Use: Should you choose a skillet, add an extra 1/2 tablespoon oil at the beginning to offset the larger surface area. For larger batches, the recipe scales up well; use two wooden spoons to toss the rice efficiently.
Gluten-Free Option: Ensure both the soy and oyster sauces are certified gluten-free.