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Fried Rice
A detailed method for making restaurant-style fried rice at home, emphasizing rice selection, preparation, ingredient handling, and wok techniques.
From YouTube · Jun 9, 2026
A detailed method for making restaurant-style fried rice at home, emphasizing rice selection, preparation, ingredient handling, and wok techniques.
10 min
Prep time
10 min
Cook time
20 min
Total time
4 servings
Yield
Ingredients
8 ingredients- 1½ cups (300 g) uncooked Thai jasmine rice
- 2¼ cups (540 ml) water
- 3 large eggs, beaten
- 4 spring onions, sliced
- 2 cups mixed vegetables, such as carrots, sweetcorn and green beans
- 2 tablespoons XO sauce
- 1 teaspoon chicken powder or MSG (optional)
- 2 tablespoons neutral cooking oil
Method
11 steps- Rinse the Thai jasmine rice under cold water until the water runs clear, about 5 minutes.
- Cook the rice with 3/4 water to rice weight, up to the first knuckle of your finger when flat on the rice.
- Allow the cooked rice to cool and air dry for 5-10 minutes, spreading it out to separate the grains.
- Season a pan with cold oil and heat just below smoking point to re-season the pan if necessary.
- Crack the egg into the hot pan, scramble, and cook until just set.
- Add vegetables such as carrots, sweet corn, and beans, stir-frying over high heat or quickly cooking to seal outside.
- Add the cooled rice to the pan, tossing and stirring to separate grains and incorporate ingredients.
- Turn the heat to full power, add seasoning like chicken powder or MSG, and mix thoroughly.
- Add spring onion, using different parts for stir-fry, garnish, and flavoring as described.
- Finish by trapping heat inside the rice with tossing or stirring, ensuring grains are separated and coated with sauce.
- Serve hot, garnished with spring onion and XO sauce for flavor.
Recipe notes
Helpful tips
- Use Thai jasmine rice for best texture.
- Air dry or cool the rice after cooking to prevent clumping.
- Season the pan with hot oil before stir-frying.
- Use a round ladle or spatula to toss and stir the rice for even heat and separation.
Equipment
- rice cooker or pot
- pan or wok
- knife
- rice ladle or spatula
Additional tips
- Avoid using wet vegetables like tomato, cucumber, or mushroom unless they are quickly stir-fried or cooked through beforehand.
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