Printable Recipe
Fried Rice
A detailed method for making restaurant-style fried rice at home, emphasizing rice selection, preparation, ingredient handling, and wok techniques.
Prep time
10 min
Cook time
10 min
Total time
20 min
Yield
4
Ingredients
8
Steps
11
Filed under: lunch, chinese, stovetop, chicken, rice, fried rice.
Source channel: Fallow
Key ingredients
uncooked Thai jasmine rice, large eggs, beaten, spring onions, sliced, mixed vegetables, such as carrots, sweetcorn and green beans, XO sauce.
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
- 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.