Failproof fried rice
You get fried rice. You get fried rice. EVERYBODY gets fried rice. This simple recipe is gonna make your fried rice just like how your favorite restaurant does a classic.
This recipe has a few main ingredients that we’ll walk through guaranteeing you a plate of fried rice that talks the talk and walks the walks.
Let’s get to cooking!
Prep:
Prep time: 10 minutes
Cook time: 10-12 minutes
Ingredients:
1/2 lb ground pork (substitute with mushrooms)
4-5 cups of cooked rice
2 eggs
1 cup mix of peas and carrots (optional)
1-2 tbsp dark soy sauce
2 tsp chicken bouillon
2 tbsp chopped garlic
1/3 chopped onions
1/3 cup chopped green onions
1/3 cup chopped cilantro
cooking(vegetable) oil
Salt and pepper to taste
Recipe:
Let’s start off by using a skillet or a wok, a utensil that really retains heat well. Cooking fried rice is always done on high heat and quite quickly - you want it to have some dimension with the browning. You will also have to constantly toss and fold in the rice.
Protip: The best fried rice is made with stale rice. Hear me out! Fresh rice is very high on moisture and can be easily overworked when used for fried rice and create clumpy instead of fluffy fried rice. So using day-old rice that has dried out a little really helps.
Heat the wok or skillet on high and when the oil starts to smoke through in the ground meat. Stir occasionally until the meat is cooked. Remove and set aside. In the same wok, add some oil and cook the onions and peas for a minute. Throw in the garlic and cook for another minute stirring constantly until golden brown.
Add in the rice and make sure to break up rice lumps. Then, make a well in the middle of the wok and crack the eggs into the middle. You want to cook the eggs in a way that it coats the rice, instead of getting big and lumpy pieces of egg, which means you’ll have to stir, stir, stir, toss, toss, toss. Now, add the dark soy, bullion(mixed in 1/3 cup water), and the meat. I love using Better than Bullion. I think it’s the best out there, you can get it at most major retailers. I haven’t gone back to any other bullion or stock ever since!
Protip: You want to use dark soy, because it’s basically a soy sauce concentrate, sometimes aged too. It not only packs in umami, but gives the rice that signature brown color.
I like my fried rice heavy on the cracked pepper. Make sure to add salt to taste at the end. Soy and bullion is heavy on the salt, so you want to taste and see if you even to add salt. Toss and cook all of it for 2-3 minutes. I love burned bits in my fried rice, so I cook mine a big longer. Once seared to your liking, turn off the heat, garnish with cilantro and green onion and serve with really good chili oil. Enjoy!
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