Ultimate Guide to Crafting the Perfect Fried Rice

Mastering the Art of Flawless Fried Rice Creation

Introduction: The Versatility of Fried Rice

Fried rice stands as the ultimate solution for making the most of your leftovers. Every individual holds a special fondness for their preferred version of this dish (calling out all you shrimp fried rice enthusiasts). This recipe represents the quintessential classic rendition, offering ample opportunities for personalization to match individual preferences. Not only is it exceptionally adaptable, accommodating any additional proteins and vegetables in your fridge, but its preparation is also refreshingly straightforward.

Selecting the Optimal Rice for Perfect Fried Rice

The unanimous agreement is that leftover rice, particularly long-grain jasmine, yields the most optimal results for crafting fried rice. But what if you’re without this essential ingredient? Enter a technique borrowed from restaurant practices that achieves the desired slightly desiccated rice texture without requiring a day-long wait. The method demonstrated by Steph and Chris on the Chinese Cooking Demystified YouTube channel consistently yields remarkable outcomes, leaving the Delish kitchen team impressed. Personally, I’m fully committed to adopting this rice preparation technique moving forward.

Revealing the Secrets of Flavorful Fried Rice

One intriguing facet of this recipe is the incorporation of soy sauce. While this might deviate slightly from traditional fried rice for some, many American eaters (and Delish taste testers) find it a preferable addition. Given the absence of meat or seafood in this fried rice iteration, my experimentation revealed that soy sauce contributes a layer of richness and umami, enhancing the overall deliciousness of the dish. If you’re incorporating additional ingredients into your fried rice, exercise moderation with the soy sauce, adding it gradually to achieve the desired flavor.

Exploring a World of Fried Rice Variations

As previously emphasized, this foundational fried rice serves as the perfect canvas for customization tailored to individual tastes. Craving a protein boost? Feel empowered to introduce your favorites—classic choices like shrimp, pork, or chicken. Are you looking to enhance the vegetable profile (or use up lingering fridge items)? No worries—sauté them alongside the garlic and ginger before adding the rice. Moreover, don’t underestimate the creative potential of unconventional ingredients. Draw inspiration from our kimchi fried rice, Thai fried rice, or pineapple fried rice recipes to ignite your culinary inventiveness and innovation.

Yield: 6 – 8 servings
Preparation Time: 15 minutes
Total Time: 40 minutes
Calories per Serving: 310

Ingredients:

• 1 1/2 cups of long-grain rice (preferably jasmine) or approximately 2 1/2 cups of leftover rice
• 3 tablespoons of peanut or vegetable oil, divided
• 3 large eggs, beaten until blended
• 5 cloves of garlic, grated or finely chopped
• 1 (1-inch) piece of ginger, peeled and grated or finely chopped
• 4 scallions, separated into white, pale green, and dark green parts, thinly sliced
• 2 tablespoons of reduced-sodium soy sauce
• 1 teaspoon of granulated sugar
• 1 teaspoon of kosher salt
• 1/2 teaspoon of white pepper
• 1/4 teaspoon of MSG
• 1/3 cup of frozen peas
• 1 tablespoon of unsalted butter, cut into pieces

Step 1:

Fill a large pot halfway with water and bring it to a boil. Meanwhile, thoroughly rinse the rice in a strainer until the water runs almost clear.

Step 2:

Boil the rice in the water for 3 minutes, then drain it using a fine-mesh strainer that fits into the pot. Clean the pot and pour in about 2 inches of water, bringing it to a simmer. Place the rice-filled strainer over the simmering water and create a few depressions in the rice using a chopstick or butter knife, reaching the bottom of the strainer.

Step 3:

Cover the strainer with foil and place it in the pot over the simmering water. Position the pot lid over the strainer; if excessive steam escapes, wrap foil or a damp tea towel around the pot and strainer’s rim. (Alternatively, you can use a bamboo steamer or a standard steaming setup that prevents the rice from falling through.)

Step 4:

Steam the rice until it’s fully cooked yet slightly al dente, approximately 15 minutes. It should possess a somewhat drier texture than regular steamed rice. Spread the rice on a baking sheet and let it cool to room temperature. Refrigerate it until you’re ready to use it.

Step 5:

Heat a spacious wok or a well-seasoned cast-iron skillet over high heat. Add 1 tablespoon of oil and swirl the wok to coat its surface. Once the oil shimmers, add the beaten eggs and cook, breaking them into small pieces, until they’re fully cooked but not browned, around 1 minute. Transfer the eggs to a plate and wipe the wok clean.

Step 6:

In the same heated wok, swirl the remaining 2 tablespoons of oil over high heat. Constantly toss the garlic and ginger until they emit an aromatic fragrance and the garlic takes on a slight brown hue, about 30 seconds. Introduce the white and pale green parts of the scallions, continually tossing until they soften, approximately 1 minute. Add the rice and promptly toss to combine. Keep stirring the rice, ensuring no clumps remain, and listen for the faint sound of rice toasting, manifesting as subtle popping noises, for 2 to 3 minutes.

Step 7:

Incorporate the soy sauce, granulated sugar, salt, pepper, and MSG, maintaining the continuous tossing motion, until the soy sauce is fully absorbed, approximately 1 minute. Integrate the cooked eggs, peas, and dark green scallion parts, continuing to toss until they’re heated through and seamlessly integrated, around 2 more minutes. Add the butter and continue tossing until it melts, lasting roughly 30 seconds.