Introduction: Home Cooked Fried Rice
This recipe is far from perfect, I will include variances of the recipe in the steps below. I have made this fried rice recipe many times and everyone seems to enjoy it. This recipe is great for impressing the significant other, or a fun idea for date night as you could both enjoy the preparation process. It does take at least an hour to actually cook and you need a 24 hour advance preparation before making it.
Step 1: Step 1: Supplies
You will need:
- A large wok
- A sharp chef's knife
- A cutting board
- Oyster Sauce
- Soy Sauce
- Teriyaki Sauce
- A stove top
- White Rice
- Meat of your choice (Optional)
- Garlic (Optional)
- Bean Sprouts (Optional but recommended)
- 2-3 Eggs per batch (Optional and also recommended)
Other recommended combinations of meat and vegetables:
- Chicken + Carrots + Peas
- Beef + Lettuce + Mushrooms
- Chinese Sausage + Pea Pods + Carrot Matchsticks (or thinly sliced carrots)
- Chicken + Broccoli + Bell Peppers
- Shrimp + Asparagus
Any combination of the meat of your choice and vegetables would probably work well. It is recommended that you have a green vegetable as well as another vegetable that is not green for texture, nutrition, and presentation.
Note: I didn't include measuring sizes because the amount of vegetables, meat, rice and sauce is all personal preference. I personally used:
- 1 1/2 cups of broccoli
- 1 cup of carrots
- 1/2 a cup of onion
- 1 cup of bean sprouts
- 1 tbsp of garlic
- roughly 3-4 cups of white rice
- roughly 1/4 - 1/3 cup of the sauce
If you like onion you can add a cup and a half if you like, the recipe is pretty flexible.
Step 2: Step 2: Pre-Prep Work
For this to work best, it is recommended that you make a batch of white rice at least 24 hours before making fried rice.
First make a batch of white rice. I usually precook at least 6 cups of white rice so that I can have some for leftovers.
Once your rice is fully cooked, put it in a covered container, place it in the refrigerator and let it sit for at least 24 hours.
Doing this allows the rice to cool off and become less sticky. If your rice is sticky, it will not fry all the way through resulting with your fried rice having clumps of white rice in it.
Some tips to reduce the stickiness of the rice:
- Use SLIGHTLY less water, if you use too much less water the rice won't cook all the way through.
- Once the rice is cooked, remove the lid and allow the steam to leave for a few minutes.
- Fill the containers you will put in the refrigerator to half full at most. This will allow the rice to cool down faster.
Step 3: Step 3: Prep Work
Now that you've let the rice cool down for about 24 hours, it's time to do the actual prep work.
First, rinse the vegetables as needed such as raw broccoli. Once everything is washed, cut the vegetables into the desired sizes.
My recommendation is to cut everything into very small sizes, however it is the chef's personal preference. I usually cut the broccoli into baby size bites, cut my carrots into carrot sticks, mince my garlic, and dice my onions.
At this point, it's a good idea to create your own frying sauce using the Oyster sauce, Soy sauce, and the Teriyaki sauce. I still mess around with the percentage of each, but I usually do about 70% Oyster, 25% Teriyaki, and 5% soy.
Step 4: Step 4: the Meat
If you are adding meat to your fried rice, now is the time to cook it!
I put wok on the stove and set it to medium. Once the wok is preheated add a tbsp of vegetable oil and throw in the chicken, if desired you can add your sauce you created in Step 3 to the meat to give it some flavor. Allow the chicken to cook all the way through and then remove from the stove and place on a clean cutting board to cut into smaller pieces.
If you are making pork or beef, follow the same process.
Step 5: Step 5: Thick Vegetables
Once you have your vegetables cut up and your rice cooled down, it's time to start the frying! The first step is to heat the wok on the stove. Once the wok is heated take a tablespoon of vegetable oil and toss it into the wok. Next work the vegetable oil around the wok by tilting the wok at various angles. Once the oil is spread out through the wok, take the thicker and more dense vegetables and throw them in to the wok.
Note: If you're using frozen vegetables, they should be properly thawed out.
Vegetables to add first, from longest cook time to shortest:
- Pea Pods
- Bell Peppers
Step 6: Step 6: Frying the Remaining Vegetables
Now it's time for you to add the remaining vegetables you have left over. This includes:
- Onions + Garlic
- Bean Sprouts
Note: These are in order from longest cook time to shortest. If you are planning on adding onions with lettuce, add the lettuce a minute or two after everything else.
Step 7: Step 7: Add the Meat Back In
Now it's time to add the meat back to the wok and fry it all together for a minute or two. This extra little time allows for the meat to heat up and for the flavors to really mix together.
Step 8: Step 8: Add the Rice!
Now things are moving quickly. At this point the rice should be broken up so that there's no clumps of rice. I have found the easiest way to do this is by hand. Once the meat has been heated and mixed in with the vegetables, it's time to add the rice. Simply throw a few cups of white rice on the meat and vegetables.
Step 9: Step 9: Add Your Sauce!
Take the sauce you made in step 3 and drizzle it on top of the rice. It is easier to mix into the rice if the sauce is spread out across more of the rice than I have pictured.
Adding more sauce to the rice is easy to do, however it is impossible to remove sauce from the rice once it's added. Don't go overboard initially adding sauce to your fried rice.
Spend a few minutes mixing the sauce into the food until it is coated evenly throughout the rice. Keep moving the food around the wok to make sure it doesn't burn or stick to the bottom.
At this point if your rice looks like it needs more sauce, add a little bit at a time until you have the desired fried look to it.
Step 10: Step 10: Adding the Egg!
It's time to add an egg! The best part about using a wok is the special shape of it. You can use your spatula to push the rice away from the center of the wok to make a hole in the middle. Once you've made that hole crack a few eggs into the middle. I usually add two or three eggs, however I have added five eggs in larger batches.
After you've added the eggs, scramble them in the hole you created. Carefully move the egg around using the spatula so that the eggs don't burn. Try to avoid hitting the walls of the circle, however if some rice falls in, it's not a bad thing.
As soon as the eggs look like they are at a soggy scrambled state you should mix it into the rest of the rice and let it cook for another minute or two.
Step 11: Step 11: Let It Cool and Serve.
You're done! Once you've mixed in the egg and let it cook for another minute or two, you should take it off the stove top to let it cool for approximately two minutes.
After it's cooled down a bit it's time to serve it up as a meal!
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