Fried rice is the ultimate leftover food. Not only is it totally customizable with whatever additional protein and veggies you have in the fridge, but it’s crazy simple to make too. We know everyone has a soft spot in their heart for their favorite type of fried rice, so this recipe is as classic as you can get, perfect for personalizing however you like. If you’re looking to this takeout classic at home, check out all of our top tips on how to perfect it:
What’s the best rice to use for fried rice?
Everyone knows leftover rice (preferably long-grain jasmine) is the best when making fried rice, but what if you don’t have any? Here, I’ve included the method used by restaurants to get that ideal, slightly dried-out rice without having to wait a day. The YouTube channel Chinese Cooking Demystified is one of my favorite places to go for all my Chinese culinary questions. The method that its hosts Steph and Chris use to par-boil then steam the rice is borderline miraculous in the results you get. The Delish kitchen team was floored at the consistent texture you get with the rice, and I for one will not be cooking my rice any other way going forward.
How to make the best fried rice:
The first thing you’ll notice about this recipe is that soy sauce is included. While to some, this might not be super-traditional in fried rice, a lot of American eaters (and Delish taste testers) prefer it! Because there is no meat or seafood in this fried rice, after some testing, I felt it added some extra body and umami to the rice that is totally delicious. If you do choose to include additional ingredients to your fried rice, use a light hand with the soy sauce and add it to taste.
Fried rice variations:
Like we said, this fried rice is the perfect base to customize with whatever you please. Here are some ideas on how to customize it to your tastes:
— Prefer some protein in your rice? Add in your faves: shrimp, pork, or chicken are classic choices.
— Amp up the veggies. If you want to add even more veggies into your rice, cook them alongside your garlic and ginger before adding your rice.
— Go low carb. If you want to go low carb, check out our cauliflower fried rice recipe.
— Shake it up. Don’t sleep on unconventional ingredients either—use our kimchi fried rice, our Thai fried rice, or our pineapple fried rice as inspiration, then feel free to get creative.
Storage:
If you have any leftover fried rice, store in an airtight container in the fridge for 3-5 days. Looking for leftover ideas? Incorporate this rice into a salad bowl, just like in our tomato fried rice salad.
Tried making this? Let us know how it came out in the comments below!
Fried rice is the ultimate leftover food. Not only is it totally customizable with whatever additional protein and veggies you have in the fridge, but it’s crazy simple to make too. We know everyone has a soft spot in their heart for their favorite type of fried rice, so this recipe is as classic as you can get, perfect for personalizing however you like. If you’re looking to this takeout classic at home, check out all of our top tips on how to perfect it:
What’s the best rice to use for fried rice?
Everyone knows leftover rice (preferably long-grain jasmine) is the best when making fried rice, but what if you don’t have any? Here, I’ve included the method used by restaurants to get that ideal, slightly dried-out rice without having to wait a day. The YouTube channel Chinese Cooking Demystified is one of my favorite places to go for all my Chinese culinary questions. The method that its hosts Steph and Chris use to par-boil then steam the rice is borderline miraculous in the results you get. The Delish kitchen team was floored at the consistent texture you get with the rice, and I for one will not be cooking my rice any other way going forward.
How to make the best fried rice:
The first thing you’ll notice about this recipe is that soy sauce is included. While to some, this might not be super-traditional in fried rice, a lot of American eaters (and Delish taste testers) prefer it! Because there is no meat or seafood in this fried rice, after some testing, I felt it added some extra body and umami to the rice that is totally delicious. If you do choose to include additional ingredients to your fried rice, use a light hand with the soy sauce and add it to taste.
Fried rice variations:
Like we said, this fried rice is the perfect base to customize with whatever you please. Here are some ideas on how to customize it to your tastes:
— Prefer some protein in your rice? Add in your faves: shrimp, pork, or chicken are classic choices.
— Amp up the veggies. If you want to add even more veggies into your rice, cook them alongside your garlic and ginger before adding your rice.
— Go low carb. If you want to go low carb, check out our cauliflower fried rice recipe.
— Shake it up. Don’t sleep on unconventional ingredients either—use our kimchi fried rice, our Thai fried rice, or our pineapple fried rice as inspiration, then feel free to get creative.
Storage:
If you have any leftover fried rice, store in an airtight container in the fridge for 3-5 days. Looking for leftover ideas? Incorporate this rice into a salad bowl, just like in our tomato fried rice salad.
Tried making this? Let us know how it came out in the comments below!
- Yields:
-
6 – 8
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 310
Directions
-
- Step 1
Fill a large pot about halfway with water and bring to a boil. Meanwhile, thoroughly rinse rice in a strainer until water runs almost clear.
- Step 2Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot. Wipe out pot, pour in about 2″ water, and bring to a simmer. With rice in strainer, make a few divots in rice through to bottom of strainer with a chopstick or butter knife.
- Step 3Cover strainer with foil, then place in pot over simmering water. Place pot lid over strainer; if there’s a lot of steam escaping, wrap foil or a damp tea towel around rim of pot and strainer. (This can also be done in a bamboo steamer or a standard steaming setup that won’t let the rice fall through.)
- Step 4Steam until rice is cooked through but still slightly al dente, about 15 minutes; it should have a drier feel than normal steamed rice. Spread onto a baking sheet and let cool to room temperature. Refrigerate until ready to use.
- Step 5Heat a large wok or well-seasoned cast-iron skillet over high heat. Pour in 1 tablespoon oil and swirl wok to coat. Once oil is shimmering, add eggs and cook, breaking up into small pieces, until cooked through but not browning, about 1 minute. Transfer to a plate. Wipe out wok.
- Step 6In same wok over high heat, swirl remaining 2 tablespoons oil. Cook garlic and ginger, tossing constantly, until fragrant and garlic begins to brown, about 30 seconds. Add white and pale green scallion parts and cook, tossing constantly, until softened, about 1 minute. Add rice and immediately toss to combine. Fry rice, stirring constantly, until no clumps remain and you begin to hear some light popping sounds from the rice toasting, 2 to 3 minutes.
- Step 7Add soy sauce, granulated sugar, salt, pepper, and MSG and cook, tossing constantly, until soy sauce is absorbed, about 1 minute. Add eggs, peas, and dark green scallion parts and cook, tossing constantly, until warmed through and incorporated, about 2 minutes more. Add butter and cook, tossing, until melted, about 30 seconds more.
- Step 1
PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
