Base Recipe: Fried Rice
A foundational formula for fried rice. Modify for your own variation and flavor!
Equipment
- 1 wok or other large cooking pan
Ingredients
- 1 cup leftover rice any type of works, but may require different prep steps depending on how starchy it is. See notes.
- 1 cup diced vegetables i.e. onion, carrot, green peas, etc. See notes.
- 1/4-1/2 cup diced meat i.e. pork belly, sausage, sardines, chicken etc. See notes
- Flavoring(s) of choice i.e. Soy sauce, spice blends, chili paste, etc.
Instructions
- Break down the leftover rice until the grains are fully separated and not sticking together in clumps (this is especially important if using the starchier short- or medium- grain varietals such as sushi rice or calrose rice)1 cup leftover rice
- In a wok (or large sauté pan), add your cooking oil and begin stir frying the meat and vegetables according to ingredient cook times and personal preference (i.e. cook onions first before meat if you want a softer onion texture and taste)1 cup diced vegetables, 1/4-1/2 cup diced meat
- Add in rice and continue to stir fry, tossing/stirring constantly to prevent rice from sticking and to fully incorporate the ingredients and flavors.
- Add in flavorings and continue to stir fry to fully incorporate.Flavoring(s) of choice
- Remove from heat and serve immediately.
Notes
- Starchier short-grain or medium-grain rice tends to clump up and harden when left over. You can break this down by hand, using egg or another liquid to soften it or just breaking it apart with your fingers. Long-grain rices (like basmati or jasmine) will not stick to itself as badly so you'll have less issue with rice clumps in the fried rice if you use those.
- You can technically use vegetables, but to prevent too much liquid from forming (and making your fried rice soggy as a result), try to stick with starchier or hardier vegetables, such as carrots, zucchini, and onions, and leave out the leafy greens.
- You'll also want at least 1 kind of aromatic vegetable (i.e. onions, scallions) to add flavor to the dish
- Depending on the meat, you may want to add more or less to your fried rice. Saltier or fattier options can "spread out" flavor than standard unseasoned raw meat. It's definitely worth it to add a bit of something savory as your protein base, but worth using it conservatively if you do.
- Flavoring are where the different regional varieties come to play. Try using some standard seasonings (soy sauce, sesame oil, sambal, etc) one day, and then get creative on another (creole spice blend, etc). The possibilities are endless!