The best part about fried rice is that it’s fully customizable.
You can make it with vegetables, shrimp, chicken, or even mutton for those who love a meaty twist. You can easily adjust the flavors and ingredients according to what’s available in your pantry or your taste preferences. And once you’ve mastered the basic recipe, you’ll be able to experiment with different combinations to suit any craving!
Ingredients for Fried Rice (Serves 2-3)
For the Rice:
- 2 cups cooked rice (preferably cold, day-old rice works best as it’s less sticky)
- 1 tablespoon oil (vegetable, canola, or sesame oil)
- 2 eggs (optional, for added protein)
- 1/2 cup onions, finely chopped
- 1/2 cup carrots, finely diced
- 1/4 cup green peas (fresh or frozen)
- 1/4 cup bell peppers (any color), chopped
- 2-3 garlic cloves, minced
- 1/4 cup green onions (scallions), chopped
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional, for richer flavor)
- 1 teaspoon sesame oil (optional, for fragrance)
- Salt and pepper to taste
- A pinch of red chili flakes (optional, for some heat)
Optional Add-ins (for Protein):
- 1/2 cup cooked chicken or shrimp, diced (or you can use mutton if you prefer)
- Tofu cubes (for a vegetarian version)
How to Make Fried Rice: Step-by-Step
1. Prepare the Ingredients:
Start by making sure all your ingredients are ready to go. Chop the vegetables and garlic, and have your soy sauce, oyster sauce, and sesame oil on hand. If you’re adding protein (chicken, shrimp, or mutton), make sure it’s cooked and cut into small pieces.
Cold, day-old rice is ideal for this recipe because it’s firmer and less sticky, which prevents the fried rice from becoming mushy. If you’re using freshly cooked rice, spread it out on a tray to cool down and reduce moisture before using it.
2. Scramble the Eggs:
In a wok or a large skillet, heat a tablespoon of oil over medium heat. Crack the eggs into the pan, scramble them, and cook until they are just set (soft and slightly runny). Remove the eggs from the pan and set them aside.
3. Sauté the Vegetables:
In the same wok, add a little more oil if needed, and toss in the chopped onions and garlic. Sauté them for 2-3 minutes until they become soft and fragrant. Add the carrots, bell peppers, peas, and any other veggies you’re using. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still have a little crunch. You want them to retain their color and freshness.
4. Add the Rice:
Now, add the cold rice to the pan. Break up any clumps with a spatula, and stir-fry for about 5-6 minutes, ensuring the rice gets evenly coated with the oil and veggies. The rice should begin to turn golden and slightly crispy in some places, which adds to the flavor.
5. Season the Fried Rice:
Add soy sauce and oyster sauce to the rice, tossing everything together to coat the rice evenly. If you like a more intense flavor, you can add a bit more soy sauce. Drizzle in a little sesame oil for fragrance and a nutty depth of flavor. Taste and adjust the seasoning with salt, pepper, and chili flakes (if using).
6. Add the Eggs and Protein:
Once the rice is well-seasoned and heated through, return the scrambled eggs to the pan. Stir them into the rice, breaking them up into small pieces. If you’re adding cooked chicken, shrimp, mutton, or tofu, toss it in at this point and stir everything together.
7. Garnish and Serve:
Finally, stir in the chopped green onions (scallions) for a fresh, crunchy finish. If you’re serving the fried rice immediately, garnish with a few extra green onions or a drizzle of sesame oil for an extra touch of flavor.
Serve your homemade fried rice hot, either as a main dish or as a side to a larger meal. It’s perfect with a bowl of mutton curry, sweet and sour chicken, or even on its own with a side of crispy spring rolls!
A Small Note About Fried Rice:
Fried Rice is the ultimate comfort food and a fantastic way to make use of leftover rice, turning it into a quick, flavorful meal. The origins of fried rice can be traced back to China, where it was a creative solution for repurposing leftover rice. However, today, it’s enjoyed all over the world, with countless variations to suit local tastes.
