Every family makes their own unique version of fried rice, a classic Chinese dish. When I was growing up, my parents always made fried rice the day after we had a big dinner. Leftovers like braised pork belly, shrimp stir-fry, and even steamed dumplings would get chopped up and transformed into the most amazing fried rice. That’s because the best thing about fried rice is that it’s so customizable!
This recipe gives the bones for a delicious, classic fried rice, yet it’s also a great starting point to making a variation of your own.
Why You’ll Love It
- If you don’t have day-old cooked rice in the fridge, a little trick I use is to cook some rice, spread it really thin on a sheet pan or plate, and throw it in the fridge for an hour or so. It’ll not only cool down the rice, but also dry it out enough so that it’ll work wonders in your fried rice.
- Everything cooks in the same pan. Yes, even the eggs! Those get scrambled right in the pan and cooked alongside the fried rice.
Key Ingredients in Fried Rice
- Rice: Cold, leftover rice — preferably day-old cooked rice — is essential to a great fried rice. Freshly cooked rice is too fluffy and moist. You’ll want your rice to be as dry as possible, which ensures that the granules are separated to yield the right texture.
- Eggs: A common addition to fried rice. These get scrambled into fluffy curds that are evenly distributed throughout.
How to Make Fried Rice
- Cook your veg. Stir-fry garlic, scallion whites, peas, and carrots in a large wok or nonstick frying pan.
- Add the rice. Make sure to break up any clumps, toss to combine, and add your seasonings.
- Scramble the eggs. Push the fried rice to one side of the pan, then add your eggs to the other side. The eggs are scrambled in the pan while they’re getting slowly cooked, and then folded into the fried rice to finish. (This technique is used in a lot of stir-fries and dry noodle dishes, and it’s really fun to do too!)
- Finish the fried rice. Drizzle with sesame oil and garnish with scallion greens.
Helpful Swaps
- Chinese sausage is a common addition to fried rice; it’ll provide a nice saltiness and slight sweetness to the dish.
- Shrimp is also a popular choice. You’ll just need to cook it real quick in the beginning, take it out of the pan, and then add it back at the very end to avoid overcooking.
- Chili oil is always welcome! Other additions like oyster sauce and hoisin sauce will also add another level of umami to the dish.
- This recipe calls for frozen peas and carrots, but fresh veggies work as well. Just make sure to cook them until they’re tender before adding the rice.
Storage Tips
Fried rice will last for up to four days in the fridge, and up to a month in the freezer. Feel free to reheat in the microwave, or heat over the stovetop in a pan until it’s ready. Another great thing about fried rice is that even after reheating it, it’ll taste just as good!
Ingredients
Cooking spray
- 4 cloves garlic
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup olive oil, preferably Greek
- 1/4 cup yellow mustard
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
Freshly ground black pepper
- 2 pounds Yukon Gold potatoes
- 1/2 cup water
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9×13-inch baking dish with cooking spray.
Coarsely chop 4 garlic cloves and place in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.
Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.
Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.