I know, I know I am a bit slow in posting some of the popular recipes! I have requests for the PERFECT FRIED RICE recipe and so without further delay let’s get started. The restaurant style take out dish that you’ve been waiting for can now begin. AND….You get to keep ALL the leftovers. I seriously recommend a double batch if you are going to make this!
6 THINGS YOU MUST KNOW BEFORE WE START….
- MEASURE TWICE COOK ONCE-My #1 cooking tip…Don’t be like me all those years ago, trying to simultaneously measure and throw things into a blazing hot wok only to find yourself having to call for take out instead!
- USE A WOK – I have tried a lot of different techniques over the years to make fried rice work in a regular pan, to no avail. But if you are determined to use a pan then make dinner reservations at a nice place just in case (because if you end up like me you are going to have a nice bowl of fried mush). So if you can, use a wok, OR at minimum cook the ingredients in small “batches” in a regular pan to compensate for the smaller cooking surface.
- PLAN AHEAD -The BEST fried rice is made with day old WELL CHILLED rice OR pre-cooked frozen rice. I make my rice the day before, dry it on a cookie sheet (preferably under the overhead kitchen ceiling fan) on foil for about 10 minutes until most of the surface moisture has evaporated off the rice and then I store in refrigerator in airtight bowl until ready to use. If you are really short on time and you must make the RICE the same day then at minimum, you still should attempt to dry the rice on foil or paper under a kitchen fan for a few minutes and stick in the fridge to chill for as long as possible before use. Do not leave cooked rice sitting out at room temperature.
- CLUMPS-Break up any clumps of rice before adding to the WOK. This helps separate the grains and ensures it cooks evenly in the pan.
- BUTTER vs OIL –The debate rages on…When you visit those fabulous Japanese steakhouses they do use butter and I LOVE butter! I haven’t been able to resolve my butter vs oil issues… I love that with oil I can fry at a higher temperature without the worry you get with butter; where it starts burn at high temps… BUT I LOVE the way butter tastes. Most of the time, for this recipe, I use oil or a combination of both!
- KEEP THE WOK HOT– The magic of using a wok is that you can really heat the pan up in order to brown and toast the rice, giving it that nice texture. In my opinion, this is not optional if you looking for restaurant style fried rice! This does tend to give my wife anxiety and you can read about that HERE
- USE THE SECRET INGREDIENTS– Oyster sauce and Sesame Oil.
List of Ingredients …We LOVE the taste of Jasmine rice. (OOPS… the oyster sauce is missing from the picture below, but I REALLY like adding this to the dish.)
The last time I made this dish I made two batches, one with and one without the Sesame oil to see if there was a difference. There is a slight difference so use if you can. We have a sesame oil allergy in our house and so at times we experiment when “sesame anything” is involved..
Dry the cooked rice on the table for about 10 minutes and quickly refrigerate. Store covered in air tight container.
Start with a hot wok. Keep in mind, butter will begin to burn at the higher temp and be aware of the smoke point of the oil you choose to use. I used butter to cook the egg and then removed the egg, setting it aside, and adding the oil for the rest of the recipe. I use PEANUT OIL due to it’s higher smoke point.
Sauté the onions, carrots, peas, ginger and garlic for about 5 minutes (until carrots and onions soften)…
Increase the temp to HIGH and add more butter/oil…
ADD the rice, green onions, soy sauce and oyster sauce…
Continue stirring for an additional 3-5 minutes to fry the rice…Now add the cooked egg back in and fry for another minute…
Remove from the heat and stir in the sesame oil…
Garnish with additional green onions and toasted sesame seeds and ENJOY!
- You can use BUTTER or PEANUT OIL or a combination of both. Butter will burn at high temperatures and for that reason I use peanut oil.
- ½ tablespoon BUTTER
- 2 tablespoons or so of PEANUT OIL
- 2 medium or large CARROTS, peeled and diced
- 1 small WHITE ONION, diced
- 2 EGGS whisked
- ½ cup FROZEN PEAS
- 3 cloves of GARLIC, minced
- ½ teaspoon of GINGER, grated or minced
- salt and pepper
- 4 cups cooked and WELL CHILLED RICE (Preferably left over day old JASIMINE RICE)
- 3 GREEN ONIONS, thinly sliced
- 2-3 tablespoons of LOW SODIUM SOY SAUCE
- 2 teaspoons of OYSTER SAUCE
- ½ teaspoons of TOASTED SESAME SEED OIL
- Heat ½ tablespoon of butter in WOK over medium high heat until melted. Add egg, and cook until scrambled. Remove egg and set aside on a plate.
- Add additional 1½ tablespoons of peanut oil to the pan and heat until shimmering.
- Add carrots, onion, peas and garlic and sauté for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high and add the remaining ½ tablespoon of peanut oil and Immediately add the rice, green onions, soy sauce and oyster sauce and stir until combined.
- Continue stirring for an additional 3- 5 minutes to fry the rice until the rice begins to brown.
- Add cooked eggs back in and stir.
- Remove from heat and stir in sesame oil until combined
- GARNISH with toasted sesame seeds and green onions
- Refrigerate in a sealed container