Description
This easy fried rice recipe offers a versatile and flavorful way to transform leftover rice into a delicious meal. Featuring a blend of savory seasonings, vegetables, cooked protein, and scrambled eggs, it’s a quick stir-fry dish that comes together in under an hour. Perfect for a weeknight dinner, it showcases the classic Chinese technique of wok frying, balancing texture and taste with a colorful and aromatic medley.
Ingredients
Rice and Seasonings
- 4½-5 cups cooked jasmine rice
- ½ teaspoon ground turmeric (for color)
- ½ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- ½ teaspoon MSG (optional)
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
Vegetables and Aromatics
- ½ cup white or yellow onion, diced
- 1 scallion, chopped (white and green parts)
- 2 cloves garlic, finely chopped (optional)
- 3-4 cups mixed vegetables (e.g., carrots, mushrooms, peppers, broccoli, snow peas)
Protein and Eggs
- 6-8 ounces cooked protein or 10-12 ounces raw protein (e.g., beef, chicken, pork, shrimp, tofu)
- 2 large eggs, beaten with a pinch each of salt and white pepper
Oils and Extras
- 3 tablespoons neutral oil (canola, vegetable, or avocado oil)
- 2 teaspoons Shaoxing wine
Instructions
- Prepare the rice: If using leftover rice, remove it from the refrigerator and gently break up any clumps with damp hands. Let it sit at room temperature while prepping other ingredients. If cooking fresh rice, rinse 1½ cups raw jasmine rice 2-3 times to remove starch, then cook with about 10% less water than usual for a drier texture. Spread cooked rice on a sheet pan to cool.
- Mix seasoning: In a small bowl, combine turmeric, salt, sugar, white pepper, MSG if using, light soy sauce, dark soy sauce, and sesame oil. Set aside.
- Prepare vegetables and aromatics: Dice onions, chop scallions, finely chop garlic if using, and separate vegetables by cooking times (longer cooking veggies together, quick cooking ones separately).
- Prep protein and eggs: Cut cooked protein into ½-inch chunks. For raw protein, velvet with cornstarch, neutral oil, oyster sauce, and water, marinate 20 minutes, then pre-sear to about 90% doneness. Beat eggs with salt and pepper and set aside.
- Cook eggs: Heat 1 tablespoon oil in a wok or large pan over medium-high heat until smoking. Scramble eggs until just barely cooked, then turn off heat, break into small bits, transfer to a bowl, and set aside.
- Cook or sear protein: If using raw protein, blanch or sear it in 1 tablespoon oil until 90% cooked. Set aside.
- Cook aromatics and vegetables: Heat 1 tablespoon oil over medium-high heat, add onion, garlic, and longer cooking vegetables. Stir-fry for 2-3 minutes. Add fattier cooked proteins like roast pork or ham. Increase heat to highest setting, stir-fry for 30-60 seconds.
- Add rice: Add rice and stir-fry for 3 minutes, breaking up clumps and using a scooping motion to scrape the pan. Stir in any frozen or pre-blanched vegetables.
- Add sauce: Pour the pre-mixed seasoning sauce over the rice and stir-fry for 2-3 minutes until steam rises. Taste and adjust seasoning if needed.
- Combine protein, eggs, and quick veggies: Add pre-seared or pre-blanched proteins, scrambled eggs, and quick cooking vegetables. Continue stir-frying for 30 seconds.
- Finishing touch: Add chopped scallions and optional bean sprouts or lettuce. Push rice to the center to heat the wok sides for 20 seconds. Pour Shaoxing wine around the edges, immediately stir-fry to break up rice and contact the hot wok perimeter for 20-30 seconds. Serve hot.
Notes
- Using slightly drier rice improves texture and prevents sogginess.
- Velveting raw protein adds tenderness and helps it cook quickly.
- Adjust vegetables based on preference and availability.
- MSG is optional but enhances umami flavor.
- Shaoxing wine adds authentic aroma; substitute dry sherry if needed.
- Maintain high heat during stir-frying to achieve proper wok hei (breath of the wok).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
