We usually make fried rice when we’ve overestimated our rice needs for a meal made earlier in the week and need to use up the rice before it gets too old. Note that freshly made steamed rice should not be used to make fried rice. It is still too wet and you’ll end up being frustrated as you try to make restaurant-style fried rice, only to end up with some mushy rice concoction. Instead, I like to use steamed rice that is at least a day or two old. It has had a chance to dry out a bit and will yield those nicely separated rice grains seen in Panda Express fried rice. 😉 In this recipe, I’ve stuck to the basic fried rice concept, but the sky’s the limit. In the past, I’ve also added chicken pieces, peas, diced carrots, and other ingredients to make this dish into more of an entree.
Simple Fried Rice
2 cups of steamed rice, pre-cooked and at least a day old
3 stalks green onions, chopped into small pieces
2 cloves garlic, minced
Approx 1-2 T. light soy sauce
Dash of Kosher salt
Black pepper to taste
Start by heating 1 T. vegetable oil in a pan over medium heat. Prepare the eggs: Crack both eggs in a bowl, add a dash of water and a dash of kosher salt. Mix well. When the oil is hot, pour the egg mixture into the pan and make scrambled eggs. When done, set aside in separate bowl.
Using the same pan, heat another 1-2 T vegetable oil over medium heat. When heated, stir fry the garlic until it is lightly browned. Add the rice, immediately working to break apart clumps of rice and ensure that the rice grains are more or less separated. Add soy sauce to flavor the rice, being sure to mix thoroughly between adding tablespoons of soy sauce to ensure that all the rice comes in contact with the soy sauce. If necessary add a little more soy sauce but be careful the rice doesn’t become too salty! Add the scrambled eggs back to the pan, along with the minced green onions. Season with a dash of black pepper to taste. Mix well and serve.
Serves 4 as part of a multi-course meal.