How to Make Fried Rice: An Easy Formula

Method16 steps

1. 1

   Step 1: Choose one rice route. For ready cooked rice, measure 4½–5 cups of safely refrigerated jasmine rice and gently break up clumps with clean damp hands. Keep it refrigerated until the other preparations are ready; skip the fresh-rice step.

   Uses 4½–5 cups cooked jasmine rice, for the ready-rice route · A little clean water for dampening hands when breaking up cooked rice

2. 2

   Step 2: For the fresh-rice alternative only, rinse about 1½ cups uncooked jasmine rice two or three times, draining each rinse. Cook it in a rice cooker or pot with about 10% less water than you normally use for that rice, until fully cooked but slightly dry. Spread it on a clean shallow tray to cool while preparing the other ingredients. Measure 4½–5 cups cooked rice for frying and refrigerate any excess promptly. If preparations will take longer, refrigerate the tray promptly; do not leave cooked rice out for more than two hours, or one hour above 32°C/90°F. Skip this step if using ready cooked rice.

   Uses About 1½ cups uncooked jasmine rice, only for the fresh-rice alternative · Water for rinsing and cooking rice, only for the fresh-rice alternative

   
3. 3

   Step 3: Mix the seasoning mixture’s salt (½ tsp), sugar (¼ tsp), white pepper (⅛ tsp), light soy sauce (2 tsp), dark soy sauce (1 tsp) and sesame oil (½ tsp) in a small bowl. Add the turmeric for color and MSG only if using them. Set the mixture aside.

   Uses ½ tsp ground turmeric for color, optional · ½ tsp salt for the seasoning mixture · ¼ tsp sugar · ⅛ tsp white pepper for the seasoning mixture · ½ tsp MSG, optional · 2 tsp light soy sauce · 1 tsp dark soy sauce · ½ tsp sesame oil

4. 4

   Step 4: Dice the onion, finely chop the optional garlic (2) and chop the scallion (1). Cut your total 3–4 cups of vegetables into small pieces. Separate hard vegetables such as carrot, pepper, mushrooms or broccoli from frozen or pre-blanched vegetables, quick-cooking snap peas, and late-added sprouts or lettuce.

   Uses ½ cup diced white or yellow onion · 1 scallion, white and green parts chopped · 2 garlic cloves, finely chopped, optional · 3–4 cups vegetables, diced or cut small

5. 5

   Step 5: Choose one protein route. Cut 6–8 oz cooked protein into pieces about ½ inch across, or prepare 10–12 oz raw protein instead: thinly cut beef, chicken or pork, or peel and devein shrimp and prepare scallops. Keep the protein refrigerated while preparing the rest. Beat the two eggs with their separate pinch each of salt (1 pinch) and white pepper (1 pinch), then refrigerate them until ready to cook.

   Uses 6–8 oz cooked protein, for the cooked-protein route · 10–12 oz raw protein, only instead of the cooked-protein stock · 2 large eggs · 1 pinch salt for the eggs · 1 pinch white pepper for the eggs

6. 6

   Step 6: Only for raw beef, chicken or pork, mix the prepared meat with the marinade’s ½ tsp cornstarch, ½ tsp neutral oil, 1 tsp oyster sauce and 2 tsp water. Cover and marinate in the refrigerator for 20 minutes. Skip this marinade for ready cooked protein, shrimp or scallops.

   Marinate the raw meat · 20 minUses Prepared raw meat only, from the selected 10–12 oz raw-protein alternative · ½ tsp cornstarch, only for the raw-meat marinade · ½ tsp neutral oil, only for the raw-meat marinade · 1 tsp oyster sauce, only for the raw-meat marinade · 2 tsp water, only for the raw-meat marinade

7. 7

   Step 7: When all preparations are ready, heat a wok or large skillet over medium-high heat until just smoking. Add 1 tbsp of the frying oil and scramble the seasoned eggs until set in soft pieces. Turn off the heat, break the eggs into small pieces and transfer them to a bowl for later return to the rice.

   Uses Two beaten eggs with their separate salt and white pepper · 1 tbsp of the divided frying oil for scrambling eggs

8. 8

   Step 8: Only for the raw-protein route, reheat the wok until just smoking and spread 1 tbsp of the frying oil around it. Sear the marinated meat or the prepared raw shrimp or scallops in one layer, turning to sear both sides. The source’s meat guide is about 90% cooked at this stage; transfer it to a plate and immediately continue the fried-rice cooking, returning it later to finish completely. Shrimp and scallops should be opaque after searing. Skip this step for ready cooked protein, leaving its frying-oil tablespoon unused.

   Uses Refrigerated marinated raw meat, only for the raw-meat route · Prepared raw shrimp or scallops, only for the raw-seafood route · 1 tbsp of the divided frying oil, only for searing raw protein

9. 9

   Step 9: Set the wok over medium-high heat and add 1 tbsp of the frying oil. Add the prepared onion, optional garlic and any hard vegetables from the vegetable allowance. Stir-fry for 2–3 minutes, checking from 2 minutes.

   Fry the onion and hard vegetables · 2 minUses Prepared onion, optional garlic and chosen hard vegetables · 1 tbsp of the divided frying oil for onion and vegetables

   
10. 10

    Step 10: If the cooked-protein choice includes fattier roast pork, ham or already cooked Chinese sausage, add that prepared portion now. Raise the heat to high and stir-fry for 30–60 seconds, checking from 30 seconds. Leave lean cooked protein for the later egg-return step.

    Heat the fattier cooked protein · 1 minUses Stir-fried onion and hard vegetables · Prepared fattier cooked-protein portion, only if selected

11. 11

    Step 11: Add the prepared 4½–5 cups cooked rice from your chosen rice route. Stir-fry for about 3 minutes, keeping it moving and scraping the bottom of the wok. Press apart large clumps with the spatula; if necessary, sprinkle the optional 2 tsp clump-loosening water over them. Stir in any frozen or pre-blanched vegetables from the prepared vegetable allowance.

    Stir-fry the cooked rice · 3 minUses Wok mixture with hard vegetables and any early cooked protein · Prepared ready-rice route only: 4½–5 cups cooked jasmine rice · Fresh-rice route only: measured 4½–5 cups cooled cooked jasmine rice · Prepared frozen or pre-blanched vegetables, only if selected · About 2 tsp water, only if needed to loosen stubborn rice clumps

12. 12

    Step 12: Pour all the prepared seasoning mixture over the rice and keep scooping and tossing to distribute it. Stir-fry for 2–3 minutes, checking from 2 minutes, until steam rises from the rice. Taste and add the optional adjustment salt only if needed.

    Distribute the sauce and heat the rice · 2 minUses Rice with the early vegetables and selected early protein · Prepared seasoning mixture · Additional salt to taste, only if needed

13. 13

    Step 13: Return the scrambled eggs and any pre-seared raw protein, or add the lean ready cooked protein such as cooked shrimp, chicken or tofu. Add any prepared quick-cooking snap peas or thawed vegetables from the allowance. Stir-fry for another 30 seconds, then continue as needed until the protein is fully cooked and the rice is hot throughout.

    Return the eggs and remaining protein · 1 minUses Hot seasoned rice mixture · Reserved scrambled eggs · Reserved seared protein, only for the raw-protein route · Prepared lean cooked protein, only for the cooked-protein route · Prepared quick-cooking vegetables, only if selected

    
14. 14

    Step 14: Add the chopped scallion and any prepared sprouts or lettuce from the vegetable allowance. Cook sprouts thoroughly until hot through; lettuce need only wilt. Gather the rice in the middle of the wok for about 20 seconds to let the sides heat.

    Heat the wok sides before the wine · 1 minUses Fried rice with the returned eggs and selected protein · Prepared scallion and any chosen late sprouts or lettuce

15. 15

    Step 15: Pour the 2 tsp Shaoxing wine around the hot perimeter and immediately spread the rice back across it. Stir-fry for another 20–30 seconds, checking from 20 seconds. Confirm all protein is cooked through, the eggs are set and the rice mixture reaches at least 74°C/165°F throughout before serving.

    Finish frying with the Shaoxing wine · 1 minUses Hot fried rice with scallion and the selected late vegetables · 2 tsp Shaoxing wine

16. 16

    Step 16: If the rice still looks dry, add the optional 1–2 tbsp hot finishing water and stir-fry for 30 seconds. Otherwise leave that water out. Serve the completed fried rice in four portions.

    Uses Completed fried rice · 1–2 tbsp hot water, only if the finished rice looks dry