The Fried Rice My Dad's Made Over 100,000 Times

Method6 steps

1. 1

   Step 1: Wash the rice three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse. Add the drained rice and listed 14 oz cooking water to a rice cooker. Follow the cooker's directions for jasmine rice (14 oz) and its water-level guidance for this amount of rice, adjusting with separate water if needed. Cook until the grains are tender.

   Uses 14 oz uncooked jasmine rice · 14 oz water, for rice; follow rice-cooker guidance · Separate water for rinsing rice and adjusting rice-cooker water level if needed

2. 2

   Step 2: Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish. Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.

   Uses 1 oz green onion, green parts used; reserve whites · 2 oz carrot · 4 oz frozen corn and peas

3. 3

   Step 3: Crack the four large eggs into a bowl. Season with the egg's 1/2 tsp salt and set aside while the rice finishes cooking.

   Uses 4 large eggs · 1/2 tsp salt, for eggs

4. 4

   Step 4: Once the rice is done cooking, leave it covered to steam for 2 additional minutes. Meanwhile, add the separate 0.3 cup water to the bowl of diced carrot, frozen corn and peas and microwave for 2 minutes to cook. Drain out the excess water and set aside. Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.

   Steam rice · 2 minUses Freshly cooked rice · Diced carrot with frozen corn and peas · 0.3 cup water, for microwaving vegetables

5. 5

   Step 5: Heat the wok on high and beat the eggs. Lower the heat to low and add the initial 2 tbsp cooking oil, spreading it all over wok surface to make sure it's well coated. Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes. (Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.) Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps. Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes. Turn the heat down to low. In a small bowl, combine the light soy sauce, dark soy sauce (1 tsp), salt (1/2 tsp), sugar (1/2 tsp), and chicken bouillon powder (1 tsp), if using, and pour over the rice. Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok. Add the finishing 1 tbsp cooking oil and prepared diced green-onion greens, stir fry for another minute to mix everything together, then turn the heat off. Taste and add more seasoning if needed. If needed, add the optional additional 1 tsp light soy sauce to taste. Check that the egg is fully set throughout before serving.

   Uses Salted egg mixture · 2 tbsp cooking oil, for eggs and rice · Fluffed cooked rice · Microwaved drained vegetables · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1/2 tsp salt, for rice · 1/2 tsp sugar

6. 6

   Step 6: You can plate the fried rice in two ways. Direct method: Scoop the fried rice directly onto serving plate in a pile and garnish with optional extra diced green-onion greens. Bowl method: Add some optional extra diced green-onion greens to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula. Place the serving plate on top, then flip to create a nice round mound of rice for a pretty presentation.

   Uses Finished egg fried rice · Extra diced green-onion greens for optional garnish