Fried Rice
Updated April 4, 2016
Meredith Heuer for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
¼ cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
½ cup minced cilantro or scallions
Nutritional analysis per serving (4 to 6 servings)
41 grams carbs; 53 milligrams cholesterol; 300 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 3 grams fiber; 545 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Step 2
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Step 3
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Step 4
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
Private Notes
Comments
I usually make a big batch of basmati rice and keep it in the fridge for the week. Fried rice is my favorite. Very comforting. My ideas for this dish is to first saute the garlic and ginger for a few seconds. Then add the vegetables on high heat. I really like baby bok choy, snow peas, carrots, broccoli and sweet peppers. Stir fry the vegetables with low salt soy sauce, toasted sesame oil and a pinch of allspice. Add the cold rice and drizzle in small amount of hoisin sauce. Top with scallions.
Don't forget a drizzle of fish sauce while cooking the fried rice! It's what gives it that take out fried rice flavor!
In lieu of Shaoxing Wine you can use a dry sherry.
Made the recipe as written and the result was very good. I had not been successful with fried rice until now. One adjustment: I used around 6 Tablespoons of soy in all to achieve the necessary saltiness - and I typically use very little salt in my cooking. The rice needed it. Otherwise, an excellent fried rice recipe.
Yum! Make the rice a day in advance and let it dry out uncovered in the refrigerator overnight. You'll be happy with the results. Great recipe!
Somebody beat me to it, but let me affirm: fish sauce during cooking is the secret ingredient in restaurant fried rice. Disregard the smell as it cooks. That will go, and the flavor you hoped for will remain.