Perfect Fried Rice
Dive into the delightful world of fried rice with this speedy and scrumptious recipe that skips the cooling time! Featuring vibrant peas and crunchy carrots, this dish comes together in a flash, making it perfect for a weeknight dinner. Get ready to savor every bite of this flavor-packed favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- large handful of green onions
- onion
- scallion whites
🥩Meat & Seafood(2)
- Chinese sausage
- liver sausage
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(2)
- rice cooked with about 25% less water
- pinch of sugar
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
📦Other(1)
- furikake
👨🍳 Instructions
- 1
Cook the rice using about 25% less water than usual.
- 2
In a hot wok, add Chinese sausage and liver sausage until the fat starts to render.
- 3
Add garlic, onion, and scallion whites, cooking for a couple more minutes.
- 4
Add the rice along with soy sauce, dark soy sauce, oyster sauce, and a pinch of sugar.
- 5
Take your time mixing the ingredients to avoid mushy rice.
- 6
Finish by adding eggs, a large handful of green onions, and a bunch of furikake.
💡 Pro Tips
- ✓Cook rice with 25% less water than standard (use a 1:1 ratio instead of 1:1.33), then spread it on a sheet pan and refrigerate uncovered for at least 4 hours before frying so surface moisture evaporates and starches retrograde.ingredient1:1 ratio, 4+ hours chilled
- ✓Heat your wok until it just starts smoking (approximately 450-500°F) before adding the sausages, since rendering fat at high heat creates fond that flavors the entire dish via the Maillard reaction.equipment450-500°F
- ✓Break up cold rice clumps gently with a spatula using a folding motion rather than aggressive stirring, since cold, firm rice grains fracture into mush if agitated too hard while starches are still cool and rigid.technique
- ✓Push the rice mixture to one side of the wok and scramble eggs directly in the cleared space over high heat for 20-30 seconds until just barely set, then fold into the rice so residual carryover heat finishes cooking them without turning rubbery.timing20-30 seconds
- ✓Add soy sauce and oyster sauce around the perimeter of the wok rather than directly on the rice, letting them flash-caramelize against the hot metal for 5-10 seconds before mixing in for deeper wok hei flavor.technique5-10 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Perfect Fried Rice
Dive into the delightful world of fried rice with this speedy and scrumptious recipe that skips the cooling time! Featuring vibrant peas and crunchy carrots, this dish comes together in a flash, making it perfect for a weeknight dinner. Get ready to savor every bite of this flavor-packed favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- large handful of green onions
- onion
- scallion whites
🥩Meat & Seafood(2)
- Chinese sausage
- liver sausage
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(2)
- rice cooked with about 25% less water
- pinch of sugar
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
📦Other(1)
- furikake
👨🍳 Instructions
- 1
Cook the rice using about 25% less water than usual.
- 2
In a hot wok, add Chinese sausage and liver sausage until the fat starts to render.
- 3
Add garlic, onion, and scallion whites, cooking for a couple more minutes.
- 4
Add the rice along with soy sauce, dark soy sauce, oyster sauce, and a pinch of sugar.
- 5
Take your time mixing the ingredients to avoid mushy rice.
- 6
Finish by adding eggs, a large handful of green onions, and a bunch of furikake.
💡 Pro Tips
- ✓Cook rice with 25% less water than standard (use a 1:1 ratio instead of 1:1.33), then spread it on a sheet pan and refrigerate uncovered for at least 4 hours before frying so surface moisture evaporates and starches retrograde.ingredient1:1 ratio, 4+ hours chilled
- ✓Heat your wok until it just starts smoking (approximately 450-500°F) before adding the sausages, since rendering fat at high heat creates fond that flavors the entire dish via the Maillard reaction.equipment450-500°F
- ✓Break up cold rice clumps gently with a spatula using a folding motion rather than aggressive stirring, since cold, firm rice grains fracture into mush if agitated too hard while starches are still cool and rigid.technique
- ✓Push the rice mixture to one side of the wok and scramble eggs directly in the cleared space over high heat for 20-30 seconds until just barely set, then fold into the rice so residual carryover heat finishes cooking them without turning rubbery.timing20-30 seconds
- ✓Add soy sauce and oyster sauce around the perimeter of the wok rather than directly on the rice, letting them flash-caramelize against the hot metal for 5-10 seconds before mixing in for deeper wok hei flavor.technique5-10 seconds