Stir-fried rice is a culinary delight that encapsulates the essence of Asian cuisine in a single dish. This versatile and satisfying recipe transforms plain, cooked rice into a flavorful masterpiece through a harmonious dance of ingredients in a hot wok or skillet. With its roots in Asian traditions, stir-fried rice embodies the art of balance, combining fluffy rice grains with an array of colorful vegetables, proteins, and savory sauces. Whether you’re a novice in the kitchen or a seasoned chef, mastering the art of stir-fried rice opens a world of culinary possibilities, inviting creativity and personalization to every plate.
Stir fried rice recipe
Stir-fried rice, often simply referred to as fried rice, is a popular and versatile Asian dish made by stir-frying cooked rice with a variety of ingredients. Typically, it includes ingredients like vegetables, eggs, and a choice of protein such as chicken, shrimp, pork, or tofu. The dish is seasoned with soy sauce, garlic, ginger, and other flavorings. The key to successful stir-fried rice is using cold, cooked rice, as freshly cooked rice can become too soft and sticky. It's cooked at high heat in a wok or a large skillet, allowing for a quick and even distribution of flavors while maintaining the individual textures of the ingredients. Stir-fried rice is known for its savory, umami-rich taste and is a popular staple in Asian cuisine with countless regional and personalized variations. It's a great way to use leftover rice and customize your meal with your favorite ingredients and seasonings.
Ingredients
- 3 cups scup cold cooked rice (ideally a day old)
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mixed vegetables (e.g., carrots, peas, bell peppers, and corn)
- 2 eggs, lightly beaten
- 2-3 tablespoons soy sauce (adjust to taste)
- Salt and pepper to taste
- Optional: cooked protein (e.g., chicken, shrimp, or tofu), sliced green onions, and sesame seeds for garnish
Instructions
- Ensure all your ingredients are chopped and ready before you start cooking. If you're using protein (chicken, shrimp, tofu), have it cooked and diced or sliced beforehand.
- Heat the vegetable oil in a wok or a large skillet over medium-high heat.
- Add minced garlic and chopped onion to the hot oil. Stir-fry for about 1-2 minutes until fragrant and the onion turns translucent.
- Add the mixed vegetables to the wok and stir-fry for another 2-3 minutes until they start to soften.
- Push the vegetables to one side of the wok to create an empty space.
- Pour the beaten eggs into the empty space and scramble them until they are mostly cooked.
- Now, add the cold cooked rice to the wok. Use a spatula to combine the rice with the vegetables and eggs. Stir-fry for a few minutes, breaking up any clumps of rice, until everything is well mixed and heated through.
- Drizzle the soy sauce over the rice and continue to stir-fry for another 2-3 minutes, ensuring the soy sauce is evenly distributed. Adjust the amount of soy sauce according to your taste.
- Season with salt and pepper to taste. If you have cooked protein, add it at this point and stir to combine. Optionally, garnish your stir-fried rice with sliced green onions and sesame seeds.
- Transfer the stir-fried rice to a serving dish, and it's ready to enjoy!
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Notes
One important thing to note when making stir-fried rice is the importance of using cold, cooked rice. Freshly cooked rice tends to be too moist and sticky, making it challenging to achieve the desired texture in the stir-fry. Cold rice, especially if it's been refrigerated for a few hours or overnight, separates easily into individual grains when stir-fried, resulting in a light and fluffy dish. So, plan ahead and prepare the rice in advance, or use leftover rice for the best results in your stir-fried rice recipe.
Nutrition
Serving: 100g
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