Fried rice, a culinary staple across Asia, is often perceived as a challenging dish to master. But what if we told you achieving restaurant-quality fried rice at home was simpler than you think? This recipe focuses on achieving that perfect, fluffy texture and irresistible savory flavor, all without the fuss of complicated techniques. We'll guide you through the essential steps, ensuring even novice cooks can create a delicious, authentic meal. Forget greasy takeout – you'll be surprised by how easy it is to whip up a batch of your own.
This easy fried rice recipe focuses on simple ingredients and straightforward steps, guaranteeing delicious results every time. We'll unlock the secrets to achieving that signature fluffy texture and incredible taste, making this dish a weeknight staple in your kitchen. Ready to transform your leftover rice into a flavourful masterpiece? Let's dive into the detailed step-by-step process.
Tools Needed
- Roy DX nonstick pan
- Rice cooker
Ingredients
- Day-old cooked jasmine rice: 1 1/2 cups (uncooked)
- Chinese sausages (LP Chang): 2
- Frozen peas
- Onion: 1/2 medium
- Garlic: 3 cloves
- Scallions: 1 stalk
- Neutral oil: 2 tbsp
- Fish sauce: 1 tbsp
- Low sodium soy sauce: 2 tsp
- Sesame oil: 1 tsp
- White pepper powder: 1/4 tsp
- Sugar: 1/2 tsp
- Sea salt: 1/2 tsp (optional)
- Eggs
Step-by-Step Instructions
Step 1. Prep and Sauté Aromatics
- Mince garlic and dice onion. Remove casings from sausages and slice diagonally. Chop scallions, separating greens from whites.
- In a Roy DX pan over medium-low heat, render fat from sliced sausages for about a minute. Set sausages aside.
- Stir-fry onions and white parts of scallions for 20 seconds. Add frozen peas and garlic (if using) and cook for another minute. Add 1 tbsp neutral oil if needed.
Step 2. Cook the Rice and Egg
- Add day-old rice, breaking it up with a spatula. Cook for less than a minute, ensuring not to overcook.
- Create a well in the center, add another tbsp of oil, then add eggs, stirring aggressively to break up the yolk. Fold rice into the egg mixture.
Step 3. Season and Combine
- Stir-fry for about a minute. Add fish sauce, soy sauce, sesame oil, white pepper, and sugar. Stir until well incorporated.
- Add the cooked sausages back into the pan and mix briefly. Taste and adjust seasoning (I added extra sea salt).
Step 4. Garnish and Serve
- Garnish with chopped scallions.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Use day-old rice for best results. The older, the better!
- The Roy DX nonstick pan makes cooking effortless and cleanup easy (dishwasher safe!).
Nutrition
- N/A
FAQs
1. What kind of rice is best for fried rice?
Day-old, cold rice is ideal! It's drier and prevents the fried rice from becoming mushy.
2. Can I use frozen vegetables?
Yes, just make sure to thaw them completely and pat them dry before adding them to the wok. This prevents excess moisture.
3. How do I get that signature 'wok hei' flavor?
High heat is key! A hot wok and quick cooking time are essential for developing that smoky, delicious flavor.
So there you have it – your very own delicious, easy Chinese fried rice, ready to impress friends and family. This recipe proves that achieving authentic flavors doesn't require hours in the kitchen or a mountain of ingredients. Now go forth and conquer the wok!