This simple fried rice is our usual go-to meal. It is easy to make, cooked all in one skillet and can be used as a side or a main dish.
There are techniques in making a perfect looking fried rice. Each person prepares it so unique to capture the right flavour. It’s a simple dish but took me a few trials and errors to perfect the flavour I was going for. So lean towards what works best for you with this simple recipe.
The Rice
The first thing you’ll be making in creating fried rice is the rice. Using old rice is best but most of the time I forget to have the rice made the day before, that’s why using Royal basmati works best for me. I normally have the rice cooked a few hours ahead, just a little to the dry side and have them spread on a large tray to cool. You can leave it in the fridge to speed up the process until your ready to use it.
How to get the perfect fried rice every time? The answer is extra work… just kiddin’!
It’s actually simple. Cook the eggs, the vegetables, the meat, and the rice separately than have them combine all together with the seasonings to add flavours. I say this only because they all cook differently, in temperatures and flavours. This way the ingredients are seasoned well and cooked evenly.
Easy Fried Rice Recipe - Better than Takeout!
This easy simple recipe will help you satisfy your fried rice craving. Homemade always tastes better than the takeout.
Ingredients
- 4 cups Rice medium-long grain
- 3.5-4 cups Water
- Butter/Olive oil
- 3 large Eggs scramble
- 1 cup Meet -optional pre-cooked
- 1 cup Shrimp -optional pre-cooked
- 1/3 cup Beans sliced small
- 1/3 cup Carrot diced small
- 1/3 cup Peas
- 1/3 cup Onions diced small
- Salt
- 1/2 tbsp Black pepper powder
- 2 tsp Maggie Seasoning
- 2 Scallions thinly slice to an angle
Instructions
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I had 4 cups of rice on about 3.5 - 4 cups of water with a pinch of salt and left it to cook on the rice cooker. It is better to have the rice cooked a day before. If not pre-cook the rice 3-4hrs ahead, spread the cooked rice on a tray (as soon as it goes to warm if you're using a rice cooker). Let it cool or refrigerate until your ready to cook.
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NOTE
- When making fried rice, it's best to have everything cooked separately at first.
- I like to sprinkle salt throughout the cooking process, but you can skip it and add salt at the end instead of seasoning it as you go.
- Have all the ingredients ready and near-by prior to cooking to reach easily.
- A wok works great but I am using a skillet to cook. Since it is large enough I will have the ingredients cooked separately but side by side. You can do the same as long as you don't mix them up. Or have it cooked one at a time individually and evenly.
- While cooking, if at any point you smell the food burning or it starts to smoke up, reduce the heat and add a little bit of oil if it is dry.
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Over medium/high heat, scramble the eggs using a little oil if needed. I cooked my eggs one at a time on one side and cooked the shrimp (optional) on the other side of the skillet.
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Don't overcook the eggs or the shrimps. They both cook pretty fast. When done set it aside for later use. Same goes for the meat (I used beef diced into a small size -optional). Sprinkle a pinch of salt and cook until the sides have turned to a roasted colour. Set it aside when done.
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Use a spatula or a wooden spoon to scrape off any bits and pieces off the skillet. Then add 1 and 1/2 tbsp of butter (I didn't use ginger/garlic for this dish but if you like add it now) throw in the diced onions, Peas, diced carrots, and the sliced beans. Saute until they are cooked and lightly toasted on the sides.
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When done, add the pre-cooked eggs, shrimps, and the beef to the vegetables. Next, add the leftover rice little at a time and fold in with the rest of the mixture.
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Sprinkle some salt, black pepper powder, and the Maggie seasonings over the rice. Carefully fold in the rice, add some butter over it if the rice looks too dry. Careful not to break the rice when mixing with the rest.
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Let it cook for another 10-15 min more. When done, sprinkle scallions (slice them thinly to a sharp angle) for a complete finished look. Serve with chilli paste or as a side to your meal.
NOTES
Rice
– Use medium to long grain for the rice. It can be brown rice too.
– It’s important that you don’t right away use fresh and steamy rice off the rice-cooker to make this dish.
– It’s best using leftover rice that is a day or two old. However, you may have the rice cooked a few hours ahead on the dry side, have it spread, let it cool or leave it in the fridge for few hours to speed up the process.
Soya sauce
– Soya sauce plays a big roll in bringing the right flavour to a fried rice. Look for light soya sauce, not the dark.
– When I’m out of soya sauce I go for a pinch of Knorr Chicken Stock Cube.
– I also recommend using Maggie Seasoning. Great quality and I think it brings out the best flavour.
Flavours
– Some liked to use fish sauce along with the soya sauce for added flavour.
– Some recommend using sesame oil to get the fried rice flavour right.
– I used neither the fish sauce or the sesame oil, instead, I prefer the Maggie Seasoning instead.
– Go with what works for you.
Vegetables
– Choices of fresh vegetables to choose from (beans, corn, leeks, carrots, peas, onions, bell pepper, broccoli, mung bean sprouts, asparagus, cabbage)
– Chopping up veggies can take up a lot of time. To ease up on the extra work get a bag of pre-cut frozen stir-fry vegetables. They work just as well.
You can use this method as a base to add any meat or vegetables you like. Make it a simple egg fried rice, or go with a veggie rice. Add chicken, beef, sausage or shrimp if you like. This simple recipe can come in handy whether you’re planning to make it as a side or a main dish.
