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.