LEARN HOW TO MAKE THE BEST BASIC FRIED RICE, THE ULTIMATE CHINESE TAKEOUT DISH
Making great fried rice is the cornerstone of Chinese style cooking. It took me years to finally perfect this recipe for fried rice. I’ve used many different ingredients, in many different ratios, and finally settled on what I like to call the perfect basic fried rice. Made with a soy sauce base, black and white pepper, Chinese sausage, garlic and green onions, this recipe is incredibly simple, making for a wonderful side dish, or a base for a more elaborate fried rice dish. Now I know what you’re thinking…”fried rice just isn’t that hard.” Well, that is true. However, coming up with the perfect recipe took a lot of practice and many an under seasoned, over seasoned, mushy, and just plain stuck to the pan “crispy” rice dish. But I think I finally got it!
Related Recipe: Kimchi Fried Rice
Day old, cold rice is the key to making great fried rice. Anything other than day old, cold, cooked rice will result in a mushy mess (speaking from experience). I’m not saying the flavor will be bad, but it won’t be that fluffy, delicious rice we all love from the Chinese restaurants. If I have leftover rice from Chinese takeout that is perfect to use.
As far as stir frying the fried rice, I like to use this wok pan. If I had my way, I would have a high powered flame burner so I could use a real wok, but alas, I am stuck in my non-commercial kitchen. I like this wok pan because it is lightweight, non-stick, and gets pretty damn hot. Plus it’s inexpensive, which is always a plus in my book.
Once you’ve got your old, cold rice and your wok pan, you are ready to make fried rice! Providing the basic ingredients for fried rice, this recipe provides endless opportunities to be creative. Add anything from shrimp, tofu, broccoli, snow peas, kimchi, bacon, the list goes on. Once you’ve got it down, this can be so much fun! Yes, my definition of fun is possibly different than yours. For me, food = fun. If that’s not for you, food = survival. And if you’ve got to survive, why not do it on delicious, amazing food?
That said, let’s start by heating the pork fat in a wok pan over medium-high heat. Add the diced Chinese sausage and fry until the edges start to crisp.
Then add the garlic and stir fry for about 30 seconds, or until the garlic starts to lightly brown. Be careful not to burn the garlic or your rice will be bitter.
Add the cooked rice and quickly toss to avoid the rice getting mushy. If the rice is in clumps, break the clumps up before adding to the pan. You can do this with a fork, but it will be easier and faster done with your hands (you know how much I like to cook with my hands).
Add the chicken broth, soy sauce, white and black pepper, and sesame oil and toss to combine with the rice. Move the rice to one side of the pan. Add the beaten eggs, cooking for 1-2 minutes until lightly scrambled. It’s ok if they are under-cooked, the heat from the rice will finish the cooking. Mix the scrambled eggs into the rice and serve hot.
Now tell me this isn’t the greatest basic fried rice recipe ever….
Looking for some dishes to serve your fried rice with? Check these out: