Fried Rice
I guarantee that after making this fried rice recipe, you’ll feel guilty at the restaurant, saying to yourself, “Why did I order that when I know how to make it much better, in less time, and for less money?”
The double dose of garlic at different cooking levels as well as the fried onions at the end guarantee an explosion of flavor in your mouth 🤤
Anyway, today I’m teaching you how to make fried rice. Good old-fashioned Chinese rice, just like (or even better than) restaurant rice.
The main ingredients of fried rice
Light soy sauce : Adds salt and a typical taste to the recipe; its light taste is essential for success!
Chili : This really depends on your tolerance for spice. Personally, I particularly love bird’s eye chilies, which are slightly spicy, but not so spicy that they completely mask the flavor. Then, you can add a little Korean gochujang , and it’s guaranteed to be a killer!
Tips for Fried Rice
Animal fat like duck, beef, or chicken fried rice is highly recommended. It will taste even better, and your friends will be pestering you for the little secret that makes it unique.
As usual, always remember to check that the oil is hot before adding your ingredients.
If you are not using a wok, do not put as much oil as directed, just a little otherwise it will be too oily
Don’t skip the fried onions at the end, they really add a little something extra that will surprise you! People often think it’s weird… and then they try it.
I use white sushi rice because I love it, but you are free to choose the type of rice.
At worst, try to make it a few hours in advance and put it outside if it’s winter. At worst, it will still be good, but remember that the difference is in the details are you still confused for is fried rice healthy.
Fried Rice: Taste Orgasm Edition
Equipment
- 1 Kamberg - Wok
Ingredients
Sauces
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp Dark soy sauce
- 1 tablespoon of oyster sauce
- 3 cloves of garlic minced
- 1 teaspoon of sugar
- 1 pinch of salt
FOR THE RICE
- 300 g of cooked rice ideally refrigerated, pre-washed
- 4 garlic cloves thinly sliced
- 2 diced shallots
- 1 chopped chili pepper
- 2 young onion shoots chopped
- 3 beaten eggs
- Vegetable oil or beef/duck fat
- Fried/Dried Onions
Instructions
- Add each step as a separate instruction for better readability:
- Prepare the sauce by mixing all the sauce ingredients in a bowl.
- Heat the wok over medium-high heat with about 1.5cm of oil.
- Add the sliced garlic and cook until it begins to brown.
- Add shallots and onion shoots. Stir for 2-3 minutes.
- Pour in the eggs and stir gently for about 2 minutes.
- Add the rice and mix well for 3 minutes. (Optional: Add a spoon of MSG).
- Add the sauce and sauté for another 5 minutes.
- Serve and sprinkle with dried onions.