Restaurant-Style Fried Rice
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Day-old rice finds its destiny in this brilliant Chinese technique that transforms leftovers into something magical. Originating from Yangzhou during the Sui Dynasty, our version employs the crucial overnight rice method for perfect texture, separately scrambled eggs for silky ribbons, and a finishing touch of sesame oil that brings everything together.
Time & Quantities
Method & Ingredients
Required Equipment: Large wok or skillet, wooden spoon or wok spatula, small bowl
Cooking Method: Stovetop - Sauteing
Ingredients
- 4 cups cooked rice (preferably day-old)
- 3 large eggs (beaten)
- 3 tablespoons vegetable oil (divided)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup mixed vegetables (peas-carrots-corn)
- 3 green onions (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
- Optional: cooked shrimp
- chicken or ham
Instructions
- If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes - this prevents mushy fried rice!
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
- Pour in beaten eggs and scramble gently until just set but still slightly wet, about 1-2 minutes. Remove and set aside - they'll finish cooking later.
- Add remaining oil to the same pan, increase heat to high.
- Add diced onion and stir-fry until translucent, about 2-3 minutes.
- Add garlic and mixed vegetables, stir-fry for another 2 minutes until crisp-tender.
- Add the cold rice, breaking up any clumps with your spatula - high heat is key for that perfect wok hei!
- Stir-fry for 3-4 minutes until rice is heated through and starts to get slightly crispy.
- Return scrambled eggs to pan, add soy sauce, oyster sauce, and white pepper.
- Toss everything together for 1-2 minutes, then drizzle with sesame oil and garnish with green onions - the aroma will transport you to the streets of China!
Storage & Make-Ahead
Storage Advice: Best served immediately, but leftovers keep for 2-3 days refrigerated. Reheat in a hot skillet to restore texture.
Make-Ahead & Freezing Tips: Can be frozen for up to 1 month, though texture may change slightly. Thaw completely before reheating in a wok.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 12g
- Fat: 14g (Saturated: 3g)
- Carbohydrates: 42g (Fiber: 3g, Sugar: 6g)
- Vitamin A: 35% DV
- Vitamin C: 25% DV
- Calcium: 6% DV
- Iron: 12% DV
Allergen Information: Contains eggs, soy (soy sauce, oyster sauce)
Dietary Information: Gluten-free if using tamari instead of soy sauce. Not suitable for vegan diets due to eggs and oyster sauce.
Serving & Variations
Serving Suggestions: Serve hot garnished with sliced green onions, sesame seeds, or a fried egg on top. Present in individual bowls or family-style from the wok for authentic appeal.
Wine or Drink Pairing: Pairs beautifully with light Chinese beers like Tsingtao, or crisp white wines like Sauvignon Blanc from New Zealand. Green tea or jasmine tea provide traditional accompaniments.
Possible Recipe Variations: Add protein like shrimp, chicken, beef, or tofu. Try pineapple for sweet and sour style, or make it spicy with chili garlic sauce. Regional variations include Yangzhou and Thai-style fried rice.
Additional Notes: Day-old rice is absolutely crucial - fresh rice will become mushy. High heat and constant movement create the perfect texture and that coveted wok hei flavor.