Fried
rice is a wildly popular takeout choice, often served with lunch
specials and always ordered by a friend of mine, who shall go unnamed.
But fried rice is the last thing on the menu I'd order when dining out,
for one reason: It's so very simple to make at home. After a quick dig
in the fridge for cooked rice, last night's leftovers, and whatever
treasures lurk in back, everything comes together in less than 20
minutes.
Just about anything can go into fried rice: leftover roast
chicken, grilled steak, ham, and fresh or frozen vegetables. Just don't
use super "wet" leftovers, like a curry, or your fried rice will turn
to mush. Cleaned everything on your plate last night? Just season thinly
sliced chicken breast, peeled shrimp, or tofu cubes in some soy sauce
and sauté until almost cooked, then set it aside.
Cooking fried rice isn't a science; you don't need exact
ingredients or measurements. But getting it right does take a little
know-how. I've dished up my fair share of burnt fried rice, clumpy fried
rice, and simply not-very-good fried rice, and I'm happy to share my
lessons learned:
- Use medium- to long-grain rice. Medium-grain jasmine rice is my choice for fluffy, sturdy grains that don't clump or fall apart when fried. Short-grain rice tends to be softer and to stick together.
- Start with leftover cooked rice that's been refrigerated overnight. Cold rice is firmer, making it easier to separate and decreasing the probability of mushy fried rice. Two to three cups should be enough to feed two. Break up any large clumps and separate the grains with wet fingers.
- A blazing hot wok and an adequate amount of oil will ensure your ingredients don't stick to the surface. A large pan, skillet, or Dutch oven will do the trick as well.
- Use the biggest pan available in your kitchen and don't crowd it with ingredients. In other words, don't try to cook fried rice for your spouse, son, twin daughters, and grandma and grandpa too. One to two servings is ideal.
Now that you're suitably enlightened, you'll never order fried rice for takeout again!
Here's how to make fried rice in six steps:
1. Preheat a 14-inch wok, or the largest pan you own, over
high heat for about one minute. Swirl in about two tablespoons of oil
and heat it until it shimmers. Reduce the heat to medium and add some
minced garlic and chopped onion, then stir until fragrant.
2. Add the vegetables — I like carrots, peas, broccoli,
and napa cabbage, chopped into bite-sized pieces — in order of how long
they will take to cook (carrots and broccoli usually take the longest,
and should be added first). Cook until they're tender, about two to
three minutes.
3. Add the cooked meat, and cook it for a minute or so to let it crisp up.
4. Move all the ingredients to one side of the wok. Crack
two eggs into the middle, letting them sit for a minute or so until they
begin to set. Then, stir to scramble them until they are almost cooked
through, but still a little soggy.
5. Add the rice, stirring and tossing between each
addition. Use your spatula to break up any clumps. Add a few tablespoons
of your chosen sauce (tamari, oyster sauce, bottled teriyaki sauce,
chili paste, etc.), plus salt and freshly ground black or white pepper
to taste. Don't add too much sauce or things will get mushy.
6. Stir everything swiftly around the wok until the rice
is heated through, well-coated, and well-colored (little bits of white
here and there are okay). Add more oil if the rice begins to stick to
the wok; reduce the heat if it starts to scorch. Taste and adjust
seasonings if necessary, then divide the rice among dinner plates. Serve
immediately and enjoy!
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