When I lived in Singapore, I had the opportunity to feast on so many different types of rice. In fact, I didn’t know there were so many variations! My favorites, of course, were Cantonese, Singaporean, and Schecuwaan.
Why make this fried rice?
It’s so easy, quick, and simple to make. You can use all the leftover white rice in the fridge. In fact, I always make extra white steamed rice so I can use leftovers to make fried rice. Make it your own – It can be prepared with whatever you have on hand. Such as cooked veggies other than carrots and peas. It is a kid’s favorite recipe, so add lots of extra veggies. Most of the ingredients for the sauces are pantry staples if you cook Asian food often.
Ingredients and substitutes
Rice – You can use white or brown rice. I have tried both, and the brown was so delish, too! The best rice to use is day-old rice that has been cooked and chilled well. Once chilled, the rice becomes stable so that it won’t get mushy or soggy. Fat – Since fried rice is cooked on high heat, it is best to use oil like canola, peanut, or sunflower. Of course, the butter is a flavor you do not want to omit. Vegetables – This choice of veggies is optional. I’ve also used broccoli and cauliflower. Just ensure you cook all the veggies to tender before adding the eggs or rice. Cooked meats – I use my kids’ favorite or whatever I have. Sometimes, it’s chopped cooked chicken, sliced meats, and sausages. Herbs – Chinese parsley would be ideal, but our favorite is cilantro or parsley.
Step-by-step: Best Fried Rice
In a wok or skillet, over medium-high heat, add the oil, ginger, and garlic. Saute for 30 seconds, then add the onions and saute until translucent. Next, add the chopped carrots and green peas. Cook until the carrots and green peas are almost cooked.Pro tip – Make sure the carrots and peas are tender before you add the remaining ingredients. Otherwise, you will overcook the rice.
Move the veggies towards the sides of the pan, making space in the center. Add the butter, break the eggs, and scramble them in the center until almost set. Then, mix the eggs with the veggies.
Next, add the sauces (soy, oyster, ketchup, chili sauce, and sesame oil). Season with salt and pepper.Pro tip – Turn the heat to medium so you do not overcook the eggs.
Next, add the chopped cooked meat, cooked rice, and cilantro. Toss everything together on high heat with a flat spatula until everything is well combined.Pro tip – You want the sauce to coat the rice and get slightly colored. So, make sure to combine well. It is okay for the rice to have a slightly toasted appearance. Taste and adjust seasoning. Add more salt and pepper or soy sauce to taste. Garnish with green onions or more fresh cilantro or parsley.
More rice recipes
Chicken with Rice Pilaf or classic Rice Pilaf Cajun Chicken with Rice Turmeric Rice with Chicken and Peas Coconut Turmeric Rice Quick One-Pot Vegetable Rice Turmeric Cauliflower Rice Pilaf or Mustard Dill Cauliflower Rice Pilaf See all rice recipes
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
