Try this Fried Rice recipe, or contribute your own.
- 2 tablespoons sesame oil
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 2 tablespoons bacon grease
- 4 cups long-grain white rice rinsed, cooked and chilled the day before (i use basmati)
- 3 tablespoons low-sodium soy sauce
- 3 large eggs slightly beaten
- 4 minced garlic cloves
- 1 tsp grated peeled fresh ginger (you can use a little p
- 3 scallions, thinly sliced including the green tops
- Carbohydrate 145.7232 g
- Cholesterol 639.402 mg
- Fat 26.6534400109557 g
- Fiber 2.41839991641045 g
- Protein 32.68772 g
- Saturated Fat 7.75452240155572 g
- Serving Size 1 1 -6 (357g)
- Sodium 985.34 mg
- Sugar 143.30480008359 g
- Trans Fat 3.15026080048206 g
- Calories 972 calories
Step-by-step
- Stir together the soy, oyster and fish sauce and set aside.
- Heat bacon grease in wok or large non-stick skillet.
- Add eggs and cook until just done. Remove from skillet.
- Add sesame oil to skillet and heat.
- Add green onions and garlic to skillet and saute for about thirty seconds.
- Add rice to skillet, along with the soy sauce mixture.
- Stir everything together, then let the rice cook a few minutes before flipping it over with a large spatula.
- While rice is cooking, chop eggs.
- Add eggs to skillet and mix well.
A raw ingredient list does not explain why moisture control dictates success in the pan. Long-grain white rice requires chilling for at least twelve hours to promote retrogradation, a process where starch molecules recrystallize and expel surface water. Without this drying phase, grains steam instead of sear upon contact with hot fat.
Managing Pan Capacity and Heat Retention
Scaling this recipe requires evaluating your burner's thermal output. A standard residential stovetop cannot supply enough BTUs to crisp five cups of cold rice at once. Overloading the cooking surface drops the temperature below 300 degrees Fahrenheit, causing starches to stick and turn gummy.
Divide larger batches into portions that cover no more than half the base of your wok. Cook each batch independently over high heat, maintaining continuous contact with the metal surface until individual grains begin to bounce and smell toasted.
- Rice remains grainy and pale: The burner heat is too low or the pan is overcrowded, preventing moisture evaporation.
- Eggs turn rubbery: Cook them rapidly over moderate heat for only twenty seconds, removing them while still glistening before the rice enters.
- Sauce pools at the edges: Stir the liquid directly into the hot metal perimeter of the pan rather than onto the rice, allowing water to flash-evaporate before the aromatics absorb it.
