Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
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:
Now that you're suitably enlightened, you'll never order fried rice for takeout again!
Here’s how to make fried rice in 5 steps:
1. Preheat a 14-inch wok, or the largest pan you own, over high heat for about 1 minute. Swirl in about 2 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 2 to 3 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 2 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!
Tell us: How do you like to make your fried rice?
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now