Hola! How’s your day? Have you got plans to go hard for brunch yet? Save that up, because here’s a hella hot fried rice recipe, coming to get your dog days back on the path. This time, it’s not that so-gets-my-mood-upswinged-again kind of recipe, but a thank-god-I’m-not-hating-on-my-fridges-anymore kind of recipe.
Now, I understand that you’ve been having all 5 long days (or probably 7). Your children are whining. You’re sweating as always, and your appetite hasn’t been up for gods know how long.
There are some times you might even be bored to death with your own cooking. It’s just plain tiring, having to deal with repeating greasy cheesy courses, or last night’s leftovers creeping all around in every morning.
Truth to say if that’s the truth – this might be the time for you to step your game up.
Feel free to go creative in a blink with fried rice
Like most of the time that rice is fried somewhere, this significant dish doesn’t take any special requirements in the ingredients list either. But yeah, like most of the dishes, you do need to take a whack at it for a satisfying result like a real-deal.
Well, here’s your good news for today – Luna’s back to give you a brief looking into how fried rice works on its most basic.
One of the pleasure parts of fried rice is that, anything that you haven’t finished yesterday is all okay to be tossed in the rice frying pan. Well, as long as they’re dry, and edible. I honestly don’t think you’d be into those sloppy potato cubes that got fished out from a spare cold broth. Uhm, yeah.
But still, rest easy. Whatever way you take, they’re all be out hot babes.
And by hot, I just mean hot, literally.
Tips to enhance each of your ingredients excellently
Medium-grain white rice
My recipe is demonstrated with medium-grain white rice – since I always consider them being more preferable than short-grain in frying. It’s mostly thanks to their ideal fluffiness – while still being less sticky at the same time.
Well, I know that people all have different sensitivities to tackiness, but to me, fried rice is at its best taste only when the outcome is somewhat dried out. The rice will be cooked through and impregnated with condiments faster and better on pan. But still, it’s up to your personal preference at the end.
Carrots and green peas
Though we call it fried rice, it’s not (hopefully) just plain fried rice. At least we could never be that lame with veggies.
If not, especially with veggies.
By digging in carrots and peas, you’ll eventually add in some more color and texture to your rice. It’s always a good compromise to go with natural-grown foodstuffs. Plus, they don’t leach into the remainings while sizzling.
But also remember, what’s in is what’s in. You can take my recipe as a reference and do it your own way, yeah, sure thing. But I sincerely hope you’re not going to try to stuff yourself with a vegetable party here. Easy, you’re making fried rice, not some chicken salad sandwich.
Eggs and sausage
Eggs and sausage are like gold standards for fried rice. It is undoubtable that they take the official position on the rice plate.
Always play it with more than 2 eggs each time, trust me, you’ll need them on your rice more than you thought. Come on, you know it better how hard it is to live without eggs. They’re even in for egg rolls, burritos or tacos, let alone fried rice.
Plus, any kind of sausage is allowed here too. You can have them Chinese, or American all you want. We all know that eggs are never prissy to accompany with whatever kind of sausage. So why should you be picky then?
Onion and garlic
Don’t be afraid to make it a little more intense, or should I say, a little more garlicky. I know, you’re running around with am I really going to overpower my fried rice with garlic?
Yes, you will. And you will find it irresistible, on the contrary. Just chop these two things ultra finely to the point that they couldn’t mess up your rice texture.
There’s no way you can live without them on your plate. Well, I’m actually being even more honest than my usual self here. Their aroma is, oh god – you wouldn’t want to waste half a minute to discuss about it when your kitchen space is all covered in fragrance (I wouldn’t, too.)
Soy sauce and fish sauce
Sauce in fried rice? Non-negotiable, absolutely. Taste? Check. Smell? Check.
Yes, sauce is somehow moisture, and yes, it does make your dish go a little long way. But since moisture is somewhat somebody’s nightmare, I think I still need to be in to guarantee that it’s a good long way.
I was once like you too, until there’s a roommate of mine who stirred these dark color sauces into my fried rice years ago.
It’s just, good. Sauces, in my opinion, are like the last pieces of the salt balance puzzle that you need to finish.
Oh god. You know what I mean.
One notice here: soy sauce and fish sauce are not anything like veggies, so if you’re thinking of using them to color your rice, stop. They’re add-ins, which means involving a small amount of each is enough in cooking. You could always drizzle some extra drops to your portion later to fit your desire.
Be subtle, friends.
How To Make Fried Rice
Easy Fried Rice Recipe
The fact is, there’s almost no fried rice without some greens that isn’t gross. So if you’re thinking they’re just add-ins, leave that off, in case you’re trying to depress yourself.
Of course you are welcomed to have your own adjustments on this, but make sure you’ll make adequate replacements. Whether it’s meat, or veggies, or extra condiments, you shouldn’t wipe any of these groups out.
- 2 cup white rice
- 2 tbsp chopped onion
- 1 tbsp minced garlic
- 4 tbsp boiled green peas
- 2 eggs
- 3 tbsp oil
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 carrot, chopped in small dices
- 1/8 tbsp salt
- 3/2 sausage, chopped in small dices
How to Make
Let’s make your first leaps by checking out these step-by-step on how to fry rice for fairly brief ideas and work your brunch out!
Step 1: Preheat your pan with oil.
Drop in chopped onion and minced garlic. Swirl them until shimmers and fragrant.
Step 2: Add rice in.
Use your spatula to break the rice slumps, then keep on stirring.
Step 3: Add green peas, sausage and carrots in.
Fry together with rice until these veggies turn tender (approximately 5 minutes).
Step 4: Pour the 2 eggs in.
Stir around to scramble them until well cooked and the ingredients are evenly distributed.
Step 5: Season the rice with soy sauce, fish sauce and a splash of salt.
Mix them all up to make sure they’re all well married.
Swiftly stir the combination a few more times until it is well-coated, lightly crispy and turns to the desired yellow shade.
Step 6: Serve.
Additionally, you should give yourself some spoons post-cook to test on the flavor. Feel free to make any adjustment to the seasonings all as you want.
Pass the fried rice out onto dinner plates or small bowls and enjoy.
It’s probably out of question regarding the fact that fried rice is best served hot. Try your best to finish it, at least within the day, because you’ll be whining again once you leave them overnight in your fridge. Trust me with that.
As said, don’t be afraid to be creative, or even be weird if that makes you feel good. Drizzle some more sauce if you desire so, drop more of this or less of that. There’s no rules to fried rice after all.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 32 mg
Sodium 554 mg
Total Carbohydrates 43 g
Dietary Fiber 2 g
Sugars 1 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.