Content

• Ingredients
• To step
• Part 1 of 3: Prepare the rice
• Part 3 of 3: Add the eggs and rice
• Tips
• Warnings
• Necessities

Fried rice is a delicious and traditional side dish of Chinese cuisine. If you always order it from your favorite restaurant, it might be time to give the homemade version a try. That way you can adjust the ingredients to your own taste. While the rice certainly requires some preparation, it is quite easy to make and can be prepared even if you don't have much experience preparing Chinese recipes.

Ingredients

• 500 ml of water
• 200 g medium rice, white or brown
• 3 g of salt
• 15 ml neutral oil, such as grape seed or canola oil
• Small white onion, chopped
• 150 g frozen peas and carrots, thawed
• 5 g ginger, finely chopped
• 5 g garlic, finely chopped
• 2 eggs, beaten
• 30 - 45 ml soy sauce
• 15 ml of sesame oil
• Green onion, chopped (optional, as a garnish)

To step

Part 1 of 3: Prepare the rice

1. Rinse the rice. It is wise to first rinse the rice in a sieve. That will remove any dust, starch or other debris that may be on the rice. Place the rice in a sieve and rinse with cold water.
   • If you're short on time, you can skip rinsing the rice. However, keep in mind that the cooked rice may get stickier if you don't.
2. Bring the water to a boil. In a small to medium saucepan, add water at a ratio of the amount of rice to water from 1 to 2. For this recipe, add 500ml of water to the pan. Place the pan on the stove over high heat and bring it to a boil.
   • Keep in mind that the cooked rice will expand, so make sure the pan is big enough for this. A pan with a capacity of 2.5 liters is usually large enough for 200 g of uncooked rice.
3. Add the rice and salt. Once the water comes to a boil, pour 200g of medium-length white or brown rice and 3g of salt into the pan. Reduce the heat to medium-low to bring it back to a gentle simmer.
   • 200 g of uncooked rice should yield about 600 g of cooked rice.
   • In addition to the salt, you can also season the rice with butter. Add about 15 g of butter if desired.
4. Cover the pan and let the rice cook for at least 18 minutes. After the pan has come back to a gentle boil, turn the stove down to low. Put the lid on the pan and let the rice cook for at least 18 minutes. At that point, start checking the rice. The rice is ready when it is firm but soft or no longer crunchy. The rice may be a little sticky when it's done, but it certainly shouldn't be rubbery.
   • Brown rice takes longer to cook, so start checking after it has cooked for about 30 minutes.
   • Do not remove the lid until the 18 or 30 minutes have passed, depending on the type of rice you are cooking. This would allow the steam to escape and thus extend the cooking time.
   • If there is still water in the pan when the rice is cooked, drain the excess water into the sink.
5. Turn off the heat and let the rice sit. When you are sure the rice is cooked, turn off the heat and leave it in the pan with the lid on for 2 to 3 minutes. This will continue to steam the rice to ensure it is done cooking.
6. Spoon the rice out onto a bowl and put it under a fan for an hour. Spread the cooked rice in a single layer on a platter, baking tray, or other large pan to let it dry a little before baking. Place the pan under a table fan for about an hour to allow the rice to dry out. EXPERT TIP

   Heat a wok on the stove. Fried rice is traditionally prepared in a wok, which is the best option if you are baking the dish at home. Put the pan on the stove and the heat on medium-low to preheat it for about five minutes.

   • If you don't have a wok, you can safely fry the rice in a large pan or frying pan.
7. Add some neutral oil to the pan. Pour about 30 ml of a neutral oil, such as canola or grape seed oil, into the preheated pan. Turn the pan slowly to distribute the oil evenly on the bottom.
   • Neutral oils are oils that do not have a strong taste of their own and therefore do not add extra flavor to your dish. In addition to canola and grape seed oil, you can also use corn, peanut and safflower oils.
8. Saute the ginger, garlic, onion, peas and carrots until tender. Add the following ingredients to the pan: a small chopped white onion, 150 g frozen peas and carrots that have been thawed, 5 g finely chopped ginger and 5 g finely chopped garlic. Reduce heat to medium-low and cook vegetables until tender. This will take about 10 minutes.
   • You can add whatever vegetables you want to the fried rice. Some options you may want to consider include chopped cabbage, chopped string beans, chopped peppers, chopped mushrooms, chopped water chestnuts, or chopped green onions.

Part 3 of 3: Add the eggs and rice

1. Pour the beaten eggs into one half of the pan and stir to combine. When the vegetables are cooked, push the vegetables in a pile to one side of the pan. Then pour two lightly beaten eggs into the pan. Stir them together with the spatula and when they are done, mix them with the vegetables.
   • If you want, you can use an egg substitute instead of eggs.
2. Mix in the cooked rice, soy sauce and sesame oil. When the eggs are cooked and mixed with the vegetables, add the 600 g cooked rice. Pour 30 to 45 ml of soy sauce over the rice, depending on your personal taste. Then mix in 15 ml of sesame oil and stir all ingredients together until well combined.
   • You can use fish sauce or oyster sauce instead of soy sauce.
   • You can also add some sliced ​​or chopped cooked chicken or steak if you want to make a complete meal of the rice.
   • Taste the rice after mixing the soy sauce and sesame oil. Add salt and freshly ground black pepper to taste if necessary.
3. Fry the mixture until well heated. Keep stirring the mixture in the pan while it cooks over medium heat. Fry the rice until all ingredients are fully heated, which takes about five minutes.
   • If the rice starts to sear, lower the heat.
   • Add a few extra drops of oil to the pan when the rice begins to set.
   • You can garnish the ready rice with chopped green onions.
4. Ready!

Tips

• Do not add too much soy sauce or any other sauce to the rice. The idea is to add flavor, but if you add too much sauce, the rice can get soggy.
• Make sure that the wok or skillet used is not overly packed with ingredients. They won't cook evenly if they do.
• You can serve fried rice with a variety of chicken dishes, such as ginger garlic chicken, sweet and sour chicken, or General Tso's chicken.

Warnings

• If you prepare this dish with freshly cooked rice, it will create a different texture.

Necessities

• Medium pan
• Wok or frying pan
• Spatula