Equipment
Ingredients
Main Components
- 400 g cooked rice, cold, preferably day-old
- 150 g cooked meat, diced small
- 100 g mixed vegetables, diced or frozen
- 2 eggs, beaten
Pantry Staples
- 30 ml soy sauce
- 15 ml vegetable oil
Nutrition (per serving)
Method
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
Add the diced cooked meat and vegetables. Stir-fry rapidly to remove excess moisture and heat them through.
Push the meat and vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble quickly until just set but still moist.
Add the cold cooked rice, breaking up any clumps with the spatula. Toss everything together to combine.
Drizzle the soy sauce around the perimeter of the hot pan (not directly on the rice) to caramelize it instantly. Toss rapidly to coat every grain evenly. Ensure internal temperature reaches at least 74°C/165°F.
Chef's Notes
- The secret to restaurant-style fried rice is high heat and cold rice. The cold starch structure prevents the grains from sticking together.
- Pouring soy sauce down the sides of the hot wok creates a 'wok hei' smoky flavor as the sugars caramelize before touching the rice.
- Since the protein is already cooked, add it late in the process just to warm through so it doesn't become tough.
- Any neutral oil works, but a drop of sesame oil at the very end (off heat) adds great aroma.
Storage
Refrigerator: 1 day — Fried rice made from leftovers should not be reheated a second time for food safety reasons.
Reheating: Microwave with a splash of water or stir-fry briefly to restore temperature.
