Can I use freshly cooked rice?

Yes, with the baking-sheet trick, spread fresh rice on a sheet pan in a thin layer and refrigerate uncovered for 2 hours minimum, or freeze for 30 minutes. It works reasonably well. Day-old refrigerated rice is better. Plan ahead when possible.

What is the difference between light and dark soy sauce in fried rice?

Light soy sauce (sheng chou) provides the saltiness and savory flavor. Dark soy sauce (lao chou) provides the deep golden-brown color characteristic of Chinese fried rice and a slightly sweeter, more complex background note. Use both, the combination is what makes the color and flavor correct. Using only light soy produces pale, flat-tasting rice. Using only dark soy produces very dark rice with a slightly bitter quality.

My fried rice is soggy, what went wrong?

Three possible causes: the rice was too freshly cooked and still wet, the wok was not hot enough before the rice went in, or too much was cooked at once (overcrowding causes steaming). Address whichever applies and the next batch will be better.

Can I make fried rice without a wok?

Yes, a large, heavy stainless steel or carbon steel skillet heated to maximum temperature on your largest burner works well. Avoid non-stick entirely, it cannot sustain the heat required and will not produce the slight fond (caramelized rice crust) that makes fried rice good.

Is sesame oil for cooking or finishing?

Finishing only, always. Toasted sesame oil has a low smoke point and loses most of its flavor when heated for cooking. It is added off heat at the very end, its job is fragrance and a background nutty note, not cooking fat.

Chinese Fried Rice Recipe: 4 Rules That Separate Good From Extraordinary

Name: Chinese Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 400g (2 cups) cooked long-grain jasmine rice, day-old and refrigerated; 3 large eggs, beaten with a pinch of salt; 3 cloves garlic, finely minced; 1 thumb-size piece fresh ginger, finely minced (optional); 3 spring onions, white and green parts separated; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sesame oil; White pepper, a generous pinch; 2 tablespoons neutral oil (vegetable, canola or peanut oil); Optional protein: 150g cooked shrimp, char siu, chicken or bacon; Optional vegetables: 100g peas, sweetcorn, carrot, or bean sprouts

Description

A classic Chinese fried rice recipe that ensures perfectly separated grains and deep flavor with simple techniques.

Ingredients

Scale

400g (2 cups) cooked long-grain jasmine rice, day-old and refrigerated
3 large eggs, beaten with a pinch of salt
3 cloves garlic, finely minced
1 thumb-size piece fresh ginger, finely minced (optional)
3 spring onions, white and green parts separated
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
White pepper, a generous pinch
2 tablespoons neutral oil (vegetable, canola or peanut oil)
Optional protein: 150g cooked shrimp, char siu, chicken or bacon
Optional vegetables: 100g peas, sweetcorn, carrot, or bean sprouts

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Instructions

Prepare everything before the wok goes on. Lay out beaten eggs, minced garlic, ginger, and prepared rice.
Heat the wok over the highest burner for 2-3 minutes until visibly smoking.
Cook the protein (if using) by adding 1 tablespoon of oil to the wok and tossing for 60-90 seconds. Remove and set aside.
Cook the aromatics by adding the remaining oil and stir-frying garlic, ginger, and white parts of spring onion for 30 seconds.
Add the broken-up cold rice to the wok, pressing flat against the surface. Leave untouched for 60-90 seconds to develop color.
Fold the beaten egg into the rice by pushing rice to one side, scrambling the egg on the other and integrating it into the rice.
Season by adding back the protein and drizzling light soy sauce around the edge of the wok. Toss everything together.
Finish by adding any vegetables, tossing for 30 more seconds. Remove from heat, add white pepper and drizzle sesame oil over the rice. Scatter green spring onion tops before serving.

Notes

Ensure to use day-old rice for the best texture. Use high heat to achieve a smoky flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 12g
Cholesterol: 150mg