EASY 20-Minute Fried Rice Recipe - I Heart Naptime (2024)

FAQs

How to make fried rice if you don't have day-old rice? ›

Just toast some freshly cooked rice on really high heat. I don't really notice a difference. This is the answer. Day old rice works fine for fried rice, but steaming rice works even better.

Draining and Drying: If your rice turns out too wet or mushy, start by draining any excess water. You can use a strainer or colander for this purpose. Then, spread the rice on a baking sheet and put it in an oven preheated to 350°F for a few minutes. This helps dry out the rice and improve its texture​​​​.

You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it's still delicious. Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

Replacing the water with vegetable broth and chopped garlic is a great way to add a savory touch to your rice. And, vegetable broth will enhance the natural flavors of any added vegetables in a stir fry recipe with rice or fried rice dish.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

After briefly resting the pot on the counter with a dish towel under the lid (to absorb excess moisture), spread the rice on a baking sheet to help it cool more rapidly to room temperature, and pop the sheet in the fridge for just 20 minutes. The resulting fried rice will be ideally dry and the clumps of rice minimal.

Another great ingredient used to finish fried rice is toasted sesame oil. It brings an incredibly fragrant, nutty flavor that further enhances the complexity of the dish. The smokiness is a great additive and substitute for the wok hei that comes from the powerful burners and woks of a Chinese restaurant.

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

What is a good seasoning to add to rice? ›

Rinse your rice if you have time. It'll make it more fluffy and help the grains remain more separate. Cook your rice in chicken or veggie stock instead of water to impart flavor. Add herbs and spices.

Use equal amounts of rice and water. BOIL water. ADD rice, stir, cover & remove from heat.

You could make fried rice from freshly cooked rice, but it's not likely going to have the right texture because it will be too moist. Leftover rice is ideal because it's drier and therefore, cooks great right in your skillet along with the other ingredients.

Spread it out in a thin layer on a baking sheet or tray so it cools rapidly. Then, when cold, put into a container, cover and chill in the fridge. Keep the rice for no more than a day before reheating it – and then only reheat it once. Whichever reheating method you use, make sure the rice is piping hot before serving.

Strictly speaking you can just bag the rice and refrigerate overnight. If you want it *quick*, then spread the rice out on a rimmed baking sheet and refrigerate for a couple of hours. It's just evaporation. You'll want the rice slightly dehydrated so you get separate grains when you fry them.