Extra vegetable fried rice


Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches và season the dish lightly for a perfect texture và flavor.

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That explains why fresh rice and rice that's been placed underneath a fan hâm mộ work well. With rice placed in the refrigerator, on the other hand, you slow down the evaporation process. Meanwhile, internal moisture from the grains will start to move outward, adding moisture to the surface of each grain and making the rice more difficult to lớn fry. Eventually that surface moisture will evaporate again, & the rice will become easier to fry.

Fanned rice: Rice that has been cooked, spread onto a tray, then placed under a fan hâm mộ for about an hour comes out dry but not stale—exactly what you want.Fresh-cooked: So long as you spread the rice out on a plate or tray while it's still hot & give it a few minutes lớn allow some surface moisture lớn evaporate, you can make excellent fried rice with fresh rice.Day-old rice: Day-old rice tends khổng lồ clump, so you'll need to break it up by hand before stir-frying. It's also drier internally than fresh rice, so you have lớn be faster with the stir-fry in order to ensure that it doesn't become overly hard. That said, if you happen to have day-old rice, it'll make excellent fried rice.

Rule #3: Rinse the Rice

This was an obvious one: Excess starchiness is what causes rice to clump. Nobody likes clumpy fried rice. If you are cooking your rice from raw in order khổng lồ make fried rice, make sure to lớn rinse off excess starch first. A quick dunk & shake in a bowl of cold water, or a 30-second rinse under a cold tap while agitating the rice, is plenty.

Rule #4: Break Up the Rice

If you're using rice that has had a chance lớn clump or go stale, break it up before it goes into the wok. This will ensure that the rice separates into individual grains without breaking or getting crushed.

I did consider whether or not oiling the rice while it was still cold before it hit the wok was a good idea. It's not: Cold oil doesn't spread as well as hot oil, so you kết thúc up using way more than you'd typically need. Best lớn break up the rice by hand and leave the oil for the wok.

Once the rice is broken up, you're ready khổng lồ cook. Fried rice is more forgiving than most stir-fries (unlike meat or green vegetables, it's not easy lớn overcook rice), but it's still a fast process. Make sure you have your other ingredients ready khổng lồ go before putting the wok on the flame.

Rule #5: Use a Wok

While it's true that woks were not designed to be used on Western-style gas ranges, with their rings of burners, they are still far superior vessels for stir-frying than a skillet or saucepan. Not only does a wok offer different zones of heat (allowing you to push ingredients away from the center when adding new ones), but it also makes tossing and flipping a snap. This is essential for achieving wok hei, the smoky flavor you get from the vaporization và combustion of oil as the rice is tossed in the air.

I use a flat-bottomed wok so I don"t have lớn worry about accidentally tipping it off the burner. The one I use is inexpensive và made of carbon steel, which will darken to a slick, shiny, nonstick black finish with use. (Click here for more info on how to lớn buy, season & care for your wok.)

The one caveat: Woks work best with gas cooktops, where the flame rises và heats up the sides of the wok as well as the base. If you're using a stovetop with induction or a heating coil, your best bet is lớn use a flat, heavy nonstick or cast iron skillet. Your rice won't come out with any wok hei, but such is the life of an electric cooktop-owner.

Rule #6: Keep Things Hot. Very Hot.

Here is where I've made the most fried rice mistakes in my life: not getting the pan hot enough, & cooking too much rice at a time. Try it & see what happens. Then come back here after you've scraped out the solid clump of mushy rice from the center of your wok.

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Cooking fried rice is not all that different from, say, searing chunks of beef for a beef stew: You want to lớn make sure that the pan is ripping-hot before you địa chỉ cửa hàng the rice, so that the exterior has a chance to lớn brown & acquire some texture before the rice exudes too much internal moisture and ends up steaming instead of frying.

In a Chinese restaurant, with its jet-engine wok burners, this is pretty easy. Even a large batch of rice will sear just fine. Our Western burners typically have around one-tenth the heat đầu ra of wok burners. To compensate for this, I use two strategies.

First: heat. I địa chỉ vegetable oil to the wok (there is no truth in the old "hot wok, cold oil" mantra), then heat it up before adding the rice. I'm talking turn-on-the-fan-and-unplug-the-smoke-detectors hot. The second trick is khổng lồ cook in batches, adding no more than about a cup of rice at a time khổng lồ the wok, stirring and tossing it as soon as it goes in to lớn get it nicely coated in oil. You're looking for rice that is starting lớn take on a toasty golden-brown color, with a tight skin around each grain. This will most likely take a little bit longer than you expect it to, so be patient & keep tossing và stirring.

As each batch of rice is cooked, I transfer it khổng lồ a bowl và set it aside. Once all the rice is cooked, I add it all back khổng lồ the wok together.

Rule #7: Go Easy With the Add-Ins

Just as a plate of pasta is really about the pasta itself, not the sauce, fried rice is all about the rice. The mix-ins should all be flavor enhancers, not stars unto themselves. In this case, I'm keeping it simple with some diced onion, carrot, garlic, & scallion. If I were adding meat, I'd either use precooked meat (such as diced ham or shredded chicken) or I'd rapidly sear it in the center of the wok before adding my other aromatic ingredients.

Once they've had a chance to lớn warm up a bit in the center, I start lớn toss them with the rice, stir-frying everything together.

Some fried rice recipes gọi for massive amounts of soy sauce, oyster sauce, or hoisin sauce. This has never made much sense to lớn me. Why go through the trouble of making sure your rice grains are dry & individual if you're going to lớn then turn around và sog them all up with extra sauce again?

So long as you're using good technique & high-quality rice, you don't need a ton of sauce. For this batch, I'm using a single teaspoon of soy sauce, along with a single teaspoon of sesame oil: just enough to lớn get it fragrant, but not enough to lớn dominate the flavor. Oyster sauce, fish sauce, or other Asian sauces, like kecap manis (the Indonesian sweet soy sauce used in nasi goreng), all work here. Feel miễn phí to suit your own tastes. (Some poor misguided souls even lượt thích to stir-fry their rice with ketchup and Worcestershire sauce.)

Rule #9: Season Rice With Salt

That teaspoon of soy sauce will địa chỉ some salt khổng lồ the mix, but it's not enough lớn season the whole wok-ful. I prefer lớn season my rice with plain salt instead of more soy sauce, as salt will not showroom excess moisture, nor will it distract from other, more subtle flavors in the rice.

Rule #10: How to địa chỉ cửa hàng an Egg

Okay, this one technically isn't a rule, but eggs are so common in fried rice that it may as well be. There are many methods of adding eggs to lớn fried rice, but I find that the simplest is best: Push the rice aside, địa chỉ a little oil to the bottom of the wok, crack an egg into it, then scramble it right in the center of the wok, using the top of your spatula khổng lồ break it up into small pieces và eventually tossing them with the rice for even distribution.

Just as I địa chỉ cửa hàng herbs to lớn my tomato sauce before tossing it with pasta, I like to add fresh green elements khổng lồ my fried rice before serving it. This can be anything from thinly sliced scallion greens khổng lồ chopped cilantro, basil, mint, or chives, or, in this case, that steam-table Chinese classic: green peas. I use frozen peas straight out of the freezer. (99% of the time, frozen peas are better than fresh peas anyway.)

Rule #12: Toss Well

We're nearly there. The final step is to just give everything a few more good tosses. By the time you're done, every grain of rice in the pan should be separate from the others, và each spoonful should have an even distribution of all of the mix-ins.

This is fried rice that actually tastes like rice, not just a mushy vehicle lớn transport sauce into your mouth.