Fried rice is a beloved Chinese takeout dish that is equally satisfying to make and eat at home. As a fan of this tasty dish, I have previously shared a recipe for pork fried rice in 30 minutes or less. However, I have never specifically addressed the question of how to achieve that delicious, restaurant-quality fried rice flavour in your own kitchen - until now.
In this post, we will delve into the secrets of making homemade fried rice that tastes just like takeout. From choosing the right rice to nailing the seasoning, every detail matters. If you are building a Chinese food night at home, this pairs beautifully with dishes like Chinese Lemon Chicken or Homemade Egg Rolls.
The Rice
When it comes to choosing the best rice for fried rice, I highly recommend using sticky (sushi) rice. This type of rice is commonly used in many Asian countries, including China, Japan, Korea, and Thailand, and is known for its sticky, glue-like consistency. This quality is particularly useful for fried rice, as it helps the grains stay separate and prevents them from clumping together. Additionally, sticky rice has a slightly sweet flavour that complements the savoury ingredients in fried rice.
You can easily find sticky rice at most grocery stores, and it is simple to prepare according to the instructions on the package. For four servings of fried rice, I recommend cooking one cup of dried sticky rice. One important tip: always rinse the rice in cold water until the water runs clear before cooking. This removes excess starch and helps achieve that ideal, separate grain texture once it hits the wok.
Fried Rice Vegetables
To recreate the classic flavour of takeout-style fried rice, you will want to stick with traditional vegetables such as onions, peas, and carrots. These vegetables provide a good balance of flavour and texture, and they are readily available at most grocery stores. To achieve the correct proportions, aim for about a half cup of onions and a quarter cup each of peas and carrots. This will give you a flavourful and well-rounded fried rice dish.
Of course, you can also feel free to add in other vegetables if you wish to vary the flavour or add additional nutrients. Some options might include:
- Bell peppers or sliced mushrooms for extra savoury depth
- Green beans or corn for sweetness and crunch
- Celery or cabbage for a classic stir-fry feel
Just be sure to chop them into small pieces so that they cook evenly and blend well with the rice and other ingredients. As with any recipe, feel free to adjust the proportions of vegetables to your liking.
Fried Rice Seasoning
The seasoning for this takeout-style fried rice is kept simple, with just a few key ingredients. You will need two tablespoons of soy sauce (or gluten-free tamari for a gluten-free option), one teaspoon of sugar, and half a teaspoon of salt. These seasonings help to enhance the savoury flavour of the fried rice and balance out the sweetness of the rice and vegetables.
To ensure that the seasonings are evenly distributed throughout the dish, be sure to mix them well with the rice and vegetables. You may also want to adjust the proportions to your personal taste, adding more or less soy sauce, sugar, or salt as desired. With these basic seasonings, you will be able to recreate the classic taste of takeout fried rice in the comfort of your own home.
Cooking
To begin cooking your fried rice, heat a wok or large skillet over high heat. Add a tablespoon of canola oil, then the onions, peas, and carrots. Cook until the onions turn translucent and start to brown around the edges. Next, add the cooked sticky rice and cook for an additional minute or two until the rice is heated through and well-coated with the oil and vegetables. A hot wok is essential here; if you want to learn more about wok technique, check out my post on preheating your pan.
Now it is time to add the seasonings: soy sauce, sugar, and salt. Toss the rice to evenly coat it with the seasonings. Then, make a well in the centre of the rice and add an egg, either whole or beaten. Let the egg sit for 30-45 seconds, then stir it into the rice. Cook the rice until the egg is fully cooked, which should only take a minute or two. The rice should look dry and evenly coated with the egg and seasonings.
Adding an egg to the fried rice may seem strange, but it is actually the secret to achieving the flavour and texture of restaurant-style fried rice. Give it a try and see for yourself! When the rice is fully cooked, serve it with your favourite Chinese dishes and enjoy.
The pictures below are from a pork fried rice post I did.
Recipe
Ingredients
- 1 cup Uncooked Sticky Rice Sushi Rice
- 1 ½ cups Water Use the amount of water listed on the rice package instructions.
- ½ cup Diced Onion
- ½ cup Frozen Peas and Carrots
- 1 Egg, beaten
- 2 tablespoon Soy Sauce
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 1 tablespoon Canola Oil
Instructions
- Rinse the rice in cold water until the water runs clear. Drain the rice very well. Put the rice and measured water in a medium pot and bring to a boil over high heat. Stir the rice, turn the heat down to low and cover the pot. Let the rice simmer for 21 minutes, then take it off the heat and let it sit, covered for five minutes before fluffing with a fork. Depending on the brand of rice you use, these instructions may vary slightly.
- Heat a wok or large skillet over high heat. Add in the oil, onion, peas, and carrots. Cook, stirring, for three to four minutes or until the onion starts to turn translucent and slightly browned around the edges.
- Add the rice into the pan and stir for 1 to 2 minutes. Add the soy sauce, salt and sugar and stir to evenly distribute.
- Finally, make a well in the center of the rice and pour the egg into it. Cook the egg for 30 to 40 seconds then stir it into the rice. Continue to cook the rice until the egg is fully cooked. The rice will look dry. Serve.
Notes
Conclusion
This fried rice has become a regular in my kitchen because it is fast, endlessly adaptable, and genuinely tastes like the real thing. Once you get the technique down, I think you will find yourself reaching for a wok instead of the takeout menu.
Anonymous says
I’ve found that some Oyster sauce really helps the taste.
Chef Ben Kelly says
Great tip! Thanks