Fried Rice

Versatile and addictive, this recipe delivers a Chinese restaurant-style fried rice, providing four “commandments” to follow in order to nail proper technique and flavor.

Ingredients

(serves 2-4)

  • 3-4 cups day-old, cooked rice (jasmine is best) 

  • ⅓ cup avocado oil 

  • ½ yellow onion 

  • 3 green onions 

  • Powdered chicken broth mix (or straight MSG)

  • Salt 

  • Ground white pepper 

  • Shrimp, chicken, beef, pork, scallops, crab, or any other protein you’d like to use

  • 3 eggs 

  • Frozen peas and carrots 

  • Light soy sauce. 

Instructions:

  1. Recite the four commandments of fried rice cooking: 

    • I shall use a proper wok and high heat with small batches of food.

    • I shall use day-old rice.

    • I shall pre-cook my proteins and veggies.

    • I shall add MSG.  

  2. Heat up a dash of oil in your wok over high heat. Once shimmering, drop in meat(s)/seafood(s) and cook until done. Remove from wok and set aside. 

  3. Clean out your wok, heat up another dash of oil, and cook eggs until almost firm. Remove from wok and set aside.

  4. Boil a few cups of water in a small pot and drop in frozen peas and carrots.  Cook for 3-4 minutes, then strain and set aside.  

  5. Dice yellow onion and green onions. 

  6. Clean out wok and pour in a generous splash of oil.  Once it’s shimmering hot, add in rice, yellow onions, and about ⅓ of the green onions.  Stir continuously to prevent burning, using a “shovel and flip” motion to avoid breaking rice apart.  

  7. Once rice becomes aromatic (2-4 minutes), add in powdered chicken stock, salt, and white pepper.  Keep stirring for a few seconds, then add eggs, proteins, peas, and carrots.  Keep stirring for 1-2 minutes.

  8. Turn off heat and garnish with remaining green onions.  Add a few sprinkles of soy sauce to taste and serve immediately.