FoodieAtlas
Recipes around the World
Fried rice made with freshly cooked rice is always wrong — the grains stick together, release steam in the wok, and become mushy before they can fry. Day-old rice (kept uncovered in the fridge overnight so the grains dry and separate) fries individually in the wok, taking on color and the smoky wok hei flavor that makes it a dish instead of heated leftovers. The preparation is fast: the wok must be smoking before anything goes in; the cold rice goes directly onto the hot wok surface and is spread out before being tossed; the egg is scrambled into the rice rather than added on top. Yangzhou fried rice — with shrimp, Chinese BBQ pork (char siu), and egg — is the classic restaurant version; egg fried rice (just egg, scallion, soy) is the purer technical demonstration.
Ensure the rice is cooked and cooled (preferably day-old rice for the best texture).
Beat the eggs in a small bowl and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken and cook until it is no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more oil if needed and pour in the beaten eggs.
Scramble the eggs until fully cooked, then remove them from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the mixed vegetables and stir-fry for about 3-4 minutes until they start to soften.
Add the cooked rice to the skillet and stir-fry, breaking up any clumps with a spatula.
Add the cooked chicken and scrambled eggs back to the skillet.
Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture.
Toss everything together until well combined and heated through. Season with salt and pepper to taste.
Serve the fried rice hot, garnished with chopped green onions if desired.
Day-old rice stir-fried in a hot wok with egg, vegetables, soy sauce; cold dry rice is the non-negotiable starting condition.
China; documented since the Sui dynasty (6th century); Yangzhou fried rice is the canonical restaurant version.
Day-old jasmine rice, eggs, scallion, soy sauce, sesame oil, garlic; Yangzhou version adds shrimp and char siu pork.
Use rice that is at least one day old and refrigerated uncovered — fresh rice has too much moisture; smoke the wok before adding oil.
As a side dish or standalone; alongside Chinese broccoli, hot-and-sour soup, mapo tofu; no utensil etiquette rules for fried rice at informal meals.