Fried rice is the leftover queen that you either precisely perfect the ingredients to its masterpiece or either be a dish that you mindlessly throw together and surprise yourself and be like that sh$t was bomb and think to yourself “I’m a food goddess”.
My very first memory of attempting to make fried rice was when I was at the age of probably five year old. My family and I rented this duplex on the East Side of St Paul on Plum Street in the Dayton’s Bluff area and I remembered we had an electric stove (I also remember burning my hand on that electric stove because I couldn’t tell if it was on as it was taking forever!). Anyway, I remembered it clearly with me standing on a kitchen chair and stirring plain white rice in a small pan over the stovetop. Of course, I didn’t understand at the time that I need to add flavor to the mix! Also remembered my mom walking into the kitchen surprised and awing that I was trying to cook. Looking back at it and being a mom now, probably shouldn’t be having a five year old cooking over a stovetop.
Skipping to years later when I probably nine years ago and at my late grandmother’s house. This was one of those times that I threw something together and was like “oh sh$t, this tastes really good!” and it was merely throwing in oyster sauce just because it needed color and that did the trick.
Much to a lifelong experiment of cooking fried rice I’ve come to the conclusion that it’s a concoction of short-grained white rice with any variety of the following pillars:
- Oil (vegetable oil, sesame oil)
- Protein (chicken, shrimp, beef, pork, tofu)
- Holy trinity (garlic, ginger, onion)
- Veggies (green onion, cilantro)
- Asian Condiments (soy sauce, oyster sauce, sriracha sauce)
Combine these pillars whether it’s less or more than the other pillars, it doesn’t matter, it’s entirely up to you. My fried rice dishes have always varied from one to the other (dependent upon what I have at hand). But keep it simple and you’d be eating just fine.
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Servings Size: 5 | Prep Time: 10 minutes | Cook Time: 15 minutes
- Leftover Cooked Short-Grained White Rice, (2-6 cups)
- Oil (1-2 tablespoon), (sesame oil, vegetable oil, extra virgin olive oil)
- Leftover Protein (1-2 handful), (shredded chicken, shrimp, beef, pork)
- Egg (2)
- Garlic, fresh (5 cloves) minced
- Ginger, fresh (1 thumb) minced
- Yellow Onion, fresh (half) sliced
- Green Onion, fresh (2-3 stalks) diced
- Cilantro, fresh (half a bunch), diced
- Carrots, fresh (1 whole), shredded
- Soy sauce (1-2 tablespoon)
- Oyster sauce (1-2 tablespoon)
- Sriracha sauce (1-2 tablespoons) optional for spice
- Salt to taste
- Black pepper to taste
- Drizzle oil into the wok or sauté pan over medium to high heat stovetop.
- Add the minced ginger and garlic and cook until lightly golden brown.
- Add the diced yellow onions and stir until lightly golden brown.
- Add leftover cooked short-grained white rice and break down and stir with cooking utensil until rice is broken down.
- Add protein, shredded carrots, and mix thoroughly.
- Add oyster sauce, soy sauce, and optional sriracha sauce and mix thoroughly.
- Turn stovetop heat off and add green onions, cilantro, and then stir.
- Add salt and black pepper to taste.