Fried Rice
Ingredients
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- 1 1/4 cups jasmine rice – rinsed until water runs clear
- 1 1/2 cups water
- 4 scallions – thinly sliced (whites and greens separated)
- 3 eggs – lightly beaten
- 2 1/2 tbsp neutral oil (peanut or canola)
- 1 tbsp Shaoxing wine
- 1 1/2 tbsp light soy sauce
- 3/4 tsp fine salt
- 1/4 tsp white pepper – ground
- 1/4 tsp monosodium glutamate (MSG) – optional
- 1 tsp toasted sesame oil
Instructions
1. Cook the rice: Rinse the jasmine rice until the water runs mostly clear, then drain well; combine the jasmine rice and the water in a small pot, bring to a boil, cover, reduce to low, and cook until tender, 12 minutes; remove from heat and rest covered 10 minutes, then spread on a tray to cool and dry 30 minutes (or refrigerate uncovered until cold).
2. Prep aromatics and eggs: Thinly slice the scallions, keeping whites and greens separate; lightly beat the eggs in a bowl.
3. Loosen the cooled rice with clean hands to separate any clumps so the grains are fluffy and individual.
4. Heat a wok or large skillet over high heat until just smoking; add 1 tbsp of the neutral oil (peanut or canola), pour in the eggs, and scramble quickly into soft curds; transfer the eggs to a plate.
Return the wok to high heat; add the remaining neutral oil (peanut or canola) and the scallion whites and stir-fry 20–30 seconds until fragrant; add the rice, press it against the hot surface briefly, then stir-fry until hot and lightly separated, 2–3 minutes.
6. Push the rice to the sides to clear the center; pour the Shaoxing wine around the edges of the pan so it sizzles, then add the light soy sauce and toss to coat; sprinkle in the fine salt, white pepper, and monosodium glutamate (MSG), if using, and stir-fry to distribute evenly.
7. Return the eggs to the wok and break them into bite-size pieces; drizzle in the toasted sesame oil and fold in the scallion greens; stir-fry 20–30 seconds more and serve immediately.
Fried rice is a staple of Chinese home and restaurant cooking, a technique for transforming leftover rice into a fragrant, satisfying meal. The dish relies on dry, cool grains that can fry rather than steam, creating a light, separate texture. With swift movements over high heat, small amounts of seasoning, and a balance of egg, scallion, and rice, the result is savory and aromatic without being heavy.
Across China there are countless regional variations, from simple egg fried rice to richer styles with shrimp, char siu, or cured meats. What unites them is restraint: minimal sauce, gentle seasoning, and fast cooking to preserve the rice’s integrity. The elusive wok hei, the smoky seared aroma prized in Cantonese cooking, is a byproduct of strong heat and movement, and while difficult to replicate at home, proper technique brings you close.