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Fried Rice - General Steps

Fried Rice

These are general steps for fried rice. This is one of our favorites and does not provide specific proteins or vegetables but instead allows for you to use whatever you prefer.

Generally speaking this provides the process and leaves the choice of protein(s) and vegetables up to you.

Use your imagination or whatever leftovers you have to create your own versions based upon your own taste or preferences. Meaty, pescatarian, vegetarian or Alpha-Gal friendly, whichever is your choice.

Anytime we have rice as a side we usually make more than we need. The leftover rice becomes the backbone of this dish. The type of and preparation of the rice is critical to the dish. Do not use any "Uncle Bens" style of rice. You should mostly use a long grain style. Basmati, Jasmine or you can use a Arborio style. Good rice to start with and a little extra preparation should be employed to prevent a big ole sticky mess. This is shown in the Prepared Rice recipe.

It may seem like a lot of steps but once you get the process down it's really very simple and varying the sauces and ingredients opens up a world of different fried rice dishes.

Ingredients

2 eggs beaten
1 cup protein (chicken, beef, shrimp, or combination thereof etc.) - If using raw meat add some of your stir fry sauce and mix well. Let marinade 15 minutes minimum.
2 -3 cups chopped vegetables
2-4 cloves minced garlic
2 scallions diced
2-4 cups of prepared rice
grapeseed oil or other high temp oil for frying
your choice of stir fry sauce
1/2 cup of frozen green peas

Preparation

As with most wok cooking the vast amount of time is in prepping your ingredients. Once this is done and organized you are only a few minutes away from a completed dish. First, mis en place (get everything in place). Make your sauce then chop, slice, dice, beat etc. all your ingredients and organize them in bowls according to the order of cooking. We use this order:

Place a large bowl for gathering all the cooked ingredients.
The Wok
Eggs
Proteins
Vegetables
Rice and stir fry sauce
Peas and combine all ingredients, toss well and serve.
Keep the oil nearby as you will be adding to the wok for each cooking event.

Cooking

Heat wok to high heat until smoking. Do this for each event.
Eggs - add a little oil to the wok. Pour in the eggs and swirl the wok, using the spatula to chop the eggs up and remove to the large bowl. Afterwards wipe the wok clean.
Proteins - add a little oil to the wok. Add the protein in small batches (don't crowd the wok). Usually amounts for two people is ok to do at once. Toss the wok and lightly brown. Remove proteins to the large bowl as it gets done. Afterwards wipe the wok clean.
Vegetables - add a little oil to the wok. Add the vegetables all at once and toss while cooking. Firm veggies like carrots, broccoli and bell pepper can take some heat and a little more time. Remove to the large bowl while still crisp (don't overcook). Afterwards wipe the wok clean.
Rice - add about 2-3 Tbs oil to the wok. Add the scallions and garlic and toss for about 30 seconds. This flavors the oil. Add the rice and toss with the flavored oil, scallions and garlic using the spatula. Turn rice with the spatula after a couple of minutes and let cook a couple of minutes more. The rice will start to darken, add a couple of tablespoons of oil around the top edge of the rice then immediately add the sauce on top of the oil. This prevents the sauce from burning. Toss the rice using the spatula. Cook for another minute or two. Add the frozen peas and remaining ingredients from the large bowl and mix well with the spatula.
Serve Immediately in large bowls.
Garnish with Furikake and Sriracha as desired.

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