It might appear like a simple recipe, but gaining the correct consistency for fried rice can present a problem if the right techniques are not used. Rice is naturally sticky and can clump or burn onto pans when heat absorbs the water content of the rice. Skip the scraping part of cleaning your pans by cooking the components of fried rice separately and keeping the surface of the pan lubricated throughout the stir-fry process.
- Skill level:
- Moderately Easy
Things you need
- Skillet or wok
- 5 tbsp vegetable oil
- 1 cup frozen vegetables
- 2 eggs
- Diced scallions
- 4 cups cooked white rice
- Soy sauce
Heat a skillet or wok on high heat until it begins to slightly smoke. Coat the bottom of the skillet or wok with 2 tbsp of vegetable oil.
Add spices such as salt and pepper and 1 cup of frozen vegetables, including onions, peas, and carrots. Cook the spices and vegetables for about five minutes until tender. Pour the contents of the skillet into a bowl.
Whisk 2 eggs in a bowl until foamy. Add 2 tbsp of vegetable oil to the skillet or wok. Add diced scallions. Scramble the eggs and scallions, breaking the egg apart with a spatula until lightly browned. Add the eggs and scallions to the bowl.
Add 2 tbsp of vegetable oil to the skillet. Pour in precooked rice. Stir and separate the rice with a spoon to prevent clumping and sticking. Stir-fry the rice for about five minutes until crispy.
Pour the contents of the bowl into the skillet or wok and toss the ingredients with the rice, using a spatula. Add soy sauce and stir-fry for three to five minutes. Remove the fried rice from the heat.
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