Best Fried Rice
Golden egg-coated jasmine rice fried fast with aromatics, soy sauce, peas, scallions, and a butter finish for better-than-takeout flavor and separate grains.
Equipment
- Large Pot
- Fine mesh strainer
- Aluminum Foil
- Baking Sheet
- Wok or well-seasoned cast-iron skillet
- Chopstick or butter knife
Ingredients
- 1 1/2 cups long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice
- 3 Tbsp. peanut or vegetable oil, divided
- 3 large eggs, beaten to blend
- 5 cloves garlic, grated or finely chopped
- 1 piece ginger (1"), peeled, grated or finely chopped
- 4 scallions, white, pale green, and dark green parts separated, thinly sliced
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. white pepper
- 1/4 tsp. MSG
- 1/3 cup frozen peas
- 1 Tbsp. unsalted butter, cut into pieces
Instructions
Cook the rice with the par-boil and steam method
- Fill a large pot about halfway with water and bring it to a boil. While it heats, rinse the rice very thoroughly in a strainer until the water runs almost clear.
- Cook rice in boiling water for 3 minutes, then drain with a fine-mesh strainer that fits in the pot. Wipe out the pot, pour in about 2" water, and bring to a simmer. Make a few divots through the rice down to the bottom of the strainer with a chopstick or butter knife so steam moves evenly.
- Cover the strainer with foil, then set it over the simmering water and place the pot lid over the strainer. If you see a lot of steam escaping, seal the gap with foil or a damp tea towel.
- Steam until rice is cooked through but still slightly al dente, about 15 minutes. Spread it onto a baking sheet, cool to room temperature, then refrigerate until you are ready to fry.
Do the “Golden Egg” coating and scramble
- Before you start stir-frying, separate out about 2 yolks from the beaten eggs and mix them into the cold rice until every grain looks lightly yellow.
- Heat a large wok or well-seasoned cast-iron skillet over high heat. Add 1 tablespoon oil and swirl to coat; once the oil is shimmering, scramble the remaining egg mixture, breaking it into small pieces, until cooked through but not browned, about 1 minute. Transfer to a plate and wipe out the wok.
Stir-fry, season, and finish
- Return the wok to high heat and swirl in the remaining 2 tablespoons oil. Add garlic and ginger and toss constantly until fragrant and the garlic just begins to brown, about 30 seconds.
- Add the white and pale green scallion parts and toss constantly until softened, about 1 minute. Add the rice and toss immediately to combine, then keep stirring until clumps disappear and you start hearing light popping sounds from the grains toasting, 2 to 3 minutes.
- Add soy sauce, granulated sugar, salt, pepper, and MSG, then toss constantly until the soy sauce is absorbed, about 1 minute. Add the eggs, peas, and dark green scallion parts and toss until warmed through, about 2 minutes more, then add butter and toss until it melts, about 30 seconds more.
Notes
Cool rice quickly on a baking sheet and refrigerate promptly; do not leave cooked rice sitting out at room temperature for long periods.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.