Fried Rice
Edit this recipeA simple wok-fried rice recipe using leftover rice, caramelized soy sauce, eggs, garlic, and frozen vegetables for quick weeknight fried rice with strong takeout-style flavor.
Ingredients
- 4 cups leftover cooked rice
- 2–3 tablespoons low-sodium soy sauce
- 3 heaping teaspoons oyster sauce
- Splash toasted sesame oil
- 2 heavy pinches white sugar
- 2 cloves garlic, minced
- Black pepper, to taste
- MSG, to taste
- 2 eggs, whisked
- Frozen mixed vegetables, to taste
- Neutral oil, for frying
Instructions
- In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
- Heat a heavily oiled wok over high heat until just smoking.
- Add the leftover rice and spread it across the wok. Let it sit mostly undisturbed so it can fry and lightly brown, stirring occasionally to coat the rice evenly in oil.
- Once the rice is just beginning to brown, season with black pepper and MSG.
- Pour the sauce mixture around the outer edge of the wok, allowing it to caramelize briefly against the hot surface before mixing it into the rice.
- Push the rice to one side of the wok. Add a little more oil to the empty side, then add the garlic and cook for 10–15 seconds until fragrant.
- Add the whisked eggs and scramble them until just set, then mix them into the rice.
- Add the frozen vegetables and cook for 3–4 minutes, stirring occasionally.
- Remove from heat and let the fried rice sit briefly to finish cooking the vegetables and cool slightly before serving.
Notes
Day-old rice works best for texture. Letting the sauce caramelize on the wok adds extra flavor and color. Adjust MSG and black pepper to taste.