Fried rice is that takeout staple that everyone from hungover college students to too-tired-to-make-dinner-tonight professionals can agree is delicious. It's a wonderful food, but figuring out how to make fried rice at home that's every bit as tasty as the restaurant-made stuff is tricky. If you want it to be good, no, better than the stuff you order in, you're going to need to use a little finesse. And we've got the tips you need to get to that place. That crispy, salty, flavorful place.
Prep Before You Fry
The cook time for fried rice goes by quickly, as is the case with most high heat cooking methods. This means you should have all your ingredients prepped before throwing anything in that pan. Chop your onions. Slice your scallions. Shave your truffles, if you happen to have just hit the jackpot. Do what you need to do to make the frying process as seamless as possible.
Don’t Skimp on the Oil
Fried rice is delicious because it’s, well, fried. In neutral oil. It simultaneously keeps it moist and makes it crispy. Don’t be shy. Coat the entire pan in a good slick of oil, so no grain of rice gets left behind.
Fried rice makes a nice Rent Week meal.
No Fresh Rice, Please
The real secret to good fried rice is starting with old rice. If you make a pot of rice and immediately fry it, your rice will be clumpy, and never getting as crispy as you want it to be. Instead, use leftover rice, which will be drier, easier to crisp, and absorb flavor better. You have two options in the acquisition of old rice. You can make a batch a day or two before and leave it in the fridge, or you can just tack on an extra quart to your weekly Chinese takeout order (assuming you have one, like we do). Either way, you should use leftover rice one or two days after its prime for the best results.
Build in Order of Cook Time
Meat goes in before the rice. Same with onions, garlic, or the whites of scallions. Anything that takes longer than five minutes to cook should start in the pan, before the rice. It builds flavor and ensures that everything will be cooked through.
Choose Your Flavor Combinations
If you’re a traditionalist, go for scallions and chopped bits of chicken, but there are so many ways to keep fried rice interesting. Kimchi and bacon, very good. Beef jerky and red onions, delicious. Cauliflower and shallots, yes, please. Shrimp and charred broccoli. Shredded pork shoulder and sambal. Squash and kale. The options are endless.
