Everything and the kitchen sink

Today I’m going to go over how to make fried rice. This dish is an essential one for anybody that likes to cook in my opinion because of how versatile it is. You can throw so many different ingredients into it and still have an amazingly tasty finished product. Do you have a lot of vegetables sitting in your fridge? Throw’em in! Some leftover teriyaki chicken? That too! What about eggs or bacon? Toss it all in!

Make it your own

There are also a couple tips and tricks you can use to elevate your fried rice to another level which I will detail in this recipe here. At the end of the day though this dish is a great one to practice cooking your food the way that you want to eat it. Spicy, mild, hot or sweet, you can really get good practice mixing everything into the fried rice of your dreams!

Customizable creation

In this recipe I’ve got the main ingredients set up first which if you only use those your fried rice will be like a plain hamburger, which is all right for some, but I’ve got to have some sauce and plenty of toppings on anything I make. You can omit anything you don’t like from the add in’s or if you’ve got some other vegetables or leftovers you want to toss in feel free to give it a try. If you have any must have add ins or tips for making great fried rice then leave a comment so I can give it a try too!

Fried Rice

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Recipe by Zach Wood Course: Recipe, MainCuisine: Asian

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Hearty Fried Rice with plenty of vegetables and rich crispy bacon and eggs with generous seasoning of soy sauce and hondashi

Ingredients

• Mains

• 3 Cups 3 1-2 Day Old Basmati or Jasmine Rice

• 1/2 Cup 1/2 Grapeseed or Sesame Oil (Vegetable works too)

• 1/2 Cup 1/2 White Onion Diced

• 3 Cloves 3 Garlic Minced or Crushed

• 1/3 Cup 1/3 Soy Sauce

• 4-6 Whole 4-6 Eggs

• Salt and Pepper to taste

• Add ins

• 2 sticks 2 Celery Chopped

• 4 strips 4 Bacon Cooked

• 2 Whole 2 Large Beets Diced

• 2 Whole 2 Beet Green Leftovers

• 1 1 Broccoli Head

• 1 Tablespoon 1 Oyster Sauce

• 1-2 Teaspoons 1-2 Hondashi Stock Granules

• Protein of your Choice (Chicken, Fish, Shrimp, etc.)

• 4 stalks 4 Green Onions

• 1/2 Cup 1/2 Peas

• 1/2 Cup 1/2 Sweet Corn

Directions

• Prepping the Sides
• Prepare Vegetables and Garlic, and bring out all other ingredients you plan to use
• If using beets preheat oven to 350 F, separate the tops then put the baking sheets onto an aluminum foil lined baking sheet and brush with oil
• Bake Beets for 30 minutes
• Take a large pan/wok, add oil and heat on medium high
• Once hot add in Onions, and cook stirring occasionally for 5 minutes, then add Celery and Beet tops cooking for another 5 minutes, add in salt and pepper to taste
• Set aside the Vegetables and anything else that’s been cooked
• Frying the Rice
• Add in half cup of oil and heat on high in same pan/wok until shimmering
• Add in Rice and break it apart with wooden spatula
• Cook the rice for a half hour turning it and scraping the bottom of the pan every couple of minutes (you should be seeing some crispy clumps of rice forming)
• Pour Soy Sauce across the rice, and top with Salt and Pepper stirring constantly. Cook for another 5-10 minutes
• Add in all cooked and uncooked vegetables and any other add ins at this point, then sprinkle the Dashi Granules over top of everything
• Make some space in the pan and then add your eggs in making sure to stir and keep the eggs from sticking to the bottom of the pan until the eggs are cooked (about 5 minutes)
• Mix everything together and you’re ready to serve!

Notes

• The Dashi Stock Granules might stand out as a little odd while reading the ingredients, but trust me it’s a game changer! I got that tip from watching Master Chef Australia and now I put a little bit into my fried rice every time. I usually find them in the Asian Market nearby, and it’s in a little bottle and it says Hondashi bonito stock on the outside.
• Also the cook time on the rice being a half hour might surprise some, and this is very particular to how I make fried rice so feel free to cook less if you need. Cooking it with this amount of oil for this amount of time gets you very crunchy crispy rice, and clumps of crispy rice and all your lovely ingredients will form, which is why I cook it so long.
• If you want to really flavor pack your veggies you can save the bacon fat and cook them in it instead of oil.