Fried rice on Midland is a quick, satisfying one-pan dish that turns leftover rice and whatever vegetables you have into a savory, slightly smoky meal. It’s a staple across many Asian cuisines, and this version is flexible enough for a weeknight dinner or a weekend clean-out-the-fridge lunch. The key is using cold, day-old rice and high heat to get those slightly charred, fluffy grains.
Ingredients
- 4 cups (600 g) cooked and cooled jasmine or long-grain rice (preferably day-old)
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup (150 g) diced onion (about 1 small onion)
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 tablespoons (45 ml) soy sauce (use tamari for gluten-free)
- 1 teaspoon (5 ml) toasted sesame oil
- 2 green onions, sliced (white and green parts separated)
- Salt and white pepper to taste
Instructions
- If using fresh rice, spread it on a baking sheet and let it cool completely, preferably in the refrigerator for 30 minutes. Cold, dry rice fries best.
- Heat 1 tablespoon (15 ml) of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and swirl to form a thin omelet. Cook for 1–2 minutes until set, then transfer to a cutting board, roll up, and slice into thin strips. Set aside.
- Add the remaining 1 tablespoon (15 ml) of oil to the same pan. Add the onion and cook, stirring, for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
- Add the peas and carrots and cook for 1–2 minutes, just until heated through.
- Add the cold rice to the pan, breaking up any clumps with a spatula. Spread it out and let it sit undisturbed for 30–60 seconds to get a slight sear, then toss. Repeat this process for 2–3 minutes until the rice is heated through and slightly crispy in spots.
- Drizzle the soy sauce and sesame oil over the rice, then toss to coat evenly. Add the sliced egg, white parts of the green onions, and season with salt and white pepper to taste.
- Stir-fry for another 1–2 minutes until everything is well combined and hot. Garnish with the remaining green onion tops and serve immediately.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and sticky, which leads to mushy fried rice. Spread cooked rice on a tray and refrigerate uncovered for at least 30 minutes, or better, overnight.
- High heat is essential: A hot wok or skillet creates the smoky flavor (wok hei). If your pan isn’t hot enough, the rice will steam instead of fry.
- Don’t overload the pan: Cook in batches if your pan is small. Too much rice at once lowers the temperature and causes steaming.
- Add soy sauce at the end: Adding it too early can make the rice soggy. Toss it in during the last minute to coat the grains without making them wet.
Serving Suggestions
Serve fried rice as a main dish with a side of pickled vegetables or a simple cucumber salad. It also pairs well with grilled chicken, teriyaki salmon, or as a side to your favorite stir-fry. For a complete meal, top with a fried egg and sriracha or chili oil.
Variations
- Protein additions: Add 1 cup (150 g) of diced cooked chicken, shrimp, or pork in step 4, before the rice. For a vegetarian version, add cubed firm tofu.
- Vegetable swaps: Use bell peppers, broccoli, or corn instead of peas and carrots. Just make sure to cut them small and cook until tender-crisp.
- Spicy kick: Add 1–2 teaspoons of chili garlic sauce or sriracha along with the soy sauce.
- Kimchi fried rice: Replace the peas and carrots with 1 cup (150 g) chopped kimchi and add 1 tablespoon of kimchi juice for a tangy, spicy version.
Storage and Reheating
Store leftover fried rice in an airtight container in the refrigerator for up to 3–4 days. To reheat, place it in a hot skillet with a little oil over medium-high heat, stirring frequently, until piping hot (165°F / 74°C). You can also microwave it in 1-minute intervals, but the texture will be softer. Freeze for up to 3 months in a freezer-safe bag; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh rice? Yes, but spread it on a baking sheet and refrigerate for at least 30 minutes to dry it out. It won’t be as good as day-old rice, but it will still work.
Why is my fried rice mushy? Usually it’s because the rice was too wet or the pan wasn’t hot enough. Use cold, dry rice and high heat. Also, avoid adding too much soy sauce.
Can I make this without eggs? Yes, simply omit the eggs or replace them with scrambled tofu. The dish will still be delicious.
What’s the best rice to use? Long-grain jasmine or basmati rice works best because it stays fluffy and separate. Short-grain rice is too sticky.
Is this recipe gluten-free? Use tamari or coconut aminos instead of soy sauce to make it gluten-free. Ensure all other ingredients are certified gluten-free.
Can I add other sauces like oyster sauce? Yes, a teaspoon of oyster sauce (or vegetarian oyster sauce) adds depth. Add it with the soy sauce, but reduce the soy sauce slightly to avoid over-salting.
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- Nasi Goreng Recipe (Indonesian Fried Rice)
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