Very Long Fried Rice Recipe
Ingredients
4 cups cooked rice (preferably day-old rice)
4 tablespoons vegetable oil
2 medium onions, finely chopped
8 cloves garlic, minced
1 tablespoon ginger, finely grated
2 large carrots, finely diced
1 cup green peas
1 cup sweet corn
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 cup cabbage, finely shredded
1 cup green beans, finely chopped
4 spring onions, chopped
3 eggs, beaten (optional)
1 cup cooked chicken, shrimp, or tofu, diced (optional)
3 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt, or to taste
1 teaspoon sugar
1 tablespoon sesame oil
2 tablespoons chopped fresh coriander
Preparation
Begin by cooking the rice several hours ahead of time or use leftover rice from the previous day. Freshly cooked rice tends to be soft and sticky, while chilled rice separates easily and produces better fried rice. Spread the cooked rice on a tray and allow it to cool completely before using.
Wash and prepare all vegetables. Finely dice the carrots, bell peppers, green beans, and onions. Shred the cabbage and chop the spring onions. Mince the garlic and grate the ginger. Having all ingredients prepared beforehand is important because the cooking process moves quickly.
Heat a large wok or deep frying pan over high heat. Add one tablespoon of oil and swirl it around the pan. If using eggs, pour in the beaten eggs and cook while stirring continuously until small soft pieces form. Remove the eggs from the pan and set them aside.
Add the remaining oil to the wok. Once hot, add the chopped onions and cook for about 3 to 4 minutes until they become slightly golden and fragrant. Add the garlic and ginger and continue stirring for another minute.
Add the carrots and green beans first because they require more cooking time. Stir-fry them for 3 to 4 minutes. Next, add the corn, peas, bell peppers, and cabbage. Continue stir-frying for another 4 to 5 minutes until the vegetables become tender but still slightly crisp.
If using chicken, shrimp, or tofu, add it at this stage. Stir-fry for several minutes until heated through and lightly browned.
Add the cooked rice to the wok. Break apart any clumps using a spatula or spoon. Mix the rice thoroughly with the vegetables so that everything is evenly distributed. Continue stir-frying for about 5 minutes.
In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, salt, sugar, white pepper, and black pepper. Pour this mixture evenly over the rice. Stir continuously to ensure that every grain of rice is coated with the seasonings.
Return the cooked eggs to the wok and mix them throughout the rice. Add the chopped spring onions and continue cooking for another 2 to 3 minutes.
Drizzle sesame oil over the rice and stir one final time. Taste and adjust seasoning if necessary.
Turn off the heat and sprinkle fresh coriander over the fried rice. Allow the rice to rest for 2 minutes before serving.
Serving Suggestions
Fried rice can be served on its own as a complete meal or accompanied by grilled chicken, chili chicken, sweet and sour chicken, vegetable stir-fry, beef in black pepper sauce, shrimp dishes, or soups. It can also be packed for lunch and reheated later.
Tips for the Best Fried Rice
Use cold rice instead of freshly cooked rice.
Cook on high heat for a restaurant-style flavor.
Avoid overcrowding the pan.
Prepare all ingredients before starting.
Add sauces gradually and taste as you go.
Do not overcook the vegetables; they should retain some crunch.
A wok gives the best results, but a large frying pan can also be used.
Day-old rice absorbs flavors more effectively and creates a better texture.
This recipe makes approximately 6 to 8 servings of flavorful homemade fried rice.
