Fried Rice
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten as a main dish or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Source: Wikipedia (Fried rice)
Dry chilled grains separate cleanly, allowing high-heat browning.
Fast and adaptable rice stir-fry.
Ingredients
- 3 cups cold cooked jasmine rice
- 2 tbsp neutral oil
- 2 large eggs, lightly beaten
- 1/2 cup diced carrot
- 1/2 cup peas
- 3 scallions, sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
Method
- Heat a wok over high until lightly smoking, add oil, and scramble eggs just to soft curds; remove.
- Add aromatics and vegetables and stir-fry quickly so they stay crisp-tender.
- Add cold rice and toss hard to break clumps and toast grains.
- Season with soy and sesame oil and keep tossing until evenly coated.
- Fold eggs back in with scallions and serve immediately while piping hot.
Why These Techniques Work
Browse techniquesUsing day-old rice
Why it works: Lower moisture prevents steaming and clumping.
Why this recipe uses it: It creates distinct grains and wok-char flavor.
Starch and water management
Why it works: Controlling agitation and hydration determines whether grains stay separate or turn creamy.
Why this recipe uses it: Texture is the defining quality: distinct grains, cohesive body, or both as intended.
Recipe facts
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