The trick to fried rice that doesn’t go gluey is day-old rice.
Why you should cook this
The trick to fried rice that doesn’t go gluey is day-old rice. Cook it the night before, spread it on a tray, refrigerate uncovered. The grains separate, dry out, and fry like a dream. Fresh hot rice will turn into porridge.
Cantonese egg fried rice is the simplest version, rice, egg, soy, sesame, spring onion. Done in fifteen minutes once the rice is cold.
What to drink with it
A cold lager, a gin and tonic, or our Honey Tequila Sour. Eat alongside dumplings, sang choi bao, or a black bean stir-fry.
Notes from the kitchen
Day-old rice is non-negotiable. Spread fresh-cooked rice on a tray, fridge uncovered overnight. Use jasmine or long-grain. Short-grain or sticky rice will not fry up properly. The wok must be screaming hot. Smoke before you add anything. Cold wok equals soggy rice.
The recipe
Ingredients
Method
- Heat 1 tbsp oil in a wok over the highest heat until smoking. Pour in the beaten eggs. Scramble vigorously for 60 seconds. Tip out onto a plate.
- Return the wok to high heat. Add 2 tbsp oil. Add garlic and the white parts of the spring onion. Stir 15 seconds.
- Add the cold rice. Break up the clumps with the back of a spatula. Toss for 2 minutes until heated through and the grains are separated.
- Add soy sauce, Shaoxing wine, and white pepper. Toss for 30 seconds.
- Return the egg to the wok. Add peas if using. Toss for 60 seconds.
- Off heat, drizzle with sesame oil. Top with green spring onions. Serve immediately.
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Soggy rice
Fresh rice is the issue. Cook rice the night before, spread it on a tray, refrigerate uncovered. Day-old rice fries; fresh rice steams.
Bland rice
Not enough heat or seasoning. The wok must be smoking. The soy goes in late so it caramelises against hot rice instead of just soaking it.
Variations worth knowing
Yangzhou fried rice
Add diced ham and cooked prawns with the rice. Toss in cooked peas at the end. The Cantonese banquet version.
Chinese sausage fried rice
Slice and fry 100g lap cheong (Chinese cured sausage) at the start. Sweet and smoky.
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