Better Than Take Out Fried Rice

Using only a few fundamental materials, some fundamental seasonings from your pantry, and a wok, it is easy to make a great stir-fried rice dish at home without having to go through all of the effort. This is feasible because of the fact that you can use a wok. If you follow this recipe, you will be able to make stir-fried rice that is the perfect combination of smokey and fluffy flavors, as well as the perfect amount of umami! This is going to make you feel like you can’t breathe! The leftovers should be stored in the freezer after you have produced a sufficient number of everything!

what’s my take on stir-fried rice

Each and every one of the stir-fried rice dishes that I have tried in the past had a flavor that was absolutely different from the others; none of them were the same! This came as a full and utter surprise to me. Within the past, I have had the opportunity to sample a significant number of different types of stir-fried rice. Which of the following individuals do I have the ability to reach a compromise with when it comes to our divergent points of view? When it comes to particular situations, I am of the opinion that it is dependent on the mindset of the chef, the equipment that is utilized in the kitchen, and the seasoning that is chosen owing to the circumstances that are present within the kitchen!

Consuming foods that are high in fat, contain a lot of salt, or are lacking in spice is not something that I enjoy doing very much. However, I do not have a strong affinity for items that fall into this category. To put it simply, I am not a big admirer of people that behave in such a manner, regardless of whether or not you are the same way. I am not sure if you are the same way as other people. I do not know for certain whether you share my sentiments or not.

Fried Rice

Even if you use the same approach that I do, I cannot say for certain that you will achieve the same level of success that I have reached. As far as my comprehension goes, it is not totally clear to me whether you are experiencing the same thing that I am. I am currently going through the same thing. A situation in which you would be able to get such devices at some time in the future is something that you might be able to conceive. To tell you the truth, I genuinely am. At the end of the day, after putting a lot of effort into cooking a dish using my brand-new wok, I was able to construct a dinner that not only delighted me but also gained approval from each and every member of my family. I am quite proud of this accomplishment.

The accomplishment is one that I am quite proud of. Regarding the accomplishment, I am fairly pleased with myself when it comes to the accomplishment. There is no question in my mind that you will not be afraid to give it a shot with your own two hands, as I believe that you will not hesitate to do so! There is no evidence to suggest otherwise! The experience of going out to dine at a restaurant is not even close to being as enjoyable as this, especially when contrasted to having this experience!

Ingredients

3/4 cup diced onion
3 cloves garlic, minced
2-3 tbsp scallion, chopped (white part)
2 eggs (whisked)
1/3 cup scallion, chopped (green part)
1 whole cucumber, medium size sliced 1/4″ thick
1 pack Korean fish sausage (7oz) sliced 1/4″ thick
3½ cup one day old rice (room temp to warm) use microwave to warm it
6 Tbsp neutral cooking oil (divided)
sesame seeds

Magic Sauce

1 Tbsp oyster sauce, Lee Keum Kee Gluten free
½ Tbsp Seasoned Aromatic Vinegar, Lee Keum Kee
1 Tbsp water
1 Tbsp soy sauce
½ Tbsp sesame oil
1 pinch black pepper

Instructions

Slice the fish sausage 1/4″ thick (diagonal) and pan fry with little oil on med heat. When golden brown, set aside.
Prep the onion, scallion, and garlic and set aside. Make the magic sauce and set aside.
Once wok is hot, add 2-3T oil, white part of scallion, and garlic and stir fry for 1 min. Add onion and stir fry 1 min. Make space in the middle of wok and pour in egg. When egg is cooked, slide to the side and add rice in the middle with additional oil. (about 2Tbsp) Stir fry for about 2min.
Pour in the magic sauce and stir fry for 2-3min. Turn off heat and salt to taste and sprinkle sesame seeds and scallions (green part). Give it a good last stir.
Place the cooked rice into a shallow bowl and press it down gently with a spoon. After about 2 min, take a large plate and cover the bowl on top. Then carefully flip it over so the bowl is upside down on top and the plate is on the bottom. Give the bowl a tap and the rice dome should come out.
Slice the cucumbers into ¼” thick, diagonal, and dab with paper towel.
Surround the Fried rice dome with sausages and cucumbers. Serve Hot! Enjoy!

Better Than Take Out Fried Rice FAQ

Here are some frequently asked questions about making “Better Than Take Out” Fried Rice:

1. What type of rice should I use?

Answer: Use cold, day-old rice for the best results. Freshly cooked rice can be too moist and sticky, which might result in a mushy texture. Long-grain rice like jasmine or basmati is ideal because it stays fluffy and separate.

2. How do I prepare rice if I don’t have leftover rice?

Answer: If you don’t have leftover rice, cook the rice as usual and then spread it out on a baking sheet to cool. Place it in the refrigerator for at least an hour to dry out slightly before using it in the fried rice.

3. Can I use brown rice or other types of rice?

Answer: Yes, you can use brown rice, quinoa, or even cauliflower rice for a healthier version. Just make sure they are cooked and cooled properly to achieve the right texture.

4. What vegetables work best in fried rice?

Answer: Common vegetables include peas, carrots, bell peppers, onions, and green onions. You can also add corn, broccoli, snap peas, and bean sprouts. Frozen mixed vegetables are a convenient option.

5. What kind of protein can I add to fried rice?

Answer: You can add a variety of proteins such as chicken, beef, shrimp, pork, or tofu. Cook the protein separately and add it to the rice towards the end of cooking. Leftover cooked meats work particularly well.

6. How do I prevent the fried rice from becoming soggy?

Answer: Use cold, day-old rice and cook over high heat to prevent sogginess. Make sure to add the rice in small batches if you’re making a large quantity, allowing it to fry rather than steam. Avoid overloading the pan with too many ingredients at once.

7. What sauces should I use to flavor the fried rice?

Answer: The basic sauces include soy sauce, oyster sauce, and sesame oil. You can also add a splash of fish sauce or hoisin sauce for extra depth of flavor. Adjust the quantity to your taste preference.

8. How do I make sure the fried rice has a good “wok hei” (smoky flavor)?

Answer: Cooking over high heat in a wok or a large, heavy skillet helps to achieve the smoky flavor known as “wok hei.” Ensure the pan is very hot before adding the ingredients and continuously stir-fry them quickly.

9. Can I make fried rice without a wok?

Answer: Yes, you can use a large, heavy-bottomed skillet or a non-stick pan. The key is to cook over high heat and ensure the pan is hot enough to fry the ingredients rather than steam them.

10. How do I store and reheat leftover fried rice?

Answer: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or microwave until warmed through. If reheating in a skillet, add a splash of water or broth to prevent it from drying out.

11. What can I do if my fried rice is too bland?

Answer: Adjust the seasoning by adding more soy sauce, a pinch of salt, or a dash of fish sauce. You can also enhance the flavor with a bit of garlic powder, ginger, or chili flakes.

12. Is there a vegetarian version of fried rice?

Answer: Yes, you can make a vegetarian version by omitting meat and using tofu or additional vegetables. Use vegetable oil for cooking and soy sauce or tamari for seasoning.

13. Can I add eggs to my fried rice?

Answer: Absolutely. Eggs are a common addition to fried rice. Scramble the eggs in the pan first, then remove them before cooking the other ingredients. Add the scrambled eggs back into the fried rice towards the end.