Help me make fried rice (very beginner, slow, stupid cook)

[Anonymous]

I just ate leftover fried rice from yesterday and noticed the bowl was greasy when I finished it, and sure enough got a stomachache shortly after. Let's assume I know how to make rice. Can you tell me an easy way to make fried rice at home? I am guessing that will come out less greasy than restaurant-bought. I am not a good cook. Thank you.

[Anonymous]

https://www.dcurbanmom.com/jforum/posts/list/949192.page

[Anonymous]

Woks of Life has all the fried rice recipes you need.

[Anonymous]

Check out Serious Eats fried rice. It has a few types, not greasy at all. Website is very detailed with videos for all kinds of food.

[Anonymous]

Very easy. Day old rice actually works better but same day is fine.

Heat sesame oil in a wok or large frying pan. You don’t need much.
Sauté minced garlic, ginger, and chopped green onions.
Throw in some shredded carrots, edamame, bok Chou r whatever you have.
Add rice.

Move mixture to the side and crack 1-2 eggs directly into the pan. Stir the egg around with a chopstick or fork and let it cook like an omelette. Break it up into strips with the spatula and mix into rice. add soy sauce and mix in. Serve.

[Anonymous]

It's rice cooked in oil, a bit of grease is normal- especially if it had meat in it. I wouldn't give up on restaurant versions over it. Still, it's a great and relatively easy thing to make yourself. I second woks of life. Great website with a lot of instruction and a variety of fried rice recipes. You could also try Uncle Roger on youtube...

Most fried rice recipes are gonna want you to get your pan/wok to a really high temperature. Sesame oil has a lower smoke point. At a high heat it's going to cook off in your pan and you'll risk your rice a d other ingredients sticking (you can add a little for flavor when it comes off the heat though). You'd do better with peanut, vegetable, canola or some other oil with a higher smoke point for the frying part.

Whichever recipe you go with, it helps to have everything you're using cut up, portioned out and ready to go in advance. If you're doing it right, and you can get your pan hot enough, it shouldn't take much longer than 5 minutes to cook. Some ingredients- particularly garlic and other aromatics in that first stage- have a tendency to burn if you can't go fast enough or you're chopping up/ measuring out ingredients as you go. You'd also want to make sure most of your ingredients are cut to about the same size (more or less). If you cut something like a meat too thick, smaller things can burn while it's cooking through.

Good luck!

[Anonymous]

Rice needs to be cold when frying. If you are not using left over, cook in the morning and put in fridge until ready to fry.

[Anonymous]

Anonymous wrote:Rice needs to be cold when frying. If you are not using left over, cook in the morning and put in fridge until ready to fry.

Yes above is important.
I make an easy one. I chop up red onion, deforst frozen peas/carrot combo, scramble an egg, garlic and put it all on the side. I brown meat in a pan (i don't have a wok). I use spicy chicken sausage, casings removed or a cut up pork chop. Put the meat aside and wipe the pan. Then I use butter to fry the rice. Add everything and soy sauce and cook for about 5-8 minutes. Done!

[Anonymous]

Also if you want to add a protein to it, try salmon rather than chicken which tends to get dry.

Cook salmon in a soy sauce marinade and just add later.

As a fellow not so great cook, I'd suggest buying an air fryer.
They have setting on there that make cooking a lot of things fool proof. Salmon, shrimp and fries are so much better in the air dryer. Hamburgers are awful in an air dryer (I think everyone knows that. But I proved it!)

[Anonymous]

Get rice cooker and cook night before, put in fridge until next day.

[Anonymous]

Watch Uncle Roger's fried rice recipe on YouTube. It has 3 million views. Super funny.

[Anonymous]

I'm a pretty good cook with many things, but I find fried rice surprisingly difficult to get to my liking. It's either too soggy or greasy, and I fuss over it too much. Whenever I make it, I think "why is this so hard? This is just supposed to be a way to use up old rice!" I'm Asian too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Rice needs to be cold when frying. If you are not using left over, cook in the morning and put in fridge until ready to fry.

Yes above is important.
I make an easy one. I chop up red onion, deforst frozen peas/carrot combo, scramble an egg, garlic and put it all on the side. I brown meat in a pan (i don't have a wok). I use spicy chicken sausage, casings removed or a cut up pork chop. Put the meat aside and wipe the pan. Then I use butter to fry the rice. Add everything and soy sauce and cook for about 5-8 minutes. Done!

NP. I am going to try this. Thank you PPs!

[Anonymous]

Anonymous wrote:Watch Uncle Roger's fried rice recipe on YouTube. It has 3 million views. Super funny.

Second this!! Watch the Jamie Oliver one!