How to Make GOOD Fried Rice

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The most common tip for making fried rice: use day-old rice.

Why?

Because rice, after it’s refrigerated, becomes harder. The firm texture makes fried rice that’s nicely chewy.

Good texture alone isn’t enough. Fried rice must also smell good and taste good.

Forget about mincing a few cloves of garlic. You need a heap of ingredients or the rice would be bland. 

Choose the mix of ingredients carefully so that the rice is infused with both fragrance and umaminess.

Shallots, dried prawns and salted fish make a great combination. Don’t bother chopping these with a knife. Just chuck the lot in a food processor.

Imagine every grain of fried rice coated with countless specks of shallots, dried prawns and salted fish. The aroma and umaminess pop in your mouth even before you start chewing.

Adding chunks of meat or seafood to fried rice would be to miss the point completely. It’s fried rice, not stir-fried chicken or whatever. A modest amount, cut pea-sized or flaked if it’s crab, adds variety but doesn’t overwhelm. Each little piece is eaten with some rice in one mouthful, which wouldn’t be possible if it’s cut too big.

Eggs are great in fried rice. They add nutrition, for sure. They also add more aroma, when they’re done right.

Lastly, add salt and ground white pepper to taste, and spring onions or maybe iceberg lettuce, and the job’s done. Easy peasy.

Fried Rice

This recipe makes fried rice that's nicely chewy, very aromatic, and full of umami flavour. The choice of ingredients is crucial. Don't just use whatever you have in the kitchen. Good fried rice is worth making an effort.
5 from 1 vote
Print Recipe
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 420 kcal

Ingredients
  

  • 200 g deboned chicken thigh or drumstick
  • 1 dash ground white pepper
  • ½ tbsp light soya sauce
  • 1 tsp Shaoxing wine
  • 1 tsp white sesame oil
  • 50 g dried prawns
  • 50 g salted ikan kurau (threadfin) bones and scales removed if any
  • 60 g peeled shallots
  • 4 tbsp corn oil
  • 2 eggs
  • 800 g day-old rice
  • ¼ tsp salt, adjust to taste
  • ½ tsp tsp ground white pepper, adjust to taste
  • 60 g diced spring onions

Instructions
 

  • Wash chicken and drain. Dice 1½ cm. Marinate with ground white pepper, light soya sauce, Shaoxing wine, and white sesame oil for 10 minutes or longer.
    200 g deboned chicken thigh or drumstick, 1 dash ground white pepper, ½ tbsp light soya sauce, 1 tsp Shaoxing wine, 1 tsp white sesame oil
  • Rinse dried prawns, salted fish and shallots. Remove scale and bones if any. Cut into small pieces, then blitz in mini chopper or food processor till finely ground.
    50 g dried prawns, 50 g salted ikan kurau (threadfin), 60 g peeled shallots
  • In a well-seasoned wok, heat oil till very hot. Add salted fish mixture. Stir-fry over medium heat till brown and fragrant. Increase heat to high. Add chicken and stir-fry till half cooked. Push mixture to one side. Add eggs. Break and swirl yolks to mix slightly with whites. When underside is slightly brown, add rice. Mix everything thoroughly. Keep frying and tossing till rice starts jumping.
    Taste and add salt to taste. Stir through. Turn off heat. Sprinkle with ground white pepper and spring onions. Stir through. Plate and serve.
    2 eggs, 4 tbsp corn oil, ¼ tsp salt, adjust to taste, ½ tsp tsp ground white pepper, adjust to taste, 60 g diced spring onions, 800 g day-old rice