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Fried rice originated in Yangzhou, China, during the Sui Dynasty around 589 AD—approximately 1436 years ago! Many consider the Sui dynasty an essential part of Chinese history, as it reunified China and laid the foundation for the Tang dynasty’s success.

It is interesting to note that during that time, budding Chinese chefs concocted the recipe for fried rice. It was also during this period that the concept of granaries became a routine measure to stockpile food.

Years ago, I was introduced to fried rice at a gathering with my Chinese friends, and I found the dish to be both intriguing and quite delightful. Since then, fried rice has been enjoyed in my home a few times per year.

Why you will love Fried Rice?

It is easy to make. You can use day-old rice, otherwise known as leftover rice. In fact, older rice is preferred in most Chinese households as it is drier with a slightly crispier texture. The best part is that you can use an assortment of different vegetables and proteins to dress up the fried rice. This dish is also perfect for meal-prepping, which makes it a convenient option for many people.

It also requires very little effort. Fried rice is almost like a phenomenon that has swept through Asia, with nearly every Asian country creating its version of this dish. For example, Indonesia has Nasi Goreng. Korea created its own version, and they call their fried rice Bokkeumpap, which is enjoyed with Kimchi and Gochuchang. This one is a personal favourite of mine. You should check out our Kimchi Bokkeumpap recipe if you’re a fan of kimchi. Thailand also has its own variation called Khao Pad.

So What is the Secret to Fried Rice?

The key to a perfect bowl of fried rice is day-old rice, which ensures that the rice grains are not soggy, with just enough oil to coat each grain; this creates a savory experience that matches the seared proteins and the crunchy vegetables.

In Southern China, the Cantonese style of cooking embraced high heat on a wok to create smoky-style fried rice. This version has become wildly popular across China and the rest of the world. In this recipe, we’re going to help you create a version that is closest to the Cantonese style. And if you’re a fan of Kung Fu movies like myself, Bruce Lee was Cantonese.

Ingredients

Rice, Shrimp, Egg, Butter, Mixed Vegetables (Frozen) or Fresh, Bell Pepper, Onion, Garlic Cloves, Soy Sauce, Oyster sauce, Sesame seed oil, Rice vinegar.

Fried rice is mainly made with Jasmine rice, but you can use Basmati or any long-grain rice. Using a combination of two rice varieties, such as Jasmine and long-grain, will yield a fantastic texture. It is best to avoid short-grain rice, such as sushi or arborio rice. When it comes to frozen vegetables, it is recommended to choose mixes such as peas, carrots, corn, and bell peppers. The butter adds richness to this dish.

Fried rice does not usually contain root vegetables, which tend to soften. Viennas are optional and add a smoky layer to this dish. When cooked, onions and garlic cloves will caramelize, offering sweet and savoury notes. Soy sauce, Oyster sauce, and Sesame seed oil are crucial for the flavour of fried rice. Plant-based MSG is optional; you can also use regular MSG for that authentic fried rice flavour. Chinese chicken seasoning will enhance the dish’s flavour. You can use regular chicken seasoning if you have it. In place of shrimp, you can use thin strips of beef or thin slices of chicken breast.

Instructions

De-shell and devein the shrimp. The flesh should be chopped into half-inch pieces or even smaller if possible. If you are using pre-cleaned frozen shrimp, simply rinse them in water, then chop them into half-inch pieces.

Slice the onion, finely mince the garlic cloves, and slice the bell peppers. Rinse the mixed frozen vegetables in a colander. It is recommended that you use vegetables that contain peas, green beans, corn, and carrots.

Add butter to a wok, and then add the shrimps. Sauté for two minutes until it is cooked, remove the shrimps.

If you are using any salami or Vienna sausages, roughly slice the Chicken Vienna into about half-inch cubes. You can also use Beef Vienna, Sausages, or other types of meat to make this recipe. You can add in the meat after the onion and garlic has caramelized.

Add the onion and garlic. Toss it around, then sauté for two minutes on medium-low heat. Then add the remaining vegetables, including bell peppers and mixed vegetables.

Make the marinade by adding the soy sauce, oyster sauce, sesame seed oil, and rice vinegar to a small bowl and stir to mix.

Adjust the temperature to medium-high heat and stir-fry the ingredients for five minutes, stirring every thirty seconds. You can cook the egg in a separate pan or in the same wok with the rice and vegetables. The egg will be added in the last minute, stir-fry the rice and all the ingredients until the egg is scrambled.

When the eggs are cooked, add the shrimp and stir-fry for another minute. Adjust the temperature to low and thoroughly mix everything. Garnish with sesame seeds and serve while hot.

What to Serve with Fried rice?

There are many ways to enjoy fried Rice as it is a versatile dish and you are guaranteed to have a satisfying meal. It pairs well with so many varieties of food, such as Grilled chicken, Roasted duck, Grilled shrimp, Stir-fried beef, Fresh cucumber salad, Sautéed spinach, or stir-fried bok choy. Drizzling extra soy sauce or sweet chili sauce on the fried Rice will create another dimension of flavour.

How to Store and Reheat Fried rice?

Allow the fried Rice to cool to room temperature before storing it in the fridge, using an airtight container. Fried Rice can be stored in the fridge for up to four days. However, it is not recommended to freeze it, as it will become porridge-like when reheated.

Reheating refrigerated fried Rice is simple. Transfer the portion you want to a pan and reheat the Rice for two minutes on medium-high heat while stirring it around. You can also reheat the fried Rice in the microwave. Dish your desired portion on a plate, cover it with a microwave-safe lid, and spin it for two minutes. Afterward, spin in 30-second intervals to reach the desired temperature of the Rice.