Fried Rice

Fried rice originated from the Sui Dynasty in Yangzhou, China, around 589 AD—approximately 1436 years ago! Many consider the Sui dynasty an important element of Chinese history since it resulted in the reunification of China and laid the foundation for the success of the Tang dynasty.

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, Smoked Chicken Vienna’s, Egg, Butter, Mixed Vegetables (Frozen) or Fresh, Red Bell Pepper, Onion, Garlic Cloves, Soy Sauce, Oyster sauce, Sesame seed oil, Rice vinegar.

Fried rice is mostly made with Jasmine rice, but you can use Basmati or any long-grain rice. 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 vegetable mixes such as peas, carrots, and corn with bell peppers. The butter helps to add richness to this dish.

Fried rice does not usually contain root vegetables, which tend to soften. Smoked chicken Vienna adds a level of smokiness to this dish. When cooked, onions and garlic cloves will caramelize and offer sweet as well as savory notes. Soy sauce, Oyster sauce, and Sesame seed oil are crucial for the flavor of fried rice.

Instructions

Prepare the ingredients: Wash the shrimp and remove the head. Keep the heads aside without throwing them away. The shrimp heads have a ton of flavour that will be used to power up the sauce alongside butter. This combination is absolutely incredible and creates an intense flavour for the fried rice.

Deshell 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 and then chop them up into half-inch pieces. 

Cook the shrimp heads: Preheat a wok on medium-low heat and add the butter. Then, add the shrimp heads and cook for two minutes while stirring continuously. The shrimp will quickly turn pink, but continue to cook until the “red-orange goo” oozes out. 

Now, don’t be alarmed; this is not the blood nor the roe of the shrimp. Most people are unaware of the flavour in the shrimp’s head. However, many Asians will agree that the shrimp head is the most delicious part of the shrimp. It is rich and sweet and has delicious notes of seafood. The shrimp heads will be removed from the wok after the flavours have been extracted and discarded.

The Vegetables: Slice the onion, finely mince the garlic cloves, and slice the red bell peppers (small-sized red 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. Roughly slice the Chicken Vienna to about half-inch cubes. You can also use Beef Vienna, Sausages, or other types of meat to make this recipe.

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

Sauté the aromatics: After you’ve removed and discarded the shrimp head, the seafood-flavoured butter will remain. Add the cooking oil, followed by the onion and garlic. Toss it around and sauté for two minutes on medium-low heat. Then, add the rest of the vegetables, including the red bell peppers and the mixed vegetables.

Add the Vienna and Egg. Adjust the temperature to medium-high heat and stir-fry the ingredients for five minutes, stirring every thirty seconds. In the last minute, add the egg and stir-fry all the ingredients until the egg is Ensure the ingredients are mixed evenly with the other components.

Add the shrimp and rice: When the Vienna and eggs are thoroughly cooked, add the shrimp and stir-fry for another minute. The shrimp will only take a minute to cook, but it must be thoroughly mixed into the food, so make sure to stir continuously. When the shrimp is fully cooked, it will turn pink and have a firm texture. Add the rice and marinade. 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.