Stir fry · Beginner
Weeknight fried rice
Separate grains, hot pan, and a smart order of operations.
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Let's make it.
- Break up clumps of chilled rice with your fingers and remove any hard lumps. Have the vegetables, egg, and sauce ready before heating the pan.
- Heat a large skillet or wok over medium-high heat. Scramble eggs in a little oil just until set, then transfer them to a plate.
- Add remaining oil and vegetables; stir-fry until tender-crisp. If they release liquid, let it cook off before adding rice.
- Add rice in an even layer. Let it sit briefly against the hot pan, then toss; repeat until the grains are hot and separate.
- Return egg, add soy sauce around the edge of the pan, toss, and finish with scallions. Taste before adding more soy sauce.
The little thing that matters
Chilled, relatively dry rice is easier to separate than freshly steamed rice. A wide pan helps; if the rice piles up, cook it in two batches so it fries instead of steaming.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Review the frying fundamentals
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