Fried rice

This recipe makes for a great breakfast. Fried rice makes use of left-over rice that might otherwise be trashed. This is a hearty serve for one with around one quarter recommended daily energy requirements. Of course, as with all recipes on Modernist Recipes DB, you can scale this to any size you like.

One of the great benefits of weighing your ingredients in this recipe is to ensure the right ratio of oil to rice. Nobody wants greasy fried rice. By weighing the oil and rice you ensure you have just enough oil to coat the rice without making it greasy.Our ratio is 5% of the weight of rice, which works well.

This recipe has been refined over many years and is one we cook often. The refinements have made incremental improvements to both flavour and technique. It is still one of our favourite breakfasts.

Time

20 minutes total

Storage notes

Keeps in the refrigerator for up to 3 days

Difficulty

very easy

Yield

280 g (servings 1 )

Ingredients

Weight

Volume

Procedure

Oyster sauce

5 g

1 tsp

Soy sauce

7 g

1 tsp

Shaoxing rice wine

2.5 g

½ tsp

Sesame oil

1 g

¼ tsp

Sugar

0.5 g

0.13 tsp

Salt

0.7 g

0.13 tsp

White pepper

0.3 g

0.13 tsp

Mix together and set aside.

Peanut oil

4 g

1½ tsp

Heat in a wok over medium heat.

Lift and swirl the wok to coat the sides.

Eggs, lightly beaten

60 g

1 large

Add to wok.

Swirl the wok to thinly coat with the egg and make a thin omlette.

Slide from the wok and roll into a cylinder shape. Cut into ⅖" / 1 cm strips. Set aside.

Wipe down the wok with kitchen paper to remove any scraps of egg and excess oil.

Peanut oil

7.5 g

1 tbsp

Heat in the wok over high heat until just smoking.

Bacon rasher, chopped

28 g

1 slice

Shallot, chopped

20 g

1½ tbsp / 1 small

Celery, thinly sliced

20 g

1 small stalk

Mushrooms

20 g

2 small button

Stir fry 90 seconds.

Garlic, minced

4 g

1 clove

Ginger, minced

2 g

1 slice

Stir fry 30 seconds.

Reduce heat to medium-low.

Long-grain white rice, pre-cooked, cold

150 g

1 cup

Frozen peas

35 g

¼ cup

Add to wok and stir fry for 1 minute. Ensure ingredients are well combined and break up any large clumps of rice.

Reserved sauce A

Drizzle over rice and stir to coat evenly.

Reserved egg slices C

Add to wok and stir until well combined and warmed through, about 2 minutes.

Scallions, light green part, thinly sliced

5 g

1 small

Garnish.

Notes

For some, a recipe for fried rice will seem like an odd thing, since it is really a catch-all recipe for leftover ingredients. We’ve found, however, that this is not always successful and should be avoided when serving this as part of menu for guests. Nonetheless, leftover cooked and shelled prawns (30 g) are a great addition. If you like baby corn, they are often used (20 g). Drained bamboo shoots (10 g) and roughly chopped bean sprouts (5 g) can also make a nice textural addition. Add any or all of these in process E. Roughly chopped bean sprouts can also be used as an additional garnish.

As with any recipe on MRDB, and certainly for stir-fry recipes, you need to have all your ingredients prepped before beginning to cook.

If you have 70 g uncooked protein in the fridge, like raw prawns or chicken, cut them into small 0.5" / 1.3 cm-thick pieces and stir fry them for 30 seconds after step 6. This will use the residual oil in the pan. After cooking, remove from pan and set aside. Add back to the pan in G.

Making ahead

The rice has to be made ahead. Fried rice never works with freshly-made rice. It needs to be cooled in the fridge overnight. Store it in a sealed container and shake vigorously before using which will help to quickly break up the larger clumps.

Nutrition

Serving size 280 g; calories 430.4 kcal, kilojoules 1801.2 kJ, protein 14.7 g, carbohydrates 39.7 g, sugar 3.6 g, fat 22.1 g, saturated fat 5.9 g, unsaturated fat 19 g, trans fat 0 g, fiber 3 g, cholesterol 183.4 mg,

Type stir-fry

Author bhsimon

Yield

Servings

Serving size 280 g

Serve	Per serve
Energy (kcal)	430.4
Energy (kJ)	1801.2
Protein (g)	14.7
Fat (g)	22.1
Carbs (g)	39.7
Sugars (g)	3.6
Fiber (g)	3
Sodium (mg)	853.6
Cholesterol (mg)	183.4

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