This is a basic fried rice recipe that can be used as a base for many different options. You may for example add chicken, shrimp and scallops, sugar snap peas, spinach, bell pepper, carrots, celery, chilies, etc. The big caveat about this recipe is that you want to cook the rice a day in advance and allow it to dry out and become slightly hard.

Drying the rice may be done by air-drying in an open container for 24 hours or more tossing occasionally, putting it in an open container in the refrigerator overnight, or even spreading it on a baking pan and placing in an oven on low (200°) oven for a half hour or so. Whichever method you choose you also want to chill the rice in the refrigerator before cooking, or in a pinch in the freezer. Once cooking starts it comes together quickly and over high heat, so have all ingredients ready and in arm's reach. I use a cast iron skillet for this, but other things may be used as well. When using something like stainless steel I would add equal parts of another flavor-neutral oil with a high smoke point with the sesame oil.

Timing

These times do not take into account the cooking and drying out of the rice.

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

Steps

Notes

References