Fried rice is probably the easiest Asian side you can make at home. That said, it’s also the easiest to screw up. The number one mistake is using freshly cooked rice. The dish ends up being gummy, and overcooked. Two words we are looking to avoid when people describe our cooking. Guess what, use leftover rice, problem solved. If you cook a big batch of rice on a Sunday or Monday, keep it in the fridge, and you have a side dish all week. Another tip is to overcook the egg. The oil and other sauce will give everything plenty of moisture.
Don’t let the excuse of not having a wok hold you back from making Asian food at home. If you don’t have a wok, fear not a Western style frying pan is fine. I have a running argument in my head whether or not a frying pan or a wok is best for Asian cooking at home. Of course if you have a 100k BTU burner, with an industrial strength exhaust fan, go for the wok. But most of us don’t have a jet engine death machine burner in our kitchens, especially not in my 50 sq foot closet of a cooking space. Try both ways, and let me know which you like better. I primarily use the wok, but mostly just because you can fit a ton of food in it, and it’s light.
Fried rice can be as simple or as complicated as you like, the choice is yours.
Ingredients
- 2 1/2 Cups Leftover Brown Rice *
- 1/2 Cup diced ham
- 1 Egg
- 1/2 Cup Frozen Vegetable Mix Carrot, Corn, Peas
- 1 Teaspoon Fish Sauce, Plus More to Taste in Place of Salt *
- 1 Tablespoon Sesame Oil
Instructions
- Place wok on high heat burner and sear the ham, remove and reserve
- Crack the egg in wok and stir fry until very dry
- Add vegetable mix and heat through
- Put all ingredients except for the liquid back into the wok and stir fry on high heat for 2 minutes
- Season with sesame oil and fish sauce
- Serve with addition fish sauce and Siracha or Sambal sauce
Notes
**You must use leftover rice that has been in the fridge for at least 12 hours. If fresh cooked is used, the rice will end up quite gummy.
**If you don't have fish sauce, soy sauce will work.
Love this recipe! Thanks for the tip on using leftover rice. I would have never thought of that. Any suggestions for a ham substitute? I don’t eat pork.
Yeah the leftover rice thing is a game changer for sure. Fried rice can take any protein – tofu, beef, chicken, shrimp, scallop, chinese sausage, etc. Just as long as it isn’t too huge.