To make dry fried rice, you need day-old (or thoroughly dried) cooked rice and high heat to ensure a flavorful and non-sticky result. Here's how:
1. Prepare the Rice:
- Use Cold, Day-Old Rice: This is crucial. Freshly cooked rice is too moist and will result in mushy fried rice. The grains need to be separated and firm.
- Quick Drying Method (If you don't have day-old rice): Cook rice, spread it thinly on a baking sheet or plate, and refrigerate for about an hour. This will cool and dry it sufficiently. Make sure the rice is cooled completely before frying.
2. Gather Your Ingredients:
- Cooked Rice (cooled and dried)
- Protein: Diced chicken, shrimp, pork, tofu, etc. (cooked)
- Vegetables: Diced carrots, peas, onions, bell peppers, bean sprouts, etc.
- Aromatics: Minced garlic, ginger, and scallions (white parts only).
- Oil: Vegetable oil, canola oil, or peanut oil (something with a high smoke point).
- Soy Sauce: Regular or low sodium.
- Optional Sauces: Oyster sauce, fish sauce, sesame oil.
- Eggs (optional)
3. Cooking Instructions:
- Prepare Ingredients: Chop all vegetables and protein into bite-sized pieces. Have all ingredients prepped and ready to go as fried rice cooks quickly.
- Scramble the Eggs (Optional): If using eggs, lightly beat them and cook in a separate pan or wok with a little oil until scrambled. Remove and set aside.
- High Heat is Key: Heat a wok or large skillet over high heat. Add oil.
- Sauté Aromatics: Add garlic, ginger, and the white parts of scallions to the hot oil and sauté until fragrant (about 30 seconds). Be careful not to burn them.
- Add Protein and Vegetables: Add your protein of choice and harder vegetables (like carrots and bell peppers) to the wok. Stir-fry until the protein is heated through and the vegetables are slightly tender.
- Incorporate Rice: Add the cold, dried rice to the wok. Break up any clumps of rice. Use a spatula or wooden spoon to toss and stir-fry the rice constantly. You want to ensure the rice is heated through and coated evenly with the oil and aromatics.
- Add Sauces: Drizzle soy sauce (and any other desired sauces like oyster sauce or fish sauce) over the rice. Continue to stir-fry until the rice is evenly coated and the sauce has been absorbed.
- Combine and Finish: Add the scrambled eggs (if using) and any remaining vegetables (like peas and bean sprouts). Stir-fry for another minute or two until everything is heated through.
- Garnish: Garnish with the green parts of scallions and sesame seeds before serving.
Key Tips for Dry Fried Rice:
- High Heat: This is the most important factor for achieving dry fried rice. It helps to evaporate the moisture and prevent stickiness.
- Dry Rice: Avoid using freshly cooked, moist rice.
- Don't Overcrowd: Cook in batches if necessary to avoid overcrowding the wok, which can lower the temperature and make the rice soggy.
- Constant Stirring: Continuous stirring is essential to prevent the rice from sticking to the wok and to ensure even cooking.
- Adjust to Taste: Taste and adjust the seasonings as needed.
