Fried rice requires dried steamed cooked rice which is perfect from the overnight leftover rice (moisture is drawn out by the refrigerator).

When cooked right, it would result in a restaurant quality fried rice where every single grain of rice is separate and grainy for the taste!

First dice some basic ingredients, carrots (you can add others like peas and etc. if you like)  and boil them in a wok or a pan with water for about 5 to 7 min until the carrot is soft.

Remove the excess water if necessary from boiling carrots and others.

Then dice some onions, can’t have fried rice without onions, then crack a couple of eggs ,add a tablespoon of butter and stir and mix them all in with the carrot and in the wok/pan.

Cover the lid to the pan/wok and turn the heat to medium low and let it steam as hard as not to burn the butter.

In about 5 mins or less, open the lid and put in the rice then start to break up chunks and stir to mix with the other ingredients in the pot/wok.

Once you have broken up all the rice then put in some olive oil, spices that you preferred: perhaps some soy sauce (easy does it).

Then turn the heat higher to around medium  then continue to stir and mix.

Keep doing this and maybe turn the heat a bit higher to continue to cook and mix the rice: drying out the excess moisture, until you are satisfied with the texture.

Just don’t burn your fried rice!

Discover and save near me

Search coupons, menus and savings on your next take out, dine in, meal plan in your local area at Whatmenu.com.